SAUCY BEEF WITH BROCCOLI
When I'm looking for a fast entree, I turn to this beef and broccoli stir-fry. It features a tantalizing sauce made with garlic and ginger. -Rosa Evans, Odessa, Missouri
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 313 calories, Fat 11g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 816mg sodium, Carbohydrate 20g carbohydrate (11g sugars, Fiber 4g fiber), Protein 29g protein. Diabetic Exchanges
SAUTEED BROCCOLI
Our recipe for Sauteed Broccoli is an easy side dish that pairs well with any meal. Simply saute broccoli florets in Country Crock® Spread for buttery flavor and then simmer in vegetable broth until perfectly tender.
Provided by Country Crock®
Time 17m
Yield 6
Number Of Ingredients 5
Steps:
- Heat Country Crock® Spread in large nonstick skillet over medium heat. Add garlic and cook 30 seconds. Add broccoli and cook 5 minutes or until tender crisp.
- Add broth and simmer 5 minutes or until broccoli is tender. Season to taste with salt and pepper.
Nutrition Facts : Calories 24.1 calories, Carbohydrate 4.7 g, Fat 0.3 g, Fiber 1.7 g, Protein 1.8 g, Sodium 58.6 mg, Sugar 1.3 g
EASY BEEF AND BROCCOLI RECIPE BY TASTY
Here's what you need: flank steak, garlic, grated ginger, sesame oil, low sodium soy sauce, brown sugar, honey, beef broth, broccoli floret, cornstarch, water, sesame seed
Provided by Hannah Williams
Categories Dinner
Yield 4 servings
Number Of Ingredients 12
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!
Nutrition Facts : Calories 556 calories, Carbohydrate 60 grams, Fat 18 grams, Fiber 5 grams, Protein 37 grams, Sugar 35 grams
STIR-FRIED BEEF AND BROCCOLI
An easy Stir-Fried Beef and Broccoli that can be prepared in 45 minutes or less.
Categories Wok Beef Garlic Ginger Marinate Stir-Fry Quick & Easy High Fiber Broccoli Gourmet
Yield Serves 2
Number Of Ingredients 18
Steps:
- Prepare the beef:
- In a small bowl stir together the soy sauce, the sugar, and the salt, add the beef, and let it marinate for 20 minutes.
- Make the sauce while the beef is marinating:
- In a small bowl dissolve the cornstarch in the soy sauce and stir in the Sherry, the broth, the sugar, and the sesame oil.
- Heat a wok or large heavy skillet over high heat until it is hot, add 2 tablespoons of the vegetable oil, and heat it until it just begins to smoke. Stir-fry the beef in the oil in batches for 1 minute, or until it is no longer pink, and transfer it as it is cooked with a slotted spoon to a plate. Add the remaining 1 tablespoon vegetable oil to the wok, heat it until it is hot but not smoking, and in the oil stir-fry the gingerroot, the garlic, and the chili for 30 seconds, or until the mixture is fragrant. Add the broccoli and stir-fry the mixture for 1 minute. Add 1/3 cup water and steam the broccoli, covered, for 1 1/2 to 2 minutes, or until it is crisp-tender. Stir the sauce, add it to the wok with the beef and any juices that have accumulated on the plate, and cook the mixture, stirring, for 2 minutes, or until the sauce is thickened and the beef is heated through. Transfer the mixture to a heated platter and serve it with the rice.
SAUTEED CURRIED BEEF AND BROCCOLI
Make and share this Sauteed Curried Beef and Broccoli recipe from Food.com.
Provided by Pinay0618
Categories Steak
Time 1h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Place broccoli in a large microwave-safe glass baking dish. Add 1/2 cup water, wrap tightly with plastic, and microwave on high for 8 to 10 minutes, or until just done. Set aside.
- Place rice and remaining 3 1/2 cups water in an 8-cup glass measuring cup or microwave-safe bowl. (Rice doubles in size during cooking, so choose a container large enough to accommodate it when cooked. ) Microwave uncovered on high for 10 minutes. Microwave uncovered on medium-low for 15 minutes more. Or use the rice setting on your microwave if you have one. Do not stir at any time during the cooking process. Season with salt to taste. Fluff with a fork. Set aside.
- Heat peanut oil in a large nonstick pan over medium-high heat until hot but not smoking. Add onion and cook, stirring often, until crispy and just wilted, 3 to 4 minutes. Add beef and cook, stirring often, 3 to 4 minutes. Add garlic, ginger, brown sugar, curry powder, broth or water, and soy sauce. Bring to a boil, then reduce heat to a steady simmer. Cook, stirring often, until sauce has thickened slightly. Add broccoli and cook until just heated through. Serve immediately with rice.
Nutrition Facts : Calories 625, Fat 11.8, SaturatedFat 4.3, Cholesterol 46.5, Sodium 412.9, Carbohydrate 93.6, Fiber 5.2, Sugar 10.1, Protein 34.9
SAUTéED BROCCOLI WITH GARLIC AND CHILE
This speedy, two-step recipe yields broccoli - or practically any vegetable - that is perfectly browned and cooked all the way through. After florets and thinly sliced stems are seared, add a little water and cover so the broccoli steams in its own juices until fork-tender. Not only does this bring out the vegetable's inherent sweetness, but it softens whatever flavorings you add without burning them. This recipe embraces the prickly heat of chile and garlic, but you could also use ground spices, thyme or rosemary, ginger or scallions, capers or olives. Swap the broccoli for sliced carrots or sweet potatoes, cauliflower florets, broccoli rabe, or green beans, adjusting cook time and water as necessary.
Provided by Ali Slagle
Categories vegetables, side dish
Time 10m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Heat the olive oil in a large (12-inch) skillet over medium-high. Add the broccoli stems, season with salt and pepper, and cook, undisturbed, until starting to brown, 2 to 3 minutes. Stir in the florets, season generously with salt and pepper, and shake into an even layer. Cook, undisturbed, until browned, 2 to 3 minutes.
- Add the garlic and red-pepper flakes and stir until the garlic is fragrant, less than 1 minute. Reduce heat to medium, add 3 tablespoons water, cover, and cook until the broccoli is bright green and fork-tender, 2 to 3 minutes, reducing heat if needed to prevent burning. Season to taste with salt, pepper and red-pepper flakes.
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EASY BEEF AND BROCCOLI - JUST A TASTE
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4.9/5 Total Time 20 minsCategory Main CourseCalories 332 per serving
- In a large bowl, whisk together 2 tablespoons cornstarch with 3 tablespoons water. Add the beef to the bowl and toss to combine.
- In a separate small bowl, whisk together the remaining 1 tablespoon cornstarch with the soy sauce, brown sugar, garlic and ginger. Set the sauce aside.
- Heat a large nonstick sauté pan over medium heat. Add 1 tablespoon of the vegetable oil and once it is hot, add the beef and cook, stirring constantly until the beef is almost cooked through. Using a slotted spoon, transfer the beef to a plate and set it aside.
- Add the remaining 1 tablespoon of vegetable oil to the pan and once it is hot, add the broccoli florets and sliced onions and cook, stirring occasionally, until the broccoli is tender, about 4 minutes. (See Kelly’s Notes.)
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5/5 Calories 385 per servingCategory Main Course
- Prep: Start cooking white rice first so it's ready when the stir fry is done. Cover and freeze steak 30 minutes for easier slicing.
- Place a large skillet over medium heat and add 1 Tbsp oil. Add broccoli florets and sauté 4-5 minutes, partially covered with lid, stirring or tossing several times until broccoli is bright green and crisp-tender then remove from pan. Tip: If you prefer softer broccoli, add 2 Tbsp water before covering with the lid and it will steam cook the broccoli.
- Increase heat to high heat and add 1 Tbsp oil. Add beef in a single layer and sauté 2 minutes per side or just until cooked through. Quickly pull out a piece to test for doneness.
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- Steam broccoli on stove-top for approx 4-5 minutes. You want it al dente - transfer to a plate and set aside to cool. Avoid overcooking!
- Slice the filet against the grain, very thinly, to create delicate strips about 1/4 inch thick. Lay them flat on a cutting board, cover with plastic wrap, and gently flatten them with a meat tenderizer. (Be very careful when flattening the meat; I literally only pound each section of each piece one time. This ensures a wonderfully tender experience in every bite.) Season the beef slices with salt and pepper.
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