BEEF LO MEIN WITH BROCCOLI AND BELL PEPPER
This recipe is out of American Test Kitchen's cookbook, "Cooking for Two". It is not the easiest recipe, requiring a lot of steps, however then end result is DELICIOUS! My only suggestion would be to watch your noodles, so that you don't overcook them
Provided by mk10pl
Categories Peppers
Time 2h
Yield 2 serving(s)
Number Of Ingredients 15
Steps:
- Whisk hoisin sauce, soy sauce and sesame oil together in medium bowl. Measure 1 1/2 tablespoons of mixture into separate bowl, then stir in beef. Cover and marinate beef in refrigerator for at least 15 minutes or up to 1 hour. Whisk broth and cornstarch into remaining mixture. In separate small bowl, combine garlic, ginger and 1/2 teaspoons vegetable oil.
- Heat 1 tablespoons vegetable oil in 10-inch non-stick skillet over high heat until just smoking. Add beef, break up any clumps and cook, without stirring, for 1 minutes. Stir beef and continue to cook until browned, about 1 minute; transfer to large clean bowl.
- Wipe now-empty skillet clean, add 1/2 teaspoons vegetable oil and heat over high heat until just smoking. Add broccoli and cook 30 seconds. Add water, cover and steam until broccoli is bright green and begins to soften, about 2 minutes. Uncover and continue to cook until water has evaporated and broccoli begins to brown, about 2 minutes; transfer to bowl with beef.
- Add remaining 1 teaspoons vegetable oil and bell pepper to again-empty skillet and cook over high heat until crisp-tender and spotty brown, about 2 minutes. Stir in scallions and continue to cook until wilted, 2 to 3 minutes. Push vegetables to sides of skillet. Add garlic mixture to center and cook, mashing mixture into skillet until fragrant, about 30 seconds. Stir garlic mixture into vegetables, then stir in cooked beef and broccoli with any accumulated juices. Whisk broth mixture to recombine, then add to skillet and simmer until sauce has thickened, about 1 minutes. Remove from heat and cover to keep warm.
- Meanwhile, bring 4 quarts of water to boil in large pot. Add noodles and cook, stirring often, until tender. Reserve 1/2 cup cooking water, then drain noodles and return them to pot. Add beef mixture and chili-garlic sauce and toss to combine. Adjust consistency with reserved cooking water as needed. Serve.
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 WITH BROCCOLI, BELL PEPPER AND MUSHROOMS RECIPE - (4.3/5)
Provided by junerodgers
Number Of Ingredients 22
Steps:
- Combine soy sauce, sherry, cornstarch, and sugar in medium bowl. Stir in beef and set aside for about 15 minutes. Heat large nonstick skillet or wok over medium-high heat. Add 1 tsp of the oil. Swirl to coat. Add half the beef in a single layer and leave until seared, about 1 minute. Stir fry beef until no longer pink, about 1 minute. Remove. Add 1 tsp oil and repeat with remaining beef. Add remaining 2 tsp oil to pan. Add broccoli, bell pepper, and mushrooms. Stir fry 2 minutes. Make a well in the center and add white part of scallions, ginger, garlic, and pepper flakes. Stir fry with vegetables 1 minute. Add 1/4 cup water and cover pan until broccoli is just done, 3 minutes. If cooking in a wok, use a large lid, setting it right down into the wok, if necessary, to cover and steam vegetables. Return beef to pan and add stir fry sauce. Cook until sauce thickens slightly, 1-2 minutes. Sprinkle with scallion greens and serve.
SAUTéED BROCCOLI AND MUSHROOMS
This recipe just caught my eye while I was reading Cooking Light, Sept/07, issue. Have taken the liberty of adding some toasted almonds and crushed red pepper flakes to an otherwise wonderful recipe. It was awesome! UPDATE: Made this again & had no almonds but did have cashews, so I used them and they were even better! 09/15/07
Provided by Manami
Categories Peppers
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in a large Dutch oven over medium-high heat.
- Add mushrooms and shallots to pan; sauté 10 minutes or until mushrooms are lightly browned.
- Stir in sherry; cook 2 minutes or until liquid evaporates, stirring frequently.
- Add broccoli and salt to pan; stir well.
- Stir in broth & red pepper flakes; bring to a boil.
- Cover and cook 5 minutes or until broccoli is crisp-tender.
- Stir in black pepper, if using, and toasted slivered almonds or toasted cashews.
- Enjoy!
Nutrition Facts : Calories 89.9, Fat 2.6, SaturatedFat 0.4, Sodium 163.8, Carbohydrate 6.5, Fiber 0.5, Sugar 1.2, Protein 3.1
FUN KARNAL (BEEF AND BROCCOLI)
Instead of ordering out Chinese food, do it yourself. Great with white rice or sticky rice (jasmine rice). Family recipe! Substitute beef with 1/2-inch pieces chicken breast prepared the same as the beef above or 2 cups cooked shrimp prepared as above.
Provided by jeanny07
Categories World Cuisine Recipes Asian Chinese
Time 50m
Yield 4
Number Of Ingredients 19
Steps:
- Place steak in a bowl; top with minced onion, garlic, and 1 tablespoon soy sauce. Stir to coat.
- Bring rice and 4 cups water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
- Heat vegetable oil in a skillet over medium heat; cook and stir bamboo shoots, mushrooms, 1/4 cup green onion, green bell pepper, red pepper flakes, and 3 tablespoons soy sauce in the hot oil until green bell pepper is slightly tender, 4 to 5 minutes. Add steak, broccoli, and sugar snap peas; cook until beef is browned and no longer pink in the center, about 10 minutes.
- Whisk cornstarch and 2 tablespoons water together in a bowl until cornstarch is dissolved. Heat oyster sauce in a saucepan over medium-low heat; slowly stir in cornstarch mixture until sauce is thickened, 3 to 5 minutes. Stir oyster sauce mixture into steak mixture; sprinkle with 1/4 cup green onions. Cook steak mixture until sauce is thickened, 7 to 8 minutes. Serve over rice.
Nutrition Facts : Calories 638.5 calories, Carbohydrate 86.6 g, Cholesterol 59.2 mg, Fat 19.1 g, Fiber 3.7 g, Protein 27.9 g, SaturatedFat 5.7 g, Sodium 2001.2 mg, Sugar 2.4 g
BEEF KEBABS (BEEF BELL PEPPER AND MUSHROOM KABOBS)
Marinated steak and mushrooms with green peppers. Meat & mushrooms can be wrapped and frozen for later use.
Provided by littleturtle
Categories Peppers
Time 5h18m
Yield 2-3 serving(s)
Number Of Ingredients 12
Steps:
- Place steak on unheated rack in broiler pan.
- Broil about 3" from heat for 8 minutes, turning once.
- Let cool slightly.
- Cut meat into twelve equal sized pieces (about 1-inch cubes), trimming off all visible fat.
- Place steak and mushrooms in a plastic bag; set in a shallow dish.
- Combine wine, oil, vinegar, sugar, parsley, garlic, salt, rosemary, and pepper; pour mixture over meat and mushrooms.
- Close bag and marinate 5 hours or overnight in refrigerator, turning bag occasionally.
- Drain meat & mushrooms, discarding marinade.
- To assemble skewer meat, mushrooms, and pieces of green pepper alternately onto metal skewers.
- Broil about 3" from heat until meat is medium rare (8-10 minutes).
Nutrition Facts : Calories 548.7, Fat 39.7, SaturatedFat 12, Cholesterol 111.1, Sodium 668.5, Carbohydrate 8.3, Fiber 1.7, Sugar 4.4, Protein 33.8
BEEF WITH BROCCOLI
Make and share this Beef With Broccoli recipe from Food.com.
Provided by lazyme
Categories Steak
Time 50m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Use a cleaver to slice beef across grain and at an angle into thin strips. Mix marinade ingredients in a medium bowl. Add beef strips; mix well. Let stand 30 minutes.
- Cut each broccoli top lengthwise into 2 or 3 pieces. Dissolve cornstarch in water to make a paste; set aside. Heat 6 tablespoons oil in a wok over high heat 1 minute. Stir-fry marinated beef until very lightly browned. Remove beef, draining well over wok; set aside.
- Add 1 tablespoon oil to oil left in wok. Heat 30 seconds. Stir-fry garlic 30 seconds. Add broccoli tops. Stir-fry 5 minutes. Add cornstarch paste, salt, soy sauce, chicken broth, and pepper. Remove from wok and arrange on a platter.
Nutrition Facts : Calories 264.8, Fat 22.5, SaturatedFat 4.1, Cholesterol 20.7, Sodium 751, Carbohydrate 4, Fiber 1.1, Sugar 0.9, Protein 12.3
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
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