STIR-FRIED GINGER BROCCOLI BEEF
Tender beef slices and crunchy Chinese broccoli or kale are stir-fried in a savory ginger sauce. Easy to make, pretty healthy, and everybody loves it!
Provided by Xiao Yangju
Categories World Cuisine Recipes Asian
Time 55m
Yield 3
Number Of Ingredients 9
Steps:
- Toss beef strips with 1 teaspoon chicken bouillon granules and 3/4 teaspoon sugar in a bowl. Marinate in the refrigerator, 20 minutes to 1 hour.
- Combine remaining 1/4 teaspoon chicken bouillon granules, 1/4 teaspoon sugar, and ginger juice in a bowl.
- Mix 2 tablespoons water with cornstarch in a small bowl. Add to bowl with ginger juice mixture; stir.
- Heat 1 tablespoon oil in a wok over medium-high heat; cook and stir ginger until fragrant, about 30 seconds. Add broccoli; cook and stir for 2 minutes. Add remaining 1 tablespoon water, cover, and cook until broccoli is cooked but still crunchy, about 1 minute. Transfer to a dish.
- Heat remaining 1 tablespoon oil in the wok. Add beef; cook and stir to medium well doneness, about 4 minutes. Add ginger juice mixture and broccoli. Cook and stir until heated through, about 2 minutes.
Nutrition Facts : Calories 234.4 calories, Carbohydrate 14.6 g, Cholesterol 28.6 mg, Fat 13.8 g, Fiber 3.3 g, Protein 14.8 g, SaturatedFat 2.9 g, Sodium 273.5 mg, Sugar 1.7 g
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.
GINGER-LEMON BEEF AND BROCCOLI
Your family will love this because it's better than takeout - you'll love it because it's quick to make and packed full of nutritious ingredients. Serve it over rice or noodles to soak up the delicious sauce.
Provided by Chef mariajane
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a bowl, whisk a little of the milk into cornstarch to make a smooth paste. Whisk in remaining milk, lemon zest, soy sauce, honey and hot pepper flakes; set aside.
- Heat a wok or large skillet over high heat. Add beef and stir-fry for 3 minutes or until browned; transfer to a bowl. Add remaining butter to pan, then onion and stir-fry for 1 minute. Add broccoli and ginger and stir-fry for 3 minutes or until onion is tender. Return beef and accumulated juices to pan.
- Whisk milk mixture and pour into pan. Cook, stirring and scraping up brown bits, for about 2 minutes or until thickened. Stir in lemon juice.
- COOKING TIP: Grate the lemon zest and the ginger on the fine-side of a box cheese grater. Grating the ginger gets the most from the flavor in the short cooking time of a stir-fry.
- Cut the prep time by buying precut beef stir-fry strips and pre-cut broccoli.
Nutrition Facts : Calories 455.2, Fat 27.3, SaturatedFat 11.8, Cholesterol 93.3, Sodium 1496.7, Carbohydrate 24.9, Fiber 4.4, Sugar 8.4, Protein 29.4
LEMON-GINGER CHICKEN WITH BROCCOLI
A terrific chinese dish from Barbara Fisher of tigersandstrawberries blog. Not sickly sweet just a great balance of flavors
Provided by MarraMamba
Categories Chinese
Time 30m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Mix chicken with the next five ingredients, and allow to marinate for twenty to forty minutes.
- Heat wok over high heat until a thin thread of smoke rises. Add 3 tablespoons peanut or canola oil (reserve last tablespoon until later) and allow to heat another thirty seconds. Add scallions, ginger, chilies and half of the lemon zest and stir fry for thirty to forty seconds, or until all is fragrant.
- Add marinated chicken, and spread into a single layer on the bottom of the wok, and leave undisturbed for about one minute, or until the chicken browns on that side. Stir fry until the chicken is 2/3 done-in other words, 2/3 of the chicken is white or brown, and the rest is pink. Add half the lemon slices and stir fry for another thirty seconds, then remove chicken and lemon from wok to a clean bowl.
- Add reserved tablespoon of oil to wok, and allow it to heat thirty seconds. Add broccoli and stir fry for thirty seconds, then add wine and lemon juice. Deglaze any browned bits sticking to wok, and add chicken back to wok. Add soy sauce and continue stir frying until chicken is completely cooked. Add other half of lemon zest and slices, and drizzle with sesame oil, and serve over steamed rice.
Nutrition Facts : Calories 219.8, Fat 10.6, SaturatedFat 1.8, Cholesterol 43.9, Sodium 302.3, Carbohydrate 12.8, Fiber 3.4, Sugar 3.2, Protein 20.8
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- Slice the flank steak against the grain into thin slices. Put the slices into a mixing bowl with the brown sugar, rice vinegar, soy sauce, ginger, lemon juice, red pepper flakes, and crushed garlic. Marinate at least 1 hour.
- Spread the broccoli florets and sliced garlic cloves out onto a baking sheet that has been sprayed with nonstick spray. Season with salt and pepper and drizzle with olive oil. Roast the broccoli in a 400 degree oven for about 20 minutes.
- When the broccoli is done, heat a large skillet to high heat. Put the flank steak in with all of its marinade juices. Cook until the meat reaches desired level of doneness. Flank steak cooks quickly so this should only take a few minutes.
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