Broccoli Recipe
Make Broccoli Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Broccoli & Prep
Seasoning & Sauce
Finish & Garnish
Method
Broccoli & Prep
Prepare and trim
Wash the broccoli heads under cold running water. Trim away any tough or discolored ends. Cut the crowns into bite-sized florets (about 4 cups). Peel the thick stems and slice them into 1/4-inch rounds (about 1 cup). Pat all pieces dry with a towel.
If you prefer even cooking, cut larger florets into halves so pieces are similar in size to the sliced stems.
Seasoning & Sauce
Make the sauce
In a small bowl combine 2 tablespoons olive oil, 1 tablespoon melted unsalted butter (or soft), minced garlic, lemon zest and juice, 1 teaspoon soy sauce, 1 teaspoon honey or maple syrup, 1 teaspoon red pepper flakes, 1 teaspoon salt, and 1 teaspoon freshly ground black pepper. Whisk until homogenous.
Blanch the broccoli (optional for tender-crisp)
Bring a large pot of salted water to a rolling boil. Add the broccoli stems first and blanch 1 minute, then add florets and blanch an additional 1 minute (total 2 minutes for stems, 1 minute for florets). Immediately transfer to an ice bath (bowl of ice water) to stop cooking. Drain and pat dry. This step yields bright, tender-crisp broccoli and removes any raw bite.
If you prefer roasted or sautéed-only broccoli, skip blanching and proceed to the next step.
Cook & Finish
Sauté and glaze
Heat a large skillet over medium-high heat. Add the remaining 1 tablespoon olive oil and 1 tablespoon butter. When the butter foams, add the blanched/drained broccoli (both florets and stems) in a single layer if possible. Let cook undisturbed 1–2 minutes so edges caramelize slightly, then toss or stir and cook another 2–3 minutes until stems are tender and florets are bright and slightly charred in places.
Pour the prepared sauce over the broccoli. Toss to coat and cook 1 minute more so the sauce reduces slightly and clings to the vegetables. Taste and adjust seasoning — add a pinch more salt, pepper, or a squeeze more lemon if desired.
Garnish and serve
Transfer broccoli to a serving plate. Sprinkle with toasted sesame seeds, chopped parsley or chives, and grated Parmesan if using. Serve warm as a starter.