Charred Broccoli Beef

4.8
(53)
40 Reviews
33 Photos

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.

By
John Mitzewich
Chef John
John Mitzewich
John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques.
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Updated on November 23, 2024
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Prep Time:
25 mins
Cook Time:
19 mins
Total Time:
44 mins
Servings:
4
Yield:
4 servings
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Ingredients

Original recipe (1X) yields 4 servings

Beef:

  • 1 pound skirt steak, cut in half across the grain

  • kosher salt and freshly ground black pepper to taste

  • 1 tablespoon cornstarch

  • 2 tablespoons vegetable oil

Sauce:

  • ¼ cup oyster sauce

  • 3 tablespoons dry sherry

  • 1 tablespoon soy sauce, or more to taste

  • 2 teaspoons ketchup

  • ½ cup chicken broth

  • 1 ½ teaspoons cornstarch, or more to taste

Final Assembly:

  • 1 pound bite-size broccoli florets

  • 1 tablespoon vegetable oil

  • 2 teaspoons vegetable oil

  • 3 cloves minced garlic

  • 1 pinch cayenne pepper

Directions

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

  2. 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.

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

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

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

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

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

  8. 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.

126 home cooks made it!

Nutrition Facts (per serving)

313 Calories
21g Fat
14g Carbs
17g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 313
% Daily Value *
Total Fat 21g 27%
Saturated Fat 5g 27%
Cholesterol 36mg 12%
Sodium 722mg 31%
Total Carbohydrate 14g 5%
Dietary Fiber 3g 11%
Total Sugars 3g
Protein 17g 34%
Vitamin C 102mg 114%
Calcium 64mg 5%
Iron 3mg 15%
Potassium 563mg 12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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