Lightened Up Beef With Broccoli Recipes

BEEF AND BROCCOLI

Steps:

• In a bowl, add the sliced beef, ¼ teaspoon baking soda, and 3 tablespoons water (if you don't want your beef tenderized too much, omit the baking soda). Massage the beef with your hands until all the liquid is absorbed. Mix in 1 ½ teaspoons cornstarch, 2 teaspoons oil, and 1 teaspoon oyster sauce, and set aside to marinate for at least 30 minutes.
• Make the sauce mixture by mixing together the chicken stock, sugar, soy sauce, dark soy sauce, oyster sauce, sesame oil, and white pepper. Set aside.
• Bring 6 cups of water to a boil and blanch your broccoli for 30 to 60 seconds (depending on whether you like your broccoli crunchy or a little soft). Drain and set aside.
• Heat your wok over high heat until smoking. Add 2 tablespoons oil and sear the beef on both sides until browned (this should only take 2-3 minutes). Turn off the heat, remove the beef from the wok, and set aside.
• Set the wok over medium heat and add another tablespoon of oil to the along with the garlic and ginger (if using). Stir the garlic and ginger for 5 seconds and then pour the Shaoxing wine around the perimeter of the wok.
• Next, add in the sauce mixture you made earlier. Stir the sauce around the sides of the wok to deglaze it (all those nice bits from stir-frying the beef should be absorbed into the sauce). Bring the sauce to a simmer. Stir the cornstarch and water into a slurry to ensure it's well combined, and drizzle the mixture into sauce while stirring constantly. Allow it to simmer and thicken for 20 seconds.
• Toss in the blanched broccoli and seared beef (along with any juices). Mix everything together over medium heat until the sauce coats the beef and broccoli. If the sauce seems thin, turn up the heat and reduce it further, or add a bit more cornstarch slurry. If the sauce is too thick, add a splash of chicken stock or water. Serve with plenty of steamed rice!

LIGHT BEEF & BROCCOLI

Steps:

• Combine first 8 ingredients.
• Heat a wok or large frying pan to medium high.
• Cut flank steak into thin strips.
• Put flank steak into green onion marinade.
• Blanche broccoli florets by putting in a bowl with a little bit of water and microwaving on high for 3 minutes.
• Add olive oil to pan.
• Stir fry beef mixture with broccoli for about five minutes or until beef is desired doneness.
• Spoon over cooked chow mein noodles.

LIGHT BEEF-BROCCOLI STIR FRY

Steps:

• Prepare marinade by mixing 1 Tbsp cornstarch, 1 Tbsp soy sauce, 1 tsp sherry, 1/4 tsp sugar and 1/4 tsp salt together and toss with the sliced beef. Let sit while you prepare the rest of the ingredients.
• Cook rice according to directions.
• While rice cooks, stir together 2 tablespoon sherry, 2 tablespoon soy sauce, broth, cornstarch, hoisin, and Sriracha.
• Heat 1 tablespoon oil in a large skillet over medium-high heat. Add beef mixture; sauté 3 minutes or until browned. Remove beef from pan. Add remaining 1 tablespoon oil to pan. Add ginger and garlic; cook 30 seconds, stirring constantly. Add broccoli and 1/4 cup water; cover and cook 1 minute. Add onions; cook 1 minute, stirring constantly. Add broth mixture and beef mixture; cook 2 minutes or until beef is thoroughly heated and sauce is slightly thick. Serve beef mixture over rice.