Saturday, July 31, 2010

Beef and Broccoli

Timing is everything.

That is one of the things I like about this dish, you can prep it all out and then wait for your dinner guests. Then you can quickly cook it from start to finish in about 20 minutes. I also like the fact that the veggies cook just about the same amount of time that the steaks need to rest so it all comes together at the same time.

Alexis and our 21 y/o son were on their way back from Florida yesterday and I wanted to have a hot dinner for them when they arrived. Alexis called when they were an hour away so I could start making dinner. An hour later when I expected to drop the steaks on the grill as they walked in, they were still at the NC/TN state line stuck in traffic from the rock slide reconstruction.

Normally, Trevor (10) and I would have savored that extra hour. It would have given us extra time to scurry around cleaning and hiding the evidence of the wild parties that we had. Pasties on the ceiling fan, how'd those get up there?

But sadly, we were well behaved all week and there was no damage control to be done. So I put all the prepped ingredients in the fridge, cut the grill temp to low to keep it warm, and just waited.

Just before they got home, I opened up the vents on the Big Green Egg and we were eating within 30 minutes of them walking in the door.

Beef and Broccoli
Source: Broccoli part adapted from an adaptation of Joy of Cooking

2 ea ribeye steaks
1/4 cup ginger flavored soy sauce
1-2 cloves garlic, finely minced
1 head Broccoli chopped into 1" pieces
1 tablespoon Peanut oil
1 teaspoon Sesame Oil
3 cloves Garlic finely minced
1 tablespoon Ginger finely minced
1/4 teaspoon Red pepper flakes
1/3 cup Chicken stock
1/4 cup Oyster sauce

Marinate the steaks in the soy sauce and 1-2 cloves of minced garlic for 1-4 hours.

Preheat grill to high. I had my Big Green Egg running at 500-550f with a cast iron grate. Grill the steaks 2 minutes per side and then do another 90 seconds per side to get to medium done. Cut that time to 60 seconds for medium-rare, 30 for rare. You could also pan cook or broil the steaks if that is your only option.

Remove the steaks to a cooling rack to rest for 10 minutes. If you don't have a cooling rack, use an extra grill grate or even the rack from your toaster oven.

Why not just stick them on a plate? I picked this tip up from Rouxbe Online Cooking School. I tried it a few months ago and found it DOES make a difference. Here's why and another tip...

As soon as the steaks come off, place a wok on the grill. Heat oil in wok. Stir fry garlic, ginger, and pepper for just a few seconds. Don't let the garlic brown. Add in broccoli (wet from rinsing) and stir fry for two minutes.

Add chicken broth, cover tightly, and steam for four minutes. By cover tightly, I mean with the wok lid, not just closing the grill.

Add oyster sauce and stir fry for 3-5 more minutes. If you want a thicker sauce, mix in a slurry of 1 Tbsp cornstarch and 1 Tbsp cold water mixed together. If you like spicer, add 1 Tbsp of sriracha sauce.

Slice the steaks into strips, plate with the broccoli and drizzle a little of the sauce from the wok over it all.

My road weary travelers devoured this, mentioning they had not had one single home cooked meal while they were gone.

Ahhh it's good to have the family back, we put the fun in dysfunctional!


  1. Looks like good eats as usual Chris

  2. Holy crap, that steak looks amazing. Gorgeous grill marks!

  3. Ha Ha, I think you surely meant "pastries" ;-)

    This meal looks beautiful on the plate Chris not to mention how delicious it sounds. I really like oyster sauce in this type of meal. yum

  4. Mmmm, looks absolutely delicious! Perfect steak as always Chris. Glad your fun family is back together again :-)

  5. Well that totally changed the way I rest my steaks. I had no idea I was doing it ALL wrong.

  6. I love the education I get from your site and all your great videos! The whole resting thing just got so much clearer.

    This dish sounds even better because I'm up to my eyeballs in broccoli. I tried it in my garden this year and find that it grows like a weed in Montana. :)

  7. No pasties on the ceiling??? What kind of men are you? I would have expected at least ONE!

    Oh well. At least you can make a damn good beef and broccoli. That counts for something :P

  8. As always, the meal rocks. I am really liking the video.-it's a good lesson on resting steaks.

    btw, I smiled when I read that you had to push Alexis up the hills of Tennessee on a bicycle. I left out that detail about myself. I too, had to be what I called Power boosted up the damn hills. By day 4 death was an alternative as opposed to climbing yet one more hill (laugh).

  9. I have not done any cooking yet in a wok, but my mouth is watering just thinking about this meal!

  10. A delicious home cooked meal is the best after a road trip - it's always what I crave but am too tired to make. I wish I could get my parents to let their steaks rest! My Dad wants it hot - and no amount of 'tenting' is going to convince him differently. He's so set in his ways.

  11. They are some great looking steaks with the ginger and oyster sauce! Good video, never heard of resting steaks but it makes good sense! There's nothing like a dysfunctional fun family!

  12. This looks SO MUCH better than the Chinese eatery $4.50 special of the same name. ~Mary

  13. Nobody makes perfect grill marks like you, Chris.

  14. Ha ha! You are very funny, Chris! This looks incredible, and I love the resting tutorial. I always rest meat, but, like other commenters, it seems I have been resting meat the wrong way! I always put the meat directly on the plate, and I don't cut a slit in the foil or turn the meat. I have noticed the "pool" of juice from resting this way. I can't wait to try the correct resting technique! I always learn something new from your blog, Chris...thanks so much!

    BTW- I voted for your video everyday, and I was so disapointed that you didn't win! Your recipe and video were fabulous!

    Kim in MD

  15. Alexis is a lucky woman!Everything looks so perfectly cooked.

    Looks like I need to change the way I rest my steaks...thanks for passing this along Chris!

  16. Okay, now I'm mad at myself for not resting my meat the right way! Great tip, Chris. I'm so going to use a rack from now on.

    The steak looks terrific!


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