BEEF AND BROCCOLI
Broccoli Beef - best and easiest homemade beef and broccoli in brown sauce. You'll never need another broccoli beef takeout.
Provided by Rasa Malaysia
Categories Chinese Recipes
Time 15m
Number Of Ingredients 16
Steps:
- Marinate the beef with all the ingredients for the Marinade, about 15 minutes.
- Bring the water to boil and add a few drops of oil. Blanch the broccoli florets in the hot water, about 10 seconds. Remove the broccoli immediately with a strainer or slotted spoon, draining the excess water. Set aside.
- Heat 1 tablespoon of oil in a wok or skillet over high heat. Stir-fry the beef until 70% cooked. Dish out and set aside.
- Heat the remaining oil in a wok or skillet over high heat. Add the ginger and stir-fry until aromatic. Transfer the beef into the wok or skillet and stir-fry until the beef is cooked through and the center of the meat is no longer pink, about 1-2 minutes. Add the broccoli and then the Sauce, stir to combine the ingredients well.
- As soon as the sauce thickens, dish out and serve immediately.
Nutrition Facts : Calories 397 calories, Carbohydrate 15 grams carbohydrates, Cholesterol 68 milligrams cholesterol, Fat 25 grams fat, Fiber 3 grams fiber, Protein 29 grams protein, SaturatedFat 17 grams saturated fat, ServingSize 2 people, Sodium 1091 milligrams sodium, Sugar 3 grams sugar
CHINESE BEEF AND BROCCOLI
Make and share this Chinese Beef and Broccoli recipe from Food.com.
Provided by lkadlec
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Slice the steak against the grain into very thin slices.
- Combine the soy sauce, sherry, and cornstarch and pour this mixture over the steak.
- Marinate the meat for 15 minutes.
- While the meat is marinating, slice the broccoli at a diagonal and mince garlic and ginger.
- Heat a wok or large frying pan for 30 seconds, add oil, wait about 20 seconds, and add minced garlic and ginger root. Fry over high heat, stirring constantly for about 20 seconds more, then add the beef.
- Stir-fry, stirring constantly, for about 1 minute. Add broccoli and stir-fry for another 4 to 6 minutes, until the broccoli is cooked but still crisp and still dark green.
- Serve hot. This is low in carbohydrates.
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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CHINESE BEEF & BROCCOLI SOUP - 4 SONS 'R' US
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5/5 (4)Total Time 30 minsCategory SoupCalories 305 per serving
- In a large mixing bowl, add the steak strips seasoning liberally with freshly cracked back pepper. Add in the corn starch and soy sauce, tossing to combine. Cover the mixture and let it marinate for 10-15 minutes.
- Heat a dutch oven, or other sturdy soup pot, over medium high heat. Add half of the olive oil. Once the oil's hot, which won't take long, add half of the prepared steak, spreading it out in a single layer. Sear the meat for 45 seconds to a minute without stirring.
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From barefeetinthekitchen.com
4.5/5 (2)Estimated Reading Time 3 minsServings 6
- Slice the beef, against the grain, into very thin 1/8" strips. Place the meat in a medium size bowl, sprinkle with cornstarch and add the soy sauce. Toss to coat. Let the meat rest on the counter for at least 10 minutes, or up to 1 hour.
- Heat 1 tablespoon of coconut oil in a large pot or dutch oven over medium high heat. When the oil is rippling hot, add half of the beef strips. Spread across the skillet in and cook without stirring for 1 minute. Stir or toss with tongs and spread across the skillet again. Cook 1 more minute. Be careful not to overcook the meat, it should be just barely cooked through and still very tender. Carefully transfer the meat to a dish with a lid. Drain any extra liquid and add another tablespoon of coconut oil to the hot skillet. Repeat the above steps with the remaining meat. Add the last of the cooked meat and any juices to the dish and cover tightly with lid.
- Add 1-2 teaspoons of coconut oil to the hot pan and add the onions, garlic, and ginger (if desired). Toss to coat the onions with oil, sprinkle lightly with salt and pepper and then allow to cook for about 5 minutes, stirring occasionally. When the onions are tender, add the broccoli and the beef stock and bring to a simmer.
- Stir in the oyster sauce, taste and adjust the salt or sauce as desired. Simmer the broccoli, just until barely softened and still crisp. Remove from the heat, add the cooked meat and any juices. Stir and serve. Enjoy!
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5/5 (1)Total Time 50 minsCategory Main CourseCalories 256 per serving
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