Best Savory Garlic Beef Broccoli Turnovers Recipes

20 MINUTE GARLIC BEEF AND BROCCOLI LO MEIN

20 Minute Garlic Beef and Broccoli Lo Mein image

20 Minute Garlic Beef and Broccoli Lo Mein has melt in your mouth tender beef with broccoli, carrots, and noodles. The sauce adds such amazing flavor to this incredibly easy meal!

Provided by Alyssa Rivers

Time 20m

Number Of Ingredients 13

Ingredients

8 ounces lo mein noodles (or spaghetti noodles)
3 cups broccoli florets
1 Tablespoon olive oil
8 ounce flank steak (sliced against the grain)
3 garlic cloves (minced)
1 medium carrot (shredded)
¼ cup packed brown sugar
¼ cup reduced-sodium soy sauce
2 Tablespoons hoisen sauce
2 teaspoons sesame oil
¼ teaspoon ground ginger
¼ teaspoon crushed red pepper flakes
¼ teaspoon pepper

Steps:

In a large pot with boiling water, cook the noodles according to package directions. Add the broccoli the last 5 minutes of cooking and let them cook until tender. Drain the noodles and broccoli.
Cut the flank steak across the grain in 1/4 inch strips.
While the pasta is cooking, add olive oil to a medium sized skillet. Cook the steak until no longer pink.
Add the garlic, and carrots and cook for a minute more.
In a small bowl whisk together the brown sugar soy sauce, hoisin sauce, sesame oil, ginger, red pepper and pepper.
Add the spaghetti to the skillet and pour the sauce on top and toss until incorporated.

Nutrition Facts : Calories 407 kcal, Carbohydrate 61 g, Protein 20 g, Fat 10 g, SaturatedFat 2 g, Cholesterol 34 mg, Sodium 760 mg, Fiber 3 g, Sugar 15 g, ServingSize 1 serving

BEEF AND BROCCOLI WITH SAVORY WINE SAUCE

Beef and Broccoli With Savory Wine Sauce image

From American Heart Association's One Dish Meals. Mom and dad enjoyed this one and asked me to post. Per serving: 386 calories, 6.5 g fat, 56 mg cholesterol, 142 mg sodium, 44 g carb, 5 g fiber, 34 g protein.

Provided by ratherbeswimmin

Categories Meat

Time 53m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 lb ground beef
4 ounces button mushrooms, stems discarded, caps sliced
2 garlic cloves, minced
1 cup frozen pearl onions, thawed
1 1/2 cups nonfat beef broth
1/2 cup dry red wine
2 teaspoons Worcestershire sauce (low sodium if necessary)
1 bay leaf
1/4 teaspoon pepper
1 lb broccoli floret
4 ounces uncooked pasta (gemelli, penne, farfalle, or rotelle)
1/2 cup fat free sour cream
2 tablespoons sliced almonds, dry-roasted if desired

Steps:

In a large skillet, cook the ground beef over medium-high heat for 7-8 minutes or until browned, stirring frequently to crumble the meat.
Pour into a colander and rinse under hot water to remove excess fat; drain well.
Wipe the skillet with a paper towel.
Add beef back to skillet along with mushrooms and garlic; cook over medium-high heat for 2-3 minutes or until the mushrooms are tender, stir often.
Add in onions, broth, wine, Worcestershire sauce, bay leaf, and pepper; stir to combine.
Bring to a boil.
Stir in broccoli and pasta.
Lower heat and simmer, covered, for 10 minutes or until broccoli and pasta are tender.
Remove from heat; stir constantly to cool the mixture slightly.
Stir in sour cream and almonds.
Cook over low heat for 1-2 minutes or until mixture is warmed through, stirring occasionally (don't let mixture boil b/c the sour cream will curdle).