A Le Creuset Cassadou in the color Cerise filled with Hot Honey Beef and Broccoli.

Hot Honey Beef and Broccoli

Welcome to our culinary adventure! Today, we're diving into a tantalizing dish that combines the fiery sweetness of hot honey with the savory goodness of beef and broccoli. Get ready to elevate your taste buds with this mouthwatering recipe that strikes the perfect balance between spicy and savory. Whether you're a fan of Asian-inspired flavors or simply looking to add a new twist to your dinner routine, our Hot Honey Beef and Broccoli is sure to become a favorite at your dining table. So, grab your apron and let's get cooking!

This is the perfect meal to prepare in your brand new Le Creuset Cassadou! Now available in five iconic Le Creuset colors and on sale for $219.99! *While supplies last.

 

[product=le-creuset-cassadou|variants=White,Caribbean,Cerise,Rhone]
A traditional design from Le Creuset’s archives, the Signature Cassadou was inspired by Provencal hunters and the stews they would prepare from the day’s catch.
[/product]

Hot Honey Beef and Broccoli

Le Creuset

Servings

2

Cook Time

35 minutes

Cuisine

Chinese

Category

Entree

Hot Honey is the ingredient of the summer and it pairs perfectly with this beef and broccoli recipe from Le Creuset!

Hot Honey Beef and Broccoli

Ingredients

  • 1 pound flank steak, thinly sliced

  • 2 teaspoons black pepper

  • 1/3 cup soy sauce

  • 1/4 cup honey

  • 1 tablespoon chili crisp, or 1/4 teaspoon red chili flakes

  • 1 teaspoon toasted sesame oil, divided

  • 3 teaspoons cornstarch

  • 1 tablespoon fresh ginger, grated

  • 1 tablespoon garlic, grated (about 3 cloves)

  • 6 tablespoons canola oil, divided

  • 1 onion, sliced

  • 1 pound broccoli, cut into small florets

  • Scallions, sliced

  • Toasted sesame seeds

  • Steamed rice

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  • Cassadou

  • Whisk

  • Wood Spatula

  • Wood Spoon

Directions

  1. Season beef all over with black pepper. Place soy sauce, honey, chili crisp or red chili flakes, 1/2 teaspoon sesame oil, cornstarch, ginger and garlic in a small mixing bowl and whisk together until smooth. Set aside.

  2. Heat 2 tablespoons canola oil in a sauté pan or Dutch Oven set over medium-high heat until shimmering (but not smoking). Place half of the beef in a single layer in the bottom of the pan and sear for 2 minutes, then flip and sear for 2 minutes more. Remove from the pot and set aside on a plate. Add 2 more tablespoons canola oil to the pot, then repeat searing with the second half of the beef.

  3. Lower heat to medium. Add the final 2 tablespoons canola oil to the pan, and add the sliced onions to the skillet. Cook for 3–4 minutes, scraping up the browned bits on the bottom of the pan. Add broccoli to the pan and stir fry until softened, about 5 minutes. Return the beef to the pan, pour in the soy sauce mixture, and increase heat to medium-high. Allow mixture to come to a boil, while continuously stirring. Cook for about 1 minute, or until the sauce is slightly thickened around the beef and broccoli.

  4. Remove pan from the heat, and garnish with sliced scallions and toasted sesame seeds. Serve with steamed rice.
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