"Chinese" beef and broccoli from Six Seasons: A New Way with Vegetables (page 180) by Joshua McFadden and Martha Holmberg

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ellwell on July 22, 2025

    I made this for Cookbook club. Everyone thought it was very good. I went light on the dressing. In order to make ahead, I cooked the steak to medium rare, sliced it thinly, and refrigerated it until i was ready to assemble. I I chopped and cooked the broccoli ahead of time following his instructions also. At dinner time, I quickly stir fried it until it was re-heated throughout, added the dressing to everything and served with the breadcrumb topping. That worked fine and I would recommend doing that if you don’t want to be cooking when your guests arrive.

  • WaterPenny on April 09, 2025

    We really enjoyed this! A pleasant change from a regular flank steak dinner. The flavour profile is sophisticated and moreish. The name throws us off constantly so we just refer to it as Six Seasons Beef and Broccoli now.

  • Ishie1013 on October 28, 2024

    Agree with others on a confusing name. This was a nice dish. I was skeptical about the caper raisin vinaigrette but I've seen other people extolling its virtues, and it was decent. Not lifechanging, but a decent weeknight meal and a good use of broccoli.

  • lenode on January 11, 2024

    I usually keep my reviews private (rambler and super into minutiae), but felt the need to chime in when I stumbled across this one, as it's one of my go-to fancy/splurge yet very easy meals. The author indicates in the recipe intro that there is nothing "Chinese" about the dish (apart from the two main ingredients) and there is literally nothing to indicate that it would go in that direction. The prior commenter who referenced Sicilian nailed it. Adjust the amount of dressing to your desired level so your palate doesn't get tired and save the leftover dressing for literally whatever else - it is a workhorse with various cruciferous veg. And the toasted breadcrumbs add amazing texture, just don't add them until you're about to eat the dish.

  • bernalgirl on September 01, 2020

    Very well-written and well-conceived recipe, although I agree that putting Chinese in the name is confusing and unhelpful. Flavorful, easy to put together, a great summer meal, that vinaigrette is a power player.

  • nicolepellegrini on July 21, 2020

    I agree with clcorbi that it's really a misnomer to call it "Chinese" beef and broccoli, even with the airquotes in the title. The flavor is a bit more Sicilian if anything, with the raisins, vinegar, capers and anchovies. And while I enjoyed the first few mouthfuls, by the time I was getting close to finishing my plate it was getting to be a bit...too strong, both too sweet and a little too sour. Ribeye is such a great steak that it almost seems wrong to "hide" it under such a strongly flavored dressing, so I'm not sure I'd rush to repeat this one.

  • anya_sf on August 23, 2018

    Simple and delicious. Since the broccoli stems are sliced so thinly, I cut the florets very small as well, so the total cooking time was shorter than stated. I was skeptical about the vinaigrette (especially the raisins), but it was really good. I served this over farro. The breadcrumbs didn't add much. To me, this wasn't remotely "Chinese", but my family really liked it.

  • purrviciouz on July 20, 2018

    This isn't Chinese beef and broccoli. The only similarity it has to that dish are the 2 main ingredients. I loved this and can't wait to make it again. Rib eye is a rare treat for me (heh heh). His description of how to cook the steak was spot on and helpful since I don't have a ton of experience cooking meat and it turned out ideal for me. I toasted my breadcrumbs and they added a nice texture. I've tried a couple of his other recipes where the breadcrumbs weren't toasted and they became kinda soggy so I prefer toasted.

  • Nlynn on June 08, 2018

    Tasty and simple. Used regular rib eye (not aged). Great way to make steak and broccoli. Could use any vinaigrette to finish this. I did not use bread crumbs since I did not think they would make an impact here.

  • clcorbi on August 01, 2017

    This was just okay to me. The flavor wasn't really "Chinese" enough to merit the name; it was actually sort of jarring how NOT Chinese the raisin vinaigrette tasted against the beef and broccoli. I felt like the combination just didn't go together. Of course, this is totally personal preference; my boyfriend liked the flavor of this dish a bit more than I did. I just wouldn't repeat it when I could make an actual Chinese stirfry. I will note that I decreased the amount of breadcrumbs to a little under 1/2c, and found that to be more than enough. I'm not really sure what function the breadcrumbs serve here, to begin with. They lose their crunch shortly after serving anyway. You could probably omit them entirely.

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