Beefbroccoliandpastaalfredo Recipes

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BEEF BROCCOLI FETTUCCINI ALFREDO



Beef Broccoli Fettuccini Alfredo image

Why should chicken and broccoli have all the fun in a white sauce? It's a different taste but it still seems to work.

Provided by Dynean

Categories     One Dish Meal

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 (16 ounce) box fettuccine pasta
1 lb stewing beef
1 (10 ounce) box frozen broccoli florets
1/2 cup butter
8 ounces cream cheese
8 ounces half-and-half
1/4 cup parmesan cheese
1 tablespoon garlic powder

Steps:

  • Prepare the broccoli per packaged directions and set aside.
  • Brown the stew beef, cutting the larger pieces into smaller ones. Set aside.
  • Heat one gallon of water to a rolling boil and prepare the pasta per packaged directions.
  • For the Alfredo sauce, I used Grits-N-MS's wonderful recipe, #64196: melt the butter in a sauce pan.
  • Add cream cheese and whisk.
  • Add half and half.
  • Add parmesan cheese and garlic powder. Whisk until smooth. Set aside.
  • When the pasta is done, mix it all together. Mangia!

BEEF, BROCCOLI, AND PASTA ALFREDO



Beef, Broccoli, and Pasta Alfredo image

Make and share this Beef, Broccoli, and Pasta Alfredo recipe from Food.com.

Provided by hockeyplaya

Categories     Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 6

1 lb ground beef
16 ounces alfredo sauce
2 cups rotini pasta, uncooked
3 cups broccoli florets
1/2 cup Italian cheese blend, shredded
chopped tomato

Steps:

  • Brown ground beef over medium heat.
  • Stir in sauce, pasta, and 2c water.
  • Bring to a boil, reduce heat, and cover.
  • Simmer for 12 minutes, stirring occasionally.
  • Add broccoli, cook covered, 8-10 minutes, or until pasta and broccoli are tender.
  • Top with cheese and chopped tomato.

Nutrition Facts : Calories 453.5, Fat 18, SaturatedFat 6.8, Cholesterol 77.1, Sodium 92.4, Carbohydrate 42, Fiber 1.7, Sugar 1.4, Protein 29.5

BEEF AND BROCCOLI



Beef and Broccoli image

Beef and Broccoli was one of the most popular dishes in our family's Chinese takeout restaurant. Get our restaurant secrets in this authentic beef and broccoli recipe.

Provided by Bill

Categories     Beef

Time 50m

Number Of Ingredients 19

1 pound flank steak ((sliced 1/4-inch or 0.6cm thick))
1/4 teaspoon baking soda ((optional))
3 tablespoons water
1 1/2 teaspoons cornstarch
2 teaspoons vegetable oil
1 teaspoon oyster sauce
2/3 cup low sodium chicken stock ((warmed))
1 1/2 teaspoons granulated sugar ((or brown sugar))
1 1/2 tablespoons soy sauce
1 teaspoon dark soy sauce
1 tablespoon oyster sauce
1/2 teaspoon sesame oil
1/8 teaspoon white pepper
4 cups broccoli florets
3 tablespoons vegetable oil ((divided))
2 cloves garlic ((minced))
1/4 teaspoon ginger ((grated/minced, optional))
1 tablespoon Shaoxing wine
2 1/2 tablespoons cornstarch ((mixed with 3 tablespoons/45ml water))

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!

Nutrition Facts : Calories 232 kcal, Carbohydrate 10 g, Protein 19 g, Fat 13 g, SaturatedFat 8 g, Cholesterol 45 mg, Sodium 531 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

RESTAURANT STYLE BEEF AND BROCCOLI



Restaurant Style Beef and Broccoli image

This is my go-to recipe when I want Chinese food without having to go out. Very easy and delicious. Substituting chicken for the beef works great too. Serve over rice.

Provided by Dianne

Categories     World Cuisine Recipes     Asian     Chinese

Time 1h

Yield 4

Number Of Ingredients 11

⅓ cup oyster sauce
2 teaspoons Asian (toasted) sesame oil
⅓ cup sherry
1 teaspoon soy sauce
1 teaspoon white sugar
1 teaspoon cornstarch
¾ pound beef round steak, cut into 1/8-inch thick strips
3 tablespoons vegetable oil, plus more if needed
1 thin slice of fresh ginger root
1 clove garlic, peeled and smashed
1 pound broccoli, cut into florets

Steps:

  • Whisk together the oyster sauce, sesame oil, sherry, soy sauce, sugar, and cornstarch in a bowl, and stir until the sugar has dissolved. Place the steak pieces into a shallow bowl, pour the oyster sauce mixture over the meat, stir to coat well, and marinate for at least 30 minutes in refrigerator.
  • Heat vegetable oil in a wok or large skillet over medium-high heat, and stir in the ginger and garlic. Let them sizzle in the hot oil for about 1 minute to flavor the oil, then remove and discard. Stir in the broccoli, and toss and stir in the hot oil until bright green and almost tender, 5 to 7 minutes. Remove the broccoli from the wok, and set aside.
  • Pour a little more oil into the wok, if needed, and stir and toss the beef with the marinade until the sauce forms a glaze on the beef, and the meat is no longer pink, about 5 minutes. Return the cooked broccoli to the wok, and stir until the meat and broccoli are heated through, about 3 minutes.

Nutrition Facts : Calories 331.4 calories, Carbohydrate 13.3 g, Cholesterol 51.9 mg, Fat 21.1 g, Fiber 3 g, Protein 21.7 g, SaturatedFat 5.2 g, Sodium 419.2 mg, Sugar 3.1 g

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