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Sesame-Glazed Beef and Crispy Broccoli Stir Fry

This quick, warm, and satisfying dish is the solution to your busy weekday dinners. Our Sesame-Glazed Beef and Crispy Broccoli Stir Fry packs the mouthwatering flavors of your favorite takeout meal into an easy, 30-minute recipe. Served over fluffy rice, it's perfect on its own or as a side dish in ...
6
45 min
TOTAL TIME
608
CALORIES
$3.23
PER SERVING
Sesame-Glazed Beef and Crispy Broccoli Stir Fry
Directions
9 STEPS
15 min
PREP TIME
30 min
COOK TIME
45 min
TOTAL TIME
1
Place 2 cups of Jasmine rice and 4 cups of water in a saucepan. Bring to a boil then reduce heat to low, cover and let simmer for 15 minutes or until rice is tender and water is absorbed. Set aside.
2
While rice is cooking, start heating the vegetable oil in a large skillet or wok over high heat.
3
Add beef strips to the hot oil, sprinkling with salt. Stir occasionally, until browned, about 3 to 4 minutes. Remove beef to a plate and set aside.
4
To the same skillet or wok, add sliced scallions, minced garlic, and grated ginger. Stir constantly until fragrant, about a minute.
5
Introduce the broccoli florets into the scallion mixture, cook and stir occasionally, for about 5 minutes or until broccoli is crisp-tender.
6
In a bowl, whisk together beef broth, soy sauce, cornstarch, and brown sugar until well combined. Add this to the skillet with broccoli.
7
Return beef, with any accumulated juices, to the skillet. Cook, while constantly stirring until the mixture starts to thicken, about 2 minutes.
8
Remove the skillet from heat, then stir in the dark sesame oil.
9
Fluff the previously simmered Jasmine rice with a fork. Serve the stir fry over the rice and enjoy.
Health Info
Macros
90g
CARBS
11g
FAT
32g
PROTEIN
Contains these allergens
SOYBEANS
WHEAT
Frequently Asked Questions
What type of beef should I use for stir fry?
What vegetables can I use in my stir fry?
Do I need to marinate the beef before stir frying?
What type of oil should I use for stir frying?
How do I prevent the beef from getting tough?
Can I use a wok for stir frying?
How can I adjust the consistency of the sauce?
How long can I store leftover stir fry?