Stir-Fried Beef & Broccoli

with Persimmon Rice

35 MIN

2 Servings

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From the Test Kitchen

This recipe highlights one of our favorite fall ingredients: persimmon, a fruit with crisp texture and sweet, subtly spiced flavor. We’re marinating it in mirin and rice vinegar, then mixing it into fragrant rice. It makes for a delicious counterpoint to our beef and broccoli, which gets its savory appeal from soy marinade—similar to a much-loved Korean barbecue sauce.

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Nutrition

PER SERVING
Calories

780 Cals (est.)

View Full Nutrition

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1 Prepare the ingredients & marinate the persimmon:

Wash and dry the fresh produce. Peel and finely chop the garlic. Cut off and discard the bottom ½ inch of the broccoli stem; cut the broccoli into small pieces. Peel and finely chop the ginger. Core and small dice the persimmon. Place in a bowl. Stir in the mirin and vinegar; season with salt and pepper. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.

2 Make the persimmon rice:

While the persimmon marinates, in a small pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the rice and 1 cup of water; heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff the cooked rice with a fork. Stir in the marinated persimmon (including any marinating liquid). Season with salt and pepper to taste.

3 Cook the broccoli:

While the rice cooks, in a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the broccoli in a single layer and cook, without stirring, 1 to 2 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring occasionally, 3 to 5 minutes, or until browned and softened. Transfer to a plate and season with salt and pepper to taste. Wipe out the pan.

4 Cook the beef & finish the broccoli:

While the rice continues to cook, using your hands, separate the sliced beef; pat dry with paper towels. Place in a bowl and season with salt and pepper. Add the cornstarch and toss to thoroughly coat. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the coated beef in a single layer (shaking off any excess cornstarch before adding). Cook, without stirring, 2 to 3 minutes, or until browned. Add the ginger and cook, stirring occasionally, 1 to 2 minutes, or until fragrant and the beef is just cooked through. Add the soy marinade, cooked broccoli, and 2 tablespoons of water. Cook, stirring occasionally, 1 to 2 minutes, or until coated. Turn off the heat and season with salt and pepper to taste.