Spicy Beef & Broccoli with Sweet Peppers & Rice

Spicy Beef & Broccoli

with Sweet Peppers & Rice

30 MIN
4 Servings
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From the Test Kitchen

In this dish, beef, broccoli, and peppers are quickly brought together with an irresistible sauce of sweet hoisin, spicy sambal, and more to create a bevy of flavors.
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  • Nutrition
    PER SERVING
  • Calories
    670 Cals (est.)
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fresh
ingredients
Spicy Beef & Broccoli with Sweet Peppers & Rice
Title
  • 1⅛ lbs Thinly Sliced Beef
  • ½ lb Sweet Peppers
  • 2 Scallions
  • 2 cloves Garlic
  • 1 lb Broccoli
  • 1 Tbsp Sambal Oelek
  • 2 Tbsps Hoisin Sauce
  • ⅓ cup Soy Glaze
  • ¼ cup Cornstarch
  • 1 Tbsp Rice Vinegar
  • 1 cup Long Grain White Rice
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients & make the sauce
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 the broccoli florets and quartered peppers 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. 

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

Meanwhile, 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. 

Coat & cook the beef
4 Coat & cook the beef

Separate the beef; pat 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 (discarding any excess cornstarch). Cook, without stirring, 2 to 3 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. 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! 

Tips from Home Chefs

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Spicy Beef & Broccoli

Prepare the ingredients & make the sauce
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 the broccoli florets and quartered peppers 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. 

Cook the rice
Cook the vegetables
3 Cook the vegetables

Meanwhile, 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

Separate the beef; pat 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 (discarding any excess cornstarch). Cook, without stirring, 2 to 3 minutes, or until browned. Continue to cook, stirring occasionally, 2 to 3 minutes, or until just cooked through. 

Coat & 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. 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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