Chef Sang Yoon's Beef and Broccoli

Can be made on a barbecue indoors or outdoors.

Black Bean Sauce Ingredients:

  • 5 fl oz. Melted Clarified Butter
  • 1 oz Garlic, minced
  • 1 oz Ginger, minced
  • 4 oz Brown Onion, minced
  • 4 oz Fermented Black Beans
  • .5 oz Dried Red Chilies (crushed)
  • 3 oz Red Chili Oil
  • 1 oz Black Sesame Oil
  • 4 tsp Broad Bean Paste (Dou Ban Jiang)
  • 4 tbsp Chinese Sweet Soy Sauce
  • 1 tbsp Chinese Black Vinegar


  • 1 Head American Broccoli or 4 Bunches Chinese Broccoli


  • 16 oz. Skirt Steak or Flank Steak

How do we make it?

Start with the black bean sauce:

  1. Place all ingredients in a food processor. Incorporate all ingredients while periodically scraping the sides of the bowl.
  2. Place mixture in a saucepot.
  3. Cook for 15 mins.
  4. Cool and reserve until ready to use. Sauce can be made two days in advance.

Then, the broccoli:

  1. Cut florets in half lengthwise, keeping stems as long as possible.
  2. Steam broccoli until tender, 5 mins.
  3. Immediately shock in ice water.
  4. Once cool, drain water and place broccoli on a dish covered with paper towels.
  5. Place in fridge for 30 mins (to dry broccoli).
  6. Once dry, brush broccoli with chili oil, season with salt and black pepper.
  7. Grill over high heat until edges are charred.

Now for the most important part, the beef!

  1. Season with black pepper and kosher salt.
  2. Grill over high heat to desired doneness.
  3. Slice across grain.


  1. Place sliced steak on plate and charred broccoli around steak.
  2. Spoon sauce over steak and charred broccoli. Serve.

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