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Chinese Beef and Broccoli

Chinese Beef and Broccoli with Brown Rice and Stir-Fried Pepper

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Recipe Details


This recipe’s all about take-in. Yes, you read that right. It’s our lighter, summery version of the Chinese takeout classic, complete with juicy seared steak, roasted broccoli, and a stir-fry of red pepper, ginger, and scallion. Finished with an umami-packed drizzle of soy and oyster sauces, this satisfying dish is sure to bring you good dinner fortune.


    Quick facts

    Serving size
    Prep & cook time
    Cooking Skill
    By Chef Michelle

    By Chef Michelle

    Nutritional info

    Ingredients & Equipment

    What we send

    • brown rice
      1 cup
      brown rice
    • scallions
    • garlic
      1 clove
    • ginger
      1/4 ounce
    • red bell pepper
      red bell pepper
    • head broccoli
      head broccoli
    • flat iron steaks
      flat iron steaks
    • crushed red pepper
      1/4 teaspoon
      crushed red pepper
    • oyster sauce
      2 tablespoons
      oyster sauce
    • soy sauce
      2 tablespoons
      soy sauce
    • rice wine vinegar
      2 tablespoons
      rice wine vinegar

    What You’ll Need

    • canola oil
    • water
    • kosher salt
    • black pepper
    • 6" small pot with lid
    • baking sheet
    • 12" large pan

    Cooking Steps

    1. Cook Rice

      Cook Rice

      Preheat oven to 400°F. In a small pot, combine rice, 2 cups water, and ¼ teaspoon salt and bring to a boil over high heat. Stir once, cover, reduce heat to low, and cook for 15 minutes. Remove pot from heat, still covered, and let stand until fully steamed, 10 minutes. Uncover, fluff with a fork, and set aside.

    2. Prepare Ingredients

      Prepare Ingredients

      While rice cooks, rinse all produce. Thinly slice scallions and garlic. Trim and discard skin of ginger and mince. Halve bell pepper lengthwise, discarding seeds, then cut lengthwise into ¼-inch strips. Cut broccoli lengthwise into 2-inch florets, including stems.

    3. Roast Broccoli

      Roast Broccoli

      On a baking sheet, toss broccoli with 1 tablespoon canola oil, ¼ teaspoon salt and black pepper as desired. Arrange in a single layer and roast until browned and crispy, about 15 minutes.

    4. Cook Steak

      Cook Steak

      While broccoli roasts, pat steaks dry with paper towel. Cut lengthwise against the grain into ¼-inch slices, then cut crosswise into 1-inch pieces. Season all over with ½ teaspoon salt and black pepper as desired. Heat 1 tablespoon canola oil in a large pan over medium-high heat. When oil is shimmering, add steak and sear, flipping, until browned on both sides, about 3 minutes total. Remove from pan and set aside.

    5. Cook Bell Pepper

      Cook Bell Pepper

      Wipe pan from steak clean and add 1 teaspoon canola oil over medium heat. When oil is shimmering, add scallions, garlic, ginger, bell pepper, and as much crushed red pepper as desired (it's spicy!). Cook, stirring occasionally, until bell pepper softens, about 6 minutes.

    6. Plate Beef and Broccoli

      Plate Beef and Broccoli

      Add broccoli, steak, oyster sauce, soy sauce, and rice wine vinegar to pan with bell pepper over medium heat. Stir to combine and cook until steak and vegetables are coated with sauce, about 2 minutes. Serve over rice, then dig into your better-than-takeout dinner!

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