Healthy Takeout Beef and Broccoli

and jasmine rice

Prep & Cook Time: 30-40 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Spicy

Contains: Shellfish

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

In Your Box (serves 2)

  • 1 Tbsp. Cornstarch
  • 2 tsp. Chopped Ginger
  • 2 fl. oz. Sherry Wine
  • 1 tsp. Sugar
  • 10 oz. Sliced Sirloin Strips
  • 8 oz. Chinese Broccoli
  • 2 Garlic Clove
  • Info
    1 fl. oz. Oyster Sauce
  • ¾ cup Jasmine Rice
  • 4 Dried Arbol Chiles

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • 1 Mixing Bowl
  • 1 Small Bowl
  • 1 Small Pot
  • 1 Large Non-Stick Pan

Before You Cook

  • Step 1 - Marinate the Beef

    Marinate the Beef

    Combine half the cornstarch (reserve remaining for sauce), half the ginger (reserve remaining for cooking beef), half the sherry (reserve remaining for sauce), and sugar in a medium mixing bowl. Rinse beef strips, pat dry, and add to bowl, stirring to coat completely. Marinate at least 10 minutes. While meat marinates, prepare ingredients.

  • Step 2 - Prepare the Ingredients

    Prepare the Ingredients

    Trim ¼" off ends of Chinese broccoli and separate stems from leafy tops. Cut stems into 2" pieces. Coarsely chop tops. Mince garlic. Combine remaining cornstarch, oyster sauce, ¼ cup water, and remaining sherry in a small bowl and set aside.

  • Step 3 - Cook the Rice

    Cook the Rice

    Bring a small pot with rice and 1 ½ cups water to a boil. Reduce to a simmer, cover, and cook until rice is tender, 18-20 minutes. Remove from burner, keep covered, and set aside. While rice cooks, begin vegetables.

  • Step 4 - Cook the Vegetables

    Cook the Vegetables

    Heat a large non-stick pan over medium-high heat. Add 2 tsp. olive oil, ½ cup water, and broccoli stems to hot pan and cook, stirring occasionally, until water has evaporated and broccoli is crisp tender, 4-6 minutes. Add broccoli tops and cook, stirring constantly, until wilted, 1-2 minutes. Season with ¼ tsp. salt and remove to a plate. Wipe pan clean and reserve.

  • Step 5 - Cook the Beef

    Cook the Beef

    Return pan used to cook vegetables to high heat and add 2 tsp. olive oil, garlic, remaining ginger, and dried chiles (to taste- 1 chile is spicy and 4 is very spicy) to very hot pan and cook until golden brown and fragrant, 30-60 seconds. Add sliced beef to pan and cook, stirring constantly, until browned, 2-4 minutes. Stir cornstarch mixture to recombine and add Chinese broccoli and cornstarch-oyster sauce mixture to pan and cook until sauce is bubbling and thickened, 2-3 minutes.

  • Step 6 - Plate the Dish

    Plate the Dish

    Spoon stir-fry on a plate and serve rice alongside.

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