Kung Pao Beef with Broccoli

With Persimmon Jasmine Rice

I've adopted this recipe from something I got in a Blue Apron subscription box a while back. I was so happy to find persimmons in the stores again (only this time of year around here in Chicago!!!) so I just had to!

The recipe is made in two parts - preparing the jasmine rice and cooking the beef and broccoli.

I peel the persimmon and cube it. Then I marinate it for a few minutes in mirin and rice vinegar. After cooking the rice with some garlic, I gently mix the fruit in it and set it aside while cooking the beef.

The beef is coated in corn starch and then pan fried. The cooked broccoli are mixed in with the meat and kung pao sauce.

Kung Pao Beef with Broccoli & Persimmon Jasmine Rice

Ingredients

• 1 ripe persimmon - cubed

• 1/2 cup jasmine rice

• 2 cloves of garlic - chopped

• 1 TBSP rice vinegar

• 2 TBSP mirin

• beef for stir fry

• 2 heads of broccoli

• 1/2 cup corn starch

• 1 cup Kung Pao sauce

• salt & pepper to taste

• olive oil for cooking

Step by Step Instructions

1. In a small mixing bowl combine the cubed persimmon with the rice vinegar and mirin. Season with salt and pepper to taste and set aside to marinate.

2. In a medium sauce pan heat up a splash of olive oil. Add the garlic and sauté for 30 sec until fragrant. Add the jasmine rice, 1 cup of water and a big pinch of salt. Bring to boil, cover and reduce the heat. Cook for 10-12 min or until water is fully absorbed. Remove from burner, fluff with a fork and mix in the marinated persimmon, including the juice it has been sitting in.

3. Combine the beef with the corn starch. Season with salt and pepper and set aside.

4. Cut the broccoli into small florets. In a large frying pan sauté the broccoli until slightly browned. Remove in a bowl and keep warm. Wipe out the frying pan.

5. In the same pan heat up a splash of olive oil. Cook the beef mixing periodically until browned and cooked through. Add the Kung Pao sauce and 2 TBSP of water. Mix until the beef is coated through. Add the broccoli back in and mix until well combined.

6. Serve over the persimmon jasmine rice.

Bon Appetite!