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.
How to Make It
Cook rice according to package directions.
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.