Oriental Beef With Broccoli Recipes

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CHINESE BEEF AND BROCCOLI



Chinese Beef and Broccoli image

This Chinese Beef & Broccoli rivals your favorite Chinese restaurant or takeout!

Provided by Kimberly Killebrew

Categories     Entree     Main Dish

Time 20m

Number Of Ingredients 20

1 pound flank steak or other lean beef (,cut against the grain into thin strips)
1 tablespoon soy sauce
1 tablespoon sherry ((can substitute dry white or red wine))
2 tablespoons oil for high-heat frying
1 small yellow onion (,halved and then sliced)
1 tablespoon minced fresh garlic
1 tablespoon minced fresh ginger
4 cups fresh uncooked broccoli florets in bite-sized pieces
1 cup bean sprouts
For the Sauce:
1/3 cup soy sauce ((paleo: substitute coconut aminos))
1/3 cup low sodium chicken broth or water
1/3 cup brown sugar ((paleo: substitute approved sweetener))
1 tablespoon sherry ((can substitute red wine))
1 tablespoon toasted sesame seed oil
1/2 teaspoon freshly ground black pepper
1 1/2 tablespoons cornstarch
Optional: For an amazing boost in flavor add 1-2 tablespoons Chinese Black Bean Sauce
Homemade Chinese Black Bean Sauce
OR store-bought Chinese Black Bean Sauce

Steps:

  • Toss the beef strips with the soy sauce and sherry. Set aside until ready to use.
  • Combine the sauce ingredients until the cornstarch is dissolved. Set aside until ready to use.
  • Heat the oil over high heat in a wok or large heavy skillet. Once very hot, add the beef and fry until lightly browned, about 2 minutes. Add the onions, garlic and ginger and fry for another minute. Add a little more oil if necessary. Add the broccoli and fry for another minute or until crisp-tender. Stir in the bean sprouts. Stir in the sauce and simmer for another minute.
  • Serve immediately with steamed rice.

Nutrition Facts : Calories 405 kcal, Carbohydrate 33 g, Protein 30 g, Fat 16 g, SaturatedFat 3 g, Cholesterol 70 mg, Sodium 1447 mg, Fiber 3 g, Sugar 22 g, ServingSize 1 serving

RESTAURANT STYLE BEEF AND BROCCOLI



Restaurant Style Beef and Broccoli image

This is my go-to recipe when I want Chinese food without having to go out. Very easy and delicious. Substituting chicken for the beef works great too. Serve over rice.

Provided by Dianne

Categories     World Cuisine Recipes     Asian     Chinese

Time 1h

Yield 4

Number Of Ingredients 11

⅓ cup oyster sauce
2 teaspoons Asian (toasted) sesame oil
⅓ cup sherry
1 teaspoon soy sauce
1 teaspoon white sugar
1 teaspoon cornstarch
¾ pound beef round steak, cut into 1/8-inch thick strips
3 tablespoons vegetable oil, plus more if needed
1 thin slice of fresh ginger root
1 clove garlic, peeled and smashed
1 pound broccoli, cut into florets

Steps:

  • Whisk together the oyster sauce, sesame oil, sherry, soy sauce, sugar, and cornstarch in a bowl, and stir until the sugar has dissolved. Place the steak pieces into a shallow bowl, pour the oyster sauce mixture over the meat, stir to coat well, and marinate for at least 30 minutes in refrigerator.
  • Heat vegetable oil in a wok or large skillet over medium-high heat, and stir in the ginger and garlic. Let them sizzle in the hot oil for about 1 minute to flavor the oil, then remove and discard. Stir in the broccoli, and toss and stir in the hot oil until bright green and almost tender, 5 to 7 minutes. Remove the broccoli from the wok, and set aside.
  • Pour a little more oil into the wok, if needed, and stir and toss the beef with the marinade until the sauce forms a glaze on the beef, and the meat is no longer pink, about 5 minutes. Return the cooked broccoli to the wok, and stir until the meat and broccoli are heated through, about 3 minutes.

Nutrition Facts : Calories 331.4 calories, Carbohydrate 13.3 g, Cholesterol 51.9 mg, Fat 21.1 g, Fiber 3 g, Protein 21.7 g, SaturatedFat 5.2 g, Sodium 419.2 mg, Sugar 3.1 g

CHINESE BEEF AND BROCCOLI



Chinese Beef and Broccoli image

Make and share this Chinese Beef and Broccoli recipe from Food.com.

Provided by lkadlec

Categories     Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb flank steak
2 tablespoons soy sauce
1 tablespoon dry sherry (can substitute 1 Tbs. orange or pineapple juice with a dash of vinegar)
1/2 teaspoon cornstarch
1 (16 ounce) package frozen broccoli, defrosted
1 garlic clove, minced
1 slice fresh ginger, finely minced
2 tablespoons peanut oil
salt

Steps:

  • Slice the steak against the grain into very thin slices.
  • Combine the soy sauce, sherry, and cornstarch and pour this mixture over the steak.
  • Marinate the meat for 15 minutes.
  • While the meat is marinating, slice the broccoli at a diagonal and mince garlic and ginger.
  • Heat a wok or large frying pan for 30 seconds, add oil, wait about 20 seconds, and add minced garlic and ginger root. Fry over high heat, stirring constantly for about 20 seconds more, then add the beef.
  • Stir-fry, stirring constantly, for about 1 minute. Add broccoli and stir-fry for another 4 to 6 minutes, until the broccoli is cooked but still crisp and still dark green.
  • Serve hot. This is low in carbohydrates.

BEEF WITH BROCCOLI



Beef With Broccoli image

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 13

2 tablespoons cornstarch
4 tablespoons soy sauce
2 teaspoons sugar
5 tablespoons peanut oil
1 pound flank steak, thinly sliced against the grain
1 tablespoon oyster sauce
1 1/4 cups low-sodium chicken broth
4 thin slices peeled ginger
1 head broccoli, cut into florets
1 large onion, halved and sliced 1/2 inch thick
3 plum tomatoes, quartered lengthwise
2 cloves garlic, minced
Cooked white rice, for serving (optional)

Steps:

  • Whisk 1 tablespoon cornstarch, 3 tablespoons soy sauce, 1 teaspoon sugar and 1 tablespoon peanut oil in a large bowl. Add the steak and toss to coat; refrigerate until ready to cook.
  • Whisk the remaining 1 tablespoon each cornstarch and soy sauce, the oyster sauce and chicken broth in a small bowl; set aside.
  • Heat 1 tablespoon peanut oil in a large skillet over high heat. Add the ginger, broccoli and the remaining 1 teaspoon sugar and stir-fry 3 to 4 minutes; transfer to a plate. Heat 1 more tablespoon peanut oil in the skillet, add the onion and stir-fry 2 to 3 minutes. Add the tomatoes and cook, turning gently, 2 minutes. Transfer the onion and tomatoes to the plate with the broccoli.
  • Reduce the heat to medium high; add the remaining 2 tablespoons peanut oil to the skillet. Add the garlic and steak and stir-fry 1 minute. Whisk the sauce mixture, then add to the skillet and simmer 1 minute. Return the vegetables to the skillet; cook until the meat is cooked through, 3 to 4 minutes. Serve with rice, if desired.

Nutrition Facts : Calories 404, Fat 24 grams, SaturatedFat 6 grams, Cholesterol 45 milligrams, Sodium 1055 milligrams, Carbohydrate 18 grams, Fiber 4 grams, Protein 30 grams

BEEF AND BROCCOLI



Beef and Broccoli image

Provided by Jet Tila

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 11

1 pound broccoli florets
1 tablespoon soy sauce
1 teaspoon sesame oil
2 teaspoons cornstarch, divided
1 teaspoon baking soda
1 pound flank steak
1/3 cup beef or chicken stock
2 teaspoons rice wine
1/4 cup oyster sauce
2 tablespoons vegetable oil
2 cloves garlic, minced

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.

SLOW-COOKER BEEF AND BROCCOLI



Slow-Cooker Beef and Broccoli image

I love introducing my kids to all kinds of flavors. This Asian-inspired slow-cooker beef and broccoli meal is one of their favorites, so I serve it often. -Brandy Stansbury, Edna, Texas

Provided by Taste of Home

Categories     Dinner

Time 6h50m

Yield 4 servings.

Number Of Ingredients 11

2 cups beef broth
1/2 cup reduced-sodium soy sauce
1/3 cup packed brown sugar
1-1/2 teaspoons sesame oil
1 garlic cloves, minced
1 beef top sirloin steak (1-1/2 pounds), cut into 1/2-inch-thick strips
2 tablespoons cornstarch
1/4 cup cold water
4 cups fresh broccoli florets
Hot cooked rice
Optional: Sesame seeds and thinly sliced green onions

Steps:

  • In a 5-qt. slow cooker, combine the first 5 ingredients. Add beef; stir to coat. Cover and cook on low until tender, about 6 hours. , In a small bowl, whisk cornstarch and cold water until smooth; stir into slow cooker. Cover and cook on high until thickened, about 30 minutes. Meanwhile, in a large saucepan, place a steamer basket over 1 in. of water. Place broccoli in basket. Bring water to a boil. Reduce heat to maintain a simmer; steam, covered, until crisp-tender, 3-4 minutes. Stir broccoli into slow cooker. Serve over rice. If desired, garnish with optional ingredients.

Nutrition Facts : Calories 366 calories, Fat 9g fat (3g saturated fat), Cholesterol 69mg cholesterol, Sodium 1696mg sodium, Carbohydrate 28g carbohydrate (19g sugars, Fiber 2g fiber), Protein 42g protein.

ORIENTAL BEEF WITH BROCCOLI



Oriental Beef With Broccoli image

Delicious Chinese style beef and broccoli... kid pleaser too! Serve over steamed white rice or chow mein noodles. Cube steak makes for a more tender dish and soaks up more gravy. Even my 2 yr old eats this!

Provided by Maias2Papayas

Categories     Steak

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

1 1/2 lbs cube steaks
2 cups frozen broccoli florets
4 cloves minced fresh garlic
2 tablespoons fresh ginger
1/2 cup soy sauce
1 tablespoon flour
1 teaspoon rice vinegar
1/4 teaspoon sesame oil

Steps:

  • slice cube steaks into strips sautee steak with garlic for about 7 minutes or until steak is browned on both sides.
  • Add ginger, sesame oil and soy sauce, cook several more minutes until steak is well cooked and tender.
  • add broccoli, cook until broccoli is done-- around 5-8 min for frozen broccoli.
  • add flour to thicken sauce, cook until sauce coats the back of a spoon.
  • If the gravy is too salty simply add water to dilute it.

Nutrition Facts : Calories 347.1, Fat 16.4, SaturatedFat 6.3, Cholesterol 103.8, Sodium 2106.5, Carbohydrate 6.8, Fiber 0.5, Sugar 0.7, Protein 41.8

MONGOLIAN BEEF AND BROCCOLI



Mongolian Beef and Broccoli image

This is a mashup of two familiar restaurant dishes, Mongolian Beef and Beef with Broccoli, using skirt steak, one of the beefiest cuts of beef.

Provided by Doug in Manhattan

Categories     World Cuisine Recipes     Asian

Time 1h30m

Yield 4

Number Of Ingredients 18

3 cups water, divided
1 cup uncooked white rice
1 pound broccoli florets
1 pound trimmed skirt steak
¼ cup cornstarch
2 tablespoons packed dark brown sugar
2 tablespoons reduced-sodium soy sauce
2 tablespoons reduced-sodium teriyaki sauce
2 tablespoons Sriracha sauce
2 tablespoons sweet paprika
1 tablespoon grated fresh ginger
1 tablespoon toasted sesame oil
⅛ teaspoon garlic powder
¼ cup chopped scallions, white parts only
2 (8 ounce) cans sliced water chestnuts, drained
3 tablespoons vegetable oil, or more as needed
⅓ cup chopped scallions, green parts only
1 teaspoon crushed red pepper flakes, or to taste

Steps:

  • Bring 2 cups water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
  • While rice cooks, add 1/2 cup water to a pot and bring to a boil. Add a steamer insert and place broccoli in the pot. Cover and simmer until lightly steamed, about 3 minutes. Transfer to a platter in a single layer, uncovered, so florets remain bright green and do not continue cooking from their own residual heat.
  • Slice the long strip of skirt steak into 2-inch long pieces. Cut those pieces across the grain (for tenderness) and on the bias (for width) into slices that are about 1/4-inch thick. Place beef into a mixing bowl and sprinkle in cornstarch. Stir to coat thoroughly, unfolding any folded slices. Let meat rest for 10 minutes.
  • Whisk together 1/2 cup water, brown sugar, soy sauce, teriyaki sauce, Sriracha sauce, paprika, ginger, sesame oil, and garlic powder in a large saucepan. Stir in white parts of scallions and water chestnuts. Heat just to boiling, then reduce to a slow simmer. Stir sauce frequently until reduced and thickened, 5 to 10 minutes.
  • While sauce thickens, heat a large nonstick frying pan until sizzling. Add oil and heat until shimmering. Shake excess cornstarch from beef and place 1/2 of them into the pan without crowding. Cook briefly on both sides until they just start to brown, 3 to 4 minutes; do not cook fully. Transfer to a plate and cook remaining slices, adding oil if needed.
  • Transfer all beef to the simmering sauce and stir to coat. Simmer to finish cooking the beef, 2 to 3 minutes, making sure not to overcook. Stir in broccoli and green parts of scallions. Heat 1 minute longer.
  • Serve immediately over cooked rice. Let diners add crushed red pepper flakes as they wish.

Nutrition Facts : Calories 574.4 calories, Carbohydrate 78.8 g, Cholesterol 25.2 mg, Fat 19.6 g, Fiber 8.6 g, Protein 23 g, SaturatedFat 4.2 g, Sodium 1014.9 mg, Sugar 13.5 g

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Remove the beef and set it aside with the broccoli. Add the onion to the skillet and sauté until softened. Once the onion has softened, add the ginger & garlic to the skillet. Sauté briefly, just until fragrant, about 30 seconds to 1 minute. Add the soy sauce, brown sugar, and hoisin sauce to the skillet. Stir to combine.
From sweetlysplendid.com


MONGOLIAN BEEF AND BROCCOLI (EXTRA SAUCE) - CAFE DELITES
2020-05-20 Whisk marinade ingredients together until well combined. Marinate the beef slices for 30 minutes to an hour (The more marinading, the more tender the meat will be). While beef is marinating, whisk together the sauce ingredients until well combined. Set aside and prepare vegetables. Heat up a wok over medium heat with the 1/4 cup of oil.
From cafedelites.com


EASY BEEF AND BROCCOLI - HOUSE OF NASH EATS
2022-01-28 How to Make Beef and Broccoli. First, combine the cornstarch, soy sauce, freshly ground black pepper, and beef in a medium-size bowl and stir to coat the meat. Allow to marinate at room temperature for 20 minutes. Meanwhile, put all the brown sauce ingredients into a small jar with a tight seal. Shut the lid tightly and shake to combine.
From houseofnasheats.com


CHINESE BEEF AND BROCCOLI (ONE PAN TAKE-OUT) - OMNIVORE'S …
2022-05-10 Add the broccoli and cover. Steam until the broccoli just turns tender and the water evaporates,1 minute or so. Transfer broccoli to a plate. Wipe the pan with a paper towel held in a pair of tongs if there’s any water left. Add the oil and swirl to coat the bottom. Spread the steak in a single layer.
From omnivorescookbook.com


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