Ocean Broccoli Beef Recipes

BEEF AND BROCCOLI

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!

ULTIMATE BEEF AND BROCCOLI | MARION'S KITCHEN

Steps:

• Step 1.Combine the steak slices with the marinade ingredients. Mix well. Allow to marinate for only a few minutes.
• Step 2.For the stir-fry sauce, rinse the black beans well and finely chop. To the black beans, add the remaining stir-fry sauce ingredients and mix to combine. Set aside for later.
• Step 3.Heat the vegetable oil in a wok or large frying pan over medium-high heat. Add the garlic, ginger and dried chillies. Stir-fry for 10 seconds. Then add the beef and spread the strips out in the pan quickly. Allow to sear for a minute or so before stir-frying. Repeat the spreading and stir-frying technique until the beef is almost cooked. Add the broccolini and stir-fry for a minute. Then add the bok choy and the stir-fry sauce and stir-fry until the bok choy is just wilted and the sauce is thick and glossy. Serve with steamed rice.
• Notes: - You can replace Chinese Shaoxing wine with a little apple or pineapple juice if you'd rather not use it.
• - Chinese salted black beans are available from Asian grocery stores or online. You can leave them out if unavailable.

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!

OCEAN BROCCOLI BEEF

Steps:

• Toss the beef with the wine, oyster sauce and cornstarch and allow to marinate for at least twenty minutes, but no more than an hour.
• Mix together the next nine ingredients-from the black pepper to the cornstarch-in a cup, stirring to remove all the lumps from the cornstarch. Set aside.
• Preheat wok over high heat until a thin ribbon of smoke spirals up from the metal. Add peanut oil and allow to heat for thirty seconds. Add onion, and cook, stirring, until it turns light golden brown. Add ginger, and keep cooking for another minute. Add meat, and spread out in a single layer in the wok. Allow to cook undisturbed for a minute or two, or until the beef browns on the bottom, and then stir and fry until most of the pink is gone from the beef.
• Sprinkle the garlic and soy sauce over the beef and keep stir frying for another thirty seconds. Add broccoli florets and baby carrots and sprinkle the wine over, and stir fry until the meat shows no red, the broccoli is deep green and tender-crisp and the carrots are tender-crisp-about a minute and a half to two minutes.
• Add the sauce ingredients to the wok, and cook, stirring, until it turns into a dark brown, fragrant glaze.
• Remove wok from heat and scrape contents into a heated serving bowl or platter. Serve with steamed rice.

BROCCOLI BEEF LO MEIN

Steps:

• In a large skillet, cook beef, onion and garlic over medium heat until meat is no longer pink; drain. Add bean sprouts, mushrooms and water chestnuts. Cook and stir for 3-5 minutes. Stir in the vermicelli, broccoli, soy sauce, oyster sauce if desired and ginger; toss to coat. Cover and cook for 5 minutes or until heated through.

SAUCY BEEF WITH BROCCOLI

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.

BROCCOLI BEEF I

Steps:

• In a small bowl, combine flour, broth, sugar, and soy sauce. Stir until sugar and flour are dissolved.
• In a large skillet or wok over high heat, cook and stir beef 2 to 4 minutes, or until browned. Stir in broth mixture, ginger, garlic, and broccoli. Bring to a boil, then reduce heat. Simmer 5 to 10 minutes, or until sauce thickens.