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Sliced beef and everyday broccoli go way back with a dark and salty black bean sauce. Toss them together in a hot wok, and it’s a fresh and fast alternative to takeout.
Contains: wheat, soy.
Note: The beef may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.
What You Get
Sliced beef (see note below)
Black bean sauce
Cooked white rice
Toasted sesame seeds
What You'll Need
Chile flakes (optional)
Trim the broccoli, separate the tops into florets, and chop the stems into bite-size pieces. Slice 4 or 5 of the green onions into 1-inch pieces. Drain the beef and pat dry with paper towels.
In a large wok or sauté pan over medium-high heat, warm 2 tablespoons vegetable oil. Add the broccoli and sauté until tender-crisp, about 3 minutes. Transfer to a plate.
Return the pan to the heat, and warm 2 tablespoons vegetable oil. Add the beef and sear without disturbing, 5 minutes. Stir and continue to cook until no longer pink at the center, 1 minute longer. Turn down the heat to low. Return the broccoli to the pan, along with the green onions. Drizzle with the black bean sauce and toss to coat and warm through, 2 minutes.
Reheat the rice in the microwave, 1 to 2 minutes or according to package instructions.
Heap the rice in bowls and top with the beef and broccoli. Sprinkle with sesame seeds and chile flakes, if you want some heat, and serve warm.