I generally consider stir-fries to be a one pot meal (ok, two if you count the rice), it’s the type of meal where no extra side dishes are needed. But, once I started making one of our favourite last-minute dinners, Korean Beef Bowls, I started looking for Asian-inspired veggie sides to serve along with it, and this easy stir-fry quickly became a favourite. I now can’t imagine having Korean Beef Bowls without a heaping helping of these veggies alongside.
These saucy, crisp-tender broccoli and peppers are delicious draped over rice and would be a great side to potstickers, or other Asian dish that may need a little extra rounding out to be a complete meal. It helps that it is quick and simple to make, leaving you plenty of time to concentrate on the main and keeping the side for the last few minutes.
Made with Korean Beef Bowls the whole meal is ready under 30 minutes. I call that a go-to weeknight meal to get excited about!
- 1 bunch broccoli (about 3 heads), cut into florets
- ½ red bell pepper, thinly sliced
- 2 large garlic cloves, minced
- pinch red pepper flakes
- ½ cup chicken, beef, or vegetable broth
- ¼ cup oyster sauce
- cooked rice, to serve
- Heat a non-stick skillet over high heat, with approximately 2 tablespoons of oil. Add broccoli and bell peppers, cook until broccoli is bright green (about 3 minutes). Add garlic and cook for one minute. Add broth and cook, stirring often until vegetables are crisp tender (about 3 minutes). Stir in oyster sauce to coat thoroughly. Cook for one minute just to heat through. Serve over rice if desired.
Adapted from Everyday Food, January/February 2011.