CHINESE BEEF AND BROCCOLI
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
BEEF AND BROCCOLI
Broccoli Beef - best and easiest homemade beef and broccoli in brown sauce. You'll never need another broccoli beef takeout.
Provided by Rasa Malaysia
Categories Chinese Recipes
Time 15m
Number Of Ingredients 16
Steps:
- Marinate the beef with all the ingredients for the Marinade, about 15 minutes.
- Bring the water to boil and add a few drops of oil. Blanch the broccoli florets in the hot water, about 10 seconds. Remove the broccoli immediately with a strainer or slotted spoon, draining the excess water. Set aside.
- Heat 1 tablespoon of oil in a wok or skillet over high heat. Stir-fry the beef until 70% cooked. Dish out and set aside.
- Heat the remaining oil in a wok or skillet over high heat. Add the ginger and stir-fry until aromatic. Transfer the beef into the wok or skillet and stir-fry until the beef is cooked through and the center of the meat is no longer pink, about 1-2 minutes. Add the broccoli and then the Sauce, stir to combine the ingredients well.
- As soon as the sauce thickens, dish out and serve immediately.
Nutrition Facts : Calories 397 calories, Carbohydrate 15 grams carbohydrates, Cholesterol 68 milligrams cholesterol, Fat 25 grams fat, Fiber 3 grams fiber, Protein 29 grams protein, SaturatedFat 17 grams saturated fat, ServingSize 2 people, Sodium 1091 milligrams sodium, Sugar 3 grams sugar
ORIENTAL BEEF AND BROCCOLI
An easy slow-cooked dinner that my family likes. Well seasoned but not a hot/spicy dish. Adapted from BHG.
Provided by ratherbeswimmin
Categories One Dish Meal
Time 8h25m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Layer the carrots, onions, and beef strips (in that order) in a 4-quart slow cooker.
- Sprinkle evenly with ginger and garlic.
- In a small bowl, mix together the water, soy sauce, and gravy mix.
- Pour over meat and vegetables.
- Cover and cook on LOW for 6-8 hours.
- Increase heat to HIGH; add in broccoli, stir to combine.
- Cover and cook 15 minutes or until crisp tender.
- Season to taste with salt and pepper if desired.
- Serve over hot rice.
ORIENTAL BEEF WITH BROCCOLI
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
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
BEEF WITH BROCCOLI
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 13
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
RESTAURANT STYLE BEEF AND BROCCOLI
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
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
JAMEY'S RESTAURANT STYLE BEEF AND BROCCOLI
This is my husband's new favorite. I don't think we will be going back to our favorite Chinese food restaurant any time soon. Very easy. Makes four large adult servings. I made egg rolls off this site and steamed white rice as sides. YUM!
Provided by Mema T
Categories World Cuisine Recipes Asian Chinese
Time 1h10m
Yield 4
Number Of Ingredients 13
Steps:
- Whisk sherry, oyster sauce, sesame oil, soy sauce, sugar, and cornstarch together in a bowl until sugar dissolves.
- Arrange steak slices in a shallow bowl, pour the oyster sauce mixture over the meat, stir to coat, and refrigerate at least 30 minutes.
- Heat vegetable oil in a wok or large skillet over medium-high heat. Cook and stir ginger and garlic in hot oil until fragrant about 1 minute. Remove and discard the ginger and garlic. Stir broccoli, mushrooms, and snow peas together in the skillet; cook and stir in the hot oil until the broccoli is bright green and almost tender, 5 to 7 minutes. Remove the vegetable mixture to a bowl.
- Pour beef slices with the marinade into the skillet; cook and stir until the sauce forms a glaze on the beef and the meat is no longer pink, about 5 minutes. Return the cooked vegetables to the wok; cook and stir until the broccoli is heated through, about 3 minutes.
Nutrition Facts : Calories 445.7 calories, Carbohydrate 23.2 g, Cholesterol 73.5 mg, Fat 23.2 g, Fiber 7.2 g, Protein 36.6 g, SaturatedFat 5.8 g, Sodium 916.2 mg, Sugar 7.5 g
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