Broccoli Beef With Red Bell Peppers And Garlic Recipes

BEEF AND BROCCOLI WITH RED PEPPER

Steps:

• Combine soy sauce, 4 Tbsp. water, 1 Tbsp. corn starch, and honey in a small bowl; mix well. Set aside.
• Combine remaining 1 Tbsp. cornstarch and 2 Tbsp. water in a large bowl; mix well. Add beef. Toss gently to coat.
• Heat oil in large skillet over medium-high heat.
• Add beef; cook, stirring frequently, for 2 minutes, or until cooked through and no longer pink. Remove from skillet, keep warm.
• Add broccoli, bell pepper, garlic, and ginger to skillet; cook, stirring frequently, for 3 to 5 minutes. Place broccoli mixture in beef bowl.
• Add soy sauce mixture to skillet; cook, stirring constantly, over medium-high heat for 30 seconds, or until thickened.
• Return beef and broccoli mixture to skillet; cook, for 1 to 2 minutes, or until well mixed and heated through.

STIR FRIED GARLIC BEEF WITH BROCCOLI

Steps:

• Slice the steak very thinly, the easiest way to do this is to have it half frozen when you slice it.
• Put sliced steak in a bowl with the sherry, soy sauce and the cornstarch, and a little salt, let it rest for 20 minutes.
• Put 2 tbsp oil in a skillet.
• Add garlic, stir fry for 1-2 minutes.
• add mushrooms stir fry 2 minutes.
• Remove and keep warm.
• put 2 tbsp of oil in the skillet and stir fry the beef until nicely browned, remove and keep warm.
• Add 1 tbsp oil and stir fry the green onions for 1 min, remove and keep warm.
• Pour in the chicken stock, heat to bubbling add Broccoli cover and steam for 3- 4 minutes.
• remove lid and put all the ingredient together.
• Heat through but do not over cook.
• Serve over rice or noodles.

BYERLY'S EXCELLENT BEEF AND BROCCOLI

Steps:

• Combine Soy Sauce, Oyster Sauce, Sherry, Corn Starch and Sugar.
• Marinate the cut steak in mixture for 30 minutes.
• Stir-fry (or skillet-fry) the Broccoli in 2 Tbsp Peanut oil over medium-high heat for 2-4 minutes.
• Add Broth and cook, covered until crisp and tender, approximately 1-2 minutes. Remove from skillet.
• In same wok or skillet, heat remaining 2 Tbsp oil over high heat; stir in Garlic, Ginger and Red Pepper.
• Add Steak and marinade.
• Stir-fry, turning constantly, until lightly browned, approximately 2-4 minute
• Return broccoli to the wok or skillet, and heat through.
• If the sauce is too thick, or you want to make more sauce, just add in more broth. I used more than the 2 tablespoons.
• Serve over your favorite rice or Asian noodles, garnish with Chow Mein Noodles and chopped Scallions.

BEEF AND BROCCOLI

Steps:

• For the chile paste: Finely chop the chiles (remove the seeds if you want to curb their heat a little). Sprinkle some sea salt over the chiles on the cutting board, then mash in the garlic to form a paste. Mix with the harrisa in a small container. Cover and store in the refrigerator.
• For the beef and broccoli: Bring a couple inches of water to a boil in a saucepan and add some salt. Add the broccoli rabe and cook for 5 to 6 minutes. Transfer the broccoli rabe to a large bowl of ice water to stop the cooking. Drain well and pat dry. Heat the cooking oil in a large skillet with a rounded bottom over high heat. Add the onions and bell peppers and stir-fry for 2 to 3 minutes. Add the garlic, ginger and 1 teaspoon of the chile paste and stir-fry for 2 minutes. Add the sherry. Dissolve the cornstarch in a small amount of the stock, then add it to the skillet along with the remaining stock. Stir to thicken a minute, then add the hoisin sauce, soy sauce, broccoli rabe and short ribs. Cook until heated through. (If not serving the stir-fry immediately, cool and then store it in the refrigerator. Reheat over medium heat with a splash of water to loosen it up.) Before serving, cook the rice according to the package instructions. Add the lime zest. Serve the beef stir-fry over the rice, with lime wedges and the remaining chile paste on the side. Garnish with the scallions and cilantro.
• Preheat the oven to 500 degrees F. Bring the short ribs to room temperature. Pat the ribs dry, then sprinkle liberally with salt and pepper and drizzle with EVOO. Arrange the ribs on a broiler pan and roast until well browned, 12 to 15 minutes. Meanwhile, heat 2 tablespoons EVOO in a large Dutch oven over medium-high heat. Add the anchovies and stir to melt them into the oil. Add the garlic, bay leaves, onions and fennel bulb, and season with pepper. Stir for a few minutes to develop some color on the bottom of the pan, then add the tomato paste, raisins and cloves. Stir for a minute or 2 more, then add the wine and cook until reduced by half, about 10 minutes. Reduce the oven temperature to 350 degrees F. Add the short ribs to the Dutch oven and stir to coat with the sauce. Cover and roast in the oven until the ribs are very tender, 2 1/2 to 2 3/4 hours. Remove the ribs to a platter and cover with foil. Reduce the sauce 10 to 15 minutes more. Add the ribs (on or off the bone) to the sauce. Yield: 6 servings