Beef and broccoli with soy glaze, white rice, kimchi, and garlic chips.
by Chef Mikel Anthony
This recipe is part of the Chef’s Roll Test Kitchen, in partnership with FOH.
Steak
INGREDIENTS
- 1 ea. 8 oz. Steak
METHOD
- Sear and baste in a pan with garlic and butter.
Broccoli
INGREDIENTS
- 1 ea. Large stalk of broccoli
METHOD
- Separate stock.
- Cut stem into quarters or 6 pieces.
- Toss with olive oil and salt.
- Roast until tender.
Soy Glaze
INGREDIENTS
- 3 cloves Garlic, sliced
- 1 tsp. Minced ginger
- 1 tsp. Sesame seeds
- 1 tsp. Shiitake powder
- 1 cup Soy sauce
- ½ cup Beef stock
- 2 tbsp. Brown sugar
- 1 tbsp. Honey
- 2 oz. Cornstarch slurry (add 2oz at a time if needed until desired consistency)
METHOD
- Saute garlic and ginger for 1 min.
- Add sesame seeds and saute 1 more min.
- Add shiitake powder and cook for 30 more seconds.
- Add soy sauce, beef stock, brown sugar, honey, and cornstarch slurry.
- Whisk while bringing to a boil and reduce to simmer. Let simmer 1 minute while whisking.
- Remove from heat.
