Beef and Broccoli (Rachael Ray) |
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Prep Time: 30 Minutes Cook Time: 200 Minutes |
Ready In: 230 Minutes Servings: 4 |
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Ingredients:
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 |
Directions:
1. 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.
2. 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.)
3. Before serving, cook the rice according to the package instructions. Add the lime zest.
4. Serve the beef stir-fry over the rice, with lime wedges on the side. Garnish with the scallions and cilantro.
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