This dish delivers horde-sized flavors without you having to roam around for a take-out menu. Leafy Chinese broccoli, or gai lan, brings a beautiful, slightly bitter, flavor to the dish. Add that to the green onions and ribeye steak strips being 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.
Trim ¼" off ends of Chinese broccoli and halve stalks, separating stems from leafy tops. Cut stems into 2" pieces. Coarsely chop tops.
Trim and cut green onions into ½" pieces.
Coarsely chop peanuts.
Pat ribeye steak strips dry, and season with a pinch of salt and pepper.
Cook the Rice
Bring a small pot with rice and 1 cup water to a boil. Reduce to a simmer, cover, and cook until tender, 18-20 minutes.
Remove from burner and fluff rice. Cover again and set aside.
While rice cooks, roast broccoli.
Roast the Chinese Broccoli
Place Chinese broccoli, stems and tops, 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, 6-8 minutes.
While broccoli roasts, sear ribeye steak strips.
Sear the Ribeye Steak Strips
Heat 2 tsp. olive oil in a medium non-stick pan over medium-high heat.
Place ribeye steak strips in hot pan. Cook undisturbed until browned, 1-2 minutes.
Transfer to a plate. Ribeye steak strips will finish cooking in a later step.
Reserve pan; no need to wipe clean.
Make the Sauce
Add garlic and 1 tsp. olive oil to pan used to sear ribeye steak strips over medium-high heat. 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 ribeye steak strips and green onions, and cook until no pink remains on steak, 1-2 minutes.
Add Chinese broccoli to stir-fry and toss.
Plate dish as pictured on front of card, garnishing with peanuts and remaining red pepper flakes (to taste). Bon appétit!