BEEF AND BROCCOLI
Beef and Broccoli was one of the most popular dishes in our family's Chinese takeout restaurant. Get our restaurant secrets in this authentic beef and broccoli recipe.
Provided by Bill
Categories Beef
Time 50m
Number Of Ingredients 19
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!
Nutrition Facts : Calories 232 kcal, Carbohydrate 10 g, Protein 19 g, Fat 13 g, SaturatedFat 8 g, Cholesterol 45 mg, Sodium 531 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
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.
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
BEEF WITH BROCCOLI
Provided by Ree Drummond : Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a bowl, mix together the soy sauce, cornstarch, sherry, brown sugar, ginger and garlic. Pour half the liquid over the sliced meat in a bowl and toss with your hands. Reserve the other half of the liquid and set aside.
- Heat the oil in a heavy skillet (iron is best) or wok over high heat. Add the broccoli and stir for a minute. Remove to a plate.
- Allow the skillet to get very hot again. With tongs, add the meat in a single layer. Spread out the meat as you add it to skillet, but do not stir for a good minute. (You want the meat to get as brown as possible in as short amount a time as possible.) Turn the meat to the other side and cook for another 30 seconds. Remove to a clean plate.
- Pour the reserved sauce into the skillet along with the beef broth and oyster sauce. Cook over high heat until it starts to thicken. Add the beef and broccoli back into the skillet and toss to coat. Season with salt if needed
- Serve over Chow Mein.
BEEF N' BROCCOLI DONE RIGHT
I have tried various recipes for beef and broccoli but this one works best and is easiest one for me to prepare in very little time. Serve over steamed rice for a quick weekday dinner without the preservatives of a boxed microwavable entree. I usually get ribeye or filet mignon strips, so that it is not so tough when I try to chew the meat. The local grocery store should sell them already precut in prepackaged trays. If you want some spice, you can add pepper flakes to the sauce for added flavor. For onion lovers, you can also sautee some onions on the side and add it to the mix for additional variety in your dish.
Provided by Nyx9013
Categories Steak
Time 25m
Yield 2-3 serving(s)
Number Of Ingredients 10
Steps:
- Marinate beef: Stir the 1 teaspoon soy sauce, 1 teaspoon rice vinegar, potato starch (corn starch is fine, too) and black pepper in a medium bowl and add the beef. Leave for 10 minutes.
- Blanche the broccoli (which just means to bring water in a pot to a boil, add broccoli and a dash of salt then immediately turn off heat and pour the broccoli into a colander - do not let the broccoli sit, so as to avoid loss of crispiness and losing the bright green color you should now get).
- Heat large frying pan or wok until water sizzles instantly, or evaporates upon contact.
- Add cooking oil and stir to coat (for me that's about 2 tablespoons olive oil).
- Add beef, immediately spread beef out all over surface in single layer (preferably not touching) and leave for 1 minute.
- Flip, add garlic for 30 seconds to 1 minute until no longer pink.
- Pour on sauce. Add broccoli and bring to a boil.
- Pour in dissolved potato starch and cook, stirring the sauce for 30 seconds.
- Serve over rice immediately and for some umph, garnish with sesame seeds.
QUICK BEEF & BROCCOLI ONE-POT
Create a delicious beef and broccoli meal in one pot, fast! Contains 2 of your 5-a-day
Provided by CJ Jackson
Categories Dinner, Lunch, Main course, Supper
Time 20m
Number Of Ingredients 8
Steps:
- Heat the oil in a frying pan, add the nuts and toss for a few secs until lightly toasted. Set aside.
- Season the steak strips with plenty of pepper and stir-fry over a high heat for 1-2 mins to brown. Set aside with the nuts. Tip the broccoli and celery into the pan and stir-fry for 2 mins. Pour the stock over, cover and simmer for 2 mins. Meanwhile, mix the horseradish and fromage frais together.
- Return the steak to the pan and toss with the veg, then sprinkle over the nuts and serve with the creamy horseradish. Great with mashed potatoes.
Nutrition Facts : Calories 269 calories, Fat 14 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 29 grams protein, Sodium 0.54 milligram of sodium
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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- In a large bowl, whisk together 2 tablespoons cornstarch with 3 tablespoons water. Add the beef to the bowl and toss to combine.
- In a separate small bowl, whisk together the remaining 1 tablespoon cornstarch with the soy sauce, brown sugar, garlic and ginger. Set the sauce aside.
- Heat a large nonstick sauté pan over medium heat. Add 1 tablespoon of the vegetable oil and once it is hot, add the beef and cook, stirring constantly until the beef is almost cooked through. Using a slotted spoon, transfer the beef to a plate and set it aside.
- Add the remaining 1 tablespoon of vegetable oil to the pan and once it is hot, add the broccoli florets and sliced onions and cook, stirring occasionally, until the broccoli is tender, about 4 minutes. (See Kelly’s Notes.)
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- In a small bowl, combine sliced flank steak with all marinade ingredients (1 tablespoon hoisin sauce, 1 teaspoon sriracha sauce, and 2 teaspoons cornstarch). Let sit at room temperature for 15-30 minutes (or refrigerate for up to 4 hours).
- Whisk together sauce ingredients in a mixing bowl and set aside. Gather all stir fry ingredients and set aside. The key to a great stir fry is preparation!
- Heat 1 tablespoon vegetable oil in large skillet over MED-HIGH heat. Cook beef in a single layer, 1-2 minutes, turning halfway through. If you need to, cook the beef in batches to avoid overcrowding the pan. Transfer cooked beef to a plate.
- Add 1 tablespoon vegetable oil to same skillet and add broccoli florets. Cook broccoli 1 minute, then add water and cover the skillet to steam the broccoli for approximately 2-3 minutes. Remove broccoli to a plate.
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