I saw a charred broccoli salad online somewhere recently, and for whatever reason I had the idea to try the same technique for a fairly classic version of broccoli beef. Serve over steamed rice.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Beef:

Sauce:

Final Assembly:

Directions

  • Season steak generously with kosher salt and black pepper on both sides. Sprinkle 1 tablespoon cornstarch lightly over both sides.

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  • Heat 2 tablespoons oil in a skillet over high heat. Sear steak halves until surface is browned and crusty, 3 to 4 minutes per side. Transfer steaks to a plate, reserving juices in the skillet. Let cool completely.

  • Mix oyster sauce, sherry, soy sauce, and ketchup together in a bowl. Whisk in chicken broth and 1 1/2 teaspoon cornstarch.

  • Place broccoli florets in a bowl. Drizzle 1 tablespoon oil and some of the reserved juices on top; toss to coat.

  • Preheat oven to 500 degrees F (260 degrees C). Line a rimmed baking sheet with foil; spread broccoli florets on top, stem-side down.

  • Roast broccoli florets in the preheated oven until charred, 10 to 12 minutes.

  • Cut steak halves into 2 or 3 pieces with the grain. Slice each piece against the grain into 1/8-inch slices.

  • Pour 2 teaspoons vegetable oil into the skillet used to brown the steak; heat over medium-high heat. Add 3 cloves minced garlic; let sizzle for just 30 seconds. Stir steak, broccoli, and oyster sauce mixture into the skillet. Cook and stir until steak is heated through, broccoli is barely tender, and sauce thickens slightly, 3 to 5 minutes.

Tips

Cook's Notes:

There's never been a pretty broccoli beef, but I'd say this is at least handsome, and to make it even more attractive, feel free to double the sauce. The amounts above make just enough to glaze, plus a few extra tablespoons, so it you want lots of sauce to saturate your rice, you should probably make extra.

If you prefer more charring in step 7, you can place baking sheet under the broiler for 1 or 2 minutes.

Nutrition Facts

313 calories; 21.2 g total fat; 36 mg cholesterol; 722 mg sodium. 14.3 g carbohydrates; 17.2 g protein; Full Nutrition

Reviews (24)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/01/2017
Kinda has a Mongolian beef thing going on seemed a tad salty which is probably the oyster sauce. Tastes like the closest thing to take out Chinese I have ever made. Can't wait to make again and add Siracha and more veggies like baby corn matchstick carrots water chestnuts bean sprouts sugar snap peas maybe an onion or scallions. Maybe an extra 1/2-3/4 cup of water to tame the salt and help steam the extra produce. Read More
(7)

Most helpful critical review

Rating: 3 stars
06/24/2017
Nice when served over stir fried cauliflower rice. Read More
(1)
33 Ratings
  • 5 star values: 25
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
02/01/2017
Kinda has a Mongolian beef thing going on seemed a tad salty which is probably the oyster sauce. Tastes like the closest thing to take out Chinese I have ever made. Can't wait to make again and add Siracha and more veggies like baby corn matchstick carrots water chestnuts bean sprouts sugar snap peas maybe an onion or scallions. Maybe an extra 1/2-3/4 cup of water to tame the salt and help steam the extra produce. Read More
(7)
Rating: 5 stars
02/01/2017
Kinda has a Mongolian beef thing going on seemed a tad salty which is probably the oyster sauce. Tastes like the closest thing to take out Chinese I have ever made. Can't wait to make again and add Siracha and more veggies like baby corn matchstick carrots water chestnuts bean sprouts sugar snap peas maybe an onion or scallions. Maybe an extra 1/2-3/4 cup of water to tame the salt and help steam the extra produce. Read More
(7)
Rating: 5 stars
06/05/2017
Absolutely yummy!!! I had to substitute a few things since I live in the middle of nowhere in the Deep South but it's on the make again list for another night. I didn't have sherry so I used a Pinot Noir. I didn't have fresh broccoli I had to use frozen the roasting and charring helped this ingredient. I had a few mushrooms that needed a meal so they were thrown in. Finally I don't own a wok I've found a well seasoned cast iron skillet can substitute for lots of pans when needed. Read More
(3)
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Rating: 5 stars
02/15/2017
So good. We added onion and red pepper. It works amazing as a general stir fry. Love this!! Read More
(2)
Rating: 5 stars
01/22/2017
Want to thank chef john for allowing me to stay home to enjoy Chinese take-out. Followed the directions spot on but I used brown rice instead of white. Read More
(1)
Rating: 5 stars
02/20/2017
I have tried other beef broccoli recipes without much satisfaction. This one was perfect. My entire family adults and children alike enjoyed it. This recipe will certainly rotate through our regular meals. Thank you for sharing?? Read More
(1)
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Rating: 3 stars
06/24/2017
Nice when served over stir fried cauliflower rice. Read More
(1)
Rating: 5 stars
01/29/2017
Made as written and doubled the sauce and Chef John mentioned in the footnotes. We like it saucy. This was fantastic! The roasted broccoli gives the dish an added layer of flavor which sets it apart from any other beef and broccoli I've had. 5 stars all the way! Read More
(1)
Rating: 5 stars
02/14/2017
I followed the directions. I will make it again!!! Love it! Read More
(1)
Rating: 5 stars
05/21/2017
I made this and it was very simple however; I didn't do such a good job reading the directions and I didn't roast the broccoli but it still came out really good. Read More
(1)