Broccoli with Peanut Sauce

This broccoli with peanut sauce made with ginger, garlic, sesame oil, soy sauce, lime, and peanut butter is a fast and failproof way to get everyone to eat their veggies. Dip, drag, and dredge steamed broccoli in the Thai-inspired sauce. Then let your imagine loose with any sauce that’s left over. Or make another batch because you just can’t get enough of it.

Four plates with stalks of broccoli with peanut sauce and sesame seeds.

Broccoli with Peanut Sauce

  • Quick Glance
  • Quick Glance
  • 15 M
  • 20 M
  • Serves 2 to 4
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  • For the peanut sauce
  • For the steamed broccoli


Make the peanut sauce

In a small bowl, whisk everything together. Taste and, if you like, add more of any ingredient. (You can cover and stash the sauce in the fridge for up to 3 days.)

Steam the broccoli

If using broccoli with thick stems, you may wish to peel the thick outer layer of the stems with a vegetable peeler.

Set up a metal or bamboo steamer in a pot, add an inch or so of water, and bring to a boil.

Steam the broccoli or broccolini until almost but not quite as tender as you like, 3 to 5 minutes. Remove from the heat.

Tester tip: The broccoli or broccolini will continue to cook a little after you take it off the stove from the residual heat. Anticipate this so your broccoli isn’t sad and soggy.
Serve the broccoli with peanut sauce

Shake, stir, or whisk the peanut sauce to recombine. If desired, add a little warm water, a few drops at a time, to thin the sauce.

Drizzle some sauce on plates, top with the broccoli, and scatter with sesame seeds. Bring to the table while still warm.

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Recipe Testers' Reviews

I’d eat anything if it’s dipped in peanut sauce. In fact, I ate all of the broccoli in this recipe by myself, in one sitting, for a weeknight dinner last week. It was delicious and I really liked the chile in the tangy nutty sauce. I typically do not use chile pepper in a peanut sauce. (I used 1/2 medium jalapeño.)

I prefer steaming broccoli to boiling it. Boiled broccoli florets hold a lot of water and draining them in a colander is often not enough—you almost have to pick up each spear and shake the water out of the floret or dab it on a tea towel.

Since the recipe says to serve the broccolini warm (i.e. do not shock it in ice water after cooking), I feel 2 minutes of cooking time would be more appropriate. Without any cooling process, the broccoli kept cooking. So by the time I served it was softer than I prefer.

This recipe is delicious and healthful and a great way to introduce people to broccolini. It comes together in minutes but presents gorgeously. My guests loved it, simply picking up the long stems that were perfectly tender, dunking, and eating the broccolini whole.

It had a very Thai-influenced flavor and would pair wonderfully with other Thai tapas-style dishes, such as spring rolls, satay, fried ribs, lettuce wraps, etc.

This is a very yummy sauce that I think you could put on any number of vegetables—it's great with broccoli but I could also see eating it with cucumbers, celery, bell peppers, even mixing it into stir-fries.

The recipe is very simple and, seeing as it's multi-purpose (at least in my opinion), I think it could be a summer go-to when the weather's hot and you want a cool snack. Loved it!

I found the peanut sauce to be delightful with the lime, peanut butter, and pepper taking the lead with hints of ginger, garlic, and soy.

The only changes I made to the sauce is I opted for the olive oil in place of the sesame oil. I did add the teaspoon of toasted sesame oil. Sesame oil, toasted or not, is one of those ingredients that can ruin a dish for me. I do like a hint of it, though. I used a very small serrano pepper, so small it wouldn't even register on the scale at the market so they gave it to me for free. Size obviously didn't matter as I got a big surprise when I tasted the sauce. That was the hottest serrano pepper I have ever had so I added a little more honey to balance it out.

I’m a huge fan of broccoli. Not only for its health benefits but its versatility as well. I have made chicken satay many times, usually accompanied by a vegetable fried rice with lots of broccoli. However, it never dawned on me to make broccoli the star with the sauce. I used to only eat the florets, but I have come to love the stems equally as much. Now I keep a few inches of the stem on and use a vegetable peeler to remove the tough layer.

I couldn't resist grilling up a few skewers of chicken. This made for a very satisfying meal and the broccoli with the sauce stole the show.


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