Gyu Kaku Broccoli Recipe
Craving that sizzling Japanese steakhouse side dish? This Gyu Kaku Broccoli Recipe recreates the restaurant-famous garlic-butter perfection with crispy charred edges and savory umami sauce.
Ingredients
- 1 lb fresh broccoli florets
- 3 Tbsp butter
- 4 garlic cloves minced
- 2 Tbsp soy sauce
- 1 Tbsp oyster sauce
- 1 tsp sugar
- 1/2 tsp black pepper
- 2 Tbsp vegetable oil
- Toasted sesame seeds
- Red pepper flakes optional
Instructions
Prep Broccoli
- Cut broccoli into bite-sized florets. Pat completely dry with paper towels.
Heat Oil
- Warm vegetable oil in skillet over high heat until shimmering.
Sear Broccoli
- Add broccoli in single layer. Cook 3 minutes undisturbed for char.
Flip Florets
- Use tongs to flip each floret. Sear other side 2-3 minutes.
Check Char
- Broccoli shows dark crispy edges. Remove from skillet immediately.
Melt Butter
- Reduce heat to medium. Add butter to same skillet.
Cook Garlic
- Add minced garlic. Stir 30 seconds until golden and fragrant.
Make Sauce
- Add soy sauce, oyster sauce, sugar, pepper. Stir rapidly.
Return Broccoli
- Add charred broccoli back to skillet. Toss to coat evenly.
Thicken Sauce
- Cook 1-2 minutes until sauce clings beautifully to broccoli.
Garnish Perfectly
- Sprinkle sesame seeds and optional red pepper flakes.
Serve Immediately
- Transfer to warmed plate. Enjoy sizzling hot!
Notes
- Refrigerate airtight up to 3 days maximum.
- Avoid freezing—texture becomes mushy.
- Skillet reheat with splash oil: 2 minutes high heat.
- Air fryer 350°F crisps beautifully in 3 minutes.
- Microwave softens texture—avoid if possible.