Spicy Beef Broccoli Recipe 55

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HOT AND TANGY BROCCOLI BEEF



Hot and Tangy Broccoli Beef image

Tangy and spicy beef and broccoli are a winning combination in this quick stir-fry dinner.

Provided by Kikkoman

Categories     Trusted Brands: Recipes and Tips     Kikkoman

Yield 4

Number Of Ingredients 11

¾ pound boneless tender beef steak, rib eye, sirloin or flank
1 tablespoon cornstarch
3 tablespoons Kikkoman Soy Sauce, divided
1 large clove garlic, minced
½ teaspoon sugar
1 pound fresh broccoli, trimmed
4 teaspoons cornstarch
½ teaspoon crushed red pepper
3 tablespoons vegetable oil, divided
1 medium onion, thinly sliced
2 teaspoons Kikkoman Seasoned Rice Vinegar

Steps:

  • Cut beef across grain into thin slices. Combine 1 Tbsp. each cornstarch and soy sauce with garlic and sugar in medium bowl; stir in beef. Let stand 10 minutes.
  • Meanwhile, remove flowerets from broccoli; cut into bite-size pieces. Peel stalks; cut diagonally into thin slices.
  • Combine 1 cup water, remaining 2 Tbsp. soy sauce, 4 teaspoons cornstarch and crushed red pepper in small bowl. Set aside.
  • Heat 1 Tbsp. oil in hot wok or large skillet over high heat. Add beef and stir-fry 1 minute; remove.
  • Heat remaining 2 Tbsp. oil in same pan. Add broccoli and onion; stir-fry 2 minutes. Sprinkle 1 Tbsp. water over vegetables; cover and cook 2 minutes, stirring occasionally.
  • Add beef and soy sauce mixture; cook and stir until sauce boils and thickens. Remove from heat; stir in vinegar.

Nutrition Facts : Calories 263.4 calories, Carbohydrate 15.7 g, Cholesterol 41.1 mg, Fat 16.2 g, Fiber 3.6 g, Protein 15.2 g, SaturatedFat 3.8 g, Sodium 826.5 mg, Sugar 3.1 g

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 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

SPICY BEEF AND BROCCOLI CHOW MEIN



Spicy Beef and Broccoli Chow Mein image

I just mixed familiar Asian flavors together to make this oh-so-simple dish. Sometimes simplicity makes the best dishes. This is fast dinner to whip up any night to break the normal dish routine.

Provided by Raquel Teixeira

Categories     World Cuisine Recipes     Asian

Time 4h20m

Yield 2

Number Of Ingredients 15

¼ cup soy sauce
2 tablespoons oyster sauce
2 tablespoons hoisin sauce
1 tablespoon red wine vinegar
1 tablespoon sesame oil
1 tablespoon garlic powder
1 tablespoon honey
2 teaspoons chile sauce
1 teaspoon freshly ground black pepper
½ pound thinly-cut flat iron steaks
1 cup broccoli florets
6 ounces dried chow mein noodles
1 tablespoon olive oil, or more as needed
¼ white onion, chopped
4 cloves garlic, minced, or more to taste

Steps:

  • Whisk soy sauce, oyster sauce, hoisin sauce, red wine vinegar, sesame oil, garlic powder, honey, chile sauce, and black pepper together in a bowl until marinade is smooth. Brush marinade onto steak strips and broccoli, reserving some for the noodles. Refrigerate for 4 hours to overnight.
  • Bring a large pot of lightly salted water to a boil. Cook chow mein noodles in the boiling water, stirring occasionally until tender yet firm to the bite, about 3 minutes. Drain.
  • Heat oil in a wok or deep skillet over medium heat; cook and stir onion for 3 minutes. Add garlic and beef-broccoli mixture; cook and stir until beef is cooked through, 1 to 2 minutes. Add noodles and reserved marinade; toss using tongs and cook until heated through, 1 to 2 minutes.

Nutrition Facts : Calories 671.8 calories, Carbohydrate 66.1 g, Cholesterol 163.7 mg, Fat 29.9 g, Fiber 4.2 g, Protein 37.6 g, SaturatedFat 7.6 g, Sodium 2884.6 mg, Sugar 16 g

THAI BEEF AND BROCCOLI STIR-FRY



Thai Beef and Broccoli Stir-Fry image

This beef and broccoli stir-fry is the Thai version of a classic Chinese dish. It's full of robust flavors and easy to whip up anytime.

Provided by Darlene Schmidt

Categories     Dinner

Time 30m

Yield 4

Number Of Ingredients 21

1/2 to 1 pound steak
2 to 3 tablespoons vegetable oil
1 shallot , finely chopped, or 1/4 cup finely chopped red onion
3 to 4 cloves garlic, finely chopped
2 pieces ginger, thinly sliced
3 tablespoons sherry or red wine
1 medium head broccoli, cut into bite-size florets
1 red pepper, sliced into thin strips
1 teaspoon cornstarch (dissolved in 3 tablespoons cool water)
1 teaspoon sesame oil
For the Marinade:
3 tablespoons soy sauce
1 teaspoon brown sugar
1 teaspoon cornstarch
For the Stir-Fry Sauce:
1/2 cup chicken stock
3 tablespoons oyster-flavored sauce
1 tablespoon fish sauce
1 to 2 teaspoons brown sugar, to taste
1 to 2 red chilies, minced, or 1/2 to 3/4 teaspoons crushed dried chili, to taste
Thai jasmine rice, for serving

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.

Nutrition Facts : Calories 563 kcal, Carbohydrate 29 g, Cholesterol 111 mg, Fiber 3 g, Protein 35 g, SaturatedFat 9 g, Sodium 1264 mg, Sugar 7 g, Fat 33 g, ServingSize 4 servings, UnsaturatedFat 0 g

SPICY BROCCOLI WITH BEEF



Spicy Broccoli With Beef image

This recipe uses flank steak that has been marinated for 30 minutes, then stir fried with broccoli. It has a little spice from crushed red pepper flakes. It is then finished with a light soy sauce mixture. Serve with white rice for a complete and easy meal.

Provided by threeovens

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 19

2 tablespoons dry sherry
1 tablespoon reduced sodium soy sauce
2 teaspoons cornstarch
1 teaspoon sugar
3/4 lb flank steak, frozen 15 minutes, halved lengthwise, and sliced thinly across the grain
1 tablespoon canola oil, divided
1/4 cup green onion, thinly sliced
1 tablespoon garlic clove, minced
1 tablespoon fresh ginger, minced
1/4 lb fresh shiitake mushroom (can use reconstituted dried)
1/2 teaspoon crushed red pepper flakes
6 cups fresh broccoli florets (try not to use frozen)
1/4 cup lower-sodium chicken stock, divided
2 tablespoons oyster sauce
2 tablespoons reduced sodium soy sauce
2 tablespoons dry sherry
2 teaspoons sugar
1 teaspoon cornstarch
1 teaspoon sesame oil

Steps:

  • First prepare the marinade. Combine sherry, soy sauce, cornstarch and sugar in a medium bowl. Add sliced beef; toss gently. Refrigerate 30 minutes.
  • Heat a 12-inch skillet (or wok) over high heat until very hot. Add 1 teaspoon canola oil coating pan. Add about half the beef. Cook, without stirring, 1 minute. Remove beef from pan (it will still be pink in places). Repeat with 1 teaspoon oil and remaining beef. Cover beef loosely and set aside. Add remaining 1 teaspoon oil to pan. Stir fry green onions, garlic, ginger, mushrooms, and red pepper flakes until just fragrant, about 45 seconds. Add broccoli and 1/4 cup broth to pan, cover and steam 5 to 6 minutes.
  • To prepare sauce, combine all ingredients in a small jar; shake well.
  • When broccoli is crisp-tender, return beef and add sauce. Toss gently, cooking until sauce thickens slightly.

Nutrition Facts : Calories 332.7, Fat 12.4, SaturatedFat 3.5, Cholesterol 35.3, Sodium 798.7, Carbohydrate 20.8, Fiber 1, Sugar 5.6, Protein 23.2

MONGOLIAN BEEF AND BROCCOLI



Mongolian Beef And Broccoli image

A Mongolian Beef And Broccoli like traditional take-out? With only HALF the oil needed compared to other recipes, this Mongolian Beef is even better!

Provided by Karina - Cafe Delites

Number Of Ingredients 18

2 lbs | 1 kg beef tenderloin (, thinly sliced)
2 tablespoons water
1 tablespoon soy sauce*
1 tablespoon Shaoxing ((Chinese) wine**)
2 tablespoons cornstarch ((corn flour))
1/2 cup low sodium soy sauce ((important. See Notes)*)
2/3 cup water
1/3 cup brown sugar ((or coconut sugar))
2 tablespoons hoisin sauce ((optional BUT adds incredible flavour))
1 tablespoon oyster sauce
3/4 tablespoon ground white pepper ((or 1-2 teaspoons red chili powder))
1/4 cup oil
1 teaspoon sesame oil
8 cloves (or 4 tablespoons) garlic, minced
1/2 tablespoon minced ginger
1 Broccoli (, cut into florets)
4 green onion / scallion stems (, thinly sliced)
1 tablespoon cornstarch mixed with 2 tablespoons water ((corn flour))

Steps:

  • Whisk marinade ingredients together until well combined. Marinate the beef slices for 30 minutes to an hour (The more marinading, the more tender the meat will be).
  • While beef is marinating, whisk together the sauce ingredients until well combined. Set aside and prepare vegetables.
  • Heat up a wok over medium heat with the 1/4 cup of oil. When oil is hot, stir-fry the marinated beef in batches of four (don't crowd the wok) until they are just crisp on the edges (about 2 minutes. They cook FAST in the hot oil. Don't have the oil on high heat or it will spit and spatter all over you and your stove). Remove the meat, leaving as much oil in the wok, and set aside.
  • Heat up the sesame oil in the wok with any remaining oil, and stir-fry the garlic and ginger until fragrant. Add the vegetables and stir fry until they are vibrant in colour and just tender.
  • Add the beef back into the wok with the prepared sauce. Simmer in the sauce until the beef slices are cooked through (about 2 minutes); add the con starch mixture and the sliced green onions. Cook for a further minute or until the sauce thickens, wile stirring quickly.
  • Garnish with extra green onion slices and serve immediately over rice or steamed vegetables.

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