BEEF WITH BROCCOLI STIR FRY
http://chinesefood.about.com/od/beef/r/beefbroccoli.htm By Rhonda Parkinson, About.com The secret to this recipe is cooking the beef in 1 cup of oil to seal in the juices, and cooking the broccoli in water to make it crisp and tender. For a more authentic touch, try using Chinese broccoli, which has an appearance and taste similar to asparagus.
Provided by Party of four
Categories Vegetable
Time 40m
Yield 4-5 serving(s)
Number Of Ingredients 17
Steps:
- Cut the beef across the grain into thin slices. Add the marinade ingredients, adding the cornstarch last (use your fingers to rub it in). Marinate the beef for 30 minutes.
- While the beef is marinating, prepare the sauce and vegetables: for the sauce, mix together the oyster sauce, light soy, dark soy, and water in a small bowl and set aside. In another small bowl, mix the cornstarch and water thickener and set aside.
- Wash and drain the broccoli. Cut the stalk diagonally into thin slices. Cut the flowerets into 3 or 4 pieces. Crush the garlic.
- Heat the wok and add 1 cup oil. When the oil is medium-hot (between 300 and 325 degrees F.), add the beef. Blanch the beef by letting it lay flat for 30 - 40 seconds, and then stirring to separate the pieces. Remove the beef when it changes color and is nearly cooked (the entire process takes 1 - 2 minutes).
- Remove the beef from the wok and drain on paper towels.
- Clean out the wok with paper towels.
- Add 2 tablespoons oil to the wok. When the oil is hot, add the crushed garlic and stir fry briefly until aromatic.
- Add the broccoli, sprinkle the salt and sugar over, and stir fry briefly, turning down the heat if necessary to make sure it doesn't burn. Add the 1/2 cup water, and cook the broccoli, covered, for 4 - 5 minutes, until it turns a bright green and is tender but still crisp. Remove from the wok and drain.
- Clean out the wok and add 2 more tablespoons oil. Add the broccoli and the beef. Add the sauce and cornstarch mixture in the middle of the wok and stir quickly to thicken. Mix everything together and serve hot over steamed rice.
- Variations: *Add carrots and onion if desired. Boil in the wok with the broccoli (you'll need to add more water).
Nutrition Facts : Calories 931.4, Fat 75.5, SaturatedFat 12.5, Cholesterol 50.2, Sodium 1243.3, Carbohydrate 42.4, Fiber 17.1, Sugar 8.9, Protein 31.2
THE BEST EASY BEEF AND BROCCOLI STIR-FRY
I clipped this recipe from Taste of Home magazine several years ago and have found it to be the best-tasting easy beef and broccoli stir-fry. It is credited to Ruth Stahl. I often use charcoal chuck steak, which is very tender and lean. I also like that it doesn't call for any unusual ingredients.
Provided by Chris from Kansas
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
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).
Nutrition Facts : Calories 150.1, Fat 7.1, SaturatedFat 0.9, Sodium 731.4, Carbohydrate 20, Fiber 0.6, Sugar 7.8, Protein 3.5
BEEF BROCCOLI STIR-FRY
My family often requests this tasty beef and broccoli stir fry. It's great because it combines tender beef and nutritious vegetables in one dish. We enjoy this broccoli beef recipe year-round but especially in summer, when I grow my own broccoli and onions. Plus, it doesn't heat up the kitchen. -Ruth Stahl, Shepherd, Montana
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 291 calories, Fat 11g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 974mg sodium, Carbohydrate 18g carbohydrate (9g sugars, Fiber 2g fiber), Protein 30g protein.
BEEF AND BROCCOLI STIR-FRY
Beef and Broccoli is a favorite of mine. It's important to take your time, mix well and marinate for the full 3 hours. You wont be sorry!
Provided by Diana Adcock
Categories Vegetable
Time 3h15m
Yield 3-4 serving(s)
Number Of Ingredients 11
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.
BEEF AND BROCCOLI STIR FRY
A recipe from my Mr. Yoshida's Fine Sauces Cookbook which I haven't tried yet. I'd serve this with rice. Preparation time includes 30 minutes refrigeration time.
Provided by HouseDragon
Categories Steak
Time 48m
Yield 5 serving(s)
Number Of Ingredients 6
Steps:
- Slice sirloin into thin slices.
- Put slices into a zip bag, add 1/2 cup Gourmet Sauce, shake bag to cover all sides of meat; refrigerate for 30 minutes.
- Combine second 1/2 cup Gourmet Sauce with dissolved cornstarch; set aside.
- Head oil in a large wok until hot.
- Add steak and stir fry 3-4 minutes.
- Add broccoli and stir fry for 2 minutes.
- Stir in sauce and cornstarch mixture; cook until sauce thickens and boils.
- Serve over rice.
Nutrition Facts : Calories 287.7, Fat 17, SaturatedFat 6, Cholesterol 81.6, Sodium 79.2, Carbohydrate 5.8, Fiber 2.7, Sugar 1.2, Protein 27.8
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 AND BROCCOLI
Provided by Rachael Ray : Food Network
Categories main-dish
Time 3h50m
Yield 4 servings
Number Of Ingredients 32
Steps:
- For the chile paste: Finely chop the chiles (remove the seeds if you want to curb their heat a little). Sprinkle some sea salt over the chiles on the cutting board, then mash in the garlic to form a paste. Mix with the harrisa in a small container. Cover and store in the refrigerator.
- For the beef and broccoli: Bring a couple inches of water to a boil in a saucepan and add some salt. Add the broccoli rabe and cook for 5 to 6 minutes. Transfer the broccoli rabe to a large bowl of ice water to stop the cooking. Drain well and pat dry. Heat the cooking oil in a large skillet with a rounded bottom over high heat. Add the onions and bell peppers and stir-fry for 2 to 3 minutes. Add the garlic, ginger and 1 teaspoon of the chile paste and stir-fry for 2 minutes. Add the sherry. Dissolve the cornstarch in a small amount of the stock, then add it to the skillet along with the remaining stock. Stir to thicken a minute, then add the hoisin sauce, soy sauce, broccoli rabe and short ribs. Cook until heated through. (If not serving the stir-fry immediately, cool and then store it in the refrigerator. Reheat over medium heat with a splash of water to loosen it up.) Before serving, cook the rice according to the package instructions. Add the lime zest. Serve the beef stir-fry over the rice, with lime wedges and the remaining chile paste on the side. Garnish with the scallions and cilantro.
- Preheat the oven to 500 degrees F. Bring the short ribs to room temperature. Pat the ribs dry, then sprinkle liberally with salt and pepper and drizzle with EVOO. Arrange the ribs on a broiler pan and roast until well browned, 12 to 15 minutes. Meanwhile, heat 2 tablespoons EVOO in a large Dutch oven over medium-high heat. Add the anchovies and stir to melt them into the oil. Add the garlic, bay leaves, onions and fennel bulb, and season with pepper. Stir for a few minutes to develop some color on the bottom of the pan, then add the tomato paste, raisins and cloves. Stir for a minute or 2 more, then add the wine and cook until reduced by half, about 10 minutes. Reduce the oven temperature to 350 degrees F. Add the short ribs to the Dutch oven and stir to coat with the sauce. Cover and roast in the oven until the ribs are very tender, 2 1/2 to 2 3/4 hours. Remove the ribs to a platter and cover with foil. Reduce the sauce 10 to 15 minutes more. Add the ribs (on or off the bone) to the sauce. Yield: 6 servings
BEEF AND BROCCOLI STIR-FRY
[DRAFT]
Provided by Food Network
Time 22m
Yield 4 Servings
Number Of Ingredients 5
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.
SIMPLE BROCCOLI STIR-FRY
Stir-frying has stood the test of time. It's a wonderful way to cook small pieces of vegetables and meat quickly, without a lot of fat. Prepping your ingredients ahead of time and having them near your stovetop is the key to success. This recipe can be made in a large nonstick skillet, but consider purchasing a wok: Carbon steel and cast-iron take on high heat well, and the concave shape makes stir-frying foods easy and fast.
Provided by Food Network Kitchen
Time 10m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Trim the florets off the broccoli, and cut into 1- to 1 1/2-inch pieces. Peel the broccoli stalks with a vegetable peeler to remove the tough outer skin, and slice 1/4 inch thick on the diagonal. Set aside.
- Whisk together 1/2 cup water, soy sauce, cornstarch and sugar in a small bowl. Set aside.
- Heat a large wok over high heat. Add 2 tablespoons of the vegetable oil, and swirl to coat the wok. Once the oil begins to smoke, add the broccoli florets and stems. Cook, stirring constantly, until browned around the edges, about 2 minutes. Add 2 tablespoons of water to steam the broccoli, and cook, stirring constantly, until tender, about 2 minutes more. Push the broccoli to the edges of the pan, forming an empty well in the center. Add the remaining 1 teaspoon vegetable oil, then the scallions, garlic, ginger and pepper flakes, and stir until aromatic, 30 to 45 seconds. Add the soy mixture, and stir until the sauce has thickened and the broccoli is coated, about 30 seconds. Remove from the heat, add the sesame oil and stir to coat. Serve with rice.
- Copyright 2014 Food Network, LLC. All rights reserved.
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.
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
BEEF AND BROCCOLI STIR-FRY RECIPE BY TASTY
It's your favorite take-out dish, but made exactly to your liking. And just like the classic Chinese-American dish, this recipe works great as leftovers when reheated in a microwave or over the stove. If you want to freshen it up, just chop up and throw in whatever vegetables you have in the fridge, like onions, bell peppers, or even water chestnuts.
Provided by Joey Firoben
Categories Dinner
Time 15m
Yield 4 servings
Number Of Ingredients 11
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!
Nutrition Facts : Calories 311 calories, Carbohydrate 9 grams, Fat 19 grams, Fiber 2 grams, Protein 25 grams, Sugar 3 grams
BROCCOLI BEEF STIR FRY
This family favorite recipe is just as flavorful but uses broth instead of oil to prevent sticking and to create the mildly spicy soy ginger sauce.
Provided by College Inn
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- For Sauce, combine 1 1/4 cups broth, cornstarch, soy sauce, ginger, garlic and red pepper flakes in a pint-size jar with lid; shake well and set aside.
- For Stir Fry, heat a dry 12-inch skillet over high heat 1 minute (medium-high if using non-stick). Add sliced meat in an even layer. Cook, without stirring, 2 minutes. Stir once, then continue cooking until liquid evaporates and meat starts to brown on edges and stick to pan, about 3 to 5 minutes, stirring only one or two more times. If pan becomes dry, add broth 1 tablespoon at a time. Meat may still be slightly pink in center.
- Add broccoli, onion and 2 tablespoons broth. Stir until vegetables are hot, about 3 minutes, adding additional broth 1 tablespoon at a time, as needed, if pan becomes dry.
- Shake sauce mixture again, checking that cornstarch is fully incorporated, and pour into skillet. Simmer, 2 to 3 minutes, stirring frequently, until sauce is thickened and vegetables are desired doneness. Serve over hot rice or noodles with toppings, as desired.
20-MINUTE BEEF AND BROCCOLI NOODLE STIR-FRY RECIPE BY TASTY
Here's what you need: instant ramen, water, garlic, cornstarch, sesame oil, lime, soy sauce, broccoli floret, olive oil, flank steak, medium yellow onion, green onion, fresh cilantro, sesame seeds
Provided by Pierce Abernathy
Categories Dinner
Time 20m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Place the ramen noodles in a large bowl (discard the seasoning packets or save for another use) and pour the boiling water over them. Let sit for 6 minutes, stirring every now and then to break up the noodle blocks. Drain and rinse under cold water. Set aside.
- In a small bowl, combine the garlic, cornstarch, sesame oil, lime juice, and soy sauce. Stir well, then set aside.
- Place the broccoli in a large, microwave-safe bowl and microwave for 1½ minutes, until soft. Set aside.
- Heat 1 teaspoon of olive oil in a large, nonstick pan over high heat. Add the steak to the pan and toss with 2 tablespoons of the reserved sauce. Cook until browned, about 2 minutes. Remove from the pan and set aside.
- Heat another teaspoon of olive oil in the pan, then add the onion. Cook, stirring often, until browned, about 4 minutes.
- Add the broccoli and cook until lightly browned, about 2 minutes. Remove from the pan and set aside.
- Add the remaining teaspoon of olive oil to the pan, then add the noodles and the remaining sauce. Cook, stirring constantly, until the noodles soak up the sauce. Return the cooked vegetables and steak to the pan and stir to distribute.
- Transfer the noodles to a serving dish and garnish with green onions, cilantro, and sesame seeds, if using.
- Enjoy!
Nutrition Facts : Calories 408 calories, Carbohydrate 25 grams, Fat 21 grams, Fiber 4 grams, Protein 29 grams, Sugar 3 grams
BEEF AND BROCCOLI STIR-FRY
Quick and easy
Provided by viripse
Time 40m
Yield Serves 6
Number Of Ingredients 0
Steps:
- In a small bowl, combine soy sauce,lemon juice,cornstarch,dark brown sugar,garlic and pepper. Set aside
- Heat 1tbsp oil in a large skillet or wok over medium-high heat. Add beef and stir fry until almost cooked through, about 2minutes. Transfer beef to plate and cover to keep warm.
- Heat remaining oil in skillet. Add onion and stir fry for 5mins. Cut broccoli into floret about 4cups and to skillet with 1/2 cup of water. Bring to a boil, cover, reduce heat and simmer for 3mins.
- Return beef to skillet with soy sauce mixture ;add ginger.
- Bring to a boil and cook, stirring constantly,about 2mins. Serve hot.
BROCCOLI BEEF STIR-FRY
Thin strips of beef are quickly stir-fried with red peppers and peas in this colorful main course. Freeze the meat just until firm for ease in cutting into thin, uniform slices.
Provided by Allrecipes Member
Yield 4
Number Of Ingredients 13
Steps:
- In small bowl, combine all sauce ingredients; mix well. Set aside.
- In large skillet or wok, heat 1 tablespoon oil. Stir-fry broccoli, pea pods and red pepper 1 minute.
- Add 2 tablespoons cooking wine. Cover; cook 1 to 2 minutes. Remove from pan. Heat remaining tablespoon oil; add meat and garlic. Stir-fry 5 minutes or until meat is brown. Add sauce to meat; cook 2 to 3 minutes or until thickened, stirring frequently.
- Add vegetables; cook until thoroughly heated. Serve over cooked rice.
Nutrition Facts : Calories 409.6 calories, Carbohydrate 33.8 g, Cholesterol 60.5 mg, Fat 15.1 g, Fiber 3.4 g, Protein 28.7 g, SaturatedFat 4.1 g, Sodium 466.8 mg, Sugar 0.9 g
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