Steamed Broccoli Recipe
Make Steamed Broccoli Recipe in just 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main
Seasoning
Optional garnish
Method
Prep
Trim and cut broccoli
Wash the broccoli under cold running water. Trim off any tough stem ends. Cut the crown into even florets about 1 to 1-1/2 inches in size so they steam evenly (reserve peeled stem pieces if desired, sliced into 1/4-inch rounds).
Measure water
Pour 1 cup of water into the bottom of a medium saucepan or steamer pot. The water should sit below the steamer basket level so the broccoli will steam, not boil.
Steaming
Bring water to a simmer
Place the saucepan over medium-high heat and bring the water to a gentle simmer with the lid on. You should see steam rising but not a vigorous boil.
Steam broccoli
Place the broccoli florets in a steamer basket or a heatproof colander set over the simmering water. Cover with a tight-fitting lid and steam until the florets are bright green and tender-crisp, about 4 to 6 minutes depending on floret size. Test by piercing the stem with a fork — it should meet slight resistance, not be mushy.
Shock (optional)
If you want to preserve vibrant color and stop cooking immediately, transfer the steamed broccoli to a bowl of ice water for 30 seconds, then drain thoroughly. Otherwise, remove directly to a serving bowl.
Seasoning & finish
Melt butter and dress
While the broccoli is hot, add 1 tablespoon unsalted butter to the florets so it melts and coats them. Add 1 teaspoon fresh lemon juice, 1 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper. Toss gently to combine and evenly distribute seasoning.
Add cheese and garnish
If using, sprinkle 2 tablespoons grated Parmesan over the broccoli and toss briefly. Finish with optional 1/2 teaspoon lemon zest and a pinch (1/8 teaspoon) red pepper flakes for a touch of brightness and heat. Taste and adjust salt, pepper, or lemon to your preference.
Serve
Serve immediately while warm as a side dish. Leftovers can be refrigerated in an airtight container for up to 3 days and reheated gently to avoid overcooking.