Szechuan Beef With Broccoli Recipes

SZECHUAN BEEF WITH BROCCOLI RECIPE - (4.5/5)

Steps:

• Make the Szechuan sauce by combining the chili paste, red pepper flakes, soy sauce, brown sugar, rice vinegar and sesame oil in a bowl (if you like a thick gooey sauce, add 1 teaspoon of corn starch to this mixture (mixed well with whisk!), it will thicken upon cooking). Set aside for later use. Wash fresh broccoli, break into pieces, and mince garlic clove. Slice thin stir fry beef into strips (I usually slice each piece in half) and sprinkle with salt and pepper. Set aside. Heat oil in a wok or large skillet over high heat. When the oil looks wavy but is not smoking (turn it down if it begins to smoke), toss in the chopped garlic and ground ginger. Stir and cook ("stir fry") for about one minute. Add the beef slices and stir fry until they are cooked through and no more pink juices are coming out (about 5 minutes). Remove the beef to a plate and add the broccoli florets. Stir fry the broccoli florets until they are slightly tender (about five minutes). The fat and juices from the beef will begin to brown on the bottom of the pan during this step. When the sauce is added next, it will deglaze the pan and bring up all of the flavor from the caramelized juices on the bottom of the pan. Return the beef strips to the pan with the broccoli florets and add the Szechuan sauce. Continue to stir and cook until most of the moisture has evaporated from the sauce (about 1-2 minutes). Serve over a bed of hot rice! (Garnish with sesame seeds and sliced green onions if desired).

SZECHUAN BEEF

Steps:

• Toss beef with soy sauce, cornstarch, crushed red pepper and garlic in non-metal bowl. Cover and refrigerate 20 minutes.
• Heat oil in wok or large skillet over high heat. Stir fry beef until no longer pink, 5 minutes. Stir in broccoli, onions and water chestnuts; cook 2 minutes. Pour in broth, and bring to a boil. Stir in peanuts, cook one minute more, and serve.

SZECHUAN BEEF WITH BROCCOLI FROM BEST OF BRIDGE

Steps:

• Dissolve cornstarch in sherry, oyster sauce and water.
• Add pepper flakes.
• In a wok or large skillet heat oil over medium-high heat.
• Add ginger and garlic.
• Stir-fry 1 minute.
• Add broccoli, stir-fry 3 minutes.
• Add red pepper, celery and green onions.
• Stir-fry 3 minutes.
• Add cornstarch mixture and beef.
• Stir-fry 3 minutes.
• Serve with rice.

SZECHUAN BEEF WITH BROCCOLI

Steps:

• Dissolve cornstarch in sherry, oyster sauce, water, and add red pepper flakes.
• In wok or large skillet, heat oil over medium high heat, add ginger and garlic.
• Stir-fry 1 minute.
• Add broccoli, stir-fry 3 minutes.
• Add green pepper, celery, and green onions, stir-fry 3 minutes.
• Make a well in wok and add cornstarch mixture.
• Stir until thickened.
• Add meat and gently stir.
• Add chicken broth if mixture is too thick.
• Serve with steamed rice.

SZECHUAN PORK AND BROCCOLI

Steps:

• Cut pork into narrow 1-in. strips, 1/4-in. thick; set aside. (Partially freeze pork first for easier cutting.) Cut green onions, peppers, broccoli and onion into 1-in. pieces; set aside. Combine garlic, ginger, pepper flakes, hot water, sugar, ketchup and soy sauce (or substitute 8 tablespoons prepared Hoisin Sauce for the ketchup and soy sauce); set aside. In wok or large skillet, heat peanut or vegetable oil over high heat. Stir-fry the pork in oil until browned; remove from wok and keep warm. Add more oil if necessary and stir-fry all vegetables tender/crisp. Add pork and sauce mixture; cook until thickened. Serve with boiled rice.

ROASTED SZECHUAN BROCCOLI

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
• Toss broccoli with olive oil, salt, and pepper together in a large bowl. Arrange broccoli over the prepared sheet.
• Bake in the preheated oven until browned, about 20 minutes.
• Combine chile oil, soy sauce, black vinegar, and sugar in a bowl. Toss with the roasted broccoli.