Beef and Broccoli

Total Time:
3 hr 50 min
30 min
3 hr 20 min

4 servings

  • Sea salt
  • 1 large bunch broccoli rabe, trimmed and cut into 2-inch pieces
  • 2 tablespoons high-temperature cooking oil, such as peanut oil
  • 1 onion, quartered lengthwise and then sliced
  • 1 small red bell pepper, seeded, quartered and then sliced
  • 1 teaspoon Chile Paste, plus remainder to pass at table, recipe follows
  • 4 cloves garlic, sliced
  • One 2-inch piece fresh ginger, peeled and grated
  • 1/2 cup dry sherry
  • 1 tablespoon cornstarch
  • 1 cup beef stock
  • 3 tablespoons hoisin sauce
  • 2 tablespoons soy sauce, reduced-sodium soy sauce or tamari
  • 4 Southern Italian-Style Short Ribs, shredded, recipe follows
  • 1 cup long-grain white rice, jasmine rice or brown rice
  • Zest of 1 lime, plus lime wedges for serving
  • Shredded scallions and chopped fresh cilantro or parsley, for garnish

Bring a couple inches of water to a boil in a saucepan and add some salt. Add the broccoli rabe and cook for 5 to 6 minutes. Transfer the broccoli rabe to a large bowl of ice water to stop the cooking. Drain well and pat dry.

Heat the cooking oil in a large skillet with a rounded bottom over high heat. Add the onions and bell peppers and stir-fry for 2 to 3 minutes. Add the Chile Paste, garlic and ginger, and stir-fry for 2 minutes. Add the sherry. Dissolve the cornstarch in a small amount of the stock, then add it to the skillet along with the remaining stock. Stir to thicken a minute, then add the hoisin sauce, soy sauce, broccoli rabe and short ribs. Cook until heated through. (If not serving the stir-fry immediately, cool and then store it in the refrigerator. Reheat over medium heat with a splash of water to loosen it up.)

Before serving, cook the rice according to the package instructions. Add the lime zest.

Serve the beef stir-fry over the rice, with lime wedges on the side. Garnish with the scallions and cilantro.

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    Beef and Broccoli Salad

    Recipe courtesy of Rachael Ray