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.
1 cup long-grain white rice
3 tablespoons toasted sesame oil, divided
1¼ lb. flank steak, thinly sliced against the grain
1 pound broccolini, trimmed and cut into 2-in. pieces
1 small Fresno chile, thinly sliced crosswise, optional
3 cloves garlic, thinly sliced
1 cup beef broth
3 tablespoons soy sauce
1½ tablespoons light brown sugar
2 teaspoons cornstarch
Sat fat 5g
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.
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