STIR-FRIED BROCCOLI
-Sara Farley, Brielle, New Jersey
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, whisk the cornstarch, sugar, broth and soy sauce until smooth; set aside. In a small skillet, stir-fry the broccoli and garlic in oil for 2 minutes. Stir broth mixture and add to broccoli mixture. Bring to a boil; cook and stir for 1-2 minutes or until broccoli is tender and sauce is thickened.
Nutrition Facts : Calories 171 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 779mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 2g fiber), Protein 4g protein.
STIR-FRY BROCCOLI
Make and share this Stir-Fry Broccoli recipe from Food.com.
Provided by MizzNezz
Categories Vegetable
Time 9m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Heat butter on med.
- Add broccoli and stir-fry for 3-4 minutes, until crisp tender.
- Sprinkle with lemon-pepper seasoning.
- Stir-fry 30 seconds more.
CHICKEN AND BROCCOLI STIR-FRY
This simple weeknight stir-fry is comforting and satisfying. The broccoli stems are used to add textural contrast and also to help bulk up the dish, and why waste them?
Provided by Food Network Kitchen
Categories main-dish
Time 27m
Yield 4 servings
Number Of Ingredients 17
Steps:
- In a medium bowl, toss the chicken with the scallion whites, sugar, sesame oil, sherry, soy sauce, about half the garlic, half the ginger, 1 teaspoon of the cornstarch and 1 teaspoon salt. Marinate at room temperature for 15 minutes. Mix the remaining 1 tablespoon cornstarch with 1/3 cup water in a small bowl and reserve.
- Heat a large nonstick skillet over high heat. Add 1 tablespoon of the vegetable oil and heat. Add the broccoli stems and stir-fry for 30 seconds. Add the florets and the remaining garlic and ginger, 2 tablespoons water, 1/4 teaspoon salt and some black pepper. Stir-fry until the broccoli is bright green but still crisp, about 2 minutes. Transfer to a plate.
- Get the skillet good and hot again, and then heat the remaining 2 tablespoons vegetable oil. Add the chicken and red pepper flakes if using. Stir-fry until the chicken loses its raw color and gets a little brown, about 3 minutes. Add the hoisin sauce, return the broccoli to the pan and toss to heat through. Stir in the reserved cornstarch mixture and bring to a boil to thicken. Add more water if need to thin the sauce, if necessary. Taste and season with salt and pepper, if you like.
- Mound the stir-fry on a serving platter or divide among 4 plates and garnish with sesame seeds; serve with rice.
CHICKEN AND BROCCOLI STIR FRY WITH OYSTER SAUCE
Make and share this Chicken and Broccoli Stir Fry with Oyster Sauce recipe from Food.com.
Provided by Baz231
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Heat 1 teaspoon of peanut oil in a large frying pan over medium heat. Add the broccoli and mushrooms and cook for approximately 4 minutes or until vegetables are tender.
- Add the ginger and garlic to the pan and cook for 1 minute more.
- Remove the vegetables from the pan; place them on a plate and cover.
- Wipe the pan clean with a paper towel and turn the heat to high. Add the remaining tablespoon of oil.
- Season the chicken pieces with salt and pepper and add them to the pan in a single layer. Cook for 4 minutes on each side until browned and cooked through.
- Meanwhile, in a bowl whisk together the oyster sauce, chicken broth, sugar, sesame oil and soy sauce. In a small bowl mix the cornflour with a tablespoon of cold water.
- Add the vegetables back to the pan and cook for 2 more minutes or until the vegetables are warmed through.
- Pour the oyster sauce mixture over the chicken and vegetables; cook for 1 minute. Add the cornflour liquid and bring to a boil; cook for 1 more minute or until sauce has just started to thicken.
- Serve immediately, with rice or noodles.
Nutrition Facts : Calories 376.8, Fat 12.8, SaturatedFat 2.3, Cholesterol 128, Sodium 886.9, Carbohydrate 17.5, Fiber 5, Sugar 5.3, Protein 48.9
THE BEST EASY BEEF AND BROCCOLI STIR-FRY
I clipped this recipe from Taste of Home magazine several years ago and have found it to be the best-tasting easy beef and broccoli stir-fry. It is credited to Ruth Stahl. I often use charcoal chuck steak, which is very tender and lean. I also like that it doesn't call for any unusual ingredients.
Provided by Chris from Kansas
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a bowl, combine 2 tablespoons cornstarch, 2 tablespoons water and garlic powder until smooth.
- Add beef and toss.
- In a large skillet or wok over medium-high heat, stir-fry beef in 1 tablespoon oil until beef reaches desired doneness; remove and keep warm.
- Stir-fry onion in remaining oil for 4-5 minutes until softened. Add the broccoli and cook for 3 minutes until the broccoli is tender but still crisp. Return beef to pan.
- Combine soy sauce, brown sugar, ginger and remaining 1 tablespoon cornstarch and 1/2 cup water until smooth; add to the pan.
- Cook and stir for 2 minutes.
- Serve over rice and garnish with toasted sesame seeds (optional).
Nutrition Facts : Calories 150.1, Fat 7.1, SaturatedFat 0.9, Sodium 731.4, Carbohydrate 20, Fiber 0.6, Sugar 7.8, Protein 3.5
BROCCOLI AND CHICKEN STIR-FRY
Made up. Serve with rice.
Provided by Jeri
Categories World Cuisine Recipes Asian
Time 35m
Yield 3
Number Of Ingredients 10
Steps:
- Stir soy sauce, brown sugar, ginger, and red pepper flakes together in a bowl to dissolve sugar into the liquid. Mix water and cornstarch together in a small bowl; stir with a whisk until cornstarch dissolves completely.
- Heat oil in a large skillet over high heat. Fry chicken and onion in hot oil until the chicken is no longer pink in the center and the onion is tender, 5 to 7 minutes. Stir broccoli with the chicken and onion; saute until the broccoli is hot, about 5 minutes. Push the chicken and vegetables mixture to the side of the skillet.
- Pour the soy sauce mixture into the vacant part of the skillet. Stir the cornstarch slurry into the soy sauce mixture until the color is consistent. Move the chicken and vegetables back into the center to the pan; saute until the sauce thickens and coats the chicken and vegetables, about 5 minutes more.
Nutrition Facts : Calories 356.1 calories, Carbohydrate 40.7 g, Cholesterol 71.9 mg, Fat 7.2 g, Fiber 4.1 g, Protein 33.4 g, SaturatedFat 1.6 g, Sodium 3307.3 mg, Sugar 23.5 g
BEEF BROCCOLI STIR-FRY
My family often requests this tasty beef and broccoli stir fry. It's great because it combines tender beef and nutritious vegetables in one dish. We enjoy this broccoli beef recipe year-round but especially in summer, when I grow my own broccoli and onions. Plus, it doesn't heat up the kitchen. -Ruth Stahl, Shepherd, Montana
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Mix garlic powder and 2 tablespoons each cornstarch and water; toss with beef. In a small bowl, mix soy sauce, brown sugar, ginger and the remaining cornstarch and water until smooth., In a large skillet, heat 1 tablespoon oil over medium-high heat; stir-fry beef until browned, 2-3 minutes. Remove from pan., In same pan, stir-fry broccoli and onion in remaining oil over medium-high heat until crisp-tender, 4-5 minutes. Stir soy sauce mixture; add to pan. Cook and stir until thickened, 1-2 minutes. Return beef to pan; heat through. Serve with rice.
Nutrition Facts : Calories 291 calories, Fat 11g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 974mg sodium, Carbohydrate 18g carbohydrate (9g sugars, Fiber 2g fiber), Protein 30g protein.
BEEF AND BROCCOLI STIR-FRY RECIPE BY TASTY
It's your favorite take-out dish, but made exactly to your liking. And just like the classic Chinese-American dish, this recipe works great as leftovers when reheated in a microwave or over the stove. If you want to freshen it up, just chop up and throw in whatever vegetables you have in the fridge, like onions, bell peppers, or even water chestnuts.
Provided by Joey Firoben
Categories Dinner
Time 15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a medium bowl, mix together the sirloin steak, soy sauce, cornstarch, brown sugar, and ginger until the meat is evenly covered in the marinade.
- Set aside to marinate for 20 minutes.
- Heat the oil in a large skillet or wok over medium-high heat. Dump in the meat and marinade and sear each side until golden brown.
- Transfer the meat to a clean bowl and set aside.
- Place the broccoli into the hot skillet and sauté until the broccoli has just started to brown, about 1 minute.
- Pour the water into the skillet and immediately cover with a lid. Let it steam for 2 minutes, until the broccoli has softened.
- Remove the lid and toss in the garlic, red pepper flakes, and sesame oil. Sauté until the garlic becomes fragrant, about 30 seconds.
- Add the steak back into the pan and stir to combine.
- Remove from heat and serve on a bed of brown rice.
- Enjoy!
Nutrition Facts : Calories 311 calories, Carbohydrate 9 grams, Fat 19 grams, Fiber 2 grams, Protein 25 grams, Sugar 3 grams
EASY BROCCOLI AND BEEF STIR FRY
frozen broccoli & three cheese sauce combined with beef strips and teriyaki add up to an easy stir-fry dish.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 6
Number Of Ingredients 9
Steps:
- In large bowl, mix beef, mushrooms, cornstarch, garlic and teriyaki sauce. Let stand at room temperature 15 minutes, stirring occasionally. Drain beef and mushrooms well, reserving marinade. Cook frozen broccoli as directed on bag.
- In 12-inch skillet, heat oil over medium-high heat. Cook beef, mushrooms and green onions in oil 3 to 5 minutes, stirring frequently, until beef is no longer pink. Stir in cooked broccoli.
- Gradually add reserved marinade. Cook over medium-high heat 2 to 3 minutes, stirring constantly, until mixture thickens. Serve over rice.
Nutrition Facts : Calories 220, Carbohydrate 14 g, Cholesterol 40 mg, Fat 1/2, Fiber 3 g, Protein 21 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 1450 mg, Sugar 6 g, TransFat 0 g
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