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About the Dish

3/4 cup Long Grain Rice
1/4 cup Chinese Southern Belle’s Wild Wild East Sauce (Asian BBQ Teriyaki Pineapple sauce)
2 teaspoons Sesame Oil
1 packet Tamari
1 packet Turbinado Sugar
2 teaspoons Cornstarch
1/2 ounce Ginger
2 cloves Garlic
1 1/2 ounce Green Onion
8 ounces Stir-Fry Beef
4 ounces Broccoli
1 tablespoon Anson Mills Benne Seed
1 ounce Pea Shoots
Per Serving
Calories 710
Total Fat 27 g
Saturated Fat 5 g
Trans Fat 0 g
Cholesterol 75 mg
Sodium 770 mg
Total Carbohydrates 79 g
Dietary Fiber 4 g
Sugar 13 g
Protein 39 g
Nancie McDermott

Nancie McDermott is a cookbook author and cooking teacher fascinated by the people, stories, and places behind the food. A NC native and graduate of UNC Chapel Hill, she loves exploring the history, culture, and distinctions within the regional cuisines of the American South. Nancie is a member of the International Association of Culinary Professionals, Les Dames d’Escoffier, Association of Food Journalists, and the Southern Foodways Alliance, and lives with her family in Chapel Hill NC. "My first memories of cooking involve being in the kitchen with my grandmother when I was very small, 5 or 6, watching her make biscuits. My grandparents had a dairy farm about an hour away from our suburban home, and I got to go stay with her during the summer and on weekends. I thought I was cooking, because that’s how she made me feel, but I’m sure I was anything but helpful in truth. What I remember is an enormous bowl and lots of flour, and her energy and pleasure in being in her kitchen, working and creating, keeping me happy, and making something for us to enjoy. I didn’t learn a thing about how to make biscuits (except that making a mess with flour is part of the deal), but I learned that the kitchen is a good, fun, busy place, and that it’s fun to cook with and for people you love." BOOKS: Fruit: a Savor the South Cookbook; Southern Soups and Stews; Southern Pies; Southern Cakes; Quick & Easy Chinese; Quick & Easy Thai; Simply Vietnamese Cooking; Simply Vegetarian Thai Cooking; 300 Best Stir-Fry Recipes; Real Thai; The 5 in 10 Pasta and Noodle Cookbook; Real Vegetarian Thai; The Curry Book; Quick and Easy Vietnamese; Holiday Cookies You Can Make. PUBLICATIONS: Saveur; Edible Piedmont; Bon Appetit; Food & Wine; Fine Cooking; Cooks Illustrated; Every Day with Rachel Ray; Family Fun; Food Arts; Los Angeles Times. AWARDS: 2016 IACP Cookbook Awards Finalist Cookbook of the Year (American) To learn more about Nancie, visit


• Place a small saucepan over high heat. Add rice, 1 1/2 cups water and 1/4 teaspoon kosher salt. • When water boils, reduce heat to medium-low. Cover, and cook until all liquid has been absorbed and rice is tender, about 15 minutes. • Remove from heat. Set aside, covered, until ready to serve.
MISE EN PLACE • Peel and finely chop ginger. • Peel and chop garlic. • Finely chop green onion, keeping white and green parts separate. • Discard tough broccoli stems. Cut florets into bite-size pieces. • Halve pea greens crosswise.
• In a bowl, combine Wild Wild East sauce, sesame oil, tamari, 2 tablespoons water and sugar. Stir to dissolve sugar. • In another bowl, whisk together cornstarch and 2 tablespoons water.
• Place a wok or deep skillet over high heat. Add 2 tablespoons cooking oil. When oil is hot, add ginger, garlic and green onion whites. Toss until fragrant, about 1 minute. • Scatter in beef. Cook undisturbed until browned on bottom, about 1 minute. • Cook, tossing, until browned all over, 1-2 minutes.
• Add broccoli. Spread out in a single layer. Cook undisturbed 30 seconds. • Pour in Wild Wild East sauce mixture. Cook, tossing, until broccoli is tender and beef is cooked through, 1-2 minutes. • Add water if needed to prevent sticking.
• Stir cornstarch mixture. Add to pan. Toss until sauce thickens a little. • Toss in benne seeds. Remove from heat.
• Uncover rice, and fluff with a fork. Divide rice between 2 plates. • Top rice with beef and broccoli. Garnish with onion greens and pea greens, and enjoy!