This is my version of the dish that’s on every take out Chinese food menu in America. I’ve always loved it, and I’ve been known to eat a quart of it all by myself. Lately, however, it’s seemed unpleasantly sweet and sticky. I don’t think the dish has changed, it’s probably just me getting sour in my old age, and wanting my food to keep pace with me. I decided to make a less sweet, brothier version. It’s simple as pie to make, takes no time at all, and is very tasty – retaining the appealing salty/sweet/hot dynamic without the heavy syrup.

Here’s Immortal Technique’s diatribe against preachy vegetarians Beef and Broccoli. (Don’t listen if you don’t like sweary music!!) I’ve been a vegetarian since I was twelve, but I’ve got a sense of humor about it, and I think this song is pretty funny (but it has a lot of curse words! You’ve been warned!)

1 largish bunch of broccoli, florets mostly, cut into long thin pieces.

olive oil
2 cloves garlic
1 t. grated or mashed fresh ginger, or a dash of powdered
red pepper flakes to taste
1 T. tamari
1 T. honey

Warm the olive oil in a large frying pan. Add the garlic, ginger, and red pepper flakes, when the garlic starts to brown, add the honey and tamari. It will get thick and syrupy pretty quickly. Add about a cup and a half of water, less if you don’t want it to be too brothy. Let it cook for a minute to reduce slightly, and then add the broccoli. Cover the pan and steam for a few minutes until the broccoli is bright green, cooked through but still crisp. Remove the lid and simmer for a minute or two to reduce the sauce further, but don’t cook too long, because you don’t want mushy broccoli.

And that’s it! Serve over rice.