Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
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.
CLICK FOR RECIPE CARD
Please 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.
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.
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.
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.
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.
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