Emerils Beef And Broccoli Recipes

EMERALD STIR-FRY WITH BEEF

Steps:

• Combine mirin or white wine, orange juice, soy sauce, rice vinegar, red pepper flakes and water in a small bowl.
• In a large wok or very large (14-inch) saute pan, heat 1 tablespoon of oil over medium-high heat. Add the beef and cook, stirring, until just browned, about 2 minutes. Transfer the beef to a plate. Heat the remaining tablespoon of oil over medium heat and cook garlic until fragrant, about 30 seconds. Add snow peas, broccoli, asparagus and edamame, raise heat to medium-high, and cook for 3 minutes until vegetables are slightly softened. Add the mirin-soy mixture and cook, stirring, until edamame are cooked and asparagus is crisp-tender, about 4 minutes. Add the beef and dissolved cornstarch and stir to incorporate. Cook until mixture thickens slightly and beef is heated through, an additional 2 minutes. Drizzle with sesame oil and serve.

EMERIL'S BEEF STEW

Steps:

• Set a Dutch oven over medium-high heat. Add 1 tablespoon of the olive oil to the pot and season the beef with the salt, Essence and black pepper, being sure to toss the meat well to evenly cover with the spices. Add 1/3 of the beef to the pot and cook until browned on all sides, 2 or 3 minutes per side. Remove the beef from the pot and set aside. Add 1 tablespoon of the remaining olive oil to the pot along with half of the remaining meat and cook again until browned. Set aside and repeat with the remaining tablespoon of oil and remaining beef. Set aside.
• Add the butter and mushrooms to the pot and cook, stirring occasionally, until well browned, about 3 minutes. Add the onions, carrots and celery and saute until onions are softened and lightly caramelized, about 3 minutes. Add the garlic and cook for 30 seconds. Sprinkle the flour over the vegetables and cook, stirring, for about 3 minutes. Add the stock, tomato paste, thyme, rosemary, allspice and browned beef and bring to a boil. Reduce the heat to a simmer, partially cover the pot, and cook, stirring occasionally, until the meat is tender, about 1 hour. Add the potatoes to the stew and partially cover the pot with a lid. Continue cooking until the potatoes are very tender, about 30 minutes. Remove the lid and discard the thyme and rosemary stems. Add the peas and parsley to the stew, stir well to combine, then remove from the heat. Serve hot, with either steamed white rice or buttered egg noodles.
• Combine all ingredients thoroughly.

STIR-FRIED BEEF AND BROCCOLI - EMERIL LAGASSE RECIPE - (4.4/5)

Steps:

• 1. Combine the garlic, ginger, vinegar, soy sauce, hoisin sauce and honey. 2. Mix well and set aside until ready to use. 3. Preheat a wok or a large skillet. 4. Once it has reached a medium heat, add 1/2 of the peanut oil. 5. Dredge the beef in the cornstarch, lightly shake off any excess cornstarch and add 1/2 of the beef to the pan. 6. Cook for 2 to 3 minutes. 7. Add 1/2 of the broccoli to the pan and shake frequently. 8. Add 1/2 of the sauce and stir to evenly coat the beef and broccoli. 9. Cook until the sauce thickens about 5 minutes. 10. Repeat the process with the other half of the ingredients. 11. Serve immediately with steamed white rice. *It will be easier to slice the beef in thin strips if it has been partially frozen. Chef's Note: this may be able to be done in 1 batch if using a very large wok or skillet.

EMERIL'S RIGATONI WITH BROCCOLI AND SAUSAGE

Steps:

• In a large pot of boiling salted water, cook pasta according to package instructions. In last 2 minutes of cooking, add broccoli and cook until bright green and crisp-tender. Reserve 1 cup pasta water; drain pasta and broccoli.
• Meanwhile, in a small bowl, whisk together oil, garlic, lemon zest and juice, anchovies, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
• Add sausage to pot and cook over medium-high, breaking up meat with a wooden spoon, until browned and cooked through, 8 to 10 minutes. Remove from heat, return pasta and broccoli to pot, and add oil mixture. Toss well to combine, adding enough pasta water to create a thin sauce that coats pasta. Serve sprinkled with Parmesan.

EMERIL'S BROCCOLI AND CAULIFLOWER STIR-FRY

Steps:

• Cook rice according to package instructions. Meanwhile, in a wok or large skillet, heat oil over high. Add garlic and cook until fragrant, 10 seconds. Add broccoli, cauliflower, bell pepper, and pinch of red pepper flakes and cook, stirring, about 4 minutes. Add broth and stir to combine. Cook, stirring constantly, until vegetables are crisp-tender, about 3 minutes. Add oyster sauce and cook, stirring to combine, 1 minute. Spoon over rice and serve immediately.

EMERIL'S BEEF AND BROCCOLI

Steps:

• Combine the oyster sauce, soy sauce, vinegar, honey, sesame oil, and crushed red pepper. Mix well and set aside.
• Toss the beef in the cornstarch, shake to remove any excess, and set aside.
• Heat a wok or large skillet over high heat. Add 2 tablespoons of the peanut oil. Once it begins to smoke, add the green onions, bell pepper, garlic, and ginger and cook for 1 minute. Add the broccoli and cook, stirring frequently, for 3 minutes. Transfer the broccoli and peppers to a small platter and set aside.
• Add 2 tablespoons of the remaining peanut oil to the wok. Add half of the beef and saute, stirring frequently, until browned, about 1 minute. Transfer the beef to the platter with the broccoli. Add the remaining 2 tablespoons peanut oil to the pan and cook the remaining beef.
• Return the reserved broccoli and beef mixture to the wok. Add the sauce and cook, stirring to coat the beef and broccoli evenly, until warmed through, about 2 minutes. Add the sesame seeds, stir to combine, and serve immediately with steamed rice.

EJ'S SIMPLE OVEN-BBQ RIBS

Steps:

• Preheat the oven to 300 degrees F. Line a large baking sheet with a piece of aluminum foil that is large enough to cover the pan twice (you will be folding this over the ribs and sealing it).
• Arrange the ribs, meat side up, in one layer on the prepared baking sheet. In a small bowl, combine the Rib Rub, salt, pepper, and celery salt, and stir to combine. Divide the seasoning evenly between the 2 slabs of ribs, coating them well on both sides. Fold the extra length of foil over the ribs, and seal it tightly on all sides. Place the baking sheet in the oven and bake, undisturbed, for 2 1/2 to 3 hours, or until the ribs are very tender.
• Preheat a grill to medium-high (or leave the oven on).
• Remove the baking sheet from the oven and peel back the foil so that the ribs are exposed. Using a basting brush or the back of a spoon, coat the meaty side of the rubs lightly with barbecue sauce. Place the slabs of ribs, meaty side up, on the grill and cook until the barbecue sauce is thickened and lightly browned, 5 to 10 minutes. (Alternatively, return the baking sheet to the oven and continue to bake the ribs, without the foil covering, until the barbecue sauce is thickened and lightly browned, 20 to 30 minutes.)
• Plating / Assembly: Remove the ribs from the grill (or oven), and let them cool briefly. Then cut between the ribs and serve, with additional barbecue sauce on the side if desired.

EMERIL'S BROCCOLI AND GRUYERE SOUP

Steps:

• In a large saucepan, over medium heat, heat the olive oil. When the oil is hot, add the onions, carrots and celery. Season with salt and cayenne pepper.
• Sauté for 5 minutes, or until they begin to soften. Add broccoli and saute for 3 more minutes. Add water and season with salt and freshly ground black pepper.
• Bring the soup to a boil reduce heat and cover, add the cream and simmer another 10 minutes. With a hand held blender, puree the soup.
• Add 1 1/2 cups of the Gruyere cheese. Stir until the cheese is melted. Check for seasoning. Ladle the soup into bowls and garnish with a little of the remaining Gruyere cheese and Creole seasoning. Serve with crusty bread.

EMERIL'S BROCCOLI AND CHEESE SOUP WITH CROUTONS

Steps:

• In a medium pot, melt the 3 tablespoons butter over medium-high heat. Add the onions, salt, pepper, and nutmeg and cook, stirring, until soft, 3 minutes. Add the garlic and thyme cook, stirring, until fragrant, for 20 seconds. Add the flour and cook, stirring until the mixture is well blended and smells fragrant, 2 minutes. Slowly add the chicken stock, whisking constantly, and bring to a boil. Reduce the heat and simmer until thickened, about 5 minutes. Add the broccoli and cook, stirring, until tender, for 10 minutes.
• Remove the pot from the heat and puree with a hand-held immersion blender. (Alternatively, in batches, puree in a blender or food processor and return to the pot.)
• Add the cream and bring to bare simmer to heat through. Add the cheese and cook over low heat, stirring, until melted. Add the remaining 2 tablespoons butter, stirring to blend.
• Remove from the heat and ladle the soup into bowls. Sprinkle croutons over the top of the soup and serve immediately.
• Croutons:
• 1 cup 1/2 to 3/4-inch cubed French bread
• 2 tablespoons extra-virgin olive oil
• 1/4 teaspoon Essence or Creole seasoning, recipe follows
• Preheat the oven to 400 degrees F. Place the bread in a medium bowl and toss with oil and Essence. Spread evenly on a small baking sheet and bake, stirring twice, until light golden brown on top, about 6 minutes. Remove from the oven and cool slightly before serving.
• Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme
• Combine all ingredients thoroughly.