Main Courses

Beef and Broccoli with Garlic Sauce

One of my biggest challenges in expanding my menu as a chef has been venturing into Chinese food. My lovely friend Rachel, who went abroad there in college, kindly reminded me that there was very little to be found when scanning through the pages of my website. I started experimenting with my Valentine’s Day menu, which had Orange Chicken and Pineapple Fried Rice. Not the most challenging dishes, but it was enough to get my feet wet. I asked Rachel what her favorite dish was, and she told me it was beef with garlic sauce. I was really excited to try this one out, because it’s something I rarely order for myself but I always sneak a bunch when Ryan orders it. Other than making it ahead of time, so that it can marinate, it’s a very easy dish! I hope you enjoy it as much as we did Rachel! 🙂


Makes: 4 servings
Prep Time: 4 hours      Cooking Time: 30 minutes

1 1/4 lb beef, flank steak or filet, thinly sliced
6 large garlic cloves, smashed and chopped
3 tbs soy sauce
1 tbs sesame oil
1 tbs lime juice
2 tbs Sriracha chili paste
2 tbs rice wine vinegar
2 tsp brown sugar

1/4 cup beef stock
1 large white onion, thinly sliced
1 head of broccoli, florets only
2 cups cooked white rice

  • Combine the garlic through brown sugar in a large ziplock bag. Zip it shut and mix everything together. If it looks a little dry or a little scant, add a tablespoon of water to the mix. Season the beef with salt and pepper and put into the ziplock. Mix everything around so that the beef is coated, and refrigerate for at least 4 hours, up to overnight.
  • Remove the beef from the refrigerator and let it sit out to remove the chill. Heat a large saute pan over medium-high heat. Add a drizzle of vegetable oil and when the oil is hot, add the half the beef. If you add it all at once, it cools the pan too much, and you don’t get that crispy exterior on the beef. Depending on how thinly sliced the beef is, cook for roughly 5 minutes, stirring repeatedly to cook on all sides. You’ll be reheating the beef before serving, so only cook it about 75% of the way through. Remove the beef from the pan and into a separate bowl. Pour any extra juices into a separate bowl, and repeat the process with the oil and cooking the beef. Again, put the beef a container separate from the sauce.
  • After you’ve cooked the beef, reduce the heat to medium and add the onions to the pan. Cook on medium-high heat until they start to become tender, about 3 minutes. Remove from the pan and add it to the beef. Add the broccoli with 2 tbs of water, cover, and cook for about 4 minutes. Remove the cover from the pan and add the beef stock, beef, onions, and sauce back to the pan. Cook for another 3 minutes, tossing so that everything is coated with sauce. Serve over the white rice.

One Year Ago Today: Zesty Lemon Penne

Other Dishes to Add To Your Asian Repertoire: 

Pineapple Fried Rice
Pineapple Fried Rice
Orange Chicken
Orange Chicken
Peanut Noodles with Mixed Veggies
Peanut Noodles with Mixed Veggies

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