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Brandon Jew’s Beef & Broccoli 2.0


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Rate this recipe 4.8/5 (4 Votes)


  • For the Beef:
  • 1/2 cup dark soy sauce
  • 1/4 cup maple syrup
  • 1 tablespoon sugar
  • 2 tablespoons peanut oil
  • 1 tablespoon freshly ground black pepper
  • 1 tablespoon chopped ginger
  • 2 pounds flank steak
  • 1/8 teaspoon flake salt, for garnish
  • 2 tablespoons thinly sliced scallions, for garnish
  • 1 teaspoon toasted sesame seeds, for garnish
  • Salt, for garnish
  • For the Garlic Purée:
  • 2 cups neutral oil, such as canola
  • 20 cloves garlic
  • 1 teaspoon water
  • 1/8 teaspoon salt
  • For the Broccoli:
  • 1 head broccoli, stems and florets separated
  • 1 tablespoon sesame oil
  • 1/4 teaspoon salt
  • 1 tablespoon olive oil
  • 2 shallots, thinly sliced
  • 1/2 teaspoon chopped ginger


Servings 4
Adapted from


Step 1

Make Marinade:
In a glass baking dish, combine soy sauce, molasses, sugar, oil, pepper and ginger. Toss beef into marinade, making sure to evenly coat each piece. Cover dish and let marinate overnight in refrigerator, or 2 hours at room temperature.

1¼ hours before serving, Make Garlic Purée:
Preheat oven to 250 degrees. In a small ovenproof saucepan, pour oil over garlic, then roast in oven until completely soft, 1 hour.

Remove roasted garlic from oven and increase temperature to 400 degrees. Strain garlic over a bowl, reserving oil. In a food processor, purée cooked garlic. Alternatively, use a fork to pulverize by hand. Stir in 1 teaspoon water to stabilize emulsion. Blend half of reserved cooking oil into purée until combined. (If using fork, whisk in.) Season with ⅛ teaspoon salt.

In a small roasting pan, toss broccoli florets with sesame oil and ⅛ teaspoon salt. Roast in oven until florets are starting to brown, 10 minutes. Remove from oven and set aside.

Meanwhile, Cook Steak:
Remove marinated meat from dish, wiping off excess marinade. Heat a large heavy-bottom grill pan over high heat. Cook meat until a dark crust forms on outside but middle remains raw, 1-2 minutes per side. Transfer meat to a plate and let rest.

Meanwhile, heat olive oil in a medium sauté pan over medium-high. Once hot, add broccoli stems and shallots and reduce heat to low. Cover with a piece of parchment paper the same width as the pan to trap moisture. Cook, checking moisture in pan every few minutes and adding a splash of water if pan is too dry, until broccoli is al dente, 6-8 minutes. (Be careful not to let broccoli brown further.) Immediately toss with ginger and ⅛ teaspoon salt, then transfer to a serving platter.

Season steak with flake salt and thinly slice. To serve, smear garlic purée across serving platter, then arrange meat over top. Place broccoli stems and florets around meat. Garnish with scallions, sesame seeds and salt to taste.

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