Podcast Guest Recipes: Eagle Yu’s Essential Beef & Broccoli


  • 1 bunch of broccolini or broccoli, stem peeled lightly
  • 1 steak of choice
  • Marinade
    • 4 tablespoons of soy sauce
    • 3 tablespoons of oyster sauce (or honey)
    • 3 tablespoons of rice wine
    • 1 tablespoon of rice vinegar (or lemon/lime juice with zest)
    • 2 teaspoons of sesame oil
    • 2 teaspoons minced/grated garlic
    • 1 teaspoon of minced/grated ginger
  • Cooking fat (tallow, lard, or oil of choice)
  • Salt (to lightly season broccoli)
  • Pepper (to garnish at the end)
  • Sesame oil (to garnish at the end)
  • Cornstarch slurry
    • 1 tablespoon of cornstarch
    • 1 tablespoon of cold water)


  1. Marinate steak for a minimum of 1 hour or up to 4 hours.
  2. Remove the steak from marinade and pat dry.
  3. Reverse sear the steak in the oven at 275 until it reaches an internal temperature of 125 (the steak steps up to this point can be done ahead of time).
  4. Rest the steak for at least 5 minutes before searing, reserve any juices if there are any.
  5. Slice the steak against the grain into 1⁄8th inch slices. For thinner steaks, slice at a diagonal if wider slices are desired. 
  6. Start with a tablespoon of cooking fat on Medium/High heat.
  7. Add broccolini/broccoli stems to the pan, toss to coat with fat, and lightly season with salt.
  8. Cover with lid for around a minute. Use this time to slice your steak at this point if you haven’t already.
  9. Add broccolini/broccoli crowns to the pan, toss to coat with fat (add additional fat as needed), and lightly season with salt.
  10.  Cover with lid for around a minute.
  11.  Turn the heat up to high.
  12.  Add steak (and juices) and continue to toss.
  13.  Add reserved marinade and continue to toss.
  14.  Make sure the cornstarch slurry is well dissolved and add to the pan. Continue to toss until the sauce starts to thicken and coat the steak and broccolini/broccoli.
  15.  Turn heat off and remove the pan from the hot burner.
  16.  Choose a desired dish to plate and garnish generously with pepper of choice (white/black/chili flakes, etc) and drizzle of sesame oil.

This recipe was provided by Eagle Yu, founder of Meat & Essentials Butcher Shop. Meat & Essentials is planning to open mid-2021, where the focus will be on pasture-raised meats and deli products, third-wave coffee, and a collection of highly curated local and artisanal food and beverage offerings that are sustainable and ethically produced. 

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