Beef and Broccoli – December Kosher Connection Linkup

Want the taste of Chinese food in your very own kitchen? This month’s link up is Chinese Food, and we decided to report something from our archives. This is a favorite of ours, and if you haven’t tried the recipe yet, it’s definitely time to give it a shot!No, but seriously. This meal was super easy to make. Prepping is key in a dish like this – so prep everything before you start, and then it quickly comes together.

Beef and Broccoli (Chinese food style!) Adapted from Chef and Home:


  • 8 ounces beef filet, sliced (this is important! I cubed it and it was a little tough)
  • Salt and pepper
  • 3 tablespoons flavorless oil
  • 3 tablespoons diced onion (about ½ small white onion)
  • 3 tablespoons diced garlic
  • 4 scallions, cut into 1-inch pieces
  • 1 ounce ginger, cut into long strips
  • 3 cups broccoli, cut into 1-inch pieces (I used more, an entire bunch. I really like broccoli)
  • 1/2 cup beef stock
  • 2 tablespoons balsamic vinegar
  • 1 ½ cups rice, cooked


  1. Heat a cast iron pan, wok, or Le Creuset over high heat
  2. Season the beef with salt and pepper
  3. Place beef in pan and seat on one side for 3 minutes.
  4. Flip and sear on the other side for 3 minutes.
  5. Remove from pan and set aside.
  6. Lower the heat to medium and oil to the pan and sauté the onions and garlic for 3 minutes., stirring occasionally
  7. Add the scallions and ginger. Stir fry for an addition 2 minutes.
  8. Add the broccoli, beef stock, and balsamic.
  9. Cover, turn the heat to high, and cook for 2 minutes. Season with salt and pepper.
  10. Add the cooked beef to the broccoli and sauté for an addition 2 minutes.
  11. Serve over rice.