BEEF AND BROCCOLI WITH RED PEPPER
This healthy Beef and Broccoli Beef Stir-Fry features crisp bell pepper, juicy top sirloin, and soy ginger glaze.
Provided by Beachbody
Categories Main Course
Time 20m
Number Of Ingredients 10
Steps:
- Combine soy sauce, 4 Tbsp. water, 1 Tbsp. corn starch, and honey in a small bowl; mix well. Set aside.
- Combine remaining 1 Tbsp. cornstarch and 2 Tbsp. water in a large bowl; mix well. Add beef. Toss gently to coat.
- Heat oil in large skillet over medium-high heat.
- Add beef; cook, stirring frequently, for 2 minutes, or until cooked through and no longer pink. Remove from skillet, keep warm.
- Add broccoli, bell pepper, garlic, and ginger to skillet; cook, stirring frequently, for 3 to 5 minutes. Place broccoli mixture in beef bowl.
- Add soy sauce mixture to skillet; cook, stirring constantly, over medium-high heat for 30 seconds, or until thickened.
- Return beef and broccoli mixture to skillet; cook, for 1 to 2 minutes, or until well mixed and heated through.
Nutrition Facts : ServingSize 1 cup, Calories 237 kcal, Carbohydrate 17 g, Protein 28 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 67 mg, Sodium 546 mg, Fiber 1 g, Sugar 8 g
BROCCOLI BEEF WITH RED BELL PEPPERS AND GARLIC
My first experience ever with ethnic food was at an authentic Chinese restaurant. I was hooked! As a kid, broccoli beef was my favorite Chinese food dish. This recipe is in honor of my childhood favorite, but with a few more "authentic" elements. I am using Chinese broccoli (otherwise known as broccolini), which is more common in China. I am also adding sliced garlic and red bell pepper for some more layers of flavor. Enjoy!
Provided by Sommer Clary
Categories Vegetable
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Slice meat into strips, which measure about 3 inches long, 1 inch wide and 1/4 inch thick. Place in a bowl and add the vinegar, sugar, soy, 1 TBS water and 1 tsp cornstarch. Mix well and marinate for 30 minutes.
- In a large wok, heat 1 1/2 cups oil to high heat. When the oil starts to smoke, pour the meat into the smoking hot oil and allow to sear and caramelize for about a minute before touching it. After a minute or so, give it a stir to break it up and so that the meat can cook through, about another minute. Remove beef and place on a paper towel lined plate to drain. Remove remaining oil from the wok, and wipe down with a paper towel.
- Add 1 TBS vegetable oil, plus the garlic and onion, stir for about 1 minute or until fragrant, then add the vegetables and 1/4 cup water. Stir for a few seconds, then cover wok with aluminum foil so that the vegetables can steam (about 2 minutes).
- In a small bowl, combine the oyster sauce, soy sauce and 1 TBS water. Pour into wok, followed by the cornstarch and water mixture. Allow to bubble and thicken before stirring. Stir around to coat everything and serve hot (serving suggestion: with rice).
Nutrition Facts : Calories 343.4, Fat 22, SaturatedFat 8.6, Cholesterol 77.1, Sodium 641.9, Carbohydrate 12.4, Fiber 2.8, Sugar 3.8, Protein 24.2
BROCCOLI AND PEPPERS
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 1 pound broccoli florets and 1 sliced red bell pepper in salted boiling water until just tender, about 3 minutes; drain and transfer to a bowl of ice water to cool, then drain again. Heat 2 tablespoons olive oil in a skillet over medium heat. Add 1/2 cup chopped walnuts, 2 sliced garlic cloves and 2 to 4 crushed dried red chiles and cook 30 seconds. Add the broccoli and bell pepper and cook 2 minutes. Season with salt.
BROCCOLI WITH SAUTEED RED PEPPER
Slivered almonds and sweet red peppers add crunch to fresh broccoli.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, bring broth to a boil. Cut broccoli spears in half lengthwise; add to broth. Reduce heat; cover and simmer for 5-8 minutes or until crisp-tender. , Meanwhile, in a large skillet, saute red pepper and shallot in oil for 5 minutes or until crisp-tender. Drain broccoli; add broccoli, almonds, lemon-pepper and salt to skillet. Cook and stir for 2 minutes or until broccoli is tender.
Nutrition Facts : Calories 157 calories, Fat 12g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 468mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 5g fiber), Protein 6g protein.
BROCCOLI WITH SWEET RED PEPPER AND GARLIC
Add color-and nutrition-to your plate with a 20-minute vegetable side dish.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- In 12-inch nonstick skillet, heat oil over medium-high heat.
- Stir garlic into hot oil. Immediately add broccoli, bell pepper, onion and water. Cook 4 to 6 minutes, stirring constantly, until broccoli is crisp-tender and onion is beginning to brown. Stir in salt.
- Place in serving dish; top with cheese.
Nutrition Facts : Calories 80, Carbohydrate 7 g, Cholesterol 0 mg, Fat 1, Fiber 3 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 4 g, TransFat 0 g
LINGUINI WITH BROCCOLI AND RED PEPPERS
This is a wonderful side dish, but on many occasions we make this our whole meal, along with a salad and bread!
Provided by Chris Catley
Categories Everyday Cooking Vegetarian Side Dishes
Time 20m
Yield 6
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Steam broccoli with 2 tablespoons water in microwave for 6-7 minutes.
- In 10-inch skillet, heat olive oil and butter over low heat. Stir in garlic (more or less to suit your tastes) and red pepper slices; saute gently.
- Drain broccoli and add to skillet. Sprinkle lightly with garlic salt and saute broccoli and peppers until soft.
- Toss vegetable mixture with hot pasta. Sprinkle with Parmesan cheese.
Nutrition Facts : Calories 393 calories, Carbohydrate 60.5 g, Cholesterol 8 mg, Fat 11.2 g, Fiber 5.6 g, Protein 12.8 g, SaturatedFat 3 g, Sodium 147.4 mg, Sugar 2.1 g
BEEF AND PEPPERS
Bell peppers and beef have always complimented each other so putting them together in this main dish was a no brainer. -Anita Foster, Fairmount, Georgia
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Heat oil in skillet, brown beef on all sides. Add the garlic and continue to cook for 2 minutes. Add onion, peppers and broth; cover and simmer 20 minutes. , Combine water and cornstarch; stir into broth. Cook and stir until gravy is thick and shiny. Add seasonings. Serve over hot cooked rice.
Nutrition Facts : Calories 298 calories, Fat 12g fat (3g saturated fat), Cholesterol 80mg cholesterol, Sodium 303mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 2g fiber), Protein 34g protein.
OCEAN BROCCOLI BEEF
Make and share this Ocean Broccoli Beef recipe from Food.com.
Provided by mell_2
Categories Meat
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- Toss the beef with the wine, oyster sauce and cornstarch and allow to marinate for at least twenty minutes, but no more than an hour.
- Mix together the next nine ingredients-from the black pepper to the cornstarch-in a cup, stirring to remove all the lumps from the cornstarch. Set aside.
- Preheat wok over high heat until a thin ribbon of smoke spirals up from the metal. Add peanut oil and allow to heat for thirty seconds. Add onion, and cook, stirring, until it turns light golden brown. Add ginger, and keep cooking for another minute. Add meat, and spread out in a single layer in the wok. Allow to cook undisturbed for a minute or two, or until the beef browns on the bottom, and then stir and fry until most of the pink is gone from the beef.
- Sprinkle the garlic and soy sauce over the beef and keep stir frying for another thirty seconds. Add broccoli florets and baby carrots and sprinkle the wine over, and stir fry until the meat shows no red, the broccoli is deep green and tender-crisp and the carrots are tender-crisp-about a minute and a half to two minutes.
- Add the sauce ingredients to the wok, and cook, stirring, until it turns into a dark brown, fragrant glaze.
- Remove wok from heat and scrape contents into a heated serving bowl or platter. Serve with steamed rice.
Nutrition Facts : Calories 428.3, Fat 21.7, SaturatedFat 6, Cholesterol 69.2, Sodium 1209.4, Carbohydrate 29.9, Fiber 1.7, Sugar 10.3, Protein 30.9
BEEF WITH BROCCOLI, BELL PEPPER AND MUSHROOMS RECIPE - (4.3/5)
Provided by junerodgers
Number Of Ingredients 22
Steps:
- Combine soy sauce, sherry, cornstarch, and sugar in medium bowl. Stir in beef and set aside for about 15 minutes. Heat large nonstick skillet or wok over medium-high heat. Add 1 tsp of the oil. Swirl to coat. Add half the beef in a single layer and leave until seared, about 1 minute. Stir fry beef until no longer pink, about 1 minute. Remove. Add 1 tsp oil and repeat with remaining beef. Add remaining 2 tsp oil to pan. Add broccoli, bell pepper, and mushrooms. Stir fry 2 minutes. Make a well in the center and add white part of scallions, ginger, garlic, and pepper flakes. Stir fry with vegetables 1 minute. Add 1/4 cup water and cover pan until broccoli is just done, 3 minutes. If cooking in a wok, use a large lid, setting it right down into the wok, if necessary, to cover and steam vegetables. Return beef to pan and add stir fry sauce. Cook until sauce thickens slightly, 1-2 minutes. Sprinkle with scallion greens and serve.
BROCCOLI AND RED PEPPER TOSS
Just a little seasoning is all it takes to turn broccoli into something special!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 25m
Yield 6
Number Of Ingredients 6
Steps:
- Heat 6 cups water to boiling in 2-quart saucepan. Add broccoli. Heat to boiling; boil uncovered 2 minutes.
- Add bell pepper to saucepan. Boil 1 to 2 minutes or until vegetables are crisp-tender. Drain; remove from saucepan.
- Add butter to saucepan. Cook garlic in butter over medium heat, stirring occasionally, until golden. Stir in lemon juice and salt. Return broccoli mixture to saucepan; toss to coat.
Nutrition Facts : Calories 50, Carbohydrate 3 g, Cholesterol 10 mg, Fat 1/2, Fiber 2 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 85 mg
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