Thai Beef Stir Fry With Broccoli Recipes

THAI BEEF AND BROCCOLI STIR-FRY

Steps:

• Gather the ingredients.
• Cut steak on the bias (on an angle) into thin 2- to 3-inch-long strips and place in a bowl.
• Make marinade by combining soy sauce , brown sugar, and cornstarch, stirring well to dissolve sugar.
• Pour this over beef and toss. Set aside.
• Make stir-fry sauce by combining stock, oyster sauce, fish sauce, brown sugar, and chiles, stirring well to dissolve sugar.
• Heat a wok or large frying pan over medium-high heat. Add vegetable oil, then add shallot or onion, garlic, and ginger. Stir-fry 1 minute to release fragrances.
• Add beef and marinade. Stir-fry until browned, 4 to 5 minutes. Add sherry to keep pan moist.
• Add broccoli and red pepper plus stir-fry sauce. Reduce heat to medium and simmer 5 minutes, stirring occasionally, until vegetables have softened but still retain some crunch.
• Stir together cornstarch and water mixture.
• Push ingredients to the side in wok.
• Add cornstarch-water mixture to liquid and stir to thicken sauce. Then stir-fry everything together.
• Switch off heat and drizzle over sesame oil. Taste dish: If not salty or flavorful enough, add more fish sauce until desired taste is achieved. If too salty for your taste, add a squeeze of lime or lemon juice. If not sweet enough, add a little more sugar. Add more chile for more heat. Serve with plenty of Thai jasmine rice. Thai chili sauce also can be served on the side for those who like it extra spicy.

THE BEST BEEF & BROCCOLI เนื้อผัดบรอคโคลี่

Steps:

• Place the beef in a bowl, then add oyster sauce, soy sauce and white pepper; mix well. Add egg white and cornstarch, then mix well, making sure all pieces of beef are coated in the marinade. Let sit at least 20 mins.
• Combine all sauce ingredients together, stirring to dissolve the sugar.
• In a wok (if you have a round bottomed wok, use a large flat skillet), add just enough oil to coat the bottom, heat until very hot then the broccoli and spread them out into one layer, turning them so the flat side is facing down. Do this in batches as needed so you don't crowd the pan. Let the broccoli sear without moving for 1-2 minutes or until they have browned on one side. Flip them and let the other side brown briefly (it won't brown as well but that's okay). Remove from wok and set aside on a plate.
• If you used a skillet for the broccoli, you can switch to a wok for this part for easier tossing. Add a little oil to the wok just to coat the bottom and heat over high heat until very hot. Add the beef, spreading it out into one layer as much as is possible. Let the beef sear until well browned on one side, then give the beef a quick toss. Add the broccoli and the sauce, then toss just until the beef is fully cooked, adding just a splash of water if it seems a little dry (don't add too much water, stir-fries always look dryer when they're in the pan, you will see more sauce once it is plated.) As soon as the beef is done, turn off the heat and plate!
• Serve immediately with jasmine rice. Enjoy!
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CRISPY ORANGE BEEF

Steps:

• Lay beef strips out in a single layer on a baking sheet lined with paper towels. Allow to dry in the refrigerator for 30 minutes. In a small bowl, mix together the sugar, rice vinegar, orange juice concentrate, salt and soy sauce. Set aside.
• Meanwhile, combine rice and water in a medium saucepan. Bring to a boil, then reduce heat to medium-low and simmer for 20 minutes, or until rice is tender. Add more water at the end if necessary.
• Heat oil in a wok over medium-high heat. Toss dried beef in cornstarch to coat. Fry in the hot oil in small batches until crispy and golden brown; set aside. Drain all of the oil from the wok except about 1 tablespoon.
• Add orange zest, ginger and garlic to the remaining oil, and cook briefly until fragrant. Add the soy sauce mixture to the wok, bring to a boil, and cook until thick and syrupy, about 5 minutes. Add beef, and heat through, stirring to coat. Serve immediately over steamed rice, and garnish with broccoli.

THAI BEEF & BROCCOLI STIR-FRY

Steps:

• Cut steak on the bias (on an angle) into thin 2-3 inch long strips and place in a bowl. Combine marinade ingredients in a cup, stirring well to dissolve the cornstarch. Pour this over the beef and toss. Set aside.
• In a cup or small bowl, combine the stir-fry sauce ingredients together, stirring well to dissolve the sugar. Set aside.
• Heat a wok or large frying pan over medium-high heat. Add oil and swirl around, then add the shallot/onion, garlic, and ginger. Stir-fry 1 minute to release the fragrance.
• Add the beef together with its marinade. Stir-fry until browned, 4-5 minutes. Add the sherry as you stir-fry to keep pan moist.
• Add broccoli and red pepper plus stir-fry sauce. Reduce heat to medium and simmer 5 minutes, stirring occasionally, until vegetables have softened but still retain some crunch.
• Stir together the cornstarch and water mixture. Push ingredients aside in the wok to reveal the stir-fry sauce. Add the cornstarch-water mixture and stir to thicken the sauce. Then stir-fry everything together.
• Switch off heat and drizzle over the sesame oil. Taste-test the dish. If not salty or flavorful enough, add more fish sauce until desired taste is achieved. If too salty for your taste, add a squeeze of lime or lemon juice. If not sweet enough, add a little more sugar. Add more chili for more heat. Serve with plenty of Thai jasmine rice. Thai chili sauce can also be served on the side for those who like it extra spicy. ENJOY!

THAI BEEF STIR-FRY

Steps:

• In a small bowl, combine the first 8 ingredients until smooth; set aside. In a large cast-iron skillet or wok, stir-fry beef in 3 tablespoons oil until meat is no longer pink. Remove and keep warm., In the same skillet, stir-fry broccoli, cauliflower and carrots in remaining oil for 5 minutes. Add mushrooms; stir-fry until the vegetables are crisp-tender, 3-5 minutes., Stir broth mixture and add to the pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Reduce heat; add beef and peanut butter. Cook and stir over medium heat until peanut butter is blended. Serve with spaghetti. Sprinkle with peanuts. Freeze option: Do not cook spaghetti. Freeze cooled beef mixture in freezer containers. To use, partially thaw in refrigerator overnight. Cook spaghetti according to package directions. Place beef mixture in a large skillet and heat through, stirring occasionally; add a little broth if necessary. Serve with spaghetti and sprinkle with peanuts.