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Rating: 3.5 stars
81 Ratings
  • 5 star values: 22
  • 4 star values: 10
  • 3 star values: 28
  • 2 star values: 15
  • 1 star values: 6

What’s not to like about DIY, healthier Chinese takeout that you can cook up in 20 minutes? This warming family-friendly meal packs plenty of color on each plate. Lightly-cooked broccolini and Fresno chiles still retain some of their fresh crunch, and they’re not drenched in sauce. Instead, a glossy sauce made from beef broth, soy sauce, sugar, and cornstarch gets drizzled over the veggies, beef, and rice for a bit of savory-sweet satisfaction. The rice can be made a day ahead and reheated, and it’s perfectly okay to substitute brown rice for white, or even udon or soba noodles.

Julia Levy

Gallery

Credit: Greg Dupree

Recipe Summary

hands-on:
20 mins
total:
20 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook rice according to package directions.

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  • Meanwhile, heat 1 tablespoon oil in a large skillet over high. Add beef and cook, tossing often, until only slightly pink, about 3 minutes. Transfer to a bowl.

  • Add broccolini and remaining 2 tablespoons oil to skillet. Cover and cook, uncovering to toss halfway through, until bright green, about 4 minutes. Uncover and cook, stirring often, until tender and charred, about 2 minutes more. Add chile, if desired, and garlic; cook until softened and fragrant, about 1 minute. Transfer to another bowl.

  • Whisk together broth, soy sauce, sugar, and cornstarch. Add to skillet and bring to a boil; cook until thickened and glossy, about 1 minute. Serve broccolini and beef over rice, drizzled with sauce.

Nutrition Facts

430 calories; fat 18g; saturated fat 5g; cholesterol 88mg; fiber 2g; protein 38g; carbohydrates 27g; sodium 915mg; sugars 8g.
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