Flank And Broccoli Recipes

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.

FLANK STEAK WITH BROCCOLI MAC AND CHEESE

Steps:

• Bring a medium saucepan of salted water to a boil. Rub the steak with the chili powder and season with salt and black pepper. Heat the vegetable oil in a large skillet over medium-high heat. Add the steak, reduce the heat to medium and cook until browned, about 4 minutes per side for medium rare. Add the butter and thyme and cook, spooning the butter over the steak as it melts, about 30 seconds. Remove the steak to a cutting board and let rest.
• Meanwhile, add the pasta to the boiling water and cook as the label directs, adding the broccoli during the last minute of cooking. Reserve 1/4 cup cooking water, then drain. Add the milk to the saucepan and bring to a gentle simmer over medium heat. Add the cheese and cayenne and cook, stirring, until smooth. Add the pasta and broccoli and cook, stirring, until coated, adding the reserved cooking water as needed to loosen. Stir in the pimientos and season with salt.
• Thinly slice the steak against the grain. Serve with the mac and cheese.

BRACCIOLE (FLANK STEAK ROLLS)

Steps:

• Heat 2 tablespoons olive oil in a large skillet over medium heat; cook and stir onion in the hot oil until tender, about 10 minutes. Season with 1 teaspoon salt and 1 teaspoon pepper.
• Mix parsley, garlic, Parmesan cheese, egg, 1 pinch salt, and 1 pinch pepper in a bowl; drizzle in about 1 tablespoon olive oil, while continually stirring, until a sticky consistency is reached.
• Spread parsley filling in a thin layer atop flank steak; roll steak in a jelly-roll style and fasten ending piece to steak with toothpicks to contain filling.
• Pour remaining 1 tablespoon olive oil into skillet with onions over medium heat; cook steak roll in the onion mixture, turning steak until browned on all sides, 2 to 3 minutes per side. Add tomato sauce, sugar, and chopped tomato to the steak mixture; simmer over very low heat until steak is cooked through and sauce has slightly reduced, 1 to 1 1/2 hours.

ONE-PAN BEEF AND BROCCOLI STIR-FRY RECIPE BY TASTY

Steps:

• Mix together all sauce ingredients in a small bowl.
• Heat oil over a nonstick pan and add beef stirring until brown.
• Pour sauce in pan and stir to coat meat.
• Once the sauce is bubbling, add the veggies to the pan and stir again to coat.
• Cook until meat is cooked through and veggies are soft.
• Serve over rice or alone.
• Enjoy!

FLANK STEAK STIR-FRY

Steps:

• In a small bowl, combine the cornstarch, broth, soy sauce and pepper until smooth; set aside. In a large skillet, stir-fry the beef, broccoli, mushrooms, red pepper, carrot and ginger in oil until meat is no longer pink and vegetables are crisp-tender., Stir broth mixture; add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice.

FLANK AND BROCCOLI

Steps:

• Combine the seasoning mix ingredients in a small bowl.
• Sprinkle the scalloped steak evenly with 1 tbls.
• plus 2 teaspoons.
• of the seasoning mix and rub it in well.
• Heat the oil in a 4-qt.
• pot over high heat just until the oil begins to smoke, about 4 minutes.
• Add the seasoned steak and cook, stirring frequently, for 4 minutes.
• Add the onions and bell peppers and cook, stirring frequently, for 12 minutes.
• Add the tamari, mushrooms, carrots, garlic, ginger, and remaining seasoning mix.
• Cover and cook, stirring occasionally, for 12 minues, then stir in the flour.
• Stir constantly until the flour is absorbed, then add the stock.
• Scrape all the brown bits from the pot bottom and stir in the coconut milk.
• Cover, bring to a boil, reduce the heat to low, and simmer for 10 minutes.
• Add the broccoli florets, return to a boil, reduce the heat to low, and simmer for 5 minutes more.
• Remove from the heat and serve.
• To scallop meat:.
• Start with the meat in front of you on a firm surface, with the grain running from left to right. With a sharp, heavy knife held almost parallel to the surface, slide the knife through the meat about 1/4" inch below the surface, at about a 30 degree angle to the grain, and cut off a piece that measures about 2 by 3 inches. Make the second cut right next to the first one, also about 30 degrees from the grain, but in the opposite direction. Continue removing thin ovals down the length of the meat, then through the thickness. Don't hurry, and try to keep the scallops as nearly the same size as possible, so they'll cook in about the same amount of time.
• From EHow.com:.
• Scalloped meat is the American word for the French term "escalope," according to Food.com. This cut of meat cooks very quickly because it lacks bones and is very thin. Any type of meat can be scalloped: turkey, chicken, pork, beef, salmon or veal. Preparing your meat this way can reduce the cooking time and get your dinner to the table faster.
• Sprinkle water onto two sheets of plastic wrap.
• Place a single cutlet onto one sheet of plastic on the wet side and cover with the wet side of the other piece of plastic wrap.
• Pound and roll the cutlet with the rolling pin until ¼ inch thick.
• Unwrap the cutlet and set aside.
• Repeat with the remaining cutlets, and cook the scalloped meat according to your recipe.
• Read more: How to Scallop Meat | eHow.com http://www.ehow.com/how_6960805_scallop-meat.html#ixzz167SAWuLD.

P F CHANG'S BEEF WITH BROCCOLI

Steps:

• Place the sliced beef in a large ziplock bag. Stir together the marinade ingredients and pour into the bag. Smoosh to coat the beef in the mixture, then let it sit at room temperature for 10 minutes.
• Meanwhile, steam the broccoli for 2 minutes, or until crisp tender. Set aside. Stir together the sauce ingredients in a small bowl and set aside.
• Heat an wok or very large skillet to high heat. Add the oil then gently place the beef in the wok and spread into a single layer. Let the beef cook for 1 minute without touching it.
• Add the garlic and ginger and stir continuously for 1 minute, then add in the sauce and broccoli. Bring the sauce to a boil, then add in the cornstarch dissolved in water.
• Cook until the sauce has thickened slightly (2 minutes). Serve over rice, if desired.