BEEF AND BROCCOLI
Beef and Broccoli was one of the most popular dishes in our family's Chinese takeout restaurant. Get our restaurant secrets in this authentic beef and broccoli recipe.
Provided by Bill
Categories Beef
Time 50m
Number Of Ingredients 19
Steps:
- In a bowl, add the sliced beef, ¼ teaspoon baking soda, and 3 tablespoons water (if you don't want your beef tenderized too much, omit the baking soda). Massage the beef with your hands until all the liquid is absorbed. Mix in 1 ½ teaspoons cornstarch, 2 teaspoons oil, and 1 teaspoon oyster sauce, and set aside to marinate for at least 30 minutes.
- Make the sauce mixture by mixing together the chicken stock, sugar, soy sauce, dark soy sauce, oyster sauce, sesame oil, and white pepper. Set aside.
- Bring 6 cups of water to a boil and blanch your broccoli for 30 to 60 seconds (depending on whether you like your broccoli crunchy or a little soft). Drain and set aside.
- Heat your wok over high heat until smoking. Add 2 tablespoons oil and sear the beef on both sides until browned (this should only take 2-3 minutes). Turn off the heat, remove the beef from the wok, and set aside.
- Set the wok over medium heat and add another tablespoon of oil to the along with the garlic and ginger (if using). Stir the garlic and ginger for 5 seconds and then pour the Shaoxing wine around the perimeter of the wok.
- Next, add in the sauce mixture you made earlier. Stir the sauce around the sides of the wok to deglaze it (all those nice bits from stir-frying the beef should be absorbed into the sauce). Bring the sauce to a simmer. Stir the cornstarch and water into a slurry to ensure it's well combined, and drizzle the mixture into sauce while stirring constantly. Allow it to simmer and thicken for 20 seconds.
- Toss in the blanched broccoli and seared beef (along with any juices). Mix everything together over medium heat until the sauce coats the beef and broccoli. If the sauce seems thin, turn up the heat and reduce it further, or add a bit more cornstarch slurry. If the sauce is too thick, add a splash of chicken stock or water. Serve with plenty of steamed rice!
Nutrition Facts : Calories 232 kcal, Carbohydrate 10 g, Protein 19 g, Fat 13 g, SaturatedFat 8 g, Cholesterol 45 mg, Sodium 531 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
HOISIN BEEF, BROCCOLI AND WATER CHESTNUT STIR-FRY
Stir-fries are quick to throw together; just remember to have all your ingredients prepped before you start and some rice cooking. Hoisin sauce, beef and broccoli are a perfect combination. The water chestnuts and almonds add lots of great crunch, something I always love in a stir-fry. I cook the broccoli in the microwave and add it right at the end of the cooking to coat in the sauce - I find this way you don't end up with hard stems and overcooked crowns.
Provided by Lovoni - freshhunger.com
Categories Main Course
Time 35m
Number Of Ingredients 18
Steps:
- In a 1-cup measuring jug or small bowl, combine broth, hoisin sauce, oyster sauce, sherry, freshly ground pepper, sesame oil and cornstarch; set aside.
- Trim the broccoli and cut into florets. Arrange the broccoli in a glass pie dish or another microwave safe dish. Add 2 tablespoons of water to the dish. Cover with plastic wrap (you could also use paper towel if you don't want to use plastic). Microwave on 100% power for 3 minutes until the broccoli is bright green and tender-crisp. Drain and set aside.
- Heat a large wok or frying pan over high heat. Add half the oil and half of the beef. Stir-fry for 1 to 2 minutes until the beef is browned. Remove from the wok to a plate and repeat with the remaining oil and beef; remove the beef from the wok to the same plate.
- Add the ginger and garlic; stir-fry for 30 seconds until fragrant. Add the bell pepper, water chestnuts, beef - along with juice that has accumulated on the plate, and the broccoli to the wok. Stir-fry to combine. Stir the broth mixture and add it to the stir-fry. Stir-fry until the sauce thickens and everything is hot - about 1 to 2 minutes.
- Add the green onion and almonds; stir-fry to combine. Serve immediately with steamed jasmine rice and sriracha sauce, if desired. Serves 4 to 6.
Nutrition Facts : Calories 330 kcal, Carbohydrate 19 g, Protein 30 g, Fat 15 g, SaturatedFat 3 g, Cholesterol 69 mg, Sodium 459 mg, Fiber 5 g, Sugar 6 g, ServingSize 1 serving
BEEF AND BROCCOLI STIR-FRY
This recipe came from The "Complete Canadian Living Cookbook" where the recipes are tried till perfect before publishing. This is a quick and easy recipe that you can use chicken or pork instead of beef. Sometimes I add red & green peppers, cauliflower, along with the broccoli.
Provided by heather in Ont
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- SAUCE: In bowl whisk together stock, hoisin, oyster and soy sauces, cornstarch, vinegar, sesame oil and chili paste. Set aside.
- Cut beef across the grain into thin strips.
- Toss with cornstarch.
- In wok or large deep skillet, heat 1 tbsp of the oil over high heat; stir-fry beef for 3 minutes or until browned but still pink inside.
- Transfer to bowl.
- Add remaining oil to wok; stir-fry onion, garlic and ginger for 1 minute.
- Add broccoli and 1/2 cup water.
- Cover and steam for about 3 minutes or until broccoli is tender-crisp.
- Pour in sauce, stir-fry for 1 to 2 minutes or until sauce is thickened.
- Stir in beef and any accumulated juices; stir-fry for 1 minute Serve with Chinese noodles or rice.
Nutrition Facts : Calories 374.1, Fat 22.3, SaturatedFat 6.4, Cholesterol 57.2, Sodium 1135.7, Carbohydrate 22.8, Fiber 3.4, Sugar 7.9, Protein 21.5
BROCCOLI IN HOISIN SAUCE
This unbelievable Asian side dish will impress even confirmed broccoli haters! Twinkle30 - Tasteofhome.com Community
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a large skillet or wok, stir-fry the broccoli, garlic and ginger in oil for 2-3 minutes or until broccoli is crisp-tender. Add the water, hoisin sauce and salt. Cook and stir until sauce is thickened.
Nutrition Facts : Calories 61 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 272mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
STIR-FRIED BEEF WITH HOISIN SAUCE
Quick, easy to make and healthy
Provided by Good Food team
Categories Dinner, Lunch
Time 25m
Number Of Ingredients 13
Steps:
- Mix together the soy sauce, sherry, sesame oil, garlic and ginger in a shallow dish. Add the steak and leave to marinate for about 20 minutes (or longer, if you have time).
- Heat a large heavy-based frying pan or wok, add the sesame seeds and toast over a high heat, stirring, for a few minutes until golden. Tip on to a plate.
- When ready to cook, heat the sunflower oil in a large frying pan or wok until hot. Add the steak with the marinade and stir fry for 3-4 minutes over a high heat until lightly browned. Remove, using a slotted spoon, on to a plate, leaving the juices in the pan.
- Toss the carrots in the pan and stir fry for a few minutes, then add the mangetout and cook for a further 2 minutes.
- Return the steak to the pan, add the mushrooms and toss everything together. Add the hoisin sauce and stir fry for a final minute. Sprinkle with the toasted sesame seeds and serve immediately.
Nutrition Facts : Calories 390 calories, Fat 9 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 8 grams sugar, Fiber 6 grams fiber, Protein 33 grams protein, Sodium 2.41 milligram of sodium
THE BEST EASY BEEF AND BROCCOLI STIR-FRY
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
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
STIR-FRY BEEF AND BROCCOLI
Make tasty Asian restaurant fare at home--and do it in less than 30 minutes! Stir-fry is weeknight easy.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 13
Steps:
- In medium bowl, mix beef, soy sauce, garlic and gingerroot; set aside. In small bowl, mix sauce ingredients with wire whisk until well blended; set aside.
- In wok or 12-inch skillet, heat 1 tablespoon of the oil over high heat about 1 minute. Add beef mixture, breaking up clumps of beef with wooden spoon; cook 1 minute without stirring. Stir-fry 1 to 2 minutes or until beef is browned around edges. Transfer beef mixture to clean bowl.
- To empty wok, add remaining 1 tablespoon oil; heat over high heat about 1 minute. Add broccoli and carrots; cook 2 minutes, stirring frequently. Add 2 tablespoons water; cover and cook 2 to 4 minutes, stirring occasionally, until broccoli and carrots are crisp-tender.
- Return beef mixture to wok. Mix sauce mixture again with wire whisk to recombine; pour into wok. Stir to coat mixture with sauce. Cook 1 to 2 minutes, stirring occasionally, until sauce is thickened. Sprinkle each serving with cashews.
Nutrition Facts : Calories 370, Carbohydrate 19 g, Cholesterol 105 mg, Fiber 3 g, Protein 44 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 660 mg, Sugar 4 g, TransFat 0 g
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