How To Cook Beef And Broccoli

That is one of the things I like about this dish, you can prep it all out and then wait for your dinner guests. Then you can quickly cook it from start to finish in about 20 minutes. I also like the fact that the veggies cook just about the same amount of time that the steaks need to rest so it all comes together at the same time.
Alexis and our 21 y/o son were on their way back from Florida yesterday and I wanted to have a hot dinner for them when they arrived. Alexis called when they were an hour away so I could start making dinner. An hour later when I expected to drop the steaks on the grill as they walked in, they were still at the NC/TN state line stuck in traffic from the rock slide reconstruction.
Normally, Trevor (10) and I would have savored that extra hour. It would have given us extra time to scurry around cleaning and hiding the evidence of the wild parties that we had. Pasties on the ceiling fan, how'd those get up there?
But sadly, we were well behaved all week and there was no damage control to be done. So I put all the prepped ingredients in the fridge, cut the grill temp to low to keep it warm, and just waited.
Just before they got home, I opened up the vents on the Big Green Egg and we were eating within 30 minutes of them walking in the door.
Beef and Broccoli
Source: Broccoli part adapted from an adaptation of Joy of Cooking
2 ea ribeye steaks
1/4 cup ginger flavored soy sauce
1-2 cloves garlic, finely minced
1 head Broccoli chopped into 1" pieces
1 tablespoon Peanut oil
1 teaspoon Sesame Oil
3 cloves Garlic finely minced
1 tablespoon Ginger finely minced
1/4 teaspoon Red pepper flakes
1/3 cup Chicken stock
1/4 cup Oyster sauce
Instructions
Marinate the steaks in the soy sauce and 1-2 cloves of minced garlic for 1-4 hours.
Preheat grill to high. I had my Big Green Egg running at 500-550f with a cast iron grate. Grill the steaks 2 minutes per side and then do another 90 seconds per side to get to medium done. Cut that time to 60 seconds for medium-rare, 30 for rare. You could also pan cook or broil the steaks if that is your only option.
Remove the steaks to a cooling rack to rest for 10 minutes. If you don't have a cooling rack, use an extra grill grate or even the rack from your toaster oven.
Why not just stick them on a plate? I picked this tip up from Rouxbe Online Cooking School. I tried it a few months ago and found it DOES make a difference. Here's why and another tip...
Rouxbe Online Cooking School & Video Recipes
As soon as the steaks come off, place a wok on the grill. Heat oil in wok. Stir fry garlic, ginger, and pepper for just a few seconds. Don't let the garlic brown. Add in broccoli (wet from rinsing) and stir fry for two minutes.
Add chicken broth, cover tightly, and steam for four minutes. By cover tightly, I mean with the wok lid, not just closing the grill.
Add oyster sauce and stir fry for 3-5 more minutes. If you want a thicker sauce, mix in a slurry of 1 Tbsp cornstarch and 1 Tbsp cold water mixed together. If you like spicer, add 1 Tbsp of sriracha sauce.

Oyster Mushroom Steak

An oyster mushroom tries to get into an exclusive night club but the bouncer says, “Sorry little fella, this is a trendy place. I only let the most fun and hip people in.”“Oh come on, people love me!” pleads the oyster mushroom, “Just ask anyone and they'll tell you that I'm a fungi!”
Brewer's Mushrooms was at the newly opened Turkey Creek Public Markets yesterday. They sell gourmet mushrooms and grow your own mushroom kits, pretty cool stuff.
These were much better than store bought mushrooms, even quality ones. The freshness makes a difference. They have a meaty texture, the earthy taste associated with mushrooms and just a hint of umami. I bought a ¼ pound, got some ideas from Chef and headed home with a plan.
I set my Big Green Egg up for indirect heat (plate setter in, legs up) at 250f. I rubbed a thick ribeye with Steven Raichlen's Lone Star rub and put it on the grill.
Oyster Mushroom Steak
adapted from Chef Amber Sue
Makes enough for 1 or 2 steaks
1-2 Tbsp olive oil
¼ cup yellow onion, diced
4 ounces oyster mushrooms
1 tsp Draper'sAll-Purpose Rub (or other bbq rub)
3 cloves garlic, minced
1 Tbsp thyme
2 Tbsp butter, unsalted
Preheat a cast iron skillet over medium high heat on the grill. Add the oil and let it heat up until it is shimmering. Add the onion and saute for 2-3 minutes. Add the mushrooms, season with the rub, and cook another 2-3 minutes.