Best Broccoli Beef Curry Recipes

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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SAUTEED CURRIED BEEF AND BROCCOLI

Steps:

• Place broccoli in a large microwave-safe glass baking dish. Add 1/2 cup water, wrap tightly with plastic, and microwave on high for 8 to 10 minutes, or until just done. Set aside.
• Place rice and remaining 3 1/2 cups water in an 8-cup glass measuring cup or microwave-safe bowl. (Rice doubles in size during cooking, so choose a container large enough to accommodate it when cooked. ) Microwave uncovered on high for 10 minutes. Microwave uncovered on medium-low for 15 minutes more. Or use the rice setting on your microwave if you have one. Do not stir at any time during the cooking process. Season with salt to taste. Fluff with a fork. Set aside.
• Heat peanut oil in a large nonstick pan over medium-high heat until hot but not smoking. Add onion and cook, stirring often, until crispy and just wilted, 3 to 4 minutes. Add beef and cook, stirring often, 3 to 4 minutes. Add garlic, ginger, brown sugar, curry powder, broth or water, and soy sauce. Bring to a boil, then reduce heat to a steady simmer. Cook, stirring often, until sauce has thickened slightly. Add broccoli and cook until just heated through. Serve immediately with rice.
• Morph:
• Yes, you can use chicken, pork, or shrimp instead of beef.
• Up the good calories:
• Cauliflower, sliced red, green, and orange bell peppers, snow, snap, or sugar peas, green beans, bamboo shoots, and carrots are all great in this dish.

THE BEST EASY BEEF AND BROCCOLI STIR-FRY

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).