Best Broccoli Beef With Red Bell Peppers And Garlic Recipes

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BEEF AND BROCCOLI WITH RED PEPPER



Beef and Broccoli with Red Pepper image

This healthy Beef and Broccoli Beef Stir-Fry features crisp bell pepper, juicy top sirloin, and soy ginger glaze.

Provided by Beachbody

Categories     Main Course

Time 20m

Number Of Ingredients 10

¼ cup reduced-sodium soy sauce
6 Tbsp. water, (divided use)
2 Tbsp. corn starch, (divided use)
1 Tbsp. raw honey
1 lb. raw top sirloin beef, (trimmed of fat and sliced into ½-inch thick pieces)
1 tsp. coconut oil
4 cups broccoli florets
2 medium bell peppers, (cut into 1-inch cubes)
2 cloves garlic, chopped
1 thin slice fresh ginger, peeled, (finely chopped)

Steps:

  • Combine soy sauce, 4 Tbsp. water, 1 Tbsp. corn starch, and honey in a small bowl; mix well. Set aside.
  • Combine remaining 1 Tbsp. cornstarch and 2 Tbsp. water in a large bowl; mix well. Add beef. Toss gently to coat.
  • Heat oil in large skillet over medium-high heat.
  • Add beef; cook, stirring frequently, for 2 minutes, or until cooked through and no longer pink. Remove from skillet, keep warm.
  • Add broccoli, bell pepper, garlic, and ginger to skillet; cook, stirring frequently, for 3 to 5 minutes. Place broccoli mixture in beef bowl.
  • Add soy sauce mixture to skillet; cook, stirring constantly, over medium-high heat for 30 seconds, or until thickened.
  • Return beef and broccoli mixture to skillet; cook, for 1 to 2 minutes, or until well mixed and heated through.

Nutrition Facts : ServingSize 1 cup, Calories 237 kcal, Carbohydrate 17 g, Protein 28 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 67 mg, Sodium 546 mg, Fiber 1 g, Sugar 8 g

THE BEST EASY BEEF AND BROCCOLI STIR-FRY



The Best Easy Beef and Broccoli Stir-Fry image

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

3 tablespoons cornstarch, divided
1/2 cup water, plus
2 tablespoons water, divided
1/2 teaspoon garlic powder
1 lb boneless round steak or 1 lb charcoal chuck steak, cut into thin 3-inch strips
2 tablespoons vegetable oil, divided
4 cups broccoli florets
1 small onion, cut into wedges
1/3 cup reduced sodium soy sauce
2 tablespoons brown sugar
1 teaspoon ground ginger
hot cooked rice, for serving
toasted sesame seeds, for serving (optional)

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

BEEF AND BROCCOLI



Beef and Broccoli image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 3h50m

Yield 4 servings

Number Of Ingredients 32

2 or 3 Italian cherry peppers or Fresno chile peppers
Sea salt
1 clove garlic, very finely chopped
4 tablespoons harissa
Sea salt
1 large bunch broccoli rabe, trimmed and cut into 2-inch pieces
2 tablespoons high-temperature cooking oil, such as peanut oil
1 onion, quartered lengthwise and then sliced
1 small red bell pepper, seeded, quartered and then sliced
4 cloves garlic, sliced
One 2-inch piece fresh ginger, peeled and grated
1/2 cup dry sherry
1 tablespoon cornstarch
1 cup beef stock
3 tablespoons hoisin sauce
2 tablespoons soy sauce, reduced-sodium soy sauce or tamari
4 Southern Italian-Style Short Ribs, shredded, recipe follows
1 cup long-grain white rice, jasmine rice or brown rice
Zest of 1 lime, plus lime wedges for serving
Shredded scallions and chopped fresh cilantro or parsley, for garnish
10 bone-in beef short ribs, trimmed of excess fat
Salt and freshly ground pepper
2 tablespoons EVOO, plus more for drizzling
3 to 4 anchovy fillets
4 cloves garlic, sliced
2 bay leaves
2 onions, cut into wedges with root end attached
1 large or 2 medium bulbs fennel, cut into wedges
1/4 cup tomato paste
Scant palmful chopped golden raisins
Pinch ground cloves
1 bottle Nero d'Avola or other spicy red wine

Steps:

  • For the chile paste: Finely chop the chiles (remove the seeds if you want to curb their heat a little). Sprinkle some sea salt over the chiles on the cutting board, then mash in the garlic to form a paste. Mix with the harrisa in a small container. Cover and store in the refrigerator.
  • For the beef and broccoli: Bring a couple inches of water to a boil in a saucepan and add some salt. Add the broccoli rabe and cook for 5 to 6 minutes. Transfer the broccoli rabe to a large bowl of ice water to stop the cooking. Drain well and pat dry. Heat the cooking oil in a large skillet with a rounded bottom over high heat. Add the onions and bell peppers and stir-fry for 2 to 3 minutes. Add the garlic, ginger and 1 teaspoon of the chile paste and stir-fry for 2 minutes. Add the sherry. Dissolve the cornstarch in a small amount of the stock, then add it to the skillet along with the remaining stock. Stir to thicken a minute, then add the hoisin sauce, soy sauce, broccoli rabe and short ribs. Cook until heated through. (If not serving the stir-fry immediately, cool and then store it in the refrigerator. Reheat over medium heat with a splash of water to loosen it up.) Before serving, cook the rice according to the package instructions. Add the lime zest. Serve the beef stir-fry over the rice, with lime wedges and the remaining chile paste on the side. Garnish with the scallions and cilantro.
  • Preheat the oven to 500 degrees F. Bring the short ribs to room temperature. Pat the ribs dry, then sprinkle liberally with salt and pepper and drizzle with EVOO. Arrange the ribs on a broiler pan and roast until well browned, 12 to 15 minutes. Meanwhile, heat 2 tablespoons EVOO in a large Dutch oven over medium-high heat. Add the anchovies and stir to melt them into the oil. Add the garlic, bay leaves, onions and fennel bulb, and season with pepper. Stir for a few minutes to develop some color on the bottom of the pan, then add the tomato paste, raisins and cloves. Stir for a minute or 2 more, then add the wine and cook until reduced by half, about 10 minutes. Reduce the oven temperature to 350 degrees F. Add the short ribs to the Dutch oven and stir to coat with the sauce. Cover and roast in the oven until the ribs are very tender, 2 1/2 to 2 3/4 hours. Remove the ribs to a platter and cover with foil. Reduce the sauce 10 to 15 minutes more. Add the ribs (on or off the bone) to the sauce. Yield: 6 servings

SAUCY BEEF WITH BROCCOLI



Saucy Beef with Broccoli image

When I'm looking for a fast entree, I turn to this beef and broccoli stir-fry. It features a tantalizing sauce made with garlic and ginger. -Rosa Evans, Odessa, Missouri

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 11

1 tablespoon cornstarch
1/2 cup reduced-sodium beef broth
1/4 cup sherry or additional beef broth
2 tablespoons reduced-sodium soy sauce
1 tablespoon brown sugar
1 garlic clove, minced
1 teaspoon minced fresh gingerroot
2 teaspoons canola oil, divided
1/2 pound beef top sirloin steak, cut into 1/4-inch-thick strips
2 cups fresh small broccoli florets
8 green onions, cut into 1-inch pieces

Steps:

  • Mix the first 7 ingredients. In a large nonstick skillet, heat 1 teaspoon oil over medium-high heat; stir-fry beef until browned, 1-3 minutes. Remove from pan. , Stir-fry broccoli in remaining oil until crisp-tender, 3-5 minutes. Add green onions; cook just until tender, 1-2 minutes. Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir until sauce is thickened, 2-3 minutes. Add beef and heat through.

Nutrition Facts : Calories 313 calories, Fat 11g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 816mg sodium, Carbohydrate 20g carbohydrate (11g sugars, Fiber 4g fiber), Protein 29g protein. Diabetic Exchanges

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