Beef and broccoli over rice is a tried-and-true Asian-style favorite. But to get it just right, you’ve got to hone in on more than just the beef or the broccoli—really, it’s all about the sauce, which can make or break the dish. Luckily, we’ve got a good one: we’re blending creamy peanut butter with garlic and soy, then drizzling it all over to create waves of savory flavor throughout.
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Wash and dry all produce. Preheat oven to 400 degrees. Bring ¾ cups waterand a pinch of salt to a boil in a small pot. Mince or grate garlic. Zest lime until you have ½ tsp zest, then cut into halves. Cut one half into wedges. Thinly slice scallions, keeping greens and whites separate.
Toss broccoli, a drizzle of oil, and a pinch of salt and pepper on a baking sheet. Roast in oven until crispy, 15-20 minutes. Once water is boiling, add riceto pot. Cover, lower heat, and reduce to a simmer. Cook until tender, 15-20 minutes.
In a medium bowl, toss together beef, half the garlic, limezest, 1 TBSPsoy sauce, 2 tsp sugar, and a large drizzle of oil. Season with salt and pepper.
Heat a drizzle of oil in a large pan over low heat. Add scallionwhites and remaining garlic. Cook, tossing, until fragrant, about 1 minute. Stir in peanutbutter, 2 tsp sugar, and 1 tsp soy sauce(you’ll have a little soy sauce left over). Slowly pour in ¼ cup water, stirring to combine. Remove pan from heat, then stir in a squeeze of lime. Season with salt and pepper.
Transferpeanut sauce to a small bowl, then rinse and dry pan. Heat a drizzle of oil in it over medium-high heat. Add beef to pan and cook, tossing, until browned and cooked to desired doneness, 3-4 minutes. TIP: Cook beef in batches to avoid overcrowding.
Divide rice between plates, then top with broccoli and beef. Drizzle with peanutsauce. Garnish with scallion greens. Serve with lime wedges for squeezing over and any remaining peanut sauce on the side for dipping.