Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

This recipe is safe for those who are lactose intolerant.

This is NOT a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Check to make sure the five spice powder is gluten-free.


"To me, life without veal stock, pork fat, sausage, organ meat, demi-glace, or even stinky cheese is a life not worth living." -Anthony Bourdain

The refrigerator light goes on...

Five spice powder can be a bit tricky. Too little and the flavor doesn't come through; too much and the dish will take on a bitter, astringent flavor. Because every spice blend is different, it's a good idea to start low and go slow. For this recipe, you might consider starting with just 1/4 teaspoon and then add more to taste. You might also wait until after the dish has chilled to add more because the cold will dampen the taste slightly.

For all Dr. Gourmet recipes we generally use national brands of spices - we want to use what will be available to you - so 1/2 teaspoon should be a good target.



Beef and Broccoli Salad

Servings: 2 | Serving size: about 2 1/2 cups salad

Cooking Time: 30 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.

This recipe makes great leftovers. Note that cooking time does not include chilling time.

4 tsp toasted sesame oil (divided)
8 ounces top round steak
4 cups water
1 medium head broccoli (cut into flowerets)
2 tsp Chinese or Dijon mustard
1 Tbsp reduced sodium soy sauce or gluten-free tamari sauce
2 tsp rice wine vinegar or white wine vinegar
1/2 tsp five spice powder
1 tsp honey
5 leaves Thai basil or regular basil (chiffonade)
2 medium green onions (thinly sliced crosswise)
1 cup shelled edamame

Beef and Broccoli Salad, a recipe from Dr. Gourmet
Place a large skillet in the oven and preheat to 375°F.

When the oven is hot add 1 teaspoon of the sesame oil to the pan and then the beef.

Roast for about 7 minutes and turn the beef over. Roast for another 7 to 8 minutes then remove from the oven and place the beef on a plate to rest.

While the beef is cooking, place the water in a pan fitted with a steamer basket over high heat.

When the water boils, add the broccoli to the steamer and steam for about 10 to 12 minutes.

Remove and run under cold water until cool and then place in a large mixing bowl in the refrigerator.

Mix together the remaining 3 teaspoons sesame oil, mustard, soy sauce, vinegar, five spice powder and honey until smooth.

Place the green onions and edemame in the bowl with the broccoli.

Add the dressing and toss gently until well coated.

Thinly slice the beef and add it to the bowl along with the basil. Toss gently.

Chill well before serving.

Nutrition Facts

Serving size: about 2 1/2 cups salad

Servings: 2

Amount Per Serving

Calories 388 Calories from Fat 160
% Daily Value
Total Fat 18g 28%
    Saturated Fat 3g 14%
    Monounsaturated Fat 6g
    Trans Fat 0g
Cholesterol 65mg 21%
Sodium 514mg 16%
Total Carbohydrates 19g 8%
    Dietary Fiber 4g 16%
    Sugars 6g
Protein 41g
Vitamin A 30% Vitamin C 267%
Calcium 10% Iron 27%
Vitamin K 265 mcg Potassium 1042 mg
Magnesium 97 mg