- Calories 430
- Fat 18g
- Sat fat 5g
- Cholesterol 88mg
- Fiber 2g
- Protein 38g
- Carbohydrate 27g
- Sodium 915mg
- Sugar 8g
Spicy Beef and Broccolini Stir-Fry
Greg Dupree
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
Step 1
Cook rice according to package directions.
Step 2
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.
Step 3
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.
Step 4
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.
