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

Cooking Steps

1. 

   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

   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

   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

   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

   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

   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!