Cooking over high heat ensures the meat and vegetables get a strong sear on the outside without overcooking in the middle.There's an old dirty joke about beef with broccoli that is neither particularly appropriate for this nor particularly funny, so I'll spare you from having to listen to it.
It wasn't until when I went off to college and had the first of many mess-hall, steam-tray style beef and broc-trocities that I realized what many people's impression of the dish must be: steamed, grey beef in a watery sauce that tastes mostly of thinned out soy sauce and flour, along with drab gray lumps of mushy broccoli that stand limp and wet like weeping willows after a storm. Yuck.
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