Steak & Broccoli

Meals

Jan 22

Written By Ben McElroy

Why Make It?

Sous vide chuck steak takes this version of beef and broccoli to the next level.
Using the microwave to make the savory brown sauce gets dinner to the table quicker without sacrificing any flavor.
Crispy and charred, pan fried broccoli work great with beef chuck in this classic pairing. The savory ginger garlic brown sauce only makes it better.

Keys to Success

Use a hot pan to cook the broccoli. Cutting each floret in half will provide a flat side that creates great browning, char, and flavor.
Don't be afraid of searing the beef. This is where a lot of the flavor is developed.
Everyone's microwave is different. Adjust the final brown sauce seasoning and consistency before serving. Make adjustments based on taste, not ingredient quantities or recipe times.

Go To Recipe

Author Thoughts

This is a recipe that I cook often. I keep sous vide chuck in the freezer, cook the sauce in the microwave and sear the beef and broccoli after another in the same pan. Relatively quick and delicious.

This recipe has components that can be used in different dishes. Feel free to pick and choose what interests you and use the recipe how you want.

Equipment

large pan - microwave safe bowl - immersion circulator

Steak & Broccoli

Makes: 4 Servings | Prep Time: 10 min | Cook Time: 25 min | Total Time: 35 min

Ingredients

Sous Vide Chuck Steak

Chuck Steak

Pan Fried Broccoli

1 large head broccoli [or two small]
1 tbsp avocado or grapeseed oil
salt [to taste]

Savory Brown Sauce

½ medium onion
1 tsp neutral oil
2 tbsp dark soy
½ cup oyster sauce
1 in [10 g] ginger
3 cloves garlic
2 tsp agave [ or 2 ½ tsp sugar]
1 tbsp rice vinegar
1-3 tbsp shaoxing wine or water

White Rice

2 cups white rice

Instructions

Rice: Make some white rice using your rice variety of choice. Cook it based on your favorite method or package directions.
Prep: Dice the onion, grate the ginger and mince the garlic. Cut the broccoli into large florets. Split the florets in half so that there is a flat side to each piece. Make sure the beef is patted dry. Season with black pepper.
Sauce: In a microwave safe bowl, microwave the oil and onions until the onions soften. Add ginger and minced garlic to the microwave for a minute. Add the soy sauce, agave and oyster sauce to the bowl. Microwave for a minute. Remove the bowl from the microwave and add vinegar shaoxing wine to your desired consistency. Salt to preference. Strain if desired.
Pan-Fry: Heat a large carbon steel, cast iron or non-stick pan to medium-high heat. Once the pan is hot, add the oil and broccoli with the flat side down. Move the pan to ensure nothing is sticking. Salt the broccoli. Consider pressing down on the broccoli to get better browning. Once there is good browning or char, flip the pieces over. Add more oil as needed. Repeat until two sides of each piece are browned. Remove the broccoli and wipe the pan clean.
Sear: Using the same pan, sear the dry and seasoned sous vide chuck on medium-high heat. This should take a minute or two on each side. Sear all four sides. The color will be almost black when properly seared.