Asian Beef and Broccoli
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Sweet and Spicy Asian Beef and Broccoli

Juicy beef with sweet and sticky honey glaze and Sriracha baked broccoli make for an incredible Asian burst of flavor.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Dish
Cuisine: Asian
Servings: 2 people

Ingredients

The Broccoli

  • 1 broccoli head and stem
  • 2 tbsp canola oil or other neutral oil
  • 2 tsp sesame oil
  • 2 tbsp Sambal Oelek
  • 2 tsp brown sugar slightly heaping
  • 2 cloves garlic minced or grated
  • salt to taste

The Beef

  • 300 gr Beef cut into strips
  • salt and pepper to taste
  • 1 tbsp canola oil or other neutral oil
  • 3 cloves garlic minced or grated
  • 2.5 cm ginger 1 inch, finely chopped
  • 2 spring onions chopped
  • 75 gr honey
  • 25 gr Sriracha sauce
  • 1/2 tbsp rice wine vinegar
  • 1 tbsp sesame seeds
  • handful fresh cilantro chopped
  • steamed rice

Instructions

The Broccoli

  • Preheat oven to 220C (425F).
  • Cut the broccoli into small heads of broccoli with a stem to it. I like the stem to be thinly sliced so everything bakes evenly. When you're done with the head of the broccoli, continue with the big chunky stem. Remember to peel it. Cut it like the small stems of the broccoli heads.
  • Add all the marinade ingredients to a bowl. Mix and add in the broccoli. Coat the broccoli, carefully so as not to ruin the heads.
  • Bake for about 17-20 minutes. You want the broccoli to start getting a little dark and charred in some places. 
  • Things move fast so I suggest putting on the rice about at the same time you add the broccoli to the oven.

The Beef

  • Cut the beef into strips. Sprinkle with salt and pepper. Fry in a pan on middle to high heat. Brown on both sides (1-3 minutes? Depending on the size) and set the meat aside.
  • In the same pan, begin with the sauce. Fry some garlic, ginger and spring onion until fragrant (30 seconds to 1 minute) and add the rest of the sauce ingredients. Bring it to a boil so that it thickens a bit. When you've gotten the desired thick and sticky consistency, add in the beef. Give it a mix and make sure the sauce coats the beef. You might want to use a few minutes here in case you added the beef too soon, so be sure to not over-fry (is that a word?) the beef beforehand.  
  • When the broccoli is ready, I like to add it to the beef and sauce mixture to give the broccolis that same stickiness. Some like to separate these, but do whatever you want. I think everything tastes a little bit spicier if you do. Add in chopped cilantro and sesame seeds. Serve with rice. 

Notes

Author: Stine Mari from Ginger with Spice.