Stir-Fried Beef & Broccoli with Garlic Rice & Pickled Delicata Squash

Stir-Fried Beef & Broccoli

with Garlic Rice & Pickled Delicata Squash

Group Created with Sketch. 50 min
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
500 Calories Or Less
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
  • icon-servings Created with Sketch.
    4 Servings
  • icon-nutrition Created with Sketch. Est. 600 Cals/serving

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.

Get Cooking
fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients:

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.

Cook the rice:
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.

Pickle the squash:
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.

Cook the broccoli:
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.

Cook the beef:
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.

Finish the beef & serve your dish:
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!

Tips from Home Chefs

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
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.

Cook the rice:
Pickle the squash:
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.

Cook the broccoli:
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!

Finish the beef & serve your dish: