BEEF WITH CHINESE BROCCOLI
This beef with Chinese broccoli recipe is a bit of a change-up from regular beef and broccoli. You can also substitute broccolini in this dish if you like but it's worth the time to seek out Chinese broccoli for this dish!
Provided by Bill
Categories Beef
Time 30m
Number Of Ingredients 15
Steps:
- Trim off any excess fat and fibrous membrane from the flank steak, and use a sharp knife to slice ¼-inch thick pieces about 2½ inches wide at a 45 degree angle. Be sure to cut the beef against the grain. If you're knife skills are not that good, place the beef into the freezer until it is firm but not frozen; slicing the beef will be much easier!
- Add 1 teaspoon each of cornstarch, oil, and soy sauce to the beef in a bowl. Use your hands to massage these ingredients into the beef and set aside to marinate for 20 minutes.
- After the beef has marinated, heat a wok over high heat. Add a tablespoon of oil. When the oil starts to smoke, sear the beef for 30-60 seconds, just until browned. Remove from the wok and set aside. Add 2 more tablespoons of oil to the wok along with the ginger. Let the ginger caramelize for 15 seconds. Add the garlic and Chinese broccoli, and stir-fry for 1 minute, making sure the vegetables are cooking evenly. The Chinese broccoli will start turning a bright green.
- Add the beef, oyster sauce, soy sauce, salt, sugar, sesame oil and hot chicken stock and stir-fry until mixed thoroughly. (Use hot chicken stock so you don't kill the stir-fry party going on in the wok by reducing the temperature of the ingredients. Nothing worse than adding cold chicken stock and then having to wait minutes for the liquid to get back to a boiling, sizzling state.)
- Once the liquid comes to a boil, push the beef and vegetables away from the middle of the wok and stir in the cornstarch slurry gradually to thicken the sauce. Use only what you need! Mix everything until the beef and vegetables are thoroughly coated. If you like more sauce, you can increase the chicken or beef stock, seasonings and cornstarch accordingly.
- Plate and serve over hot steamed rice.
Nutrition Facts : Calories 264 kcal, Carbohydrate 16 g, Protein 17 g, Fat 15 g, SaturatedFat 2 g, Cholesterol 34 mg, Sodium 538 mg, Fiber 4 g, Sugar 3 g, ServingSize 1 serving
BEEF AND BROCCOLI
Broccoli Beef - best and easiest homemade beef and broccoli in brown sauce. You'll never need another broccoli beef takeout.
Provided by Rasa Malaysia
Categories Chinese Recipes
Time 15m
Number Of Ingredients 16
Steps:
- Marinate the beef with all the ingredients for the Marinade, about 15 minutes.
- Bring the water to boil and add a few drops of oil. Blanch the broccoli florets in the hot water, about 10 seconds. Remove the broccoli immediately with a strainer or slotted spoon, draining the excess water. Set aside.
- Heat 1 tablespoon of oil in a wok or skillet over high heat. Stir-fry the beef until 70% cooked. Dish out and set aside.
- Heat the remaining oil in a wok or skillet over high heat. Add the ginger and stir-fry until aromatic. Transfer the beef into the wok or skillet and stir-fry until the beef is cooked through and the center of the meat is no longer pink, about 1-2 minutes. Add the broccoli and then the Sauce, stir to combine the ingredients well.
- As soon as the sauce thickens, dish out and serve immediately.
Nutrition Facts : Calories 397 calories, Carbohydrate 15 grams carbohydrates, Cholesterol 68 milligrams cholesterol, Fat 25 grams fat, Fiber 3 grams fiber, Protein 29 grams protein, SaturatedFat 17 grams saturated fat, ServingSize 2 people, Sodium 1091 milligrams sodium, Sugar 3 grams sugar
CHINESE BEEF AND BROCCOLI
Recipe video above. Faster than take out, healthier and tastier. This is a recipe from a Chinese restaurant! If using economical beef, consider tenderising it the Chinese way ("velveting", simple, highly effective!)
Provided by Nagi | RecipeTin Eats
Categories Stir Fry
Time 20m
Number Of Ingredients 16
Steps:
- Place cornflour and water in bowl then mix. Add remaining Sauce ingredients.
- Slice the beef into 1/4" / 0.5cm thick slices. Place the beef and 2 tbsp of the Sauce into a bowl and set aside.
- Heat oil in a skillet over high heat. Add beef and spread out, leave for 1 minute until browned.
- Stir beef for 10 seconds, then add garlic and ginger. Stir for another 30 seconds or until beef is no longer pink.
- Pour Sauce and water into the skillet and quickly mix.
- When the sauce starts bubbling, add broccoli. Stir to coat the broccoli in Sauce, then let it simmer for 1 minute or until Sauce is thickened.
- Remove from heat immediately and serve over rice. Sprinkle with sesame seeds if desired.
Nutrition Facts : ServingSize 405 g, Calories 392 kcal, Carbohydrate 16.7 g, Protein 43.5 g, Fat 18.3 g, SaturatedFat 3.8 g, Cholesterol 89 mg, Sodium 1101 mg, Fiber 4.1 g, Sugar 4.1 g
CHINESE BEEF AND BROCCOLI
Make and share this Chinese Beef and Broccoli recipe from Food.com.
Provided by lkadlec
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Slice the steak against the grain into very thin slices.
- Combine the soy sauce, sherry, and cornstarch and pour this mixture over the steak.
- Marinate the meat for 15 minutes.
- While the meat is marinating, slice the broccoli at a diagonal and mince garlic and ginger.
- Heat a wok or large frying pan for 30 seconds, add oil, wait about 20 seconds, and add minced garlic and ginger root. Fry over high heat, stirring constantly for about 20 seconds more, then add the beef.
- Stir-fry, stirring constantly, for about 1 minute. Add broccoli and stir-fry for another 4 to 6 minutes, until the broccoli is cooked but still crisp and still dark green.
- Serve hot. This is low in carbohydrates.
CHINESE BEEF AND BROCCOLI
Steps:
- Toss the beef strips with the soy sauce and sherry. Set aside until ready to use.
- Combine the sauce ingredients until the cornstarch is dissolved. Set aside until ready to use.
- Heat the oil over high heat in a wok or large heavy skillet. Once very hot, add the beef and fry until lightly browned, about 2 minutes. Add the onions, garlic and ginger and fry for another minute. Add a little more oil if necessary. Add the broccoli and fry for another minute or until crisp-tender. Stir in the bean sprouts. Stir in the sauce and simmer for another minute.
- Serve immediately with steamed rice.
Nutrition Facts : Calories 405 kcal, Carbohydrate 33 g, Protein 30 g, Fat 16 g, SaturatedFat 3 g, Cholesterol 70 mg, Sodium 1447 mg, Fiber 3 g, Sugar 22 g, ServingSize 1 serving
BEEF WITH BROCCOLI
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Whisk 1 tablespoon cornstarch, 3 tablespoons soy sauce, 1 teaspoon sugar and 1 tablespoon peanut oil in a large bowl. Add the steak and toss to coat; refrigerate until ready to cook.
- Whisk the remaining 1 tablespoon each cornstarch and soy sauce, the oyster sauce and chicken broth in a small bowl; set aside.
- Heat 1 tablespoon peanut oil in a large skillet over high heat. Add the ginger, broccoli and the remaining 1 teaspoon sugar and stir-fry 3 to 4 minutes; transfer to a plate. Heat 1 more tablespoon peanut oil in the skillet, add the onion and stir-fry 2 to 3 minutes. Add the tomatoes and cook, turning gently, 2 minutes. Transfer the onion and tomatoes to the plate with the broccoli.
- Reduce the heat to medium high; add the remaining 2 tablespoons peanut oil to the skillet. Add the garlic and steak and stir-fry 1 minute. Whisk the sauce mixture, then add to the skillet and simmer 1 minute. Return the vegetables to the skillet; cook until the meat is cooked through, 3 to 4 minutes. Serve with rice, if desired.
Nutrition Facts : Calories 404, Fat 24 grams, SaturatedFat 6 grams, Cholesterol 45 milligrams, Sodium 1055 milligrams, Carbohydrate 18 grams, Fiber 4 grams, Protein 30 grams
SHEET PAN BEEF AND BROCCOLI
This sheet pan version of the classic Chinese beef and broccoli will satisfy your craving for weeknight takeout. It's quick and requires no frying, which also makes this dish family-friendly!
Provided by Food Network
Categories main-dish
Time 30m
Yield 2 servings
Number Of Ingredients 12
Steps:
- Position a rack in the upper third of the oven and preheat to 425 degrees F. Line a large rimmed baking sheet with parchment paper.
- Make the sauce: Whisk together the soy sauce, oyster sauce, canola oil, sesame oil, brown sugar, red pepper flakes and garlic in a large bowl until combined.
- Prepare the beef and broccoli: Add the steak, broccoli and scallions to the sauce and toss until well coated. Arrange the ingredients on the prepared baking sheet in a single layer.
- Bake on the upper oven rack until the steak is browned and the broccoli is al dente, about 15 minutes.
- Serve with rice and garnish with toasted sesame seeds.
RESTAURANT STYLE BEEF AND BROCCOLI
This is my go-to recipe when I want Chinese food without having to go out. Very easy and delicious. Substituting chicken for the beef works great too. Serve over rice.
Provided by Dianne
Categories World Cuisine Recipes Asian Chinese
Time 1h
Yield 4
Number Of Ingredients 11
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.
Nutrition Facts : Calories 331.4 calories, Carbohydrate 13.3 g, Cholesterol 51.9 mg, Fat 21.1 g, Fiber 3 g, Protein 21.7 g, SaturatedFat 5.2 g, Sodium 419.2 mg, Sugar 3.1 g
CHINESE BEEF WITH BROCCOLI
Beef with Broccoli is a famous stir fry Chinese dish. Almost all restaurants serve this. I got this recipe from my Mom. Everyone in our family just loves her cooking and it tastes just like the one we buy from the Chinese restaurants. This is actually very quick to make after the marinating time.
Provided by Pneuma
Categories Lunch/Snacks
Time 55m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Pound sliced meat strips with the back of the knife until tender. Set aside.
- Combine cornstarch and rice wine.
- Add meat to cornstarch and rice wine mixture and marinate for at least 30 minutes.
- Combine Kikkoman soy sauce and sugar. Set aside.
- In the meantime, cut the broccoli into small florets, cutting the small stems diagonally; discard the big stalk.
- Heat oil in a wok over medium flame.
- Stir fry marinated beef; keep stirring until it changes color, but only until it's half done (half color).
- Add onions and the kikkoman with sugar mixture.
- Add the broccoli and oyster sauce; keep stirring for 5 minutes or until cooked; while adding also a pinch of baking soda to the broccoli.
- Add 1/4 cup water and stir fry for another minute.
- Serve warm.
Nutrition Facts : Calories 150.4, Fat 4, SaturatedFat 0.5, Sodium 1529, Carbohydrate 21, Fiber 4.4, Sugar 6.2, Protein 6.6
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