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Spicy Beef & Broccoli
with Sweet Peppers & Jasmine Rice
30 minWellness at Blue Apron
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4 Servings
- Est. 610 Cals/serving
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DownloadPlease note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
Tender bites of beef, broccoli, and peppers are quickly brought together with an irresistible sauce of sweet hoisin, spicy sambal, and more to create this takeout-style classic. The flavorful medley is complemented by a fragrant bed of garlic rice.
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1
Prepare the ingredients & make the sauce:
Wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. 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 the cores, then quarter lengthwise. Combine in a bowl. Thinly slice the scallions, separating the white bottoms and hollow 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.
3
Cook the vegetables:
While the rice cooks, in a large pan (nonstick, if you have one), heat 2 tablespoons of olive oil on medium-high until hot. Add the prepared broccoli and peppers; season with salt and pepper. Cook, stirring occasionally, 5 to 7 minutes, or until softened. Add the sliced white bottoms of the scallions and 1/4 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the water has cooked off. Transfer to a bowl. Wipe out the pan.
4
Coat & 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 thoroughly coat. In the same pan, heat 2 tablespoons of olive oil on medium-high until hot. Add the coated beef in an even layer (shaking off any excess cornstarch before adding). Cook, without stirring, 2 to 3 minutes, or until browned. Continue to cook, stirring occasionally, 1 to 2 minutes, or until just cooked through.
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. Taste, then season with salt and pepper if desired. Serve the finished beef, vegetables, and sauce over the cooked rice. Garnish with the sliced green tops of the scallions. Enjoy!
1
Prepare the ingredients & make the sauce:
Wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. 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 the cores, then quarter lengthwise. Combine in a bowl. Thinly slice the scallions, separating the white bottoms and hollow 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.
3
Cook the vegetables:
While the rice cooks, in a large pan (nonstick, if you have one), heat 2 tablespoons of olive oil on medium-high until hot. Add the prepared broccoli and peppers; season with salt and pepper. Cook, stirring occasionally, 5 to 7 minutes, or until softened. Add the sliced white bottoms of the scallions and 1/4 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the water has cooked off. Transfer to a bowl. Wipe out the pan.
4
Coat & 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 thoroughly coat. In the same pan, heat 2 tablespoons of olive oil on medium-high until hot. Add the coated beef in an even layer (shaking off any excess cornstarch before adding). Cook, without stirring, 2 to 3 minutes, or until browned. Continue to cook, stirring occasionally, 1 to 2 minutes, or until just cooked through.
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. Taste, then season with salt and pepper if desired. Serve the finished beef, vegetables, and sauce over the cooked rice. Garnish with the sliced green tops of the scallions. Enjoy!
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