I know I'm not the only kid that was elated when we were going to have Chinese takeout for dinner!  I remember those nights I couldn't decide if I wanted beef and broccoli (the only time I'll eat broccoli) or sesame chicken. With fried rice, of course, and those sugary Chinese donuts. This was gourmet living for a kid in the nineties.

Living in New York, Chinese restaurants were as ubiquitous as coffeeshops. It's been ages since I've had Chinese takeoutOne thing is for sure is this beef and broccoli recipe hits the spot at any time.

So glad I acquired my taste for broccoli. And I'm so glad I got a wok. I julienned some beautifully bright colored vegetables...bell peppers, red cabbage, onion, and of course, broccoli.

I highly recommend using a wok. And not just for Asian cuisine. There are so many things that a wok can do much better than your frying pan actually. Really! For example, the wok gets hotter so that'll cut your cooking time in half, plus it's much easier to control the heat. It also allows you to evenly cook your food. Oh, and if you take care of it, it'll last forever.

beef + broccoli

serves 2-4, 4.5 hour prep time + 20 min cook time


1 lb skirt steak
1/2 red bell pepper, seeded and sliced
1/4 onion, sliced
1/4 red cabbage, sliced
4 pieces ginger, cut into 1-inch squares
2 cups broccoli, trimmed and sliced
dash of sriracha
1/4 teaspoon garlic powder
sea salt and crushed black pepper, to taste
scallion, sliced on the bias
sesame seeds, white (or black, or both)


2 tablespoons light sodium soy sauce
3 garlic coves, minced


Marinate the steak for at least 4 hours.
Heat the wok to medium flame with 1 tablespoon sesame oil.
Remove steak from marinade and blot off excess moisture. Season with a pinch of crushed back pepper and salt, and garlic powder.
Place the steak in the wok, ensuring that it sizzles when it touches the pan. Let it cook for 7 minutes. Then turn the meat over and allow the other side to cook for the same time.
Remove the steak from the wok and allow to rest for at least 5 minutes , this allows the juices to redistribute.
Using a spatula, remove any black bits from cooking the meat. Add 1 tablespoon of sesame oil and add the pepper, cabbage, onion, broccoli, and ginger. Add a pinch of sat and ground black pepper. Toss every few minutes, but remove from wok before they get too soft, around 7-10 minutes. Remove the 4 pieces of ginger and discard.
Plate the vegetables first. Slice the steak into thin strips. Place on top of the vegetables. Garnish with scallion and sesame seeds.

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