Emerils Beef And Broccoli Recipes

STIR-FRIED BEEF AND BROCCOLI - EMERIL LAGASSE RECIPE - (4.4/5)

Steps:

• 1. Combine the garlic, ginger, vinegar, soy sauce, hoisin sauce and honey. 2. Mix well and set aside until ready to use. 3. Preheat a wok or a large skillet. 4. Once it has reached a medium heat, add 1/2 of the peanut oil. 5. Dredge the beef in the cornstarch, lightly shake off any excess cornstarch and add 1/2 of the beef to the pan. 6. Cook for 2 to 3 minutes. 7. Add 1/2 of the broccoli to the pan and shake frequently. 8. Add 1/2 of the sauce and stir to evenly coat the beef and broccoli. 9. Cook until the sauce thickens about 5 minutes. 10. Repeat the process with the other half of the ingredients. 11. Serve immediately with steamed white rice. *It will be easier to slice the beef in thin strips if it has been partially frozen. Chef's Note: this may be able to be done in 1 batch if using a very large wok or skillet.

EASY BEEF AND BROCCOLI RECIPE BY TASTY

Steps:

• In an oiled skillet over medium-high heat, sear the steak until cooked all the way through. Remove from the pan.
• Add a little more oil, then add the garlic and ginger to the pan. Sauté until soft.
• Add the sesame oil, soy sauce, brown sugar, honey, and beef broth. Stir until combined.
• Add the broccoli florets.
• In a separate bowl, combine cornstarch and water. Add to broccoli mixture. Bring to a boil, until sauce has thickened.
• Add the beef back into the mixture, and serve over rice with sesame seeds, if desired.
• Enjoy!

EMERIL'S BEEF AND BROCCOLI

Steps:

• Combine the oyster sauce, soy sauce, vinegar, honey, sesame oil, and crushed red pepper. Mix well and set aside.
• Toss the beef in the cornstarch, shake to remove any excess, and set aside.
• Heat a wok or large skillet over high heat. Add 2 tablespoons of the peanut oil. Once it begins to smoke, add the green onions, bell pepper, garlic, and ginger and cook for 1 minute. Add the broccoli and cook, stirring frequently, for 3 minutes. Transfer the broccoli and peppers to a small platter and set aside.
• Add 2 tablespoons of the remaining peanut oil to the wok. Add half of the beef and saute, stirring frequently, until browned, about 1 minute. Transfer the beef to the platter with the broccoli. Add the remaining 2 tablespoons peanut oil to the pan and cook the remaining beef.
• Return the reserved broccoli and beef mixture to the wok. Add the sauce and cook, stirring to coat the beef and broccoli evenly, until warmed through, about 2 minutes. Add the sesame seeds, stir to combine, and serve immediately with steamed rice.

EMERALD STIR-FRY WITH BEEF

Steps:

• Combine mirin or white wine, orange juice, soy sauce, rice vinegar, red pepper flakes and water in a small bowl.
• In a large wok or very large (14-inch) saute pan, heat 1 tablespoon of oil over medium-high heat. Add the beef and cook, stirring, until just browned, about 2 minutes. Transfer the beef to a plate. Heat the remaining tablespoon of oil over medium heat and cook garlic until fragrant, about 30 seconds. Add snow peas, broccoli, asparagus and edamame, raise heat to medium-high, and cook for 3 minutes until vegetables are slightly softened. Add the mirin-soy mixture and cook, stirring, until edamame are cooked and asparagus is crisp-tender, about 4 minutes. Add the beef and dissolved cornstarch and stir to incorporate. Cook until mixture thickens slightly and beef is heated through, an additional 2 minutes. Drizzle with sesame oil and serve.