Categories: Asian
Ingredients
- 10 oz. Chinese Broccoli
- 2 Garlic Cloves
- 4 Green Onions
- 1 oz. Roasted Peanuts
- 10 oz. Sliced Ribeye Steak
- 1/2 cup Jasmine Rice
- 1 fl. oz. Soy Sauce
- 1/2 oz. Light Brown Sugar
- 1/4 tsp. Red Pepper Flakes
Directions
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Preheat oven to 425 degrees. Thoroughly rinse produce and pat dry. Prepare a baking sheet with foil and cooking spray.
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Trim ¼" off ends of Chinese broccoli and halve stalks, separating stems from leafy tops. Cut stems into 2" pieces. Coarsely chop tops. Mince garlic. Trim and cut green onions into ½" pieces. Coarsely chop peanuts. Pat ribeye steak strips dry, and season with a pinch of salt and pepper.
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Bring a small pot with rice and 1 cup water to a boil. Reduce to a simmer, cover, and cook until tender, 18-20 minutes. Remove from burner and fluff rice. Cover again and set aside. While rice cooks, roast broccoli.
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Place Chinese broccoli, stems and tops, on prepared baking sheet. Toss with 2 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Spread into a single layer and roast until tender, 6-8 minutes. While broccoli roasts, sear ribeye steak strips.
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Heat 2 tsp. olive oil in a medium non-stick pan over medium-high heat. Place ribeye steak strips in hot pan. Cook undisturbed until browned, 1-2 minutes. Transfer to a plate. Ribeye steak strips will finish cooking in a later step. Reserve pan; no need to wipe clean.
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Add garlic and 1 tsp. olive oil to pan used to sear ribeye steak strips over medium-high heat. Stir constantly until fragrant, 30 seconds. Add soy sauce, brown sugar, and a pinch of red pepper flakes (to taste). Bring to a simmer, and stir occasionally until sauce thickens, 3-4 minutes. Stir in ribeye steak strips and green onions, and cook until no pink remains on steak, 1-2 minutes. Add Chinese broccoli to stir-fry and toss. Plate dish as pictured on front of card, garnishing with peanuts and remaining red pepper flakes (to taste). Bon appétit!