La Choy Beef Broccoli Recipes

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BEEF & BROCCOLI CHOW MEIN RECIPE BY TASTY



Beef & Broccoli Chow Mein Recipe by Tasty image

Here's what you need: water, cornstarch, soy sauce, garlic, brown sugar, white pepper, flank steak, salt, cooking oil, chow mein noodle, onion, broccoli floret, sesame oil, scallion

Provided by Claire Nolan

Categories     Dinner

Yield 4 servings

Number Of Ingredients 14

½ cup water
1 tablespoon cornstarch
¼ cup soy sauce
1 tablespoon garlic, minced
1 tablespoon brown sugar
1 teaspoon white pepper
1 lb flank steak, thinly sliced
salt, to taste
3 tablespoons cooking oil, divided
6 oz chow mein noodle, hong kong style pan fried noodles, par cooked according to package instructions
½ cup onion, sliced
1 cup broccoli floret
2 teaspoons sesame oil
scallion, sliced, for garnish

Steps:

  • In a 2-cup (480 ml) liquid measuring cup, combine the water, cornstarch, soy sauce, garlic, brown sugar, and white pepper.
  • In a medium bowl, season the steak strips with salt. Pour half of the sauce over the meat and set the rest aside for later. Mix the sauce with the steak, cover with plastic wrap, and marinate in the refrigerator for 30 minutes to 1 hour.
  • In a wok or deep skillet over medium-high heat, heat 2 tablespoons of cooking oil, then add the par-cooked noodles. Cook for 1-2 minutes, allowing the noodles to crisp, then flip and cook for another 1-2 minutes. Transfer to a plate and set aside.
  • In the same wok, add 1 tablespoon of cooking oil and the marinated beef. Cook the beef for 3-4 minutes, then flip and cook for another 2 minutes, or until slightly crispy. Remove from the wok and set aside.
  • In the same wok, heat the remaining tablespoon of oil and add onion and broccoli. Season with salt, then stir and cook for 3-4 minutes, or until the onions are translucent.
  • Return the steak to the wok, followed by the crispy noodles and sesame oil. Mix well and pour in the reserved sauce. Toss gently and cook for another 2-3 minutes, or until everything is well-combined. Garnish with sliced scallions.
  • Enjoy!

Nutrition Facts : Calories 527 calories, Carbohydrate 40 grams, Fat 22 grams, Fiber 3 grams, Protein 39 grams, Sugar 4 grams

BEEF BROCCOLI AND BOK CHOY



Beef Broccoli and Bok Choy image

This healthy and delicious Beef Broccoli and Bok Choy stir fry recipe is easy to recreate at home.

Provided by Renee Goerger

Categories     Asian Main Course

Time 35m

Number Of Ingredients 17

1 pound round steak (partially frozen and thinly sliced across the grain)
1 tablespoon corn starch
2 teaspoons kosher salt (divided)
1 teaspoon black pepper (divided)
1 head bok choy (washed and chopped into bite sized pieces, including the green)
1 head broccoli (washed and cut into bite sized florets)
4 carrots (peeled and sliced into julienne slices, approximately 1" long)
1 large red onion (chopped)
1 small can sliced water chestnuts (drained)
4 cloves garlic (minced)
pinch red pepper flakes (or to taste)
¼ cup low sodium soy sauce
2 tablespoons hoisin sauce
2 tablespoons teriyaki sauce
1 tablespoon rice wine vinegar
1 tablespoon freshly grated ginger (or ½ tablespoon ground ginger)
3 tablespoons peanut or canola oil (divided)

Steps:

  • Place the sliced round steak in a shallow bowl and toss with the corn starch, 1 teaspoon salt, and ½ teaspoon black pepper. Set aside.
  • Place the prepared carrots, broccoli and onion in a large bowl. Set aside.
  • Place the prepared bok choy into a large bowl. Set aside.
  • In a medium bowl whisk together the soy sauce, hoisin sauce, teriyaki sauce, rice wine vinegar, and the ginger. Set aside.
  • Heat 1 tablespoon of oil over high heat in the wok. Add in the broccoli, carrots and onion and stir occasionally for approximately 4-5 minutes. Remove the partially cooked vegetables with a large slotted spoon to an awaiting bowl. Keep warm.
  • Heat another 1 tablespoon oil in the pan and add in the bok choy, garlic and water chestnuts. Cook stirring occasionally for 2-3 minutes. Remove the partially cooked bok choy with a large slotted spoon to an awaiting bowl. Keep warm.
  • Add the final 1 tablespoon oil to the heated wok and add the prepared beef, stirring occasionally (approximately 3-4 minutes).
  • Add all the partially cooked vegetables back into the wok along with the soy/teriyaki sauce, and the red pepper flakes (if desired). Season with the remaining salt and pepper, or to taste.
  • Cook, stirring frequently until everything is heated through (approximately 2-3 minutes).
  • Serve by spooning the beef and vegetables over prepared brown rice.

Nutrition Facts : ServingSize 1 serving, Calories 418 kcal, Carbohydrate 33 g, Protein 37 g, Fat 17 g, SaturatedFat 4 g, Cholesterol 72 mg, Sodium 2507 mg, Fiber 9 g, Sugar 13 g, UnsaturatedFat 11 g

SLOW COOKER BEEF AND BROCCOLI



Slow Cooker Beef and Broccoli image

An Asian recipe for the stir-fry dish made in a slow cooker with flank steak seasoned with soy sauce, garlic and ginger before adding broccoli at the end

Provided by ReadySetEat

Categories     Main Dish

Time 8h15m

Yield 6

Number Of Ingredients 10

PAM® Original No-Stick Cooking Spray
1 cup water, divided
1/4 cup La Choy® Soy Sauce
3 tablespoons firmly packed brown sugar
1 tablespoon finely chopped garlic
1 tablespoon finely chopped fresh ginger
1-1/2 pounds beef flank steak
2 tablespoons cornstarch
1 bag (14.4 oz each) Birds Eye® Tender Broccoli Cuts
Hot cooked rice, optional

Steps:

  • Spray inside of 4-quart slow cooker with cooking spray. Stir together 3/4 cup water, soy sauce, brown sugar, garlic and ginger in slow cooker. Add beef; turn to coat with soy sauce mixture.
  • Cover; cook on LOW 7-1/2 hours or on HIGH 3-1/2 hours or until beef is tender. Remove beef from slow cooker. Combine cornstarch and remaining 1/4 cup water in small bowl; stir into slow cooker. Cover; cook on HIGH 15 minutes or until sauce thickens.
  • Meanwhile, pull beef into shreds with 2 forks; cover to keep warm. Place broccoli in microwave-safe bowl. Cover; microwave on HIGH 5 minutes or until broccoli is thawed. Add beef and broccoli to slow cooker; stir to combine. Cover; cook on HIGH 15 minutes more or until mixture is hot. Serve with rice, if desired.

Nutrition Facts : @id https, Calories 262 calories

BOK CHOY & BROCCOLI WITH SZECHUAN SAUCE



Bok Choy & Broccoli with Szechuan Sauce image

Provided by Camilla

Time 20m

Number Of Ingredients 13

2 cloves garlic, peeled
2 tablespoons fresh ginger, peeled and roughly chopped
2 tablespoons dark sesame oil
1/4 cup tahini or natural peanut butter
2 tablespoons soy sauce (GF, if needed)
1 tablespoon dry sherry
1 tablespoon rice vinegar or white vinegar
1 tablespoon honey
1/2 teaspoon sriracha (more or less to taste)
2 tablespoons warm water
1 pound head of bok choy
1 medium head broccoli, trimmed and cut into small florets
4 medium green onions, ends trimmed, thinly sliced crosswise

Steps:

  • Sauce: Place all of the sauce ingredients in a blender and puree until smooth.
  • Vegetables: Trim 1/8 inch from bottom of bok choy, then quarter lengthwise and thinly slice crosswise.
  • In a large wok or skillet, heat the vegetable oil over high heat. Add the broccoli and stir-fry 2 minutes. Add the bok choy and stir-fry 4 minutes until the ribs are crisp-tender..Add the green onions; stir-fry 15 seconds longer.Serve immediately, drizzled with the sauce.

LIGHTER BROCCOLI BEEF



Lighter Broccoli Beef image

Never order Broccoli Beef takeout again! My copycat, gluten-free Lighter Broccoli Beef is easy to whip up and much lower in fat and sugar than a restaurant's.

Provided by Iowa Girl Eats

Categories     30 minute meal, entree, kid friendly, skillet dinner, stir fry

Yield serves 4

Number Of Ingredients 14

1-1/4lb flank or sirloin steak, cut very thin against the grain
1/2 cup + 2 Tablespoons reduced-sodium gluten-free Tamari, divided
2-1/2 Tablespoons gluten-free flour, divided
3/4 cup gluten-free low-sodium chicken broth
1/4 cup brown sugar
1 Tablespoon rice vinegar
1 teaspoon sesame oil
3 cloves garlic, minced
1/2 teaspoon ground ginger
1/4 teaspoon red chili pepper flakes (or more or less)
1/4 cup + 2 Tablespoons water, divided
4 cups broccoli florets
2 Tablespoon high heat cooking oil, divided
cooked rice, for serving

Steps:

  • Add sliced steak, 2 Tablespoons gluten-free Tamari, and 1 Tablespoon gluten-free flour to a large Ziplock bag then seal and squish to evenly coat. Place the bag into the refrigerator to marinate while you prepare the rest of the dish.
  • Add remaining 1/2 cup gluten-free Tamari, remaining 1-1/2 Tablespoons gluten-free flour, chicken broth, brown sugar, 2 Tablespoons water, rice vinegar, sesame oil, garlic, ground ginger, and red chili pepper flakes to a bowl then whisk to combine and set aside.
  • Heat a large wok or nonstick skillet over high heat then add remaining 1/4 cup water. Once simmering, add broccoli then stir fry until crisp tender, 2-3 minutes. Remove to a plate then set aside.
  • Heat 1 Tablespoon oil in wok then, once hot, add 1/2 the marinated beef in one layer. Let sit undisturbed until seared, 30 seconds, then stir fry until just barely cooked through (some pink still showing is ok.) Remove to plate with broccoli. Heat remaining Tablespoon oil then stir fry remaining beef and add to plate.
  • Add sauce to wok then simmer until slightly thickened, 2-3 minutes. Add cooked broccoli and beef back into the wok then simmer until everything is heated through, 1 minute. Serve over cooked rice.

SAUCY BEEF WITH BROCCOLI



Saucy Beef with Broccoli image

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

1 tablespoon cornstarch
1/2 cup reduced-sodium beef broth
1/4 cup sherry or additional beef broth
2 tablespoons reduced-sodium soy sauce
1 tablespoon brown sugar
1 garlic clove, minced
1 teaspoon minced fresh gingerroot
2 teaspoons canola oil, divided
1/2 pound beef top sirloin steak, cut into 1/4-inch-thick strips
2 cups fresh small broccoli florets
8 green onions, cut into 1-inch pieces

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

BEEF & BROCCOLI STIR-FRY



Beef & Broccoli Stir-Fry image

I got this recipe from La Choy's website and wanted to store in my cookbook for easy access. If you try it, tell me what you think! =)

Provided by Katie Lauren

Categories     Stew

Time 40m

Yield 5 cups, 5 serving(s)

Number Of Ingredients 12

1 tablespoon vegetable oil
1 medium onion, chopped (1 med = 1/2 cup)
1 (14 ounce) package frozen broccoli florets
1 (8 ounce) can la choy sliced water chestnuts, drained
1 tablespoon vegetable oil
1 lb boneless beef sirloin, cut across grain into 2x1/2-inch strips
5 garlic cloves, finely chopped
1/3 cup la choy soy sauce
2 tablespoons firmly packed brown sugar
1 tablespoon cornstarch
1 tablespoon water
la choy chow mein noodles (optional)

Steps:

  • Heat 1 tablespoon oil in large skillet or wok over high heat.
  • Cook and stir onion, broccoli and water chestnuts 4 minutes or until crisp tender.
  • Remove from skillet; set aside.
  • Pour remaining 1 tablespoon oil into skillet.
  • Cook and stir beef and garlic about 2 minutes or until browned.
  • Add broccoli and water chestnuts back to skillet.
  • Whisk together soy sauce and brown sugar in small bowl. Add to skillet.
  • Stir together cornstarch and water until smooth; add to skillet.
  • Cook until heated through and sauce thickens.

Nutrition Facts : Calories 340.4, Fat 19.4, SaturatedFat 6.2, Cholesterol 60.8, Sodium 1145.7, Carbohydrate 20.5, Fiber 4, Sugar 8.8, Protein 22.4

LA CHOY BEEF & BROCCOLI



La Choy Beef & Broccoli image

This is a simple dish from the La Choy Simple Classics - Best Recipes #23 cookbook. My husband and I both enjoy it with either white or brown rice.

Provided by Maureen in MA

Categories     Meat

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 12

3 tablespoons reduced sodium soy sauce
1 tablespoon cornstarch
1 lb lean top sirloin steak, sliced across the grain into thin strips
1/2 cup peanut oil
1 tablespoon fresh gingerroot, grated
1 tablespoon minced garlic clove
4 cups broccoli florets
3 tablespoons oyster sauce
1 tablespoon dry sherry
1/8 teaspoon crushed red pepper flakes
1/8 teaspoon sesame oil
1 (8 ounce) can la choy water chestnuts, drained

Steps:

  • In large bowl, mix together soy sauce and cornstarch. Add meat and toss to coat. Let meat marinate for 30 minutes.
  • In a large wok (or dutch oven), brown meat quickly in 1/4 cup Peanut oil until it loses its red color. Remove from pan; set aside; and discard extra oil.
  • Add remaining 1/4 cup of oil and saute ginger root and garlic over high heat. Add broccoli to pan (stirring constantly) and cook until just tender. Blend in oyster sauce, sherry, red pepper and sesame oil and cook 1-2 minutes longer.
  • Add water chestnuts and reserved meat; mix so that everything is blended.
  • Serve immediately.

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