Beef And Broccoli In A Plum Sauce Food

BEEF AND BROCCOLI RECIPE

Steps:

• Prep: Start cooking white rice first so it's ready when the stir fry is done. Cover and freeze steak 30 minutes for easier slicing.
• Combine all stir fry sauce ingredients in a bowl, stir well to dissolve the sugar, and set aside.
• Place a large skillet over medium heat and add 1 Tbsp oil. Add broccoli florets and sauté 4-5 minutes, partially covered with lid, stirring or tossing several times until broccoli is bright green and crisp-tender then remove from pan. Tip: If you prefer softer broccoli, add 2 Tbsp water before covering with the lid and it will steam cook the broccoli.
• Increase heat to high heat and add 1 Tbsp oil. Add beef in a single layer and sauté 2 minutes per side or just until cooked through. Quickly pull out a piece to test for doneness.
• Add the sauce, reduce heat to medium/low and simmer 3-4 minutes. It will thicken. Add broccoli and stir to combine. Stir in 1-2 Tbsp water to thin the sauce if desired. Serve over white rice.

BEEF AND BROCCOLI

Steps:

• Microwave the broccoli in a glass bowl covered with plastic wrap (holes poked for ventilation), about 1 to 2 minutes.
• In a small bowl, whisk together the soy sauce, sesame oil, 1 teaspoon cornstarch and baking soda. Slice the beef against the grain into thin strips and add it to your marinade. Let it sit for at least 20 minutes, or as long as overnight in the refrigerator.
• In a separate small bowl, stir together the stock, rice wine, oyster sauce and remaining 1 teaspoon cornstarch until the cornstarch is fully dissolved.
• Heat a wok or large skillet on high heat and add the oil. When a wisp of white smoke appears, toss the marinated beef and garlic into the pan. Cook for about 1 minute, continually moving the beef so it browns on all sides but is still rare. Once the beef is seared, add the broccoli and cook for an additional minute. Stir in the sauce and keep it all moving. Don't be afraid to scrape any bits off the bottom of the pan before they start to burn. Once the sauce has turned into a nice thick glaze, about 1 minute, serve immediately.

BEEF AND BROCCOLI IN A PLUM SAUCE

Steps:

• thinly slice the steak into bit sized bits.
• in a small bowl stir together, plum sauce, water, soy sauce, cornstarch and ginger.
• in a wok or skillet heat oil on medium heat.
• add broccli, onion and garlic and sautee for 3 minutes.
• remove broccoli mixture and add beef.
• stir fry 5 minutes or until brown.
• stir in sauce and cook until bubbly and thick.
• return broccoli mixture.
• add bok choy and plum.

BEEF AND BROCCOLI

Steps:

• Velveting: Place 4 ounces cornstarch, 2 eggs, 2 tablespoons Shaoxing wine and 1 teaspoon baking soda in a mixing bowl and whisk until smooth.
• Mushroom Water: Place 2 cups dried mushrooms (medium-size shiitakes) in a large container. Pour 1 quart of cold water over the mushrooms and cover the container in plastic wrap or top with a lid. Let the mixture rest overnight in the refrigerator. Strain out the liquid and reuse the dried mushrooms as a component in the recipe or save for another recipe.
• Slurry: Pour 1/2 cup cornstarch into 1/2 cup cold water and mix well. If not immediately used, stir frequently until used.
• Marinate your beef in the velvet marinade overnight.
• For flash-frying the beef: You will need a pot filled two-thirds of the way with vegetable oil set to 350˚ F and large enough to dunk your spider or strainer in comfortably. That temperature is high because you will not be frying for an extended time. (Note: Be careful! Don't bring water anywhere near the oil, and watch for any wet utensils, like the spider you used for blanching. If it gets in the oil, the oil will splatter everywhere and potentially burn you. Keep those utensils dry.)
• Heat your separate wok or pot to medium heat. Add 3 tablespoons vegetable oil and drop in the garlic, ginger and onion, cooking through for 2 minutes. Then add the broccoli and toss with all of the aromatics.
• Meanwhile, drop your beef into the spider and lower it into the fry pot. Lift your spider out of the bubbling oil after 10 seconds, shake it carefully and add the beef to the wok or pan with the Chinese broccoli.
• Toss everything together, then add the oyster sauce and soy sauce and reduce the mixture slightly for 2 minutes. Add the Shaoxing wine, mushroom water and MSG and reduce for another 2 minutes. Incorporate the slurry to thicken the sauce.
• Remove from the heat and serve on a platter. Top with the fried shallots and scallions.

BEEF AND BROCCOLI WITH GARLIC SAUCE

Steps:

• Trim fat from beef steak; cut beef lengthwise into 2 inch strips, and each strip cut crosswise into 1/8 inch slices.
• In cup, mix cornstarch, sesame oil and broth, set aside.
• Heat 12 inch skillet or wok until very hot.
• Add vegetable oil; rotate skillet to coat bottom.
• Add beef; stir fry 2 minutes or until beef is brown.
• Remove beef from skillet.
• Keep skillet hot.
• Add broccoli, carrots, onion, and bok choy and saute for 3 minutes, add yellow pepper, and saute for 1 more minute.
• Add pepper, garlic, ginger, and fish sauce; stir fry 30 seconds.
• Add water chestnuts; stir fry 1 minute.
• Stir in beef.
• Stir in cornstarch mixture; cook and stir 15 seconds or until thickened.
• Taste test for soy sauce.
• Serve over rice.

SAUCY BEEF WITH BROCCOLI

Steps:

• Mix the first 7 ingredients. In a large nonstick skillet, heat 1 teaspoon oil over medium-high heat; stir-fry beef until browned, 1-3 minutes. Remove from pan. , Stir-fry broccoli in remaining oil until crisp-tender, 3-5 minutes. Add green onions; cook just until tender, 1-2 minutes. Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir until sauce is thickened, 2-3 minutes. Add beef and heat through.

BEEF AND BROCCOLI

Steps:

• In a large bowl, whisk together the wine, 2 tablespoons of the soy sauce and the cornstarch. Add the beef to the bowl, and toss to combine, then cover the bowl, and set aside for 20 minutes or so.
• To make the sauce, combine in a small bowl the remaining soy sauce, the oyster sauce and the chile-garlic sauce, and mix to combine, then add a tablespoon of water and mix again. Set aside.
• Heat the 1/2 cup of oil in a wok set over high heat. When the oil is hot and shimmering, add about half the beef to the wok, and stir-fry until it is browned and crisp and barely cooked through, about 2 minutes. Transfer to a bowl or plate, and set aside. Then repeat with remaining beef.
• Pour off the oil in the wok, wipe it out with a towel and return it to the stove over high heat. Add the remaining tablespoon oil, and swirl it around and heat it until it is smoking. Add the broccoli and cook, tossing and stirring frequently, until lightly charred in spots, about 2 minutes.
• Add 2 tablespoons water to the wok, and toss and stir the broccoli in the steam for an additional 2 minutes, then return beef to the wok, followed by the sauce. Cook, stirring and tossing frequently, for 30 seconds or so, then add the butter, and stir and toss again for 30 seconds more. Serve immediately, with rice.

RESTAURANT STYLE BEEF AND BROCCOLI

Steps:

• Whisk together the oyster sauce, sesame oil, sherry, soy sauce, sugar, and cornstarch in a bowl, and stir until the sugar has dissolved. Place the steak pieces into a shallow bowl, pour the oyster sauce mixture over the meat, stir to coat well, and marinate for at least 30 minutes in refrigerator.
• Heat vegetable oil in a wok or large skillet over medium-high heat, and stir in the ginger and garlic. Let them sizzle in the hot oil for about 1 minute to flavor the oil, then remove and discard. Stir in the broccoli, and toss and stir in the hot oil until bright green and almost tender, 5 to 7 minutes. Remove the broccoli from the wok, and set aside.
• Pour a little more oil into the wok, if needed, and stir and toss the beef with the marinade until the sauce forms a glaze on the beef, and the meat is no longer pink, about 5 minutes. Return the cooked broccoli to the wok, and stir until the meat and broccoli are heated through, about 3 minutes.

BEST BEEF AND BROCCOLI

Steps:

• In a large skillet, heat the olive oil over high heat. Stir in the steak and season with salt and pepper. Cook until beef is almost completely browned.
• Stir in onions and saute until tender. Stir in broccoli, condensed cream of broccoli soup, water and soy sauce. Blend well.
• Reduce heat and cover. Cook to desired doneness.