Thai Beef And Broccoli Recipes

THAI BEEF AND BROCCOLI STIR-FRY

Steps:

• Gather the ingredients.
• Cut steak on the bias (on an angle) into thin 2- to 3-inch-long strips and place in a bowl.
• Make marinade by combining soy sauce , brown sugar, and cornstarch, stirring well to dissolve sugar.
• Pour this over beef and toss. Set aside.
• Make stir-fry sauce by combining stock, oyster sauce, fish sauce, brown sugar, and chiles, stirring well to dissolve sugar.
• Heat a wok or large frying pan over medium-high heat. Add vegetable oil, then add shallot or onion, garlic, and ginger. Stir-fry 1 minute to release fragrances.
• Add beef and marinade. Stir-fry until browned, 4 to 5 minutes. Add sherry to keep pan moist.
• Add broccoli and red pepper plus stir-fry sauce. Reduce heat to medium and simmer 5 minutes, stirring occasionally, until vegetables have softened but still retain some crunch.
• Stir together cornstarch and water mixture.
• Push ingredients to the side in wok.
• Add cornstarch-water mixture to liquid and stir to thicken sauce. Then stir-fry everything together.
• Switch off heat and drizzle over sesame oil. Taste dish: If not salty or flavorful enough, add more fish sauce until desired taste is achieved. If too salty for your taste, add a squeeze of lime or lemon juice. If not sweet enough, add a little more sugar. Add more chile for more heat. Serve with plenty of Thai jasmine rice. Thai chili sauce also can be served on the side for those who like it extra spicy.

THE BEST BEEF & BROCCOLI เนื้อผัดบรอคโคลี่

Steps:

• Place the beef in a bowl, then add oyster sauce, soy sauce and white pepper; mix well. Add egg white and cornstarch, then mix well, making sure all pieces of beef are coated in the marinade. Let sit at least 20 mins.
• Combine all sauce ingredients together, stirring to dissolve the sugar.
• In a wok (if you have a round bottomed wok, use a large flat skillet), add just enough oil to coat the bottom, heat until very hot then the broccoli and spread them out into one layer, turning them so the flat side is facing down. Do this in batches as needed so you don't crowd the pan. Let the broccoli sear without moving for 1-2 minutes or until they have browned on one side. Flip them and let the other side brown briefly (it won't brown as well but that's okay). Remove from wok and set aside on a plate.
• If you used a skillet for the broccoli, you can switch to a wok for this part for easier tossing. Add a little oil to the wok just to coat the bottom and heat over high heat until very hot. Add the beef, spreading it out into one layer as much as is possible. Let the beef sear until well browned on one side, then give the beef a quick toss. Add the broccoli and the sauce, then toss just until the beef is fully cooked, adding just a splash of water if it seems a little dry (don't add too much water, stir-fries always look dryer when they're in the pan, you will see more sauce once it is plated.) As soon as the beef is done, turn off the heat and plate!
• Serve immediately with jasmine rice. Enjoy!
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PAD SEE EW (THAI NOODLES WITH BEEF AND BROCCOLI)

Steps:

• Place the dry rice noodles in a bowl, cover with hot water, and let soak until white and soft but not mushy, about 10 minutes. Drain and set aside.
• Bring a small pot of water to a boil; cook the broccoli in the boiling water until cooked and still firm, 5 to 7 minutes. Drain and set aside.
• Heat the oil in a skillet over medium heat; cook the garlic in the hot oil until fragrant, 3 to 5 minutes. Stir in the sliced steak; cover the skillet and cook until the meat is just turning from pink to grey, 5 to 7 minutes. Whisk the water and cornstarch together in a bowl; pour into the skillet along with the oyster sauce, soy sauce, fish sauce, and sugar. Add the rice noodles and broccoli and stir to mix evenly. Season with salt and pepper. Allow the mixture to simmer while you prepare the egg.
• Prepare a small skillet with cooking spray and heat over medium-low heat. Cook the egg in the prepared skillet until cooked through and the yolk is solid. Add the cooked egg to the other skillet and stir to incorporate. Serve hot.

THAI BEEF AND BROCCOLI

Steps:

• .Marinade strips off beef in fish sauce, soy sauce, oyster sauce, sesame oil, cooking wine, corn starch, and garlic for 2-3 hours.( You can cook right after mixing but marinading it brings out the best flavors) Add 3-4 tablespoons cooking oil to a pan, if you have a wok use that, heat on medium heat until oil is hot. Add beef mix to your pan and seer for 5 minutes or until no longer pink. Add 1/4cup water and broccoli spears and stir together. Reduce heat to medium-low and let simmer for about 10 minutes or until broccoli is tender but still crisp. Cook rice according to package. Serve over rice.

THAI BEEF & BROCCOLI STIR-FRY

Steps:

• Cut steak on the bias (on an angle) into thin 2-3 inch long strips and place in a bowl. Combine marinade ingredients in a cup, stirring well to dissolve the cornstarch. Pour this over the beef and toss. Set aside.
• In a cup or small bowl, combine the stir-fry sauce ingredients together, stirring well to dissolve the sugar. Set aside.
• Heat a wok or large frying pan over medium-high heat. Add oil and swirl around, then add the shallot/onion, garlic, and ginger. Stir-fry 1 minute to release the fragrance.
• Add the beef together with its marinade. Stir-fry until browned, 4-5 minutes. Add the sherry as you stir-fry to keep pan moist.
• Add broccoli and red pepper plus stir-fry sauce. Reduce heat to medium and simmer 5 minutes, stirring occasionally, until vegetables have softened but still retain some crunch.
• Stir together the cornstarch and water mixture. Push ingredients aside in the wok to reveal the stir-fry sauce. Add the cornstarch-water mixture and stir to thicken the sauce. Then stir-fry everything together.
• Switch off heat and drizzle over the sesame oil. Taste-test the dish. If not salty or flavorful enough, add more fish sauce until desired taste is achieved. If too salty for your taste, add a squeeze of lime or lemon juice. If not sweet enough, add a little more sugar. Add more chili for more heat. Serve with plenty of Thai jasmine rice. Thai chili sauce can also be served on the side for those who like it extra spicy. ENJOY!

THAI BEEF STIR-FRY

Steps:

• In a small bowl, combine the first 8 ingredients until smooth; set aside. In a large cast-iron skillet or wok, stir-fry beef in 3 tablespoons oil until meat is no longer pink. Remove and keep warm., In the same skillet, stir-fry broccoli, cauliflower and carrots in remaining oil for 5 minutes. Add mushrooms; stir-fry until the vegetables are crisp-tender, 3-5 minutes., Stir broth mixture and add to the pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Reduce heat; add beef and peanut butter. Cook and stir over medium heat until peanut butter is blended. Serve with spaghetti. Sprinkle with peanuts. Freeze option: Do not cook spaghetti. Freeze cooled beef mixture in freezer containers. To use, partially thaw in refrigerator overnight. Cook spaghetti according to package directions. Place beef mixture in a large skillet and heat through, stirring occasionally; add a little broth if necessary. Serve with spaghetti and sprinkle with peanuts.