Stir-Fried Beef & Broccoli

with Garlic Rice & Pickled Delicata Squash

50 MIN

4 Servings

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From the Test Kitchen

In tonight’s dish, a Chinese takeout favorite—beef and broccoli—gets a seasonal twist from the addition of delicata squash, a gorgeous, striped variety with a delectably sweet flavor. We’re pickling the squash with vinegar, sugar and a bit of red chile sauce to lend it a refreshing, spicy flavor—a wonderful contrast to the hoisin-flavored beef and earthy broccoli. A base of garlic-infused jasmine rice rounds out the dish’s bold flavors.

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Nutrition

PER SERVING
Calories

600 Cals (est.)

fresh

ingredients

time-saving

tips & techniques

step-by-step

instructions

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1 Prepare the ingredients: 

Wash and dry the fresh produce. Peel and finely chop the garlic. Using a sharp, sturdy knife, cut off and discard the squash ends; carefully peel the squash, leaving alternating strips of skin intact. Quarter the squash lengthwise; scoop out and discard the pulp and seeds. Thinly slice the squash crosswise. Cut the broccoli into bite-sized florets.

2 Cook the rice:

In a small pot, heat 2 teaspoons of olive oil on medium-high until hot. Add half the garlic; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute. Add the rice, a big pinch of salt and 1½ cups of water; heat to boiling on high. Cover; reduce the heat to low. Cook 12 to 14 minutes, or until tender and the water has been absorbed. Remove from heat; fluff with a fork.

3 Pickle the squash:

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 squash; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until slightly softened. Add the sugar, half the vinegar, ¾ 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, stirring occasionally, 5 to 7 minutes, or until the liquid has cooked off. Transfer to a bowl; season with salt and pepper to taste.

4 Cook the broccoli:

Rinse and wipe out the pan. In the same pan, heat the sesame oil on medium-high until hot. Add the broccoli; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the remaining garlic; cook, stirring occasionally, 30 seconds to 1 minute, or until fragrant. Add ¼ cup of water and cook, stirring occasionally, 3 to 5 minutes, or until the water has cooked off and the broccoli is bright green. Transfer to a bowl; season with salt and pepper to taste. Wipe out the pan.

5 Cook the beef:

Using your hands, separate the sliced beef; pat dry with paper towels. Transfer to a bowl. Season with salt and pepper; toss to coat. Add the cornstarch; toss to thoroughly coat. In the same pan, heat 1 tablespoon of olive oil on high until hot. Add half the coated beef in a single, even layer. Cook, without stirring, 1 to 2 minutes, or until browned on the first side. Continue to cook, stirring constantly, 30 seconds to 1 minute, or until just cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. Repeat with the remaining coated beef, leaving it in the pan. Turn off the heat.

6 Finish the beef & serve your dish:

Return the first batch of cooked beef to the pan with the second batch. Add the hoisin sauce and remaining vinegar (be careful, as the liquid may splatter). Cook on medium-high, stirring frequently, 30 seconds to 1 minute, or until coated. Add the cooked broccoli and 2 tablespoons of water; cook, stirring frequently, 30 seconds to 1 minute, or until well combined. Remove from heat; season with salt and pepper to taste. Transfer the cooked rice and finished beef to a serving dish; top with some of the pickled squash. Serve with the remaining pickled squash on the side. Enjoy!