THAI BEEF STIR-FRY
A distinctive peanut sauce complements this colorful combination of tender sirloin strips, cauliflower, carrots, broccoli and mushrooms. I like to dish it up over spaghetti, but you could use fried noodles instead. -Janice Fehr, Austin, Manitoba
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 17
Steps:
- In a small bowl, combine the first 8 ingredients until smooth; set aside. In a large cast-iron skillet or wok, stir-fry beef in 3 tablespoons oil until meat is no longer pink. Remove and keep warm., In the same skillet, stir-fry broccoli, cauliflower and carrots in remaining oil for 5 minutes. Add mushrooms; stir-fry until the vegetables are crisp-tender, 3-5 minutes., Stir broth mixture and add to the pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Reduce heat; add beef and peanut butter. Cook and stir over medium heat until peanut butter is blended. Serve with spaghetti. Sprinkle with peanuts. Freeze option: Do not cook spaghetti. Freeze cooled beef mixture in freezer containers. To use, partially thaw in refrigerator overnight. Cook spaghetti according to package directions. Place beef mixture in a large skillet and heat through, stirring occasionally; add a little broth if necessary. Serve with spaghetti and sprinkle with peanuts.
Nutrition Facts : Calories 586 calories, Fat 32g fat (6g saturated fat), Cholesterol 61mg cholesterol, Sodium 974mg sodium, Carbohydrate 35g carbohydrate (22g sugars, Fiber 5g fiber), Protein 42g protein.
THAI BEEF STIR FRY WITH BROCCOLI
Thai beef stir fry with broccoli is a meal that can be made in under 20 minutes. This meal reheats well and tastes amazing.
Provided by Lilian B.
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 12
Steps:
- Slice the ribeye steak at an angle into paper-thin slices. In a bowl, marinate the ribeye steak with the oyster sauce, sesame oil, salt, and pepper.
- Remove the broccoli steam and discard it. Wash and chop broccoli into bite-sized pieces.
- Peel and slice onion long ways. Peel and chop ginger and garlic into very small pieces.
- Wash and slice the spring onion into 1" pieces.
- In a wok or large pot on high heat, add coconut oil. Once the coconut oil is hot, fry the garlic and ginger for 1 minute.
- Fry the ribeye steak and onions in the garlic and ginger oil. After 30 seconds to a minute, if the bottom of the pan is sticking or getting dry, add 1/4 cup of water.
- Add the broccoli and soy sauce. Cover the wok or pot for about 1 to 2 minutes, or until the broccoli is slightly tender.
- Add the chopped spring onion and sugar. Stir well.
- Serve with steamed rice.
Nutrition Facts : ServingSize 2 cups, Calories 357 calories, Sugar 8 g, Sodium 1024 mg, Fat 21 g, SaturatedFat 6 g, UnsaturatedFat 15 g, TransFat 0 g, Carbohydrate 15 g, Fiber 2 g, Protein 16 g, Cholesterol 0 mg
THAI BEEF & BROCCOLI STIR-FRY
This Thai Beef & Broccoli Stir-Fry is even more delicious than the Chinese version, with more depth of flavor and slightly more spice (this can be adjusted according to your liking). The beef is cut thinly and stir-fried quickly and easily together with broccoli, red pepper, and a delicious stir-fry sauce. The broccoli really works in this dish, as it fully absorbs the sauce and provides that nice added bit of crunch. Serve with plain steamed jasmine rice for an easy Asian comfort food dish your family will love. From About.com
Provided by boy named Sous
Categories Thai
Time 39m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Cut steak on the bias (on an angle) into thin 2-3 inch long strips and place in a bowl. Combine marinade ingredients in a cup, stirring well to dissolve the cornstarch. Pour this over the beef and toss. Set aside.
- In a cup or small bowl, combine the stir-fry sauce ingredients together, stirring well to dissolve the sugar. Set aside.
- Heat a wok or large frying pan over medium-high heat. Add oil and swirl around, then add the shallot/onion, garlic, and ginger. Stir-fry 1 minute to release the fragrance.
- Add the beef together with its marinade. Stir-fry until browned, 4-5 minutes. Add the sherry as you stir-fry to keep pan moist.
- Add broccoli and red pepper plus stir-fry sauce. Reduce heat to medium and simmer 5 minutes, stirring occasionally, until vegetables have softened but still retain some crunch.
- Stir together the cornstarch and water mixture. Push ingredients aside in the wok to reveal the stir-fry sauce. Add the cornstarch-water mixture and stir to thicken the sauce. Then stir-fry everything together.
- Switch off heat and drizzle over the sesame oil. Taste-test the dish. If not salty or flavorful enough, add more fish sauce until desired taste is achieved. If too salty for your taste, add a squeeze of lime or lemon juice. If not sweet enough, add a little more sugar. Add more chili for more heat. Serve with plenty of Thai jasmine rice. Thai chili sauce can also be served on the side for those who like it extra spicy. ENJOY!
Nutrition Facts : Calories 382.9, Fat 22.2, SaturatedFat 6.7, Cholesterol 39.5, Sodium 1613.5, Carbohydrate 30.7, Fiber 6.9, Sugar 7.5, Protein 18.7
THAI BEEF AND BROCCOLI STIR-FRY
This beef and broccoli stir-fry is the Thai version of a classic Chinese dish. It's full of robust flavors and easy to whip up anytime.
Provided by Darlene Schmidt
Categories Dinner
Time 30m
Yield 4
Number Of Ingredients 21
Steps:
- Gather the ingredients.
- Cut steak on the bias (on an angle) into thin 2- to 3-inch-long strips and place in a bowl.
- Make marinade by combining soy sauce , brown sugar, and cornstarch, stirring well to dissolve sugar.
- Pour this over beef and toss. Set aside.
- Make stir-fry sauce by combining stock, oyster sauce, fish sauce, brown sugar, and chiles, stirring well to dissolve sugar.
- Heat a wok or large frying pan over medium-high heat. Add vegetable oil, then add shallot or onion, garlic, and ginger. Stir-fry 1 minute to release fragrances.
- Add beef and marinade. Stir-fry until browned, 4 to 5 minutes. Add sherry to keep pan moist.
- Add broccoli and red pepper plus stir-fry sauce. Reduce heat to medium and simmer 5 minutes, stirring occasionally, until vegetables have softened but still retain some crunch.
- Stir together cornstarch and water mixture.
- Push ingredients to the side in wok.
- Add cornstarch-water mixture to liquid and stir to thicken sauce. Then stir-fry everything together.
- Switch off heat and drizzle over sesame oil. Taste dish: If not salty or flavorful enough, add more fish sauce until desired taste is achieved. If too salty for your taste, add a squeeze of lime or lemon juice. If not sweet enough, add a little more sugar. Add more chile for more heat. Serve with plenty of Thai jasmine rice. Thai chili sauce also can be served on the side for those who like it extra spicy.
Nutrition Facts : Calories 563 kcal, Carbohydrate 29 g, Cholesterol 111 mg, Fiber 3 g, Protein 35 g, SaturatedFat 9 g, Sodium 1264 mg, Sugar 7 g, Fat 33 g, ServingSize 4 servings, UnsaturatedFat 0 g
THE BEST EASY BEEF AND BROCCOLI STIR-FRY
I clipped this recipe from Taste of Home magazine several years ago and have found it to be the best-tasting easy beef and broccoli stir-fry. It is credited to Ruth Stahl. I often use charcoal chuck steak, which is very tender and lean. I also like that it doesn't call for any unusual ingredients.
Provided by Chris from Kansas
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a bowl, combine 2 tablespoons cornstarch, 2 tablespoons water and garlic powder until smooth.
- Add beef and toss.
- In a large skillet or wok over medium-high heat, stir-fry beef in 1 tablespoon oil until beef reaches desired doneness; remove and keep warm.
- Stir-fry onion in remaining oil for 4-5 minutes until softened. Add the broccoli and cook for 3 minutes until the broccoli is tender but still crisp. Return beef to pan.
- Combine soy sauce, brown sugar, ginger and remaining 1 tablespoon cornstarch and 1/2 cup water until smooth; add to the pan.
- Cook and stir for 2 minutes.
- Serve over rice and garnish with toasted sesame seeds (optional).
Nutrition Facts : Calories 150.1, Fat 7.1, SaturatedFat 0.9, Sodium 731.4, Carbohydrate 20, Fiber 0.6, Sugar 7.8, Protein 3.5
THAI CHICKEN AND BROCCOLI STIR-FRY
Make and share this Thai Chicken and Broccoli Stir-Fry recipe from Food.com.
Provided by PalatablePastime
Categories Chicken Breast
Time 18m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat 1 tbsp oil in wok over medium-high heat; add garlic, lemongrass, and chiles, heating until they become fragrant, then add chicken to wok.
- Stir-fry chicken 3-4 minutes, or until chicken is cooked through; remove from pan and set aside.
- Add another 1/2 tbsp oil to wok if needed; allow to heat and add broccoli florets, stir-frying for about 3-4 minutes or until broccoli is crisp-tender.
- Return chicken to pan with broccoli and stir well.
- Stir together peanut butter with chile sauce, galanga powder, and the juice of the half of lime until smooth; add to pan along with the fish sauce and blend well.
- Add chopped basil right at the end, stir well and serve (with steamed jasmine rice!).
SIMPLE BEEF & BROCCOLI STIR-FRY
I learned to cook this recipe from Stephen Yan many years ago. He was famous for his Television Shows -WOK WITH YAN.
Provided by William Uncle Bill
Categories Vegetable
Time 32m
Yield 2-4 serving(s)
Number Of Ingredients 11
Steps:
- In a mixing bowl, mix together soy sauce, pepper, Sambal Oelek, sesame oil and corn starch.
- Add sliced beef, coat well and let marinate for 15 minutes.
- In a WOK, heat 2 tablespoons of peanut oil until smoke begins to rise.
- Add broccoli florets and salt, stir well.
- Now add 1/2 cup of water, cover with a lid and cook on high heat for 3 - 4 minutes or until steam starts to escape from the edge of the lid.
- Remove broccoli and any liquid to a bowl.
- Reheat WOK to high heat, add the remainder 2 tablespoons of peanut oil.
- When hot, add garlic and brown for 1 minute, stirring often.
- Add sliced beef and marinade and stir-fry until the color of meat changes, about 1 minute.
- Return broccoli and liquid to the Wok and mix; stir-fry for 30 seconds.
- Serve hot.
Nutrition Facts : Calories 593.2, Fat 39.3, SaturatedFat 9.2, Cholesterol 91.8, Sodium 1258.2, Carbohydrate 24.7, Fiber 9.2, Sugar 4, Protein 38.9
BEEF WITH BROCCOLI STIR FRY
http://chinesefood.about.com/od/beef/r/beefbroccoli.htm By Rhonda Parkinson, About.com The secret to this recipe is cooking the beef in 1 cup of oil to seal in the juices, and cooking the broccoli in water to make it crisp and tender. For a more authentic touch, try using Chinese broccoli, which has an appearance and taste similar to asparagus.
Provided by Party of four
Categories Vegetable
Time 40m
Yield 4-5 serving(s)
Number Of Ingredients 17
Steps:
- Cut the beef across the grain into thin slices. Add the marinade ingredients, adding the cornstarch last (use your fingers to rub it in). Marinate the beef for 30 minutes.
- While the beef is marinating, prepare the sauce and vegetables: for the sauce, mix together the oyster sauce, light soy, dark soy, and water in a small bowl and set aside. In another small bowl, mix the cornstarch and water thickener and set aside.
- Wash and drain the broccoli. Cut the stalk diagonally into thin slices. Cut the flowerets into 3 or 4 pieces. Crush the garlic.
- Heat the wok and add 1 cup oil. When the oil is medium-hot (between 300 and 325 degrees F.), add the beef. Blanch the beef by letting it lay flat for 30 - 40 seconds, and then stirring to separate the pieces. Remove the beef when it changes color and is nearly cooked (the entire process takes 1 - 2 minutes).
- Remove the beef from the wok and drain on paper towels.
- Clean out the wok with paper towels.
- Add 2 tablespoons oil to the wok. When the oil is hot, add the crushed garlic and stir fry briefly until aromatic.
- Add the broccoli, sprinkle the salt and sugar over, and stir fry briefly, turning down the heat if necessary to make sure it doesn't burn. Add the 1/2 cup water, and cook the broccoli, covered, for 4 - 5 minutes, until it turns a bright green and is tender but still crisp. Remove from the wok and drain.
- Clean out the wok and add 2 more tablespoons oil. Add the broccoli and the beef. Add the sauce and cornstarch mixture in the middle of the wok and stir quickly to thicken. Mix everything together and serve hot over steamed rice.
- Variations: *Add carrots and onion if desired. Boil in the wok with the broccoli (you'll need to add more water).
Nutrition Facts : Calories 931.4, Fat 75.5, SaturatedFat 12.5, Cholesterol 50.2, Sodium 1243.3, Carbohydrate 42.4, Fiber 17.1, Sugar 8.9, Protein 31.2
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BEEF AND BROCCOLI STIR FRY WITH GREEN CURRY | THAI KITCHEN
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Cuisine Asian OtherCategory EntreesServings 6
- In large skillet or wok, heat oil on high heat. Add beef; stir fry 1 to 2 minutes or until lightly browned. Remove beef; set aside. Add broccoli, onion, shallots, garlic, ginger and lemongrass; stir fry 3 minutes
- Stir in coconut milk, stock, green curry paste, fish sauce and lime juice. Bring to boil. Reduce heat to low; simmer 8 to 10 minutes or until broccoli is tender-crisp. Return beef to skillet. Add basil; stir fry until heated through.
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