Beef and Broccoli with Red Peppers Recipe

Name: Beef and Broccoli with Red Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 c. jasmine rice; kosher salt; 1/2 c. reduced-sodium soy sauce; 1/2 c. low-sodium chicken broth; 2 tbsp. rice wine vinegar; 3 tbsp. brown sugar; 3 cloves garlic, minced; 1 tbsp. sesame oil; 1 tbsp. cornstarch; 1 tbsp. grated fresh ginger; 1 tbsp. Sriracha sauce; 2 tbsp. canola oil, divided; 1 lb. skirt steak, thinly sliced; 1 head broccoli, cut into florets; 1 red pepper, thinly sliced; Crushed red pepper flakes, for garnish (optional)

Servings: persons

1 1/2 c. jasmine rice
kosher salt
1/2 c. reduced-sodium soy sauce
1/2 c. low-sodium chicken broth
2 tbsp. rice wine vinegar
3 tbsp. brown sugar
3 cloves garlic, minced
1 tbsp. sesame oil
1 tbsp. cornstarch
1 tbsp. grated fresh ginger
1 tbsp. Sriracha sauce
2 tbsp. canola oil, divided
1 lb. skirt steak, thinly sliced
1 head broccoli, cut into florets
1 red pepper, thinly sliced
Crushed red pepper flakes, for garnish (optional)

1
Combine rice, salt, and 2 1/4 cups water in a medium-sized pot with tight-fitting lid.
2
Bring to a boil, then reduce heat to low and simmer, covered, until all water is absorbed, 15 minutes.
3
Turn off heat and let sit 10 minutes (no peeking!).
4
Remove lid and fluff with a fork.
5
Meanwhile, in a medium bowl, whisk together soy sauce, chicken broth, rice wine vinegar, brown sugar, garlic, sesame oil, cornstarch, ginger, and Sriracha.
6
Heat oil in a large deep-sided skillet.
7
Cook steak in batches until nicely browned, about 4 minutes.
8
Transfer to a plate.
9
Add remaining oil to skillet along with broccoli and red pepper and cook until broccoli is bright green, 1 to 2 minutes.
10
Add 1/2 cup water and let steam, covered, until vegetables are tender-crisp, 2 to 3 minutes.
11
Add sauce and steak to skillet and bring to a boil.
12
Let simmer until thickened, 3 minutes more.
13
Serve beef and broccoli with cooked rice and garnish with crushed red pepper, if using.

937

kcal

Calories

Fat

104

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 1/2 c. jasmine rice, kosher salt, 1/2 c. reduced-sodium soy sauce, 1/2 c. low-sodium chicken broth, and more.

Yes, Beef and Broccoli with Red Peppers falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Beef and Broccoli with Red Peppers

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