Spicy Beef & Broccoli with Sweet Peppers & Jasmine Rice

Spicy Beef & Broccoli

with Sweet Peppers & Jasmine Rice

35 MIN
4 Servings
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From the Test Kitchen

In this dish, tender beef, broccoli, and peppers are coated in an irresistible sauce of sweet hoisin, spicy sambal, and more. The flavorful medley is complemented by a fragrant bed of fluffy garlic rice.

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  • Nutrition
    PER SERVING
  • Calories
    580 Cals (est.)
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fresh
ingredients
time-saving
tips & techniques
Prepare the ingredients & make the sauce:
1 Prepare the ingredients & make the sauce:

Wash and dry the fresh produce. If necessary, peel the garlic, then roughly chop. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Cut off and discard the stems of the peppers; remove and discard the cores. Quarter lengthwise. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. In a bowl, combine the hoisin sauce, soy glaze, vinegar, 1/2 cup of water, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be.

Cook the rice:
2 Cook the rice:

In a medium pot, combine the rice, chopped garlic, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.

Cook the vegetables:
3 Cook the vegetables:

While the rice cooks, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the broccoli florets; season with salt and pepper. Cook, stirring occasionally, 5 to 6 minutes, or until lightly browned. Add the quartered peppers and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until softened. Transfer to a bowl. Wipe out the pan.

Cook the beef:
4 Cook the beef:

While the rice continues to cook, pat the beef dry with paper towels; place in a bowl. Season with salt and pepper. Add the cornstarch; toss to coat. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the coated beef in an even layer. Cook, without stirring, 3 to 4 minutes, or until browned. Continue to cook, stirring occasionally, 2 to 3 minutes, or until just cooked through.

Finish & serve your dish:
5 Finish & serve your dish:

Add the cooked vegetables and sauce to the pan. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Turn off the heat; season with salt and pepper to taste. Serve the cooked rice topped with the finished beef, vegetables, and sauce. Garnish with the sliced green tops of the scallions. Enjoy! 

Tips from Home Chefs

Prepare the ingredients & make the sauce:
1 Prepare the ingredients & make the sauce:

Wash and dry the fresh produce. If necessary, peel the garlic, then roughly chop. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Cut off and discard the stems of the peppers; remove and discard the cores. Quarter lengthwise. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. In a bowl, combine the hoisin sauce, soy glaze, vinegar, 1/2 cup of water, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be.

2 Cook the rice:

In a medium pot, combine the rice, chopped garlic, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.

Cook the rice:
Cook the vegetables:
3 Cook the vegetables:

While the rice cooks, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the broccoli florets; season with salt and pepper. Cook, stirring occasionally, 5 to 6 minutes, or until lightly browned. Add the quartered peppers and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until softened. Transfer to a bowl. Wipe out the pan.

4 Cook the beef:

While the rice continues to cook, pat the beef dry with paper towels; place in a bowl. Season with salt and pepper. Add the cornstarch; toss to coat. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the coated beef in an even layer. Cook, without stirring, 3 to 4 minutes, or until browned. Continue to cook, stirring occasionally, 2 to 3 minutes, or until just cooked through.

Cook the beef:
Finish & serve your dish:
5 Finish & serve your dish:

Add the cooked vegetables and sauce to the pan. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Turn off the heat; season with salt and pepper to taste. Serve the cooked rice topped with the finished beef, vegetables, and sauce. Garnish with the sliced green tops of the scallions. Enjoy! 

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