EMERALD STIR-FRY WITH BEEF
Steps:
- Combine mirin or white wine, orange juice, soy sauce, rice vinegar, red pepper flakes and water in a small bowl.
- In a large wok or very large (14-inch) saute pan, heat 1 tablespoon of oil over medium-high heat. Add the beef and cook, stirring, until just browned, about 2 minutes. Transfer the beef to a plate. Heat the remaining tablespoon of oil over medium heat and cook garlic until fragrant, about 30 seconds. Add snow peas, broccoli, asparagus and edamame, raise heat to medium-high, and cook for 3 minutes until vegetables are slightly softened. Add the mirin-soy mixture and cook, stirring, until edamame are cooked and asparagus is crisp-tender, about 4 minutes. Add the beef and dissolved cornstarch and stir to incorporate. Cook until mixture thickens slightly and beef is heated through, an additional 2 minutes. Drizzle with sesame oil and serve.
STIR-FRIED BEEF AND BROCCOLI - EMERIL LAGASSE RECIPE - (4.4/5)
Provided by ranmcm
Number Of Ingredients 13
Steps:
- 1. Combine the garlic, ginger, vinegar, soy sauce, hoisin sauce and honey. 2. Mix well and set aside until ready to use. 3. Preheat a wok or a large skillet. 4. Once it has reached a medium heat, add 1/2 of the peanut oil. 5. Dredge the beef in the cornstarch, lightly shake off any excess cornstarch and add 1/2 of the beef to the pan. 6. Cook for 2 to 3 minutes. 7. Add 1/2 of the broccoli to the pan and shake frequently. 8. Add 1/2 of the sauce and stir to evenly coat the beef and broccoli. 9. Cook until the sauce thickens about 5 minutes. 10. Repeat the process with the other half of the ingredients. 11. Serve immediately with steamed white rice. *It will be easier to slice the beef in thin strips if it has been partially frozen. Chef's Note: this may be able to be done in 1 batch if using a very large wok or skillet.
EMERIL'S BEEF AND BROCCOLI
Recipe courtesy Emeril Lagasse, Sizzling Skillets and Other One-Pot Wonders, Harper Studio Publishers, New York, 2011, courtesy Martha Stewart Living Omnimedia, Inc.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 16
Steps:
- Combine the oyster sauce, soy sauce, vinegar, honey, sesame oil, and crushed red pepper. Mix well and set aside.
- Toss the beef in the cornstarch, shake to remove any excess, and set aside.
- Heat a wok or large skillet over high heat. Add 2 tablespoons of the peanut oil. Once it begins to smoke, add the green onions, bell pepper, garlic, and ginger and cook for 1 minute. Add the broccoli and cook, stirring frequently, for 3 minutes. Transfer the broccoli and peppers to a small platter and set aside.
- Add 2 tablespoons of the remaining peanut oil to the wok. Add half of the beef and saute, stirring frequently, until browned, about 1 minute. Transfer the beef to the platter with the broccoli. Add the remaining 2 tablespoons peanut oil to the pan and cook the remaining beef.
- Return the reserved broccoli and beef mixture to the wok. Add the sauce and cook, stirring to coat the beef and broccoli evenly, until warmed through, about 2 minutes. Add the sesame seeds, stir to combine, and serve immediately with steamed rice.
EMERIL'S BROCCOLI AND GRUYERE SOUP
As the title says this is Emeril's recipe for cream of broccoli soup. I have made it many times and it is my favorite.
Provided by mpk911lady
Categories Very Low Carbs
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- In a large saucepan, over medium heat, heat the olive oil. When the oil is hot, add the onions, carrots and celery. Season with salt and cayenne pepper.
- Sauté for 5 minutes, or until they begin to soften. Add broccoli and saute for 3 more minutes. Add water and season with salt and freshly ground black pepper.
- Bring the soup to a boil reduce heat and cover, add the cream and simmer another 10 minutes. With a hand held blender, puree the soup.
- Add 1 1/2 cups of the Gruyere cheese. Stir until the cheese is melted. Check for seasoning. Ladle the soup into bowls and garnish with a little of the remaining Gruyere cheese and Creole seasoning. Serve with crusty bread.
EMERIL'S BROCCOLI AND CHEESE SOUP WITH CROUTONS
I love Emeril because he almost never lets me down. This recipe came from an episode of Emeril Live. I usually use fresh broccoli, and roast it just until it browns up around the edges. I also add about 1/2 teaspoon of Essence of Emeril along with the thyme and nutmeg.
Provided by DungeonDeb
Categories < 60 Mins
Time 40m
Yield 4 cups, 4 serving(s)
Number Of Ingredients 13
Steps:
- In a medium pot, melt the 3 tablespoons butter over medium-high heat. Add the onions, salt, pepper, and nutmeg and cook, stirring, until soft, 3 minutes. Add the garlic and thyme cook, stirring, until fragrant, for 20 seconds. Add the flour and cook, stirring until the mixture is well blended and smells fragrant, 2 minutes. Slowly add the chicken stock, whisking constantly, and bring to a boil. Reduce the heat and simmer until thickened, about 5 minutes. Add the broccoli and cook, stirring, until tender, for 10 minutes.
- Remove the pot from the heat and puree with a hand-held immersion blender. (Alternatively, in batches, puree in a blender or food processor and return to the pot.)
- Add the cream and bring to bare simmer to heat through. Add the cheese and cook over low heat, stirring, until melted. Add the remaining 2 tablespoons butter, stirring to blend.
- Remove from the heat and ladle the soup into bowls. Sprinkle croutons over the top of the soup and serve immediately.
- Croutons:
- 1 cup 1/2 to 3/4-inch cubed French bread
- 2 tablespoons extra-virgin olive oil
- 1/4 teaspoon Essence or Creole seasoning, recipe follows
- Preheat the oven to 400 degrees F. Place the bread in a medium bowl and toss with oil and Essence. Spread evenly on a small baking sheet and bake, stirring twice, until light golden brown on top, about 6 minutes. Remove from the oven and cool slightly before serving.
- Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- Combine all ingredients thoroughly.
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
EMERIL'S BROCCOLI AND CAULIFLOWER STIR-FRY
Say goodbye to the days when you'd have to trick your kids in to eating their veggies. Have all your ingredients for this quick and delicious stir-fry ready -- they'll cook quickly in a sizzling hot wok.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 15m
Number Of Ingredients 9
Steps:
- Cook rice according to package instructions. Meanwhile, in a wok or large skillet, heat oil over high. Add garlic and cook until fragrant, 10 seconds. Add broccoli, cauliflower, bell pepper, and pinch of red pepper flakes and cook, stirring, about 4 minutes. Add broth and stir to combine. Cook, stirring constantly, until vegetables are crisp-tender, about 3 minutes. Add oyster sauce and cook, stirring to combine, 1 minute. Spoon over rice and serve immediately.
Nutrition Facts : Calories 328 g, Fat 8 g, Fiber 6 g, Protein 9 g
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