FP Jan 13-17, 2024

Sweet Chili Beef & Broccoli Stir-Fry with Rice




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Fresh Ingredients

- 12 oz AAA sirloin strips

- 2 cups broccoli, cut into florets

- 1/2 cup red bell pepper, diced

- 2 tbsp butter (substitute for vegan butter)

Shelf-Stable Ingredients

- 1/2 cup brown jasmine rice

- 1/4 tbsp olive oil (for stir-frying)

Pantry Staples and Enhancements

- 1/2 cup store-bought sweet chili sauce

- 1/2 tsp garlic powder (substitute for garlic)

- 1/2 tsp onion powder (substitute for red onion)

- Salt and pepper, to taste

- 1/2 tsp soy sauce (substitute for tamari)

- 1/4 tsp smoked paprika (for added flavor)

- 1/4 tsp Worcestershire sauce (for umami flavor)


1. Cook Rice: Rinse 1/2 cup brown jasmine rice under cold water. In a pot, combine rice with 1 cup of water. Bring to a boil, then reduce to a simmer, cover, and cook until tender (about 35-40 minutes).

2. Prepare Ingredients: While the rice is cooking, cut broccoli into florets and dice 1/2 cup red bell pepper.

3; Cook Sirloin Strips: In a skillet, heat 1/4 tbsp olive oil over medium-high heat. Add 12 oz sirloin strips seasoned with salt, pepper, and 1/4 tsp smoked paprika. Cook until browned and set aside.

4; Stir-Fry Vegetables: In the same skillet, melt 2 tbsp butter. Add broccoli and red bell pepper. Stir-fry until vegetables are tender-crisp. Sprinkle with 1/2 tsp garlic powder and 1/2 tsp onion powder.

5. Combine with Sauce: Return the sirloin strips to the skillet with the vegetables. Add 1/2 cup sweet chili sauce and 1/4 tsp Worcestershire sauce. Stir well to combine and heat through.

6. Serve: Divide the cooked brown jasmine rice between two plates. Top with the sweet chili beef and broccoli stirfry.




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