Reynaldo’s Cocina 📍
Broccoli Beef & Jasmine Rice
Cubed ribeye seasoned and simmered in a savory soy ginger sauce with broccoli and onions served over jasmine rice.
Ingredients
- 2 lbs ribeye steak cubed
- 1 tsp sazón
- 1 tsp white pepper
- 1 tsp black pepper
- 1 tsp paprika
- 2 tbsp avocado oil
- 4 cups broccoli florets
- 1 white onion large chunks
- 4 cups cooked jasmine rice
SAUCE:
- ⅓ cup low sodium soy sauce
- 2 tbsp hoisin sauce
- 1 tbsp honey
- 1 tbsp brown sugar
- 1 tbsp ginger paste
- 1 tbsp cornstarch
- 2 tbsp water for slurry
GARNISH:
- Sesame seeds
Equipment
- - Large skillet or wok
- Knife
- Cutting board
- Mixing bowls
- Rice cooker or pot
- Spatula
Method
- Cook jasmine rice and set aside.
- Cube ribeye into bite-size pieces.
- Season beef with sazón, white pepper, black pepper, and paprika.
- Rest 15 minutes.
- Heat skillet over medium-high heat.
- Add oil.
- Sear beef until browned.
- Remove beef.
- Add onions.
- Cook until softened.
- Add broccoli.
- Cook 2–3 minutes.
- Return beef.
- Combine soy sauce, hoisin, honey, brown sugar, and ginger.
- Pour sauce into skillet.
- Simmer.
- Mix cornstarch and water separately.
- Add slurry.
- Stir until glossy.
- Taste and adjust.
- Spoon jasmine rice into bowls.
- Add broccoli beef around rice.
- Finish with sesame seeds.
- Serve hot.
Notes
• Ribeye stays tender and works great here.
• Sear beef in batches if needed.
• Sauce should coat—not flood.
• Add broccoli later to preserve texture.
• White pepper gives subtle warmth.
• Adjust honey for sweetness.
• Cornstarch slurry thickens quickly.
• Great next day for meal prep.
• Jasmine rice absorbs sauce beautifully.
• Leftover sauce is excellent over vegetables.
