Ingredients

Ingredients

• 10 oz Thinly Sliced Beef
• 1/2 c Jasmine Rice
• 1/2 lb Broccoli
• 2 Garlic
• 2 tbsp Soy Glaze
• 1 tbsp Sambal Oelek
• 3 tbsp Cumin & Sichuan Peppercorn Sauce
• 2 tbsp Tahini

Instructions

Instructions

1

Make the garlic rice:

Peel and roughly chop 2 cloves of garlic. In a medium pot, combine the rice, chopped garlic, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.

2

Prepare the broccoli & make the sauce:

While the rice cooks, wash and dry the broccoli. Cut off and discard the bottom 1/2 inch of the broccoli stem, then cut into small florets. In a bowl, whisk together the cumin-Sichuan sauce, soy glaze, tahini, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be.

3

Cook the broccoli:

While the rice continues to cook, in a large pan (nonstick, if you have one), heat 1/3 cup of water to boiling on high. Once boiling, carefully add the broccoli florets in an even layer; season with salt and pepper. Loosely cover the pan with foil and cook, without stirring, 5 to 6 minutes, or until the water has cooked off and the broccoli is lightly browned. Transfer to a bowl. Wipe out the pan.

4

Cook the beef & serve your dish:

Pat the beef dry with paper towels; season with salt and pepper. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned beef in an even layer and cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the sauce (carefully, as the liquid may splatter) and cooked broccoli. Cook, stirring frequently, 1 to 2 minutes, or until the beef is coated and just cooked through. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the cooked beef and broccoli over the garlic rice. Enjoy!