Chef Ceaser’s Beef with Broccoli

We eat very little red meat in our house, but when we do it involves a visit to the local butcher shop for some locally raised beef. I was also able to get some  local broccoli beautiful big, tightly packed heads.

Chef Ceaser of often reblogs my posts, so I was really looking forward to trying one of his recipes – Beef and Broccoli.

The marinade and sauce are delicious – definitely a keeper!!! For the few times we eat beef, this will be one of them.

Beef and Broccoli

from Chef Ceaser

2 cups broccoli florets (use more) (locally grown)

2 Tbs vegetable oil

4 cloves garlic, crushed and minced

1 tsp cornstarch, dissolved in 2 tsp water

4 small dried red chiles, crushed

2 cups white rice, cooked


2 Tbsp soy sauce

2 tsp cornstarch

1 tsp white wine (he used Kosher dry sherry)

3/4 lb flank steak, thinly sliced across the grain (locally raised)


3 Tbsp balsamic vinegar

1 Tbsp soy sauce

1 tsp white wine (he used Kosher dry sherry)

2 tsp sugar

2 tsp chili sauce with garlic

1 tsp sesame oil


Combine the marinade ingredients in a bowl. Add the beef and stir to coat. Let stand for 10 minutes.

Combine sauce ingredients in a bowl.  Set aside.

Boil or steam the broccoli until tender, 4-5 minutes. Drain.

Place a wok over high heat until hot.  Add the oil, swirling to coat sides.  Add garlic and chiles and cook, stirring until fragrant, about 1 minute. Add beff and stir until no longer pink, 3 – 4 minutes.

Add broccoli and sauce to wok, bring to a boil. Add cornstarch solution and cook, stirring, until sauce boils and thickens.

Serve with the cooked rice. Enjoy!



Let me know what you think of this post, and if you try the recipe, please let me know how it was and any suggestions you have. Thanks, Andrea

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