Asian, Beef, The Weekly Menus and Recipes

Recipe 6.3: Beef and Broccoli

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Recipe 6.3:  Beef and Broccoli

Oh, beef and broccoli, how I love thee! I could wax poetically about my love for this dish, but I’ll just write the recipe and let you come up with your own sonnet (or perhaps a haiku) once you’ve tried it for yourself!

The flavors here combine so beautifully with soft, nutty rice as the backdrop for crisp broccoli and tender beef covered in a sweet and slightly spicy sauce. It’s an old classic done a little lighter and healthier!


1 large bunch broccoli

1/2 red bell pepper (leftover from the Stromboli)

2 cups brown rice, cooked according to package directions

1 lb. thin steak

1 tbs. cornstarch

2 tbs. peanut oil (or canola)

4 tbs. hoisin sauce

1 tbs. rice vinegar

2 tbs. soy sauce

1 tbs. honey

2 tsp. ground ginger


If you have a wok, use it! If not, you can prepare this dish in a large skillet.

Begin by starting rice. Our rice takes around 50 minutes to cook, so it is always step 1. Next, prepare your ingredients. Wash broccoli well and cut off stems and leaves. I like to leave just a short stem on the broccoli. Slice red bell pepper into bite-sized pieces and slice beef, against the grain, into strips. In a small bowl, toss beef strips with cornstarch.

Heat oil over medium heat, then add beef. Cook 2-3 minutes, tossing often. Add broccoli and cook 2-3 minutes, tossing often. Add bell pepper and cook 1-2 minutes, tossing often. Reduce heat to low while you prepare sauce. Combine hoisin, soy sauce, rice vinegar, honey, and ground ginger; mix well.

Once the rice is finished cooking, add sauce to beef and broccoli mixture. Toss to combine. Serve 1/2 cup rice with 1 cup beef and broccoli mixture. Enjoy while hot, then commence poetic waxing and email your final poem to!