Awesome Chinese Cookbook: A Quick and Easy Guide for Homemade Dumplings, Soups, Noodles and More by Isaac Martin

Author:Isaac Martin
Language: eng
Format: azw3, mobi, epub
Published: 2020-05-18T18:30:00+00:00

Beef and Broccoli with Red

Peppers

YIELDS: 4

PREP TIME: 0 HOURS 15 MINS

TOTAL TIME: 0 HOURS 30 MINS’

INGREDIENTS

1 1/2 c. jasmine rice

kosher salt

1/2 c. low-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. fresh ginger, grated

1 tbsp. sriracha

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) DIRECTIONS

1. Combine rice, salt, and 2 ¼ cups water in a medium-sized pot with tight-fitting lid. Bring to a boil, then reduce heat and simmer, covered, until all water is absorbed, 15 minutes. Turn

off heat and let sit 10 minutes, then remove lid and fluff with a fork.

2. Meanwhile, in a medium bowl, whisk together soy sauce, chicken broth, vinegar, brown sugar, garlic, sesame oil, cornstarch, ginger, and Sriracha.

3. In a large deep-sided skillet, heat oil. Cook steak in batches until nicely browned, about 4 minutes, then transfer to a plate.

4. Add remaining oil to skillet along with broccoli and red pepper and cook until broccoli is bright green, 1 to 2 minutes. Add ½

cup water and let steam, covered, until vegetables are tender-crisp, 2 to 3 minutes.

5. Add sauce and steak to skillet and bring to a boil. Let simmer until thickened, 3 minutes more.

6. Serve beef and broccoli with cooked rice and garnish with crushed red pepper, if using.

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