Value and Versatility

Beef and Broccoli

Chef Stephanie Izard gives her take on a classic Beef and Broccoli recipe the entire family will love. Make sure to save some of those leftovers too, as there's a second bonus recipe!



  1. Whisk together kewpie mayo and 2 tablespoons of This Little Goat went to Hong Kong. Set aside.
  2. Freeze the steak for 15 minutes to make slicing easier. Slice into ¼ inch thick slices, against the grain. Season with salt and marinate in remaining This Little Goat went to Hong Kong for 15 - 20 minutes. 
  3. While steak marinades, preheat the grill to medium high heat. Toss onion slices and poblano peppers in a splash of oil and a pinch of salt. Toss to coat. Grill until just tender, about 6 - 7 minutes. Transfer to a glass bowl and pour the seasoned rice wine vinegar over the top. Allow to sit for 15 - 20 minutes. Once lightly pickled, rough chop and set aside. 
  4. Toss lightly blanched broccoli in a splash of oil and a pinch of salt. Grill until it forms a nice char. Grill marinated beef until it's lightly caramelized and just cooked through. Toss cooked beef with broccoli.
  5. Spread mayo mix on the bottom of a bowl, top with beef and broccoli. Sprinkle the dish with a hand full of onion poblano mix and top with "This Little Goat New York Crunch". Garnish the entire dish with the fresh herbs. 


Repurpose the leftover Beef and Broccoli from this recipe to make Chef Stephanie Izard's Beef and Broccoli Steamed Buns.


Nutrition information per serving, 4 servings: 557 Calories; 37.5 g Total Fat (10 g Saturated Fat; 0.7 g Trans Fat; 13.2 g Polyunsaturated Fat; 11.6 g Monounsaturated Fat); 119 mg Cholesterol; 2613 mg Sodium; 18 g Total Carbohydrate; 1.6 g Dietary Fiber; 14 g Total Sugars; 0 g Added Sugars; 37 g Protein; 43.2 mg Calcium; 4.7 mg Iron; 730 mg Potassium; 0.1 mcg Vitamin D; 0.5 mg Riboflavin; 10.4 mg Niacin; 0.7 mg Vitamin B6; 7.7 mcg Vitamin B12; 353 mg Phosphorus; 12.2 mg Zinc; 50.8 mcg Selenium; 155.3 mg Choline

Value and Versatility
Chef stephanie izard