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Quarantined – Defrosted Beef & Broccoli

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

  1. Sear and baste in a pan with garlic and butter.

Broccoli

INGREDIENTS

  • 1 ea. Large stalk of broccoli

METHOD

  1. Separate stock.
  2. Cut stem into quarters or 6 pieces.
  3. Toss with olive oil and salt.
  4. 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

  1. Saute garlic and ginger for 1 min.
  2. Add sesame seeds and saute 1 more min.
  3. Add shiitake powder and cook for 30 more seconds.
  4. Add soy sauce, beef stock, brown sugar, honey, and cornstarch slurry.
  5. Whisk while bringing to a boil and reduce to simmer. Let simmer 1 minute while whisking.
  6. Remove from heat.