Beef Mushroom And Broccoli Stir Fry Recipes
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
BEEF, MUSHROOM, AND BROCCOLI STIR-FRY
Steps:
- Cut steak with grain into 2-inch-wide pieces, then slice thinly across grain. Combine 3 tablespoons water, 2 tablespoons vegetable oil, 2 tablespoons soy sauce, and 2 teaspoons cornstarch in large bowl. Add steak and stir to coat. Refrigerate at least 30 minutes.
- Combine 6 tablespoons broth, remaining 2 tablespoons soy sauce, and 6 teaspoons cornstarch, wine, and next 3 ingredients in small bowl, stirring to dissolve cornstarch completely.
- Heat 2 tablespoons vegetable oil in wok or heavy large skillet over high heat. Add steak with marinade and stir-fry until no longer pink, about 2 minutes. Transfer to platter. Add 2 tablespoons vegetable oil to wok. Add ginger and stir until aromatic, about 30 seconds. Add broccoli and stir-fry 1 minute. Add 1 cup broth. Cover, reduce heat and simmer 2 1/2 minutes. Transfer broccoli to bowl. Add 1 tablespoon vegetable oil to wok. Add mushrooms; cook 2 minutes. Return steak and broccoli to wok. Stir sauce, add to wok and stir until sauce thickens, about 30 seconds. Transfer mixture to platter. Serve immediately with steamed rice.
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- In a large bowl, combine cornstarch and water until smooth. Add the beef and mix until fully coated. Set aside for 2 minutes.
- Heat 1 tablespoon oil in a large skillet on medium-high heat. Add beef and stir-fry for 3-5 minutes or until it's no longer pink. Remove from pan and set aside.
- In the same pan, stir-fry garlic, broccoli, onion, bell peppers and mushrooms in the remaining oil, for 3-5 minutes. Return beef to pan.
- In small bowl, whisk all the ingredients for the sauce and pour into pan. Stir-fry for 2-3 minutes or until everything is fully combines and the mixture as simmered.
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- To prepare sauce: Combine gochujang, lemon juice, ginger, soy sauce, sherry, sesame oil and sugar in a small bowl. Place near the stove.
- To prepare stir-fry: Heat a 14-inch flat-bottom carbon-steel wok over high heat. (You'll know it's hot enough when a bead of water vaporizes within 1 to 2 seconds of contact.) Add 1 tablespoon oil and swirl to coat. Add steak and stir-fry until just cooked, 2 to 4 minutes. Transfer to a large plate.
- Swirl in the remaining 1 tablespoon oil; add garlic and mushrooms. Stir-fry until the vegetables are tender, 2 to 4 minutes more.
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