Beef N Broccoli Recipes

RESTAURANT STYLE BEEF AND BROCCOLI

Steps:

• Whisk together the oyster sauce, sesame oil, sherry, soy sauce, sugar, and cornstarch in a bowl, and stir until the sugar has dissolved. Place the steak pieces into a shallow bowl, pour the oyster sauce mixture over the meat, stir to coat well, and marinate for at least 30 minutes in refrigerator.
• Heat vegetable oil in a wok or large skillet over medium-high heat, and stir in the ginger and garlic. Let them sizzle in the hot oil for about 1 minute to flavor the oil, then remove and discard. Stir in the broccoli, and toss and stir in the hot oil until bright green and almost tender, 5 to 7 minutes. Remove the broccoli from the wok, and set aside.
• Pour a little more oil into the wok, if needed, and stir and toss the beef with the marinade until the sauce forms a glaze on the beef, and the meat is no longer pink, about 5 minutes. Return the cooked broccoli to the wok, and stir until the meat and broccoli are heated through, about 3 minutes.

BROCCOLI BEEF I

Steps:

• In a small bowl, combine flour, broth, sugar, and soy sauce. Stir until sugar and flour are dissolved.
• In a large skillet or wok over high heat, cook and stir beef 2 to 4 minutes, or until browned. Stir in broth mixture, ginger, garlic, and broccoli. Bring to a boil, then reduce heat. Simmer 5 to 10 minutes, or until sauce thickens.

EASY BEEF AND BROCCOLI RECIPE BY TASTY

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!

BEEF AND BROCCOLI

Steps:

• Microwave the broccoli in a glass bowl covered with plastic wrap (holes poked for ventilation), about 1 to 2 minutes.
• In a small bowl, whisk together the soy sauce, sesame oil, 1 teaspoon cornstarch and baking soda. Slice the beef against the grain into thin strips and add it to your marinade. Let it sit for at least 20 minutes, or as long as overnight in the refrigerator.
• In a separate small bowl, stir together the stock, rice wine, oyster sauce and remaining 1 teaspoon cornstarch until the cornstarch is fully dissolved.
• Heat a wok or large skillet on high heat and add the oil. When a wisp of white smoke appears, toss the marinated beef and garlic into the pan. Cook for about 1 minute, continually moving the beef so it browns on all sides but is still rare. Once the beef is seared, add the broccoli and cook for an additional minute. Stir in the sauce and keep it all moving. Don't be afraid to scrape any bits off the bottom of the pan before they start to burn. Once the sauce has turned into a nice thick glaze, about 1 minute, serve immediately.

THE BEST EASY BEEF AND BROCCOLI STIR-FRY

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).

SLOW-COOKER BEEF AND BROCCOLI

Steps:

• In a 5-qt. slow cooker, combine the first 5 ingredients. Add beef; stir to coat. Cover and cook on low until tender, about 6 hours. , In a small bowl, whisk cornstarch and cold water until smooth; stir into slow cooker. Cover and cook on high until thickened, about 30 minutes. Meanwhile, in a large saucepan, place a steamer basket over 1 in. of water. Place broccoli in basket. Bring water to a boil. Reduce heat to maintain a simmer; steam, covered, until crisp-tender, 3-4 minutes. Stir broccoli into slow cooker. Serve over rice. If desired, garnish with optional ingredients.

BEST BEEF AND BROCCOLI

Steps:

• In a large skillet, heat the olive oil over high heat. Stir in the steak and season with salt and pepper. Cook until beef is almost completely browned.
• Stir in onions and saute until tender. Stir in broccoli, condensed cream of broccoli soup, water and soy sauce. Blend well.
• Reduce heat and cover. Cook to desired doneness.

BEEF WITH BROCCOLI

Steps:

• Cook rice in water as directed on package. Meanwhile, in small bowl, mix broth, cornstarch, soy sauce and brown sugar. Stir until cornstarch is dissolved.
• In 12-inch nonstick skillet, heat oil over medium-high heat. Add gingerroot, beef and onion; sprinkle with salt and pepper. Cook 2 to 4 minutes, stirring occasionally, until beef is brown. Remove beef mixture from skillet; cover to keep warm.
• Add broth mixture and broccoli to skillet. Heat to boiling; reduce heat. Cook 5 to 10 minutes or until sauce thickens and broccoli is tender. Return beef mixture to skillet; cook until hot, stirring occasionally.
• Serve beef with broccoli over warm rice.

BEEF AND BROCCOLI

Steps:

• For the chile paste: Finely chop the chiles (remove the seeds if you want to curb their heat a little). Sprinkle some sea salt over the chiles on the cutting board, then mash in the garlic to form a paste. Mix with the harrisa in a small container. Cover and store in the refrigerator.
• For the beef and broccoli: Bring a couple inches of water to a boil in a saucepan and add some salt. Add the broccoli rabe and cook for 5 to 6 minutes. Transfer the broccoli rabe to a large bowl of ice water to stop the cooking. Drain well and pat dry. Heat the cooking oil in a large skillet with a rounded bottom over high heat. Add the onions and bell peppers and stir-fry for 2 to 3 minutes. Add the garlic, ginger and 1 teaspoon of the chile paste and stir-fry for 2 minutes. Add the sherry. Dissolve the cornstarch in a small amount of the stock, then add it to the skillet along with the remaining stock. Stir to thicken a minute, then add the hoisin sauce, soy sauce, broccoli rabe and short ribs. Cook until heated through. (If not serving the stir-fry immediately, cool and then store it in the refrigerator. Reheat over medium heat with a splash of water to loosen it up.) Before serving, cook the rice according to the package instructions. Add the lime zest. Serve the beef stir-fry over the rice, with lime wedges and the remaining chile paste on the side. Garnish with the scallions and cilantro.
• Preheat the oven to 500 degrees F. Bring the short ribs to room temperature. Pat the ribs dry, then sprinkle liberally with salt and pepper and drizzle with EVOO. Arrange the ribs on a broiler pan and roast until well browned, 12 to 15 minutes. Meanwhile, heat 2 tablespoons EVOO in a large Dutch oven over medium-high heat. Add the anchovies and stir to melt them into the oil. Add the garlic, bay leaves, onions and fennel bulb, and season with pepper. Stir for a few minutes to develop some color on the bottom of the pan, then add the tomato paste, raisins and cloves. Stir for a minute or 2 more, then add the wine and cook until reduced by half, about 10 minutes. Reduce the oven temperature to 350 degrees F. Add the short ribs to the Dutch oven and stir to coat with the sauce. Cover and roast in the oven until the ribs are very tender, 2 1/2 to 2 3/4 hours. Remove the ribs to a platter and cover with foil. Reduce the sauce 10 to 15 minutes more. Add the ribs (on or off the bone) to the sauce. Yield: 6 servings

BEEF N' BROCCOLI DONE RIGHT

Steps:

• Marinate beef: Stir the 1 teaspoon soy sauce, 1 teaspoon rice vinegar, potato starch (corn starch is fine, too) and black pepper in a medium bowl and add the beef. Leave for 10 minutes.
• Blanche the broccoli (which just means to bring water in a pot to a boil, add broccoli and a dash of salt then immediately turn off heat and pour the broccoli into a colander - do not let the broccoli sit, so as to avoid loss of crispiness and losing the bright green color you should now get).
• Heat large frying pan or wok until water sizzles instantly, or evaporates upon contact.
• Add cooking oil and stir to coat (for me that's about 2 tablespoons olive oil).
• Add beef, immediately spread beef out all over surface in single layer (preferably not touching) and leave for 1 minute.
• Flip, add garlic for 30 seconds to 1 minute until no longer pink.
• Pour on sauce. Add broccoli and bring to a boil.
• Pour in dissolved potato starch and cook, stirring the sauce for 30 seconds.
• Serve over rice immediately and for some umph, garnish with sesame seeds.

BEEF 'N' BROCCOLI STIR-FRY

Steps:

• In a large nonstick skillet or wok, stir-fry the onion, green onion and garlic in oil over low heat until tender. Add beef; stir-fry over medium heat for 5-7 minutes or until meat is no longer pink and onions are golden. Using a slotted spoon, remove meat and onions; set aside. , Add wine or broth to the pan; stir to loosen browned bits. Add broccoli and mushrooms; stir-fry over high heat until broccoli is tender. In a bowl, combine cornstarch and pepper; stir in broth and vinegar until smooth. Add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in beef and onions; heat through. Serve over rice if desired.

BEEF AND BROCCOLI

Steps:

• Soak mushrooms in warm water until soft, about 30 minutes. Drain. Rinse in warm water, drain. Remove and discard stems. Cut caps into 1/2 inch pieces.
• Trim fat from beef. Cut grain-wise into 2 inch strips. Cut the strips across the grain into 1/8 inch strips.
• Toss the strips with: 3 T vegetable oil, 1 T cornstarch, 1 T salt, 1 T sugar, 1 T soy sauce, and 1/4 tsp white pepper in plastic or glass bowl. Cover and refrigerate for at least 20 minutes.
• Cut broccoli into 1 inch pieces. Steam broccoli. Cook to al dente. When done, rinse under cold water and drain. Set aside.
• Cut green onions into 1/4 inch rings. Mix together in a bowl green onions, 1/2 cup chicken broth, 1/4 cup oyster (or soy) sauce, and 2 tablespoons cornstarch. Set aside.
• Heat wok until 1 or 2 drops of water bubble and skitter when sprinkled into wok. (Or if you're using a skillet, put on medium-high heat.) Add 2 tablespoons oil and rotate to coat wok. (Skillet-1 tablespoon and coat bottom of pan).
• Add beef and garlic (mix the garlic with the beef first to prevent burning it). Stir-fry until beef is brown-about 3 minutes.
• Remove beef from wok (or skillet). Set aside.
• Add mushrooms and broccoli with 1 cup water. Cover for 5 minutes.
• Stir in beef. Heat to steaming.
• Stir in Sauce Mixture. Cook and stir until thickened, about 15 seconds.
• Serve over rice.