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
BETTER THAN TAKE OUT BEEF AND BROCCOLI
Beef and Broccoli, tender flank steak marinated and seared at a high temp, mixed with broccoli in a thick soy-based gravy, like your favorite takeout, but better!
Provided by Dana at ThisSillyGirlsLife.com
Categories Main Course
Time 25m
Number Of Ingredients 16
Steps:
- Trim excess fat off the flank steak, cut into 1 1/2 to 2-inch slices against the grain. Mix the baking soda, sugar, cornstarch, soy sauce, water, and oil in a bowl and whisk together. Add cut steak to a gallon sized zip lock bag and pour in the marinade. Massage the marinade into the meat so all of it is covered. Place in fridge and let marinate for 1 hour.
- First, mix the "gravy" by placing the soy, stock, brown sugar, garlic, ginger, vinegar and flour into a small bowl, whisk to combine until there are no lumps of flour. Set aside.
- In a large, heavy bottom skillet, heat over high temp until very hot. Place 2 Tablespoons of the oil into skillet. Place broccoli into the oil, very carefully (make sure broccoli is COMPLETELY dry or you will get hot oil splattered all over). Saute broccoli for 3 minutes, stirring occasionally. Place broccoli on a plate and set aside.
- Keeping the heat over high heat, add in the remaining vegetable oil. VERY CAREFULLY add in the marinated steak and half of the sauce. Make sure beef covers the bottom of the pan and let sit for 1 minute to form a good sear. Stir and flatten to cover the bottom of the pan again, sear for another minute. Keep doing this until beef is nicely seared and cooked through, there is no pink left. the can take 8-10 minutes.
- Add in the broccoli and the remaining sauce. Toss to coat and let cook one additional minute. Serve with your favorite sides, enjoy!
Nutrition Facts : Calories 371 kcal, Carbohydrate 23 g, Protein 31 g, Fat 18 g, SaturatedFat 6 g, Cholesterol 68 mg, Sodium 874 mg, Fiber 5 g, Sugar 8 g, ServingSize 1 serving
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.
FLANK AND BROCCOLI
The herb and spices blend to give this dish a special taste! From Chef Paul Prudhomme's Fiery Foods That I Love Cookbook. Thank you French Bunny, for providing one of the directions on how to scallop the meat. I have also provided another direction from EHow.com.
Provided by Sharon123
Categories Vegetable
Time 1h5m
Yield 7 cups
Number Of Ingredients 25
Steps:
- Combine the seasoning mix ingredients in a small bowl.
- Sprinkle the scalloped steak evenly with 1 tbls.
- plus 2 teaspoons.
- of the seasoning mix and rub it in well.
- Heat the oil in a 4-qt.
- pot over high heat just until the oil begins to smoke, about 4 minutes.
- Add the seasoned steak and cook, stirring frequently, for 4 minutes.
- Add the onions and bell peppers and cook, stirring frequently, for 12 minutes.
- Add the tamari, mushrooms, carrots, garlic, ginger, and remaining seasoning mix.
- Cover and cook, stirring occasionally, for 12 minues, then stir in the flour.
- Stir constantly until the flour is absorbed, then add the stock.
- Scrape all the brown bits from the pot bottom and stir in the coconut milk.
- Cover, bring to a boil, reduce the heat to low, and simmer for 10 minutes.
- Add the broccoli florets, return to a boil, reduce the heat to low, and simmer for 5 minutes more.
- Remove from the heat and serve.
- To scallop meat:.
- Start with the meat in front of you on a firm surface, with the grain running from left to right. With a sharp, heavy knife held almost parallel to the surface, slide the knife through the meat about 1/4" inch below the surface, at about a 30 degree angle to the grain, and cut off a piece that measures about 2 by 3 inches. Make the second cut right next to the first one, also about 30 degrees from the grain, but in the opposite direction. Continue removing thin ovals down the length of the meat, then through the thickness. Don't hurry, and try to keep the scallops as nearly the same size as possible, so they'll cook in about the same amount of time.
- From EHow.com:.
- Scalloped meat is the American word for the French term "escalope," according to Food.com. This cut of meat cooks very quickly because it lacks bones and is very thin. Any type of meat can be scalloped: turkey, chicken, pork, beef, salmon or veal. Preparing your meat this way can reduce the cooking time and get your dinner to the table faster.
- Sprinkle water onto two sheets of plastic wrap.
- Place a single cutlet onto one sheet of plastic on the wet side and cover with the wet side of the other piece of plastic wrap.
- Pound and roll the cutlet with the rolling pin until ¼ inch thick.
- Unwrap the cutlet and set aside.
- Repeat with the remaining cutlets, and cook the scalloped meat according to your recipe.
- Read more: How to Scallop Meat | eHow.com http://www.ehow.com/how_6960805_scallop-meat.html#ixzz167SAWuLD.
Nutrition Facts : Calories 489.2, Fat 36.2, SaturatedFat 24.7, Cholesterol 39.9, Sodium 1269.1, Carbohydrate 18.2, Fiber 2.8, Sugar 4.1, Protein 27.8
FLANK STEAK WITH BROCCOLI MAC AND CHEESE
Make your own mac and cheese for the kids with this shortcut recipe -- all you need is milk and a few slices of American cheese!
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Bring a medium saucepan of salted water to a boil. Rub the steak with the chili powder and season with salt and black pepper. Heat the vegetable oil in a large skillet over medium-high heat. Add the steak, reduce the heat to medium and cook until browned, about 4 minutes per side for medium rare. Add the butter and thyme and cook, spooning the butter over the steak as it melts, about 30 seconds. Remove the steak to a cutting board and let rest.
- Meanwhile, add the pasta to the boiling water and cook as the label directs, adding the broccoli during the last minute of cooking. Reserve 1/4 cup cooking water, then drain. Add the milk to the saucepan and bring to a gentle simmer over medium heat. Add the cheese and cayenne and cook, stirring, until smooth. Add the pasta and broccoli and cook, stirring, until coated, adding the reserved cooking water as needed to loosen. Stir in the pimientos and season with salt.
- Thinly slice the steak against the grain. Serve with the mac and cheese.
Nutrition Facts : Calories 490, Fat 25 grams, SaturatedFat 11 grams, Cholesterol 124 milligrams, Sodium 630 milligrams, Carbohydrate 28 grams, Fiber 3 grams, Protein 40 grams, Sugar 4 grams
ONE-PAN BEEF AND BROCCOLI STIR-FRY RECIPE BY TASTY
Here's what you need: flank steak, salt, pepper, broccoli, soy sauce, honey, garlic, ginger, sesame seed
Provided by Alix Traeger
Categories Dinner
Time 30m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Mix together all sauce ingredients in a small bowl.
- Heat oil over a nonstick pan and add beef stirring until brown.
- Pour sauce in pan and stir to coat meat.
- Once the sauce is bubbling, add the veggies to the pan and stir again to coat.
- Cook until meat is cooked through and veggies are soft.
- Serve over rice or alone.
- Enjoy!
Nutrition Facts : Calories 715 calories, Carbohydrate 60 grams, Fat 22 grams, Fiber 6 grams, Protein 72 grams, Sugar 46 grams
P F CHANG'S BEEF WITH BROCCOLI
This is a copycat recipe for P F Chang's Beef with Broccoli (Sliced flank steak seared with fresh ginger, green onions and garlic).
Provided by Member 610488
Categories Steak
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Place the sliced beef in a large ziplock bag. Stir together the marinade ingredients and pour into the bag. Smoosh to coat the beef in the mixture, then let it sit at room temperature for 10 minutes.
- Meanwhile, steam the broccoli for 2 minutes, or until crisp tender. Set aside. Stir together the sauce ingredients in a small bowl and set aside.
- Heat an wok or very large skillet to high heat. Add the oil then gently place the beef in the wok and spread into a single layer. Let the beef cook for 1 minute without touching it.
- Add the garlic and ginger and stir continuously for 1 minute, then add in the sauce and broccoli. Bring the sauce to a boil, then add in the cornstarch dissolved in water.
- Cook until the sauce has thickened slightly (2 minutes). Serve over rice, if desired.
CHICKEN AND BROCCOLI STIR FRY WITH OYSTER SAUCE
Make and share this Chicken and Broccoli Stir Fry with Oyster Sauce recipe from Food.com.
Provided by Baz231
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Heat 1 teaspoon of peanut oil in a large frying pan over medium heat. Add the broccoli and mushrooms and cook for approximately 4 minutes or until vegetables are tender.
- Add the ginger and garlic to the pan and cook for 1 minute more.
- Remove the vegetables from the pan; place them on a plate and cover.
- Wipe the pan clean with a paper towel and turn the heat to high. Add the remaining tablespoon of oil.
- Season the chicken pieces with salt and pepper and add them to the pan in a single layer. Cook for 4 minutes on each side until browned and cooked through.
- Meanwhile, in a bowl whisk together the oyster sauce, chicken broth, sugar, sesame oil and soy sauce. In a small bowl mix the cornflour with a tablespoon of cold water.
- Add the vegetables back to the pan and cook for 2 more minutes or until the vegetables are warmed through.
- Pour the oyster sauce mixture over the chicken and vegetables; cook for 1 minute. Add the cornflour liquid and bring to a boil; cook for 1 more minute or until sauce has just started to thicken.
- Serve immediately, with rice or noodles.
Nutrition Facts : Calories 376.8, Fat 12.8, SaturatedFat 2.3, Cholesterol 128, Sodium 886.9, Carbohydrate 17.5, Fiber 5, Sugar 5.3, Protein 48.9
FLANK STEAK STIR-FRY
Tender strips of flank steak share the stage with julienned carrot and red pepper, fresh mushrooms and broccoli florets in this full-flavored feast for two. For traditional accompaniments to a stir-fry, consider hot tea and fortune cookies. O serve with fresh cubed fruit and orange sherbet for dessert.-Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine the cornstarch, broth, soy sauce and pepper until smooth; set aside. In a large skillet, stir-fry the beef, broccoli, mushrooms, red pepper, carrot and ginger in oil until meat is no longer pink and vegetables are crisp-tender., Stir broth mixture; add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice.
Nutrition Facts : Calories 269 calories, Fat 15g fat (5g saturated fat), Cholesterol 54mg cholesterol, Sodium 678mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 2g fiber), Protein 25g protein.
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