This iconic stir-fry is known as beef and broccoli, but I prefer to treat it as broccoli and beef. In this version, I’ve upped the proportion of vegetables to meat and swapped stir-frying for grilling.
My favorite part of stir-fried broccoli is the hint of char it picks up from sizzling in the wok. On the grill, broccoli gets even smokier and more satisfying. The same is true of the beef, especially after sitting in a marinade with just enough sugar to give the meat a caramelized crust over the fire. Although the dish is tasty on its own, it’s best with — you guessed it — steamed rice.