Beef and broccoli teriyaki with jasmine rice

Gluten Free, Dairy Free

4 Servings, 640 Calories/Serving

20 - 30 Minutes

In this fast, gluten-free main course, beef top sirloin strips cook quickly in Sun Basket’s custom teriyaki sauce, lightly sweetened with honey. Stir-fried broccoli florets add crunch, fiber, and a load of vitamins. Torn basil leaves lend bright color and a pop of flavor.


  • 1 cup jasmine rice
  • 1 pound top sirloin steak strips
  • 1 yellow onion
  • Peeled fresh garlic
  • 1 red bell pepper
  • 10 ounces broccoli crowns
  • 2 teaspoons arrowroot powder
  • 1 cup chicken broth
  • Sun Basket teriyaki sauce base (honey - gluten-free tamari - rice vinegar - sesame oil)
  • 2 scallions
  • Fresh basil



Cook the rice

  • In a fine-mesh strainer, rinse the rice.
In a small sauce pot, combine the rice and 1½ cups lightly salted water. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the liquid is absorbed, 12 to 15 minutes. Fluff with a fork, cover, and keep warm.
While the rice cooks, prepare the steak and remaining stir-fry ingredients.


Sear the steak

  • Cut a small corner from the steak packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel. Season generously with salt and pepper.
In a large frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the steak and cook, stirring occasionally, until browned but not yet cooked through, 2 to 4 minutes. Transfer the steak to a plate. Do not clean the pan.


Prep the remaining stir-fry ingredients

  • Peel and coarsely chop the yellow onion.
  • Finely chop, press, or grate enough garlic to measure 1½ teaspoons.
  • Remove the stem, ribs, and seeds from the bell pepper. Coarsely chop the bell pepper.
  • Cut the broccoli crowns into 1-inch florets.
  • In a medium bowl, with a whisk or fork, mix together the arrowroot powder, chicken broth, and teriyaki sauce base to form a slurry.


Cook the vegetables and finish the steak

In the same pan used for the steak, if dry, add 1 to 2 tablespoons oil and warm over medium-high heat. Add the broccoli, season with salt and pepper, and cook, stirring occasionally, until the broccoli is bright green, 3 to 5 minutes. Stir in the onion, garlic, and bell pepper and cook until fragrant, 1 to 2 minutes.
Stir the arrowroot slurry to recombine, then add to the pan. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until slightly thickened, 3 to 5 minutes. Stir in the steak and any accumulated juices, bring to a simmer, and cook until the steak is cooked through, 1 to 2 minutes for medium.
While the stir-fry cooks, prepare the garnishes.


Prep the scallions and basil

  • Trim the root ends from the scallions; thinly slice the scallions on the diagonal for garnish.
  • Strip the basil leaves from the stems; coarsely tear the leaves.
Remove the stir-fry from the heat, season to taste with salt and pepper, and stir in the basil.



Transfer the rice, beef, and vegetables to individual bowls. Garnish with the scallions and serve.

Chef’s tip To get a nice brown sear on the steak strips, dry the meat as thoroughly as possible before cooking, and give your pan plenty of time to heat before starting the cooking.

Kids can!
  • Rinse the rice.
  • Press the garlic (if you have a press).
  • Mix the slurry.
  • Strip and tear the basil leaves.
  • Serve the meal.

Nutrition per serving: Calories: 640, Protein: 31 g, Total Fat: 26 g, Monounsaturated Fat: 12 g, Polyunsaturated Fat: 4 g, Saturated Fat: 7 g, Cholesterol: 85 mg, Carbohydrates: 72 g, Fiber: 4 g, Added Sugar (Honey; Chicken broth contains trace amounts of organic cane sugar): 17 g, Sodium: 820 mg
Contains: soy

Similar Recipes

Bangkok chicken wings with coconut-pineapple "rice"
Paleo, Gluten Free, Dairy Free
Baked pasta with butternut squash and Green Goddess salad
Gluten Free, Vegetarian, Soy Free
Avgolemono chicken soup with lemon, egg, and cauliflower “rice”
Paleo, Gluten Free, Dairy Free