Crispy Beef And Broccoli Stir Fry Recipes

BEEF AND BROCCOLI STIR-FRY RECIPE BY TASTY

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!

CRISPY BEEF AND BROCCOLI STIR FRY

Steps:

• Cook rice according to package instructions. Meanwhile, rinse and dry meat with a paper towel to remove any moisture. In a medium bowl, mix meat with 2 tablespoons cornstarch until well coated.
• In a large pot fitted with a steamer basket, add 1" of water. Bring to a boil and add broccoli, then cover and steam until tender, 4 to 5 minutes.
• In a small jar, combine garlic, ginger, sugar, soy sauce and remaining tablespoon cornstarch, then season with pepper and shake well.
• In a cast iron skillet over medium-high heat, heat peanut oil. When oil is hot and almost smoking add meat in a single layer and cook until browed, 4 to 5 minutes total. (Cook meat in batches to prevent steaming in an overcrowded pan.) Transfer meat to a plate. Shake jar of sauce well and pour into skillet; let simmer, 2 to 3 minutes. Add beef and broccoli back to skillet to warm through, and make sure everything is well coated. Serve over steamed rice and garnish with green onions.

CRISPY GINGER BEEF STIR FRY

Steps:

• Combine all sauce ingredients in a small bowl, whisk to combine and set aside. Remove excess fat from steak then slice steak, against the grain, as thinly as possible. Place the sliced steak in a large bowl, season with salt and pepper, to taste. Add 2 tbsp. arrowroot and toss until all of the steak is evenly coated. Heat a large skillet over high heat. Add 2 tbsp. olive oil and swirl the pan so it is evenly coated on the bottom. Add the steak in a single layer (you will likely need to do this in batches depending on the size of skillet) and sear the steak on the first side until it is very browned and slightly crisp, about 4 minutes. Flip, and sear on the other side until crisp and browned. When both sides are cooked, transfer the cooked steak onto a plate and set aside. Continue this process, you will likely need to add more olive oil along the way, until all of the steak is browned and crisp. In the same skillet, add the broccoli and snap peas (if the skillet is dry add 1 more tbsp. olive oil here) and saute until lightly browned and tender, about 5 minutes. Reduce heat to medium. Add the sauce and stir. It should thicken up very quickly thanks to the arrowroot. Toss in the cooked steak, toss to coat the meat. Serve immediately!

BEEF BROCCOLI STIR-FRY

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.

CRISPY ORANGE BEEF WITH BROCCOLI

Steps:

• Cook the white rice according to package directions. Reserve 2 cups cooked rice for the online round 2 recipe, Beef Fried Rice.
• Thinly slice the chuck steak, about 1/4-inch thick, across the grain. Cut the slices into 3-inch long strips.
• Heat the oil in a wok or large skillet over high heat. Toss the beef in the cornstarch and shake off excess. Fry the beef in 2 batches in the hot oil, turning once, until crispy and golden, about 2 minutes on each side. Remove the beef from the pan and set aside on paper towel lined plate. Carefully drain the oil from the wok or skillet.
• In a medium bowl add the marmalade, garlic, vinegar, ginger, soy sauce and orange juice and whisk until well combined. Add to the wok, over high heat, and cook for 2 minutes. Stir in the broccoli, reserving about 1 1/2 cups for another use. Cook the broccoli until slightly tender and the sauce is thick, about 3 to 5 minutes. Stir in the beef, then transfer to a serving platter. Serve immediately with the white rice.

CRISPY BEEF WITH BROCCOLI

Steps:

• In a medium bowl, combine the ingredients for the marinade. Add the beef and let marinate for 10 minutes at room temperature or refrigerate for a couple of hours.
• In a small bowl, using a fork, mix together the ingredients for the stir-fry sauce. Set aside.
• In a wok or large saute pan, add 1 inch of water (about 5 cups) and bring to a boil. Add broccoli and cover to cook for 3 minutes. The broccoli should be bright green and crisp-tender; you should be able to pierce the stem with a fork. Using a slotted spoon, remove broccoli and pat dry.
• Discard the water in the pan and dry it wel. Place over high heat and when hot, add the canola oil and swirl to coat. Add the garlic and fry for 15 to 30 seconds, until fragrant. Toss in the steak strips, keeping them in one layer and fry for 30 seconds. Flip the strips and cook the other side for 1 to 2 minutes more or until done.
• Pour in the stir-fry sauce and stir to combine. Add the cooked broccoli back into the pan and toss to coat well.

CRISPY ORANGE BEEF

Steps:

• Lay beef strips out in a single layer on a baking sheet lined with paper towels. Allow to dry in the refrigerator for 30 minutes. In a small bowl, mix together the sugar, rice vinegar, orange juice concentrate, salt and soy sauce. Set aside.
• Meanwhile, combine rice and water in a medium saucepan. Bring to a boil, then reduce heat to medium-low and simmer for 20 minutes, or until rice is tender. Add more water at the end if necessary.
• Heat oil in a wok over medium-high heat. Toss dried beef in cornstarch to coat. Fry in the hot oil in small batches until crispy and golden brown; set aside. Drain all of the oil from the wok except about 1 tablespoon.
• Add orange zest, ginger and garlic to the remaining oil, and cook briefly until fragrant. Add the soy sauce mixture to the wok, bring to a boil, and cook until thick and syrupy, about 5 minutes. Add beef, and heat through, stirring to coat. Serve immediately over steamed rice, and garnish with broccoli.

CHILLI BEEF WITH BROCCOLI & OYSTER SAUCE

Steps:

• Place the beef in a bowl with the soy, five-spice, rice wine, chilli and cornflour, and season with black pepper. Mix well so the beef is completely coated in the thick paste and leave to marinate for at least 10 mins but 30 mins is better.
• Heat 2 tbsp of oil in a wok until very hot. Add the beef to the wok, but do not overcrowd the pan - the beef needs to be in a single layer. If necessary, cook the beef in batches. Fry the beef vigorously for about 3 mins until brown and crisp and scoop onto a plate.
• When all the beef is cooked give the wok a quick wipe out. Heat the remaining oil and stir fry the peppers and broccoli for a minute then pour over the stock and add the oyster sauce. Simmer everything together for 1 min then add the beef to the wok and boil briefly to thicken the sauce then serve straight away with rice or noodles.