Meal Kit

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

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    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.

  2. 2

    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.

  3. 3

    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.

  4. 4

    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.

  5. 5

    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.

  6. 6

    Plate the Dish

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

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