Best Crispy Beef And Broccoli Recipes

Crispy Beef With Broccoli image

Provided by hansje54

Time 20m

Yield 1 Crispy Beef Broccoli, 4 serving(s)

Number Of Ingredients 10

1 1/2 teaspoons soy sauce
1 teaspoon cornstarch
ground black pepper
3 tablespoons oyster sauce
2 teaspoons water
2 teaspoons balsamic vinegar
1 lb top sirloin steaks or 1 lb flank steak, thinly sliced into 1/8-inch thick strips
1 1/2 lbs broccoli, cut into bite-size florets (about 4 cups)
1 tablespoon canola oil
1 tablespoon minced garlic (6 cloves)

Steps:

In a medium bowl, combine the ingredients for the marinade. Add the beef and let marinate for 10 minutes at room temperature or refrigerate for a couple of hours.
In a small bowl, using a fork, mix together the ingredients for the stir-fry sauce. Set aside.
In a wok or large saute pan, add 1 inch of water (about 5 cups) and bring to a boil. Add broccoli and cover to cook for 3 minutes. The broccoli should be bright green and crisp-tender; you should be able to pierce the stem with a fork. Using a slotted spoon, remove broccoli and pat dry.
Discard the water in the pan and dry it wel. Place over high heat and when hot, add the canola oil and swirl to coat. Add the garlic and fry for 15 to 30 seconds, until fragrant. Toss in the steak strips, keeping them in one layer and fry for 30 seconds. Flip the strips and cook the other side for 1 to 2 minutes more or until done.
Pour in the stir-fry sauce and stir to combine. Add the cooked broccoli back into the pan and toss to coat well.

Nutrition Facts : Calories 105, Fat 4.2, SaturatedFat 0.3, Sodium 551.9, Carbohydrate 14.7, Fiber 4.5, Sugar 3.4, Protein 5.4

Crispy Orange Beef with Broccoli image

Provided by Sandra Lee

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

3 cups white rice
1 1/4 pounds beef chuck steak
1/2 cup canola oil
1/4 cup cornstarch
3/4 cup orange marmalade
1 tablespoon chopped garlic
2 tablespoons white vinegar
1 tablespoon peeled and chopped ginger
2 tablespoons soy sauce
1/2 cup orange juice
1 head broccoli, cut into florets, stems sliced into 1/4-inch rounds

Steps:

Cook the white rice according to package directions. Reserve 2 cups cooked rice for the online round 2 recipe, Beef Fried Rice.
Thinly slice the chuck steak, about 1/4-inch thick, across the grain. Cut the slices into 3-inch long strips.
Heat the oil in a wok or large skillet over high heat. Toss the beef in the cornstarch and shake off excess. Fry the beef in 2 batches in the hot oil, turning once, until crispy and golden, about 2 minutes on each side. Remove the beef from the pan and set aside on paper towel lined plate. Carefully drain the oil from the wok or skillet.
In a medium bowl add the marmalade, garlic, vinegar, ginger, soy sauce and orange juice and whisk until well combined. Add to the wok, over high heat, and cook for 2 minutes. Stir in the broccoli, reserving about 1 1/2 cups for another use. Cook the broccoli until slightly tender and the sauce is thick, about 3 to 5 minutes. Stir in the beef, then transfer to a serving platter. Serve immediately with the white rice.