CRISPY BEEF AND BROCCOLI STIR FRY
Who needs takeout when you have this Crispy Beef and Broccoli Stir Fry Recipe from Delish.com?
Categories weeknight dinners
Time 25m
Yield 4
Number Of Ingredients 11
Steps:
- Cook rice according to package instructions. Meanwhile, rinse and dry meat with a paper towel to remove any moisture. In a medium bowl, mix meat with 2 tablespoons cornstarch until well coated.
- In a large pot fitted with a steamer basket, add 1" of water. Bring to a boil and add broccoli, then cover and steam until tender, 4 to 5 minutes.
- In a small jar, combine garlic, ginger, sugar, soy sauce and remaining tablespoon cornstarch, then season with pepper and shake well.
- In a cast iron skillet over medium-high heat, heat peanut oil. When oil is hot and almost smoking add meat in a single layer and cook until browed, 4 to 5 minutes total. (Cook meat in batches to prevent steaming in an overcrowded pan.) Transfer meat to a plate. Shake jar of sauce well and pour into skillet; let simmer, 2 to 3 minutes. Add beef and broccoli back to skillet to warm through, and make sure everything is well coated. Serve over steamed rice and garnish with green onions.
PAN-ROASTED STEAK WITH CRISPY BROCCOLI
Steps:
- Place racks in upper and lower thirds of oven; preheat to 425°F. Cut broccoli into large florets with some stalk attached. Divide between 2 rimmed baking sheets lined with parchment or foil. Drizzle each with 3 Tbsp. olive oil; season generously with salt and some pepper. Toss to combine. Roast, tossing and rotating baking sheets halfway through, until crisp around the edges and charred in spots, 35-40 minutes. Season with more salt and pepper if desired.
- Meanwhile, mix shallot, lime juice, and 1/2 tsp. salt in a small bowl. Set aside.
- Season steaks generously all over with salt and pepper, pressing to adhere. Heat a dry large skillet, preferably cast iron, over medium-high. Swirl vegetable oil in pan to coat. Pat steaks dry; cook 2 steaks, undisturbed, until undersides are browned, about 5 minutes. Turn; cook until other sides are browned and an instant-read thermometer inserted into the thickest part registers 130°F for medium-rare, about 5 minutes. Turn steaks onto fat cap and cook until browned, about 3 minutes. Transfer to a cutting board and let rest 10 minutes. Wipe out skillet, leaving just enough fat to coat pan. Repeat with remaining steak.
- Mix cilantro, capers, jalapeño, and remaining 3/4 cup olive oil into reserved shallot mixture. Reserve 1 steak and 1/4 cup cilantro salsa verde for making the Steak Sandwiches another night. Thinly slice remaining steaks against the grain. Top with salsa verde and serve with broccoli.
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
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
BROCCOLI BEEF I
Round steak and broccoli are quickly cooked in a soy-ginger sauce. Serve over hot rice or noodles.
Provided by sal
Categories World Cuisine Recipes Asian
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- In a small bowl, combine flour, broth, sugar, and soy sauce. Stir until sugar and flour are dissolved.
- In a large skillet or wok over high heat, cook and stir beef 2 to 4 minutes, or until browned. Stir in broth mixture, ginger, garlic, and broccoli. Bring to a boil, then reduce heat. Simmer 5 to 10 minutes, or until sauce thickens.
Nutrition Facts : Calories 178.4 calories, Carbohydrate 19 g, Cholesterol 38.6 mg, Fat 3.2 g, Fiber 2.6 g, Protein 19.2 g, SaturatedFat 1 g, Sodium 755 mg, Sugar 7.9 g
CRISPY BEEF WITH BROCCOLI
Make and share this Crispy Beef With Broccoli recipe from Food.com.
Provided by hansje54
Categories Low Protein
Time 20m
Yield 1 Crispy Beef Broccoli, 4 serving(s)
Number Of Ingredients 10
Steps:
- In a medium bowl, combine the ingredients for the marinade. Add the beef and let marinate for 10 minutes at room temperature or refrigerate for a couple of hours.
- In a small bowl, using a fork, mix together the ingredients for the stir-fry sauce. Set aside.
- In a wok or large saute pan, add 1 inch of water (about 5 cups) and bring to a boil. Add broccoli and cover to cook for 3 minutes. The broccoli should be bright green and crisp-tender; you should be able to pierce the stem with a fork. Using a slotted spoon, remove broccoli and pat dry.
- Discard the water in the pan and dry it wel. Place over high heat and when hot, add the canola oil and swirl to coat. Add the garlic and fry for 15 to 30 seconds, until fragrant. Toss in the steak strips, keeping them in one layer and fry for 30 seconds. Flip the strips and cook the other side for 1 to 2 minutes more or until done.
- Pour in the stir-fry sauce and stir to combine. Add the cooked broccoli back into the pan and toss to coat well.
Nutrition Facts : Calories 105, Fat 4.2, SaturatedFat 0.3, Sodium 551.9, Carbohydrate 14.7, Fiber 4.5, Sugar 3.4, Protein 5.4
BEEF & BROCCOLI STIR-FRIED NOODLES
There are many variations of beef and broccoli--it can be served with just about any type of sauce. This version is ready quickly and can be made in a skillet instead of a wok. Just be sure to prep all the elements in advance-once you start cooking, there's no time for chopping or slicing! It's kept simple with minimal ingredients and also utilizes ones you may already have in your pantry, like dried ramen noodles. You can swap the NY strip steak for rib eye or sirloin.
Provided by Anne Burrell
Categories main-dish
Time 25m
Yield 2 servings
Number Of Ingredients 13
Steps:
- Bring a pot of water to a boil and season generously with salt. It should be as salty as the sea. Prepare an ice bath and season generously with salt. Add the broccoli florets to the boiling water and cook for 2 to 3 minutes until bright green and tender, but still slightly crisp. Remove the broccoli and immediately plunge into the ice bath and set aside, but reserve the boiling water for the noodles later.
- Heat 2 tablespoons of the canola oil in a large saute pan over medium-high heat until it shimmers. Season the steak with salt. Add the steak in batches to the pan and cook, turning occasionally, until brown and crispy, 2 to 3 minutes. Remove the steak from the pan and set aside. Repeat with remaining steak.
- To the same pan, add the remaining 2 tablespoons canola oil. Add the scallion whites, garlic, ginger, onions and rice wine vinegar. Saute for 1 to 2 minutes. Add the oyster sauce, chicken stock and chili paste and stir to combine.
- To the same pot of boiling water, add the noodles and cook according to package directions. Using tongs, remove the noodles and add directly into the saute pan with veggies. Add the broccoli florets and steak and toss to combine, ensuring the noodles, steak and broccoli are fully coated in the sauce. Mix in the broccoli stems. Plate and garnish with reserved scallion greens.
CRISPY ORANGE BEEF WITH BROCCOLI
Steps:
- Cook the white rice according to package directions. Reserve 2 cups cooked rice for the online round 2 recipe, Beef Fried Rice.
- Thinly slice the chuck steak, about 1/4-inch thick, across the grain. Cut the slices into 3-inch long strips.
- Heat the oil in a wok or large skillet over high heat. Toss the beef in the cornstarch and shake off excess. Fry the beef in 2 batches in the hot oil, turning once, until crispy and golden, about 2 minutes on each side. Remove the beef from the pan and set aside on paper towel lined plate. Carefully drain the oil from the wok or skillet.
- In a medium bowl add the marmalade, garlic, vinegar, ginger, soy sauce and orange juice and whisk until well combined. Add to the wok, over high heat, and cook for 2 minutes. Stir in the broccoli, reserving about 1 1/2 cups for another use. Cook the broccoli until slightly tender and the sauce is thick, about 3 to 5 minutes. Stir in the beef, then transfer to a serving platter. Serve immediately with the white rice.
CRISPY CHILLI BEEF WITH BROCCOLI
Make and share this Crispy Chilli Beef With Broccoli recipe from Food.com.
Provided by English_Rose
Categories Steak
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat a 2.5in depth of oil in a wok until very hot.
- Fry the steak in batches until dark and crisp.
- Drain.
- Pour off most of the oil and stir-fry the broccoli, garlic, ginger and chili for 1 minute.
- Tip in the sweetened soy sauce and lime juice and cook for 2 minutes. Toss in the beef and scallions and serve.
Nutrition Facts : Calories 418.6, Fat 23.7, SaturatedFat 9.2, Cholesterol 95, Sodium 2141.4, Carbohydrate 18.7, Fiber 5.9, Sugar 4.4, Protein 35.9
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CHINESE CRISPY BEEF WITH BROCCOLI RECIPE - FOOD & WINE
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- In a shallow bowl, dust the flank steak pieces with the baking soda and toss gently. Refrigerate for 30 minutes.
- In a small bowl, combine the soy sauce, sake, oyster sauce, Worcestershire, sugar and sesame oil and whisk to blend. In another small bowl, whisk 1/2 cup of the chicken stock with 2 teaspoons of the cornstarch.
- In a wok, heat 2 tablespoons of the canola oil until shimmering. Add the broccoli and stir-fry over high heat until the florets are starting to brown, about 5 minutes. Add the remaining 1/2 cup of chicken stock and cook until the stock has evaporated and the broccoli is crisp-tender, about 3 minutes. Transfer the broccoli to a bowl.
- Heat another 2 tablespoons of oil in the wok. Add the onion and cook over moderately high heat until browned and beginning to soften. Scrape the onion over the broccoli. Wipe out the wok.
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