Red Lobster Dragon Broccoli Recipe

Red Lobster Dragon Broccoli Recipe is one of those dishes that took everyone by surprise.

When Red Lobster first added it to their menu, it wasn’t the seafood that stole the spotlight – it was this crispy, saucy broccoli.

Customers instantly loved how it mixed bold Asian flavors with the comfort of a side dish that felt fresh and special. Soon, it became one of the most talked-about items on the menu.

The taste is rich and layered. You get the crunch of perfectly steamed broccoli covered in a slightly sweet, savory, and mildly spicy glaze called “Dragon Sauce.”

The flavors remind you of soy, garlic, and sesame, all working together to create something that feels both simple and exciting.

Today, I’m sharing my copycat Red Lobster Dragon Broccoli recipe that tastes just like the one from the restaurant.

Why is it Called Dragon Broccoli?

The name “Dragon Broccoli” comes from the bold, fiery flavor profile that gives this dish its personality. Dragons in Asian culture often represent strength, power, and intensity.

Red Lobster chose this name to reflect both the Asian inspiration and the powerful flavor that makes this dish memorable.

The glossy appearance and spicy notes work together to earn the dragon reference.

Does Red Lobster Still Have Dragon Broccoli?

Red Lobster continues to offer Dragon Broccoli as a popular side option on their menu. The dish remains available at most locations across the United States.

However, some guests noticed it occasionally disappears from certain regional menus during limited-time promotions.

The best way to confirm availability at your local restaurant involves checking their current menu online or calling ahead.

Many locations keep it as a permanent fixture because customers request it regularly.

Red Lobster Dragon Broccoli Ingredients

For the Dragon Sauce:

• 3–4 cloves garlic: Fresh garlic provides the aromatic foundation for the sauce. Peel and chop the cloves finely so they blend smoothly. Jarred minced garlic works when fresh isn’t available, though the flavor won’t be quite as bright.
• 1 small thumb ginger: Fresh ginger adds warmth and a mild spicy note. Peel the skin with a spoon and slice thin before chopping. Ground ginger powder can substitute in a pinch—use about ½ teaspoon instead.
• ½ small fresh chili: Fresh chili brings heat to the sauce. Adjust the amount based on personal preference. Red Thai chili, serrano, or jalapeño all work well. Remove seeds to reduce spice level.
• 1 cup water or stock: Liquid helps create the sauce base and allows flavors to meld. Vegetable or chicken stock adds depth. The water leftover from steaming broccoli carries extra vegetable flavor.
• ½ teaspoon onion powder: This optional ingredient adds mild sweetness and rounds out the savory elements. Granulated onion or a tablespoon of finely minced fresh onion can replace it.
• ¼ cup (60 mL) soy sauce: Regular soy sauce provides the salty, umami backbone. Low-sodium versions work well and allow better control over final saltiness. Tamari serves as a gluten-free alternative.
• 1–2 tablespoons brown sugar: Sweetness balances the salty components. White sugar mixed with a drop of molasses creates similar depth. Honey offers a natural substitute with a slightly different flavor profile.
• 2 teaspoons mustard: Yellow mustard adds tanginess and helps emulsify the sauce. Dijon works but creates a sharper taste. Avoid whole-grain mustard unless texture doesn’t concern you.
• 2–3 tablespoons Marmite or oyster sauce: These ingredients provide rich umami and glossy texture. Oyster sauce offers a milder seafood note, while Marmite brings intensity. Hoisin sauce can substitute with a sweeter result.
• 1–2 teaspoons toasted sesame oil: Add this aromatic oil at the end to preserve its nutty fragrance. Regular sesame oil lacks the same depth. Skip it only when unavailable—the dish loses dimension without it.
• 2–3 tablespoons cornstarch: Mixed with water, cornstarch thickens the sauce to coating consistency. Arrowroot powder or potato starch work equally well. Tapioca starch creates a glossier finish.
• Pepper and MSG: Season to taste after the sauce comes together. Black pepper adds gentle heat. MSG enhances savory notes but remains optional—salt substitutes adequately.
• Cooking oil: Any neutral oil works for sautéing aromatics. Vegetable, canola, or grapeseed oil all perform well. Avoid olive oil, which can overpower delicate flavors.
• Sesame seeds: Optional garnish adds visual appeal and slight crunch. White or black sesame seeds both look attractive. Toast them lightly to enhance flavor.

For the Broccoli & Rice:

• 1 medium-large crown broccoli: Look for firm heads with tight, dark green florets. Avoid yellowing or flowering buds, which indicate age. Fresh broccoli tastes sweeter and holds texture better when cooked.
• 1 cup (200g) white rice: Jasmine or long-grain white rice provides a neutral base. Brown rice needs longer cooking time. Cauliflower rice offers a low-carb alternative.

Essential Kitchen Equipment

1. Steamer or pot with basket – for cooking broccoli.
2. Sauté pan or small Dutch oven – to make the sauce.
3. Knife and cutting board – for chopping garlic, ginger, and chili.
4. Measuring cups and spoons – to keep the sauce balanced.
5. Mixing bowl – to hold chopped ingredients or cornstarch mixture.
6. Rice cooker or small pot – for cooking rice perfectly.

How To Make Red Lobster Dragon Broccoli

Step 1 | Prepare the Rice

Start with 1 cup of white rice. Wash it a few times to remove excess starch. Use 1.75 cups of water and bring it to a boil.

Once the water bubbles, cover and lower the heat. Let it steam for about 15 minutes while you prep the broccoli and sauce.

Step 2 | Chop Aromatics

Peel and finely chop 3–4 garlic cloves and a thumb-sized piece of ginger. Add half a chopped chili for mild heat. Mix these together in a small bowl and set aside.

These are the base of your Dragon Sauce.

Step 3 | Cut the Broccoli

Trim the broccoli crown into florets. Slice the stems if you like. Larger florets look prettier and shrink slightly when cooked.

Step 4 | Steam Broccoli

Fill a pot with an inch of water and bring to a boil. Place the broccoli in a steamer basket and cover. Steam for 3 minutes until bright green but still crisp.

Immediately transfer to an ice bath to stop cooking.

Step 5 | Make the Sauce

Heat a thin layer of oil in a pan over medium heat. Add the garlic, ginger, and chili. Sauté until fragrant, about 1 minute.

Add 1 cup of water (or broccoli water), ½ teaspoon onion powder, ¼ cup soy sauce, 1–2 tablespoons brown sugar, 2 teaspoons mustard, and 2–3 tablespoons Marmite or oyster sauce. Stir well.

Step 6 | Thicken the Sauce

Mix 2–3 tablespoons cornstarch with water to form a slurry. Gradually stir into the sauce while simmering.

Add pepper and toasted sesame oil at the end. Adjust flavor with salt, sugar, or more mustard if needed.

Step 7 | Combine Broccoli and Sauce

Drain broccoli from the ice bath and add to the pan with the sauce. Stir gently to coat the broccoli with the thick sauce. Let it heat through for 1–2 minutes.

Step 8 | Serve

Spoon the broccoli and sauce over steamed rice. Sprinkle sesame seeds on top if you like. Enjoy the vibrant, glossy, flavorful dish!

Recipe Perfection Tips

• Don’t Overcook the Broccoli: Steaming for just 3 minutes keeps the broccoli crisp and bright green. Mushy broccoli will not taste as good.
• The Ice Bath is important: Plunging the hot broccoli into ice water is called “shocking.” It stops the cooking process instantly, saving the perfect texture and color.
• Adjust the Sauce to Your Liking: This is your sauce! Make it sweeter with more sugar, saltier with more soy sauce, or spicier with more chili.
• Get the Thickness Right: If your sauce is too thick, add a tablespoon of water. If it’s too thin, mix a little more cornstarch with water and stir it in.
• Prep Everything First: Chopping all your garlic, ginger, and chili before you start cooking makes the process smooth and easy.

Make-Ahead and Storage

You can prepare some parts of this meal ahead of time to save effort.

1. Make-Ahead: You can chop the garlic, ginger, and chili a day before. Keep them in a sealed container in the fridge. You can also cut the broccoli into florets a few hours early.

2. How to Store: Let any leftovers cool completely. Put them in an airtight container. They will stay good in the refrigerator for up to 3 days.

3. How to Reheat: Reheat in a pan over low heat. Add a spoonful of water to loosen the sauce. You can also warm it in the microwave for about 1–2 minutes, stirring halfway.

How to Serve Red Lobster Dragon Broccoli

This dish works beautifully as a side or as a main course for lighter meals. Serve it alongside grilled chicken, pan-seared salmon, or beef stir-fry for a complete dinner.

The sauce pairs wonderfully with any simply seasoned main dish, letting the Dragon Broccoli shine through.

You can also enjoy it as a vegetarian main course by increasing the portion size and serving it over a larger amount of rice or noodles. Add crispy tofu on top for a more filling meal.

Red Lobster Dragon Broccoli Recipe FAQs

1. What makes this Dragon Broccoli different from other broccoli dishes?

The difference lies in the sauce. It’s not just soy sauce or teriyaki. The mix of ginger, garlic, chili, mustard, and brown sugar creates a unique sweet-spicy glaze that sticks beautifully to the broccoli.

2. My sauce became too thick. What should I do?

This is a common issue and very easy to fix! Just add a little more liquid. Pour in a tablespoon of water or vegetable stock at a time, stirring well after each addition.

Keep doing this until the sauce reaches your preferred thickness. It should coat the back of a spoon nicely but still be easy to pour.

3. My sauce is too thin. How can I thicken it?

Make a little more cornstarch slurry. Mix one teaspoon of cornstarch with one tablespoon of cold water. Make sure it is smooth. Add this to your simmering sauce and stir. It should thicken up in about a minute. You can repeat this if you need to.

4. Why did my broccoli turn out soggy?

Soggy broccoli usually means it was cooked for too long. The key is the short 3-minute steam and the immediate ice bath.

Also, make sure your steamer basket is not sitting in the boiling water; it should be just above it so the broccoli is cooked by the steam, not boiled in the water.

5. Is the broccoli fried or steamed?

At Red Lobster, it was mostly fried for crunch but steamed broccoli coated in the dragon sauce is a lighter and easier home version. You can fry at home if preferred.

6. How do I keep the sauce from clumping?

Always mix the cornstarch with cold water before adding it to the hot sauce. Stir constantly as you pour it in. This prevents lumps and gives you a smooth, glossy finish.

This Red Lobster Dragon Broccoli Recipe creates bold flavors at home with simple steps. You control the spice level and save money compared to dining out.