Flankandbroccoli Recipes

SIMPLE BROCCOLINI

Steps:

• Fill a large skillet with 1 to 2 inches of water and bring to a boil; add broccolini and cook until bright green, 1 to 2 minutes. Transfer broccolini to a strainer and drain water from skillet.
• Heat olive oil in the same skillet over medium heat. Cook and stir garlic in the hot oil until golden and fragrant, 1 to 2 minutes. Return broccolini to frying pan using tongs; cook and stir until heated through, 2 to 3 minutes. Squeeze lemon juice over broccoli and season with salt, pepper, and red pepper flakes.

PAN-FRIED BROCCOLI RECIPE BY TASTY

Steps:

• Heat oil in a pan over medium heat until it begins to shimmer.
• Add the broccoli and sprinkle with salt, stirring to coat in the oil.
• Cook for 5 minutes, without moving the broccoli.
• Add chicken stock and place a lid on the pan, and cook for 1 minute.
• Remove the lid and add the garlic and red pepper flakes. Stir, cooking for 1 minute.
• Enjoy!

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.

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!

BROCCOLI FRITTO MISTO

Steps:

• Fill a large, deep, heavy pot with enough oil to come up 2 inches from bottom of pot. Place over medium heat; clip a deep-fry thermometer to pot and heat oil to 350°.
• Cut a slit in the side of each pepperoncini; squeeze out excess liquid and pat very dry. Stir together pepperoncini brine, vinegar, garlic, and 1/4 teaspoon salt to make the dipping sauce; set aside.
• Whisk together 1 cup rice flour, all-purpose flour, baking powder, and 1 teaspoon salt in a medium bowl. Whisk in 1 cup club soda and wine. (Batter should have the texture of thin honey.) Add remaining 1/4 cup rice flour to a shallow bowl.
• Preheat oven to 200°. Working with a few pieces at a time to avoid crowding, toss Broccolini in rice flour, then dip in batter, turning to coat. Using tongs or a slotted spoon, transfer to pot and fry until crisp and golden, 2 to 3 minutes. Transfer Broccolini to a wire rack set over a baking sheet; season with salt. Place baking sheet in oven to keep warm.
• Thin batter with more club soda until it has the consistency of heavy cream (about 2 tablespoons). This will prevent thick clumps of batter from forming in the florets. Repeat batter and frying instructions in step four with broccoli, followed by pepperoncini and sage. Serve right away or keep in oven up to 1 hour. Serve with reserved dipping sauce.