This dish delivers horde-sized flavors without you having to roam around for a take-out menu. Broccoli, green onions, and steak strips are finished in a balanced sauce of salt, sweet, and heat. Place this meaty stir-fry on top of a bed of rice, and you have a meal fit for a king, or khan.
Cut broccoli into large bite-sized pieces, if necessary.
Trim and cut green onions into ½" pieces.
Coarsely chop peanuts.
Pat steak strips dry, and season with a pinch of salt and pepper.
Cook the Rice
Bring a small pot with rice and 1½ cup water to a boil. Reduce to a simmer, cover, and cook until tender, 18-20 minutes.
Remove from burner and fluff rice. Set aside covered.
While rice cooks, roast broccoli.
Roast the Broccoli
Place broccoli, 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, 14-16 minutes.
While broccoli roasts, sear steak strips.
Sear the Steak Strips
Heat 2 tsp. olive oil in a medium non-stick pan over medium-high heat.
Place steak strips in hot pan. Cook undisturbed until browned, 2-3 minutes.
Transfer steak strips to a plate. Steak strips will finish cooking in a later step.
Reserve pan; no need to wipe clean.
Make the Sauce
Return pan used to sear steak strips to medium-high heat. Add 1 tsp. olive oil and garlic to hot pan. 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 steak strips, green onions, and broccoli. Cook until no pink remains on steak, 2-3 minutes.
Plate dish as pictured on front of card, garnishing with peanuts and remaining red pepper flakes (to taste). Bon appétit!