BEEF AND BROCCOLI
Beef and Broccoli was one of the most popular dishes in our family's Chinese takeout restaurant. Get our restaurant secrets in this authentic beef and broccoli recipe.
Provided by Bill
Categories Beef
Time 50m
Number Of Ingredients 19
Steps:
- In a bowl, add the sliced beef, ¼ teaspoon baking soda, and 3 tablespoons water (if you don't want your beef tenderized too much, omit the baking soda). Massage the beef with your hands until all the liquid is absorbed. Mix in 1 ½ teaspoons cornstarch, 2 teaspoons oil, and 1 teaspoon oyster sauce, and set aside to marinate for at least 30 minutes.
- Make the sauce mixture by mixing together the chicken stock, sugar, soy sauce, dark soy sauce, oyster sauce, sesame oil, and white pepper. Set aside.
- Bring 6 cups of water to a boil and blanch your broccoli for 30 to 60 seconds (depending on whether you like your broccoli crunchy or a little soft). Drain and set aside.
- Heat your wok over high heat until smoking. Add 2 tablespoons oil and sear the beef on both sides until browned (this should only take 2-3 minutes). Turn off the heat, remove the beef from the wok, and set aside.
- Set the wok over medium heat and add another tablespoon of oil to the along with the garlic and ginger (if using). Stir the garlic and ginger for 5 seconds and then pour the Shaoxing wine around the perimeter of the wok.
- Next, add in the sauce mixture you made earlier. Stir the sauce around the sides of the wok to deglaze it (all those nice bits from stir-frying the beef should be absorbed into the sauce). Bring the sauce to a simmer. Stir the cornstarch and water into a slurry to ensure it's well combined, and drizzle the mixture into sauce while stirring constantly. Allow it to simmer and thicken for 20 seconds.
- Toss in the blanched broccoli and seared beef (along with any juices). Mix everything together over medium heat until the sauce coats the beef and broccoli. If the sauce seems thin, turn up the heat and reduce it further, or add a bit more cornstarch slurry. If the sauce is too thick, add a splash of chicken stock or water. Serve with plenty of steamed rice!
Nutrition Facts : Calories 232 kcal, Carbohydrate 10 g, Protein 19 g, Fat 13 g, SaturatedFat 8 g, Cholesterol 45 mg, Sodium 531 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
BEEF BROCCOLI STIR-FRY
My family often requests this tasty beef and broccoli stir fry. It's great because it combines tender beef and nutritious vegetables in one dish. We enjoy this broccoli beef recipe year-round but especially in summer, when I grow my own broccoli and onions. Plus, it doesn't heat up the kitchen. -Ruth Stahl, Shepherd, Montana
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Mix garlic powder and 2 tablespoons each cornstarch and water; toss with beef. In a small bowl, mix soy sauce, brown sugar, ginger and the remaining cornstarch and water until smooth., In a large skillet, heat 1 tablespoon oil over medium-high heat; stir-fry beef until browned, 2-3 minutes. Remove from pan., In same pan, stir-fry broccoli and onion in remaining oil over medium-high heat until crisp-tender, 4-5 minutes. Stir soy sauce mixture; add to pan. Cook and stir until thickened, 1-2 minutes. Return beef to pan; heat through. Serve with rice.
Nutrition Facts : Calories 291 calories, Fat 11g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 974mg sodium, Carbohydrate 18g carbohydrate (9g sugars, Fiber 2g fiber), Protein 30g protein.
BEEF AND BROCCOLI STIR-FRY RECIPE BY TASTY
It's your favorite take-out dish, but made exactly to your liking. And just like the classic Chinese-American dish, this recipe works great as leftovers when reheated in a microwave or over the stove. If you want to freshen it up, just chop up and throw in whatever vegetables you have in the fridge, like onions, bell peppers, or even water chestnuts.
Provided by Joey Firoben
Categories Dinner
Time 15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a medium bowl, mix together the sirloin steak, soy sauce, cornstarch, brown sugar, and ginger until the meat is evenly covered in the marinade.
- Set aside to marinate for 20 minutes.
- Heat the oil in a large skillet or wok over medium-high heat. Dump in the meat and marinade and sear each side until golden brown.
- Transfer the meat to a clean bowl and set aside.
- Place the broccoli into the hot skillet and sauté until the broccoli has just started to brown, about 1 minute.
- Pour the water into the skillet and immediately cover with a lid. Let it steam for 2 minutes, until the broccoli has softened.
- Remove the lid and toss in the garlic, red pepper flakes, and sesame oil. Sauté until the garlic becomes fragrant, about 30 seconds.
- Add the steak back into the pan and stir to combine.
- Remove from heat and serve on a bed of brown rice.
- Enjoy!
Nutrition Facts : Calories 311 calories, Carbohydrate 9 grams, Fat 19 grams, Fiber 2 grams, Protein 25 grams, Sugar 3 grams
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
BEEF AND BROCCOLI STIR-FRY
Beef and broccoli stir-fry is an incredible dish. The florets of the broccoli soak up the stir-fry sauce, making it exceptionally delicious. Broccoli is the perfect match with beef as they are not only tasty but is a complete meal with protein and fiber.
Provided by KP Kwan
Categories Main Course
Time 30m
Number Of Ingredients 16
Steps:
- Cut the beef into thin slices.
- Marinate the beef with (A) for 15 minutes.
- Cut the broccoli into florets. Blanch the broccoli in boiling water for two minutes. Drained.
- Combine ingredients in (B) to prepare the stir-fry sauce.
- Pan-fry the beef, single layer over medium heat until both sides turn brown. Remove the beef from the pan.
- Saute the garlic and ginger.
- Then add the broccoli to stir-fry until tender-crisp. Return the beef to the pan.
- Add the stir-fry sauce.
- Thicken the sauce with cornstarch slurry. Serve.
Nutrition Facts : Calories 1096 calories, Carbohydrate 26 grams carbohydrates, Cholesterol 218 milligrams cholesterol, Fat 76 grams fat, Fiber 7 grams fiber, Protein 73 grams protein, SaturatedFat 22 grams saturated fat, ServingSize 1, Sodium 2356 milligrams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 46 grams unsaturated fat
BEEF AND BROCCOLI STIR-FRY
Quick and easy
Provided by viripse
Time 40m
Yield Serves 6
Number Of Ingredients 0
Steps:
- In a small bowl, combine soy sauce,lemon juice,cornstarch,dark brown sugar,garlic and pepper. Set aside
- Heat 1tbsp oil in a large skillet or wok over medium-high heat. Add beef and stir fry until almost cooked through, about 2minutes. Transfer beef to plate and cover to keep warm.
- Heat remaining oil in skillet. Add onion and stir fry for 5mins. Cut broccoli into floret about 4cups and to skillet with 1/2 cup of water. Bring to a boil, cover, reduce heat and simmer for 3mins.
- Return beef to skillet with soy sauce mixture ;add ginger.
- Bring to a boil and cook, stirring constantly,about 2mins. Serve hot.
STIR-FRIED BEEF AND BROCCOLI
An easy Stir-Fried Beef and Broccoli that can be prepared in 45 minutes or less.
Categories Wok Beef Garlic Ginger Marinate Stir-Fry Quick & Easy High Fiber Broccoli Gourmet
Yield Serves 2
Number Of Ingredients 18
Steps:
- Prepare the beef:
- In a small bowl stir together the soy sauce, the sugar, and the salt, add the beef, and let it marinate for 20 minutes.
- Make the sauce while the beef is marinating:
- In a small bowl dissolve the cornstarch in the soy sauce and stir in the Sherry, the broth, the sugar, and the sesame oil.
- Heat a wok or large heavy skillet over high heat until it is hot, add 2 tablespoons of the vegetable oil, and heat it until it just begins to smoke. Stir-fry the beef in the oil in batches for 1 minute, or until it is no longer pink, and transfer it as it is cooked with a slotted spoon to a plate. Add the remaining 1 tablespoon vegetable oil to the wok, heat it until it is hot but not smoking, and in the oil stir-fry the gingerroot, the garlic, and the chili for 30 seconds, or until the mixture is fragrant. Add the broccoli and stir-fry the mixture for 1 minute. Add 1/3 cup water and steam the broccoli, covered, for 1 1/2 to 2 minutes, or until it is crisp-tender. Stir the sauce, add it to the wok with the beef and any juices that have accumulated on the plate, and cook the mixture, stirring, for 2 minutes, or until the sauce is thickened and the beef is heated through. Transfer the mixture to a heated platter and serve it with the rice.
BROCCOLI BEEF STIR FRY
This family favorite recipe is just as flavorful but uses broth instead of oil to prevent sticking and to create the mildly spicy soy ginger sauce.
Provided by College Inn
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- For Sauce, combine 1 1/4 cups broth, cornstarch, soy sauce, ginger, garlic and red pepper flakes in a pint-size jar with lid; shake well and set aside.
- For Stir Fry, heat a dry 12-inch skillet over high heat 1 minute (medium-high if using non-stick). Add sliced meat in an even layer. Cook, without stirring, 2 minutes. Stir once, then continue cooking until liquid evaporates and meat starts to brown on edges and stick to pan, about 3 to 5 minutes, stirring only one or two more times. If pan becomes dry, add broth 1 tablespoon at a time. Meat may still be slightly pink in center.
- Add broccoli, onion and 2 tablespoons broth. Stir until vegetables are hot, about 3 minutes, adding additional broth 1 tablespoon at a time, as needed, if pan becomes dry.
- Shake sauce mixture again, checking that cornstarch is fully incorporated, and pour into skillet. Simmer, 2 to 3 minutes, stirring frequently, until sauce is thickened and vegetables are desired doneness. Serve over hot rice or noodles with toppings, as desired.
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