SAUCY BEEF WITH BROCCOLI
When I'm looking for a fast entree, I turn to this beef and broccoli stir-fry. It features a tantalizing sauce made with garlic and ginger. -Rosa Evans, Odessa, Missouri
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 313 calories, Fat 11g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 816mg sodium, Carbohydrate 20g carbohydrate (11g sugars, Fiber 4g fiber), Protein 29g protein. Diabetic Exchanges
BEEF AND BROCCOLI WITH GARLIC SAUCE
Love this recipe. Works best if you cut all veggies before starting. I like to use about 4 cups veggies for this.
Provided by WiGal
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 17
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.
BEEF AND BROCCOLI
New York City's Chinatown is famous for its Sichuan restaurants and Cantonese dim sum shops, but Chris Cheung says there are other dishes that deserve attention - namely the simple, satisfying combinations of meat, vegetables and sauce over rice that have fed the local working community for the past 100 years. "Before Covid we had entered into a kind of Chinese food renaissance with all the different regions being highlighted," says the chef and FoodNetwork.com contributor. "But I grew up eating the food of Chinatown, and there's a different level to it. I wanted to peel back a layer of Chinese food that had not really been talked about before." In his new book, Damn Good Chinese Food, he highlights Chinese-American classics, including this beef and broccoli. "Many dishes that come from China revolve around pork, but in America, beef is king."
Provided by Food Network
Categories main-dish
Time 30m
Yield 2 servings
Number Of Ingredients 14
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
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.
STIR FRIED GARLIC BEEF WITH BROCCOLI
Make and share this Stir fried Garlic Beef with Broccoli recipe from Food.com.
Provided by Bergy
Categories Lunch/Snacks
Time 36m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Slice the steak very thinly, the easiest way to do this is to have it half frozen when you slice it.
- Put sliced steak in a bowl with the sherry, soy sauce and the cornstarch, and a little salt, let it rest for 20 minutes.
- Put 2 tbsp oil in a skillet.
- Add garlic, stir fry for 1-2 minutes.
- add mushrooms stir fry 2 minutes.
- Remove and keep warm.
- put 2 tbsp of oil in the skillet and stir fry the beef until nicely browned, remove and keep warm.
- Add 1 tbsp oil and stir fry the green onions for 1 min, remove and keep warm.
- Pour in the chicken stock, heat to bubbling add Broccoli cover and steam for 3- 4 minutes.
- remove lid and put all the ingredient together.
- Heat through but do not over cook.
- Serve over rice or noodles.
EASY BEEF AND BROCCOLI RECIPE BY TASTY
Here's what you need: flank steak, garlic, grated ginger, sesame oil, low sodium soy sauce, brown sugar, honey, beef broth, broccoli floret, cornstarch, water, sesame seed
Provided by Hannah Williams
Categories Dinner
Yield 4 servings
Number Of Ingredients 12
Steps:
- In an oiled skillet over medium-high heat, sear the steak until cooked all the way through. Remove from the pan.
- Add a little more oil, then add the garlic and ginger to the pan. Sauté until soft.
- Add the sesame oil, soy sauce, brown sugar, honey, and beef broth. Stir until combined.
- Add the broccoli florets.
- In a separate bowl, combine cornstarch and water. Add to broccoli mixture. Bring to a boil, until sauce has thickened.
- Add the beef back into the mixture, and serve over rice with sesame seeds, if desired.
- Enjoy!
Nutrition Facts : Calories 556 calories, Carbohydrate 60 grams, Fat 18 grams, Fiber 5 grams, Protein 37 grams, Sugar 35 grams
BROCCOLI BEEF I
Round steak and broccoli are quickly cooked in a soy-ginger sauce. Serve over hot rice or noodles.
Provided by sal
Categories World Cuisine Recipes Asian
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- In a small bowl, combine flour, broth, sugar, and soy sauce. Stir until sugar and flour are dissolved.
- In a large skillet or wok over high heat, cook and stir beef 2 to 4 minutes, or until browned. Stir in broth mixture, ginger, garlic, and broccoli. Bring to a boil, then reduce heat. Simmer 5 to 10 minutes, or until sauce thickens.
Nutrition Facts : Calories 178.4 calories, Carbohydrate 19 g, Cholesterol 38.6 mg, Fat 3.2 g, Fiber 2.6 g, Protein 19.2 g, SaturatedFat 1 g, Sodium 755 mg, Sugar 7.9 g
BEEF AND BROCCOLI
Here is a streamlined, powerfully flavorful recipe for a delivery-food standby: velvety wok-fried beef in a oyster-soy sauce, served in a forest of green. ''It's diaspora food,'' the chef Jonathan Wu told me, describing the cooking of Chinese immigrants to the United States and a dish that is almost unknown in China but beloved in America. The recipe is a version of the one Wu's mother made for dinner when he was growing up outside Hartford, Conn., with a little chile-garlic paste added for zip and, thanks to the Brooklyn chef Dale Talde, a pat of butter swirled into the sauce at the end. This provides a plush gloss that is far better than the traditional cornstarch slurry. It is midweek family cooking at its best.
Provided by Sam Sifton
Categories dinner, weekday, main course
Time 45m
Yield 4 servings
Number Of Ingredients 9
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.
Nutrition Facts : @context http, Calories 404, UnsaturatedFat 13 grams, Carbohydrate 17 grams, Fat 22 grams, Fiber 5 grams, Protein 35 grams, SaturatedFat 7 grams, Sodium 1429 milligrams, Sugar 3 grams, TransFat 1 gram
RESTAURANT STYLE BEEF AND BROCCOLI
This is my go-to recipe when I want Chinese food without having to go out. Very easy and delicious. Substituting chicken for the beef works great too. Serve over rice.
Provided by Dianne
Categories World Cuisine Recipes Asian Chinese
Time 1h
Yield 4
Number Of Ingredients 11
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.
Nutrition Facts : Calories 331.4 calories, Carbohydrate 13.3 g, Cholesterol 51.9 mg, Fat 21.1 g, Fiber 3 g, Protein 21.7 g, SaturatedFat 5.2 g, Sodium 419.2 mg, Sugar 3.1 g
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