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Asian Beef with Basmati Rice and Broccoli


When it comes to treating myself to takeout food, I always go for a dish with sweet sauces. There’s something seriously addictive about the combination of sweet and sticky sauce with super-crispy meat. Sadly, many attempts at making this dish at home ended in sweet and sticky soggy meat, but that’s about to change thanks to the cornstarch coating in this recipe. The stir-fry meat I used in this recipe is cost-friendly, and so is the rice and broccoli. It’s a takeout dinner without the takeout prices. Hooray!


Prepare the Rice

1. Heat oil in a large pot over medium heat. Saute onion until translucent, then add garlic and cook for another one to two minutes, until fragrant.
2. Add rice, salt, and boiling water. Cover and cook over low heat until water is fully evaporated, about 15 minutes.
3. Remove from heat, and keep covered or another five minutes, then uncover and fluff rice with a fork.

Prepare the Beef

1. Add cornstarch, salt, and pepper to a large zip-top bag. Add meat, seal, and shake until well coated.
2. In a small bowl, mix sesame oil, red pepper, honey, soy sauce, ginger, and water.
3. Heat oil in a large skillet over medium-high heat. Sear meat for three to four minutes on each side, or until well browned. Add garlic and stir until fragrant, about one minute.
4. Add sauce and bring to a boil. Reduce heat and simmer until thickened.
5. Serve with basmati rice and steamed broccoli.