Beef And Broccoli Stir Fry Roc Chef Sl Harris Food

BEEF AND BROCCOLI STIR-FRY

Steps:

• 1. Heat oil in large nonstick skillet over medium-high heat and cook steak, stirring frequently, 6 minutes or until almost done. Remove steak; keep warm.
• 2. Add Recipe Ready Broccoli Stir Fry and continue cooking, stirring frequently, 4 minutes or until vegetables are tender. Add back steak and stir-fry sauce and cook, stirring frequently, 2 minutes or until heated through.**
• 3. Serve over prepared rice and sprinkle, if desired, with chopped peanuts.
• *Substitute 2 cups hot cooked rice
• **Cook steak to an internal temperature of 145°F as measured with a food thermometer; let rest 3 minutes.

BEEF AND BROCCOLI STIR-FRY RECIPE BY TASTY

Steps:

• In a medium bowl, mix together the sirloin steak, soy sauce, cornstarch, brown sugar, and ginger until the meat is evenly covered in the marinade.
• Set aside to marinate for 20 minutes.
• Heat the oil in a large skillet or wok over medium-high heat. Dump in the meat and marinade and sear each side until golden brown.
• Transfer the meat to a clean bowl and set aside.
• Place the broccoli into the hot skillet and sauté until the broccoli has just started to brown, about 1 minute.
• Pour the water into the skillet and immediately cover with a lid. Let it steam for 2 minutes, until the broccoli has softened.
• Remove the lid and toss in the garlic, red pepper flakes, and sesame oil. Sauté until the garlic becomes fragrant, about 30 seconds.
• Add the steak back into the pan and stir to combine.
• Remove from heat and serve on a bed of brown rice.
• Enjoy!

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.

THE BEST EASY BEEF AND BROCCOLI STIR-FRY

Steps:

• In a bowl, combine 2 tablespoons cornstarch, 2 tablespoons water and garlic powder until smooth.
• Add beef and toss.
• In a large skillet or wok over medium-high heat, stir-fry beef in 1 tablespoon oil until beef reaches desired doneness; remove and keep warm.
• Stir-fry onion in remaining oil for 4-5 minutes until softened. Add the broccoli and cook for 3 minutes until the broccoli is tender but still crisp. Return beef to pan.
• Combine soy sauce, brown sugar, ginger and remaining 1 tablespoon cornstarch and 1/2 cup water until smooth; add to the pan.
• Cook and stir for 2 minutes.
• Serve over rice and garnish with toasted sesame seeds (optional).

BEEF AND BROCCOLI

Steps:

• In a bowl, add the sliced beef, ¼ teaspoon baking soda, and 3 tablespoons water (if you don't want your beef tenderized too much, omit the baking soda). Massage the beef with your hands until all the liquid is absorbed. Mix in 1 ½ teaspoons cornstarch, 2 teaspoons oil, and 1 teaspoon oyster sauce, and set aside to marinate for at least 30 minutes.
• Make the sauce mixture by mixing together the chicken stock, sugar, soy sauce, dark soy sauce, oyster sauce, sesame oil, and white pepper. Set aside.
• Bring 6 cups of water to a boil and blanch your broccoli for 30 to 60 seconds (depending on whether you like your broccoli crunchy or a little soft). Drain and set aside.
• Heat your wok over high heat until smoking. Add 2 tablespoons oil and sear the beef on both sides until browned (this should only take 2-3 minutes). Turn off the heat, remove the beef from the wok, and set aside.
• Set the wok over medium heat and add another tablespoon of oil to the along with the garlic and ginger (if using). Stir the garlic and ginger for 5 seconds and then pour the Shaoxing wine around the perimeter of the wok.
• Next, add in the sauce mixture you made earlier. Stir the sauce around the sides of the wok to deglaze it (all those nice bits from stir-frying the beef should be absorbed into the sauce). Bring the sauce to a simmer. Stir the cornstarch and water into a slurry to ensure it's well combined, and drizzle the mixture into sauce while stirring constantly. Allow it to simmer and thicken for 20 seconds.
• Toss in the blanched broccoli and seared beef (along with any juices). Mix everything together over medium heat until the sauce coats the beef and broccoli. If the sauce seems thin, turn up the heat and reduce it further, or add a bit more cornstarch slurry. If the sauce is too thick, add a splash of chicken stock or water. Serve with plenty of steamed rice!

BEEF BROCCOLI STIR-FRY

Steps:

• Mix garlic powder and 2 tablespoons each cornstarch and water; toss with beef. In a small bowl, mix soy sauce, brown sugar, ginger and the remaining cornstarch and water until smooth., In a large skillet, heat 1 tablespoon oil over medium-high heat; stir-fry beef until browned, 2-3 minutes. Remove from pan., In same pan, stir-fry broccoli and onion in remaining oil over medium-high heat until crisp-tender, 4-5 minutes. Stir soy sauce mixture; add to pan. Cook and stir until thickened, 1-2 minutes. Return beef to pan; heat through. Serve with rice.

BEEF AND BROCCOLI STIR-FRY

Steps:

• In a medium mixing bowl add together the beef strips and soy sauce.
• Mix to be sure all the beef is coated.
• Add the sugar and pepper, stirring for 3 minutes to be sure each piece is evenly coated and sugar is dissolving.
• Add the whipped egg white and slowly stir in the cornstarch, again stirring for 3 minutes to make sure the beef is evenly coated.
• You DO NOT want to see any sugar or cornstarch.
• Cover and let stand in the fridge for 3 hours, stirring well after 1 and 1/2 hours.
• Bring a large pot of water to boil.
• Bring a wok to medium high heat.
• Par boil the broccoli for 1 minute.
• Drain in colander in sink.
• Add 2 T. oil and garlic to wok and quickly"mush" around.
• Stir fry the broccoli until tender crisp, around 5-6 minutes tops.
• Remove broccoli to a bowl.
• Add the remaining oil if needed and stir fry the meat until just under done.
• Return broccoli to wok and stir.
• Add the sherry and oyster sauce.
• Stir fry for 1 minute making sure broccoli and beef is thoroughly coated with sauce.
• Serve over hot white rice.

LONDON BROIL (MARINADE) (ROC) (CHEF S.L. HARRIS)

Steps:

• to prepare london broil.
• trim fat and silver skin from steak.
• score lines in the meat, by lightly cutting diagonally across the grain into both sides.
• put in a large container, pour marinade over each steak and make sure it is evenly coated.
• refrigerate at least 12 hours.
• put steaks on a sheet pan cook in oven at 350* till internal temperatures reach 130*.
• place steaks on hot grill to mark, flip and turn to mark other side.
• steaks are done at 140* internal temperature.
• remove from heat and rest 10 minutes.
• slice thin 1/8th inch diagonally across the grain for tenderness.
• serve hot an enjoy.

BEEF AND BROCCOLI STIR FRY (ROC) (CHEF S.L. HARRIS)

Steps:

• mix 10 tbs cornstarch, garlic, and water till smooth.
• coat beef with cornstarch mixture.
• stir fry beef in 5 tbs oil till 140* internal temp, remove from heat and keep warm.
• stir fry the Veggies in remaining oil for 4 minutes.
• return beef to pan.
• mix remaining corn starch, soy sauce, ginger, brown sugar , and remaining water till smooth.
• add sauce to pan, cook 2 minutes.
• serve over cooked rice.