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.

  • This is the dish I think of when I think about good Chinese food, because it is so simple, it has to be right. Great recipe, I make this a lot.

  • This looks great! I really loved that you used balsalmic vinegar instead of soy sauce. What a great idea!

    Sweet Tooth

  • Ronnie Fein

    This is the first dish I learned to cook when I took Chinese cooking lessons long ago. Still think it is grand, a classic. Btw, this post doesn’t show up on the LINK, I found it only through the Roundup.

  • Sina

    classic chinese recipe! if i mate red meat I’d make it just like you did, simple and tasty

  • The best part of making your own chinese food is the big chunks of nice quality meat, this looks great.

  • Chanie@BusyInBrooklyn

    This looks great and not as complicated as I thought. Can I use frozen broccoli?

  • The chunks of beef look awesome. Love the sound of this dish – do you think it would re-heat well for a Shabbat day meal.

  • This looks great. I love the use of balsamic to deepen the flavors.