BEEF AND BROCCOLI WITH RED PEPPERS
How to make the best Beef and Broccoli with Red Peppers recipe from Delish.com
Categories beef recipes broccoli recipes red pepper recipes broccoli beef
Time 30m
Yield 4
Number Of Ingredients 16
Steps:
- Combine rice, salt, and 2 ¼ cups water in a medium-sized pot with tight-fitting lid. Bring to a boil, then reduce heat and simmer, covered, until all water is absorbed, 15 minutes. Turn off heat and let sit 10 minutes, then remove lid and fluff with a fork.
- Meanwhile, in a medium bowl, whisk together soy sauce, chicken broth, vinegar, brown sugar, garlic, sesame oil, cornstarch, ginger, and Sriracha.
- In a large deep-sided skillet, heat oil. Cook steak in batches until nicely browned, about 4 minutes, then transfer to a plate.
- Add remaining oil to skillet along with broccoli and red pepper and cook until broccoli is bright green, 1 to 2 minutes. Add ½ cup water and let steam, covered, until vegetables are tender-crisp, 2 to 3 minutes.
- Add sauce and steak to skillet and bring to a boil. Let simmer until thickened, 3 minutes more.
- Serve beef and broccoli with cooked rice and garnish with crushed red pepper, if using.
BEEF AND BROCCOLI WITH RED PEPPER
This healthy Beef and Broccoli Beef Stir-Fry features crisp bell pepper, juicy top sirloin, and soy ginger glaze.
Provided by Beachbody
Categories Main Course
Time 20m
Number Of Ingredients 10
Steps:
- Combine soy sauce, 4 Tbsp. water, 1 Tbsp. corn starch, and honey in a small bowl; mix well. Set aside.
- Combine remaining 1 Tbsp. cornstarch and 2 Tbsp. water in a large bowl; mix well. Add beef. Toss gently to coat.
- Heat oil in large skillet over medium-high heat.
- Add beef; cook, stirring frequently, for 2 minutes, or until cooked through and no longer pink. Remove from skillet, keep warm.
- Add broccoli, bell pepper, garlic, and ginger to skillet; cook, stirring frequently, for 3 to 5 minutes. Place broccoli mixture in beef bowl.
- Add soy sauce mixture to skillet; cook, stirring constantly, over medium-high heat for 30 seconds, or until thickened.
- Return beef and broccoli mixture to skillet; cook, for 1 to 2 minutes, or until well mixed and heated through.
Nutrition Facts : ServingSize 1 cup, Calories 237 kcal, Carbohydrate 17 g, Protein 28 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 67 mg, Sodium 546 mg, Fiber 1 g, Sugar 8 g
BROCCOLI BEEF WITH RED BELL PEPPERS AND GARLIC
My first experience ever with ethnic food was at an authentic Chinese restaurant. I was hooked! As a kid, broccoli beef was my favorite Chinese food dish. This recipe is in honor of my childhood favorite, but with a few more "authentic" elements. I am using Chinese broccoli (otherwise known as broccolini), which is more common in China. I am also adding sliced garlic and red bell pepper for some more layers of flavor. Enjoy!
Provided by Sommer Clary
Categories Vegetable
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Slice meat into strips, which measure about 3 inches long, 1 inch wide and 1/4 inch thick. Place in a bowl and add the vinegar, sugar, soy, 1 TBS water and 1 tsp cornstarch. Mix well and marinate for 30 minutes.
- In a large wok, heat 1 1/2 cups oil to high heat. When the oil starts to smoke, pour the meat into the smoking hot oil and allow to sear and caramelize for about a minute before touching it. After a minute or so, give it a stir to break it up and so that the meat can cook through, about another minute. Remove beef and place on a paper towel lined plate to drain. Remove remaining oil from the wok, and wipe down with a paper towel.
- Add 1 TBS vegetable oil, plus the garlic and onion, stir for about 1 minute or until fragrant, then add the vegetables and 1/4 cup water. Stir for a few seconds, then cover wok with aluminum foil so that the vegetables can steam (about 2 minutes).
- In a small bowl, combine the oyster sauce, soy sauce and 1 TBS water. Pour into wok, followed by the cornstarch and water mixture. Allow to bubble and thicken before stirring. Stir around to coat everything and serve hot (serving suggestion: with rice).
Nutrition Facts : Calories 343.4, Fat 22, SaturatedFat 8.6, Cholesterol 77.1, Sodium 641.9, Carbohydrate 12.4, Fiber 2.8, Sugar 3.8, Protein 24.2
BROCCOLI WITH SAUTEED RED PEPPER
Slivered almonds and sweet red peppers add crunch to fresh broccoli.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, bring broth to a boil. Cut broccoli spears in half lengthwise; add to broth. Reduce heat; cover and simmer for 5-8 minutes or until crisp-tender. , Meanwhile, in a large skillet, saute red pepper and shallot in oil for 5 minutes or until crisp-tender. Drain broccoli; add broccoli, almonds, lemon-pepper and salt to skillet. Cook and stir for 2 minutes or until broccoli is tender.
Nutrition Facts : Calories 157 calories, Fat 12g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 468mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 5g fiber), Protein 6g protein.
STIR-FRIED BEEF AND BROCCOLI
An easy Stir-Fried Beef and Broccoli that can be prepared in 45 minutes or less.
Categories Wok Beef Garlic Ginger Marinate Stir-Fry Quick & Easy High Fiber Broccoli Gourmet
Yield Serves 2
Number Of Ingredients 18
Steps:
- Prepare the beef:
- In a small bowl stir together the soy sauce, the sugar, and the salt, add the beef, and let it marinate for 20 minutes.
- Make the sauce while the beef is marinating:
- In a small bowl dissolve the cornstarch in the soy sauce and stir in the Sherry, the broth, the sugar, and the sesame oil.
- Heat a wok or large heavy skillet over high heat until it is hot, add 2 tablespoons of the vegetable oil, and heat it until it just begins to smoke. Stir-fry the beef in the oil in batches for 1 minute, or until it is no longer pink, and transfer it as it is cooked with a slotted spoon to a plate. Add the remaining 1 tablespoon vegetable oil to the wok, heat it until it is hot but not smoking, and in the oil stir-fry the gingerroot, the garlic, and the chili for 30 seconds, or until the mixture is fragrant. Add the broccoli and stir-fry the mixture for 1 minute. Add 1/3 cup water and steam the broccoli, covered, for 1 1/2 to 2 minutes, or until it is crisp-tender. Stir the sauce, add it to the wok with the beef and any juices that have accumulated on the plate, and cook the mixture, stirring, for 2 minutes, or until the sauce is thickened and the beef is heated through. Transfer the mixture to a heated platter and serve it with the rice.
LINGUINI WITH ARTICHOKES AND BROCCOLI RABE
My DH loves broccoli rabe and I found this recipe a long time ago in a cooking magazine. May have been Bon Appetit. I am not a fan of broccoli rabe so sometimes I substitute spinach.
Provided by BoxOWine
Categories Vegetable
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 7
Steps:
- Cook broccoli rabe in medium saucepan of boiling water until tender and wilted, about 3 mins.
- Drain.
- heat oil in heavy large skillet over medium heat.
- Add garlic and saute 1 min.
- Stir in artichoke hearts and tomatoes, bring to boil.
- Reduce heat, cover and simmer until sauce is slightly thickened, about 15 mins.
- Add broccoli rabe.
- Season to taste with salt and pepper.
- Cook linguine in large pot of boiling salted water until al dente.
- Drain.
- Return pasta to pot, add sauce and toss to coat.
- Sere, passing parmesan cheese separately.
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