The TAICHI project is financed with aid from EU

Beef and Broccoli with Red Peppers

Asian | Medium | 30 min. | serves 4


  • 1 1/2 c. jasmine rice
  • Salt
  • 1/2 c. low-sodium soy sauce
  • 1/2 c. low-sodium chicken broth
  • 2 tbsp. rice wine vinegar
  • 3 tbsp. brown sugar
  • 3 cloves garlic, minced
  • 1 tbsp. sesame oil
  • 1 tbsp. cornstarch
  • 1 tbsp. fresh ginger, grated
  • 1 tbsp. sriracha
  • 2 tbsp. Olive oil, divided
  • 1 lb. skirt steak, thinly sliced
  • 1 head broccoli, cut into florets
  • 1 red pepper, thinly sliced
  • Crushed red pepper flakes, for garnish (optional)


  • Combine rice, salt, and 2 ¼ cups water in a medium-sized pot with tight-fitting lid. Bring to a boil, then reduce heat and simmer, covered, until all water is absorbed, 15 minutes. Turn off heat and let sit 10 minutes, then remove lid and fluff with a fork.
  • Meanwhile, in a medium bowl, whisk together soy sauce, chicken broth, vinegar, brown sugar, garlic, sesame oil, cornstarch, ginger, and Sriracha.
  • In a large deep-sided skillet, heat olive oil. Cook steak in batches until nicely browned, about 4 minutes, then transfer to a plate.
  • Add remaining olive oil to skillet along with broccoli and red pepper and cook until broccoli is bright green, 1 to 2 minutes. Add ½ cup water and let steam, covered, until vegetables are tender-crisp, 2 to 3 minutes.
  • Add sauce and steak to skillet and bring to a boil. Let simmer until thickened, 3 minutes more.
  • Serve beef and broccoli with cooked rice and garnish with crushed red pepper, if using.