We really enjoy this Chinese-inspired dish using Greensbury's organic, grass-fed flank steaks, delivered to your door, to create the classic favorite beef and broccoli.

Our friend, Chef Thomas Kaylor, sent us this recipe using Greensbury's organic grass-fed flank steaks. This recipe will also work well with skirt steak or any of Greensbury's organic, grass-fed steaks. We also recommend serving this dish with rice or chow mein noodles. 

The key to making this recipe well is getting a proper sear on the steak slices before removing them from your pan. Be careful not to crowd the steak while cooking. If you don't have a large enough pan then we recommend cooking the steak in batches.

Serves 6-8 people


  • 4 8oz Greensbury flank steaks
  • 2 heads broccoli, cut into 2-3 inch florets
  • 1 bunch scallions, thinly sliced 1/4 inch 
  • 7 cloves garlic, peeled and thinly chopped
  • Ginger - 1 inch piece, peeled and finely chopped 
  • 1/2 cup of beef stock (optional: low sodium)
  • 1/2 cup of soy sauce 
  • 1/2 cup oyster sauce
  • 1/4 cup dry sherry or Shaoxing rice wine (we prefer Shaoxing rice wine - a Chinese cooking wine made from rice, but if you're unable to locate it dry sherry works well too)
  • 2 tablespoons sugar
  • 2 tablespoons corn starch
  • 5 tablespoons canola oil
  • 1 tablespoon sesame oil
  • 1/2 cup water
  • 1 tablespoon sesame seeds (for garnish)


  1.  Slice defrosted steaks against the grain, as thinly as possible, and keep the sliced steak on a paper towel lined plate at room temperature until ready to cook.
  2. Trim the broccoli florets and stems into 2-3 inch pieces. Trim the root ends of the garlic cloves, finely chop and place into a bowl with the garlic. Trim the root ends of the scallions, thinly slice and place into a bowl with the garlic and ginger.
  3. Place the beef broth and corn starch into a medium-sized bowl and whisk together until incorporated. Add the dry sherry, soy sauce, oyster sauce, sugar, and sesame oil to the beef broth and whisk together.
  4. Put a large saute pan, wok, or wide shallow pot onto the stove and heat to the highest setting. Add two tablespoons of canola oil and heat until the oil begins to smoke. Add broccoli and stir while cooking for 2 minutes. Add water to the pan and allow the broccoli to steam until the water is evaporated. Remove the broccoli from the pan. Broccoli should be bright green and crunchy. 
  5. Wipe inside of pan with paper towel, place it back on high heat and add 1 tablespoon of canola oil. Once the pan is smoking, add half the steak in an even layer and cook until side has browned. Flip the steak and cook for an additional 45 seconds on the other side. Remove steak and add an additional tablespoon of canola oil to continue the process with remaining strips of steak.
  6. Clean the pan with a paper towel once more and turn the setting back to high heat. Add the last tablespoon of canola oil to the pan. Add ginger, garlic, and scallions. Cook until fragrant, but not browned (about 30 seconds). Add the sauce to the pan and allow it to simmer while stirring. Add the broccoli and the beef and stir until warmed through.
  7. Finish the beef by sprinkling sesame seeds on top.

This recipe will also work well with our organic chicken thighs and chicken breasts.