Instructions

1. 1

   Prepare the jasmine rice: Rinse the Trader Joe's Jasmine Rice From Thailand under cold water until the water runs clear. Combine the rinsed rice and 2 1/4 cups water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.

   ⏱️ 20 min

   
2. 2

   While the rice is cooking, prepare the sauce. In a small bowl, whisk together the Trader Joe's Soy Sauce Reduced Sodium, Trader Joe's Thai Sweet Ginger Sauce, and sesame oil. In a separate small bowl, dissolve the cornstarch in 2 tablespoons of water to create a slurry.

   ⏱️ 5 min

   
3. 3

   Heat a large skillet or wok over medium-high heat. Add the Trader Joe's Beef Bulgogi and cook, breaking it apart with a spoon, until browned and cooked through, about 5-7 minutes. Remove the beef from the skillet and set aside, leaving any drippings in the pan.

   ⏱️ 7 min

   
4. 4

   Add the minced garlic and grated fresh ginger to the skillet and sauté for 30 seconds until fragrant. Add the Trader Joe's Stir Fry Veggie Blend (or frozen broccoli florets) to the skillet. If using frozen broccoli, cook for 5-7 minutes until tender-crisp. If using the stir fry blend, cook for 3-5 minutes.

   ⏱️ 7 min

   
5. 5

   Return the cooked beef to the skillet with the vegetables. Pour the prepared sauce over the beef and vegetables. Stir well to coat. Bring the sauce to a simmer, then slowly whisk in the cornstarch slurry. Cook, stirring constantly, until the sauce thickens, about 1-2 minutes.

   ⏱️ 3 min

   
6. 6

   Serve the Trader Joe's Quick Beef & Broccoli immediately over the fluffy jasmine rice.

   ⏱️ 1 min

   

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Nutrition Facts (per serving)