Thai Beef Stir Fry With Broccoli Recipes

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THAI BEEF STIR-FRY



Thai Beef Stir-Fry image

A distinctive peanut sauce complements this colorful combination of tender sirloin strips, cauliflower, carrots, broccoli and mushrooms. I like to dish it up over spaghetti, but you could use fried noodles instead. -Janice Fehr, Austin, Manitoba

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 17

1/2 cup packed brown sugar
2 tablespoons cornstarch
2 cups beef broth
1/3 cup reduced-sodium soy sauce
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon ground ginger
1/4 teaspoon hot pepper sauce
2 pounds boneless beef sirloin steak, cut into thin strips
6 tablespoons olive oil, divided
4 cups fresh broccoli florets
2 cups fresh cauliflowerets
1-1/2 cups julienned carrots
2 cups sliced fresh mushrooms
1/4 cup peanut butter
Hot cooked spaghetti
1/2 cup chopped peanuts

Steps:

  • In a small bowl, combine the first 8 ingredients until smooth; set aside. In a large cast-iron skillet or wok, stir-fry beef in 3 tablespoons oil until meat is no longer pink. Remove and keep warm., In the same skillet, stir-fry broccoli, cauliflower and carrots in remaining oil for 5 minutes. Add mushrooms; stir-fry until the vegetables are crisp-tender, 3-5 minutes., Stir broth mixture and add to the pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Reduce heat; add beef and peanut butter. Cook and stir over medium heat until peanut butter is blended. Serve with spaghetti. Sprinkle with peanuts. Freeze option: Do not cook spaghetti. Freeze cooled beef mixture in freezer containers. To use, partially thaw in refrigerator overnight. Cook spaghetti according to package directions. Place beef mixture in a large skillet and heat through, stirring occasionally; add a little broth if necessary. Serve with spaghetti and sprinkle with peanuts.

Nutrition Facts : Calories 586 calories, Fat 32g fat (6g saturated fat), Cholesterol 61mg cholesterol, Sodium 974mg sodium, Carbohydrate 35g carbohydrate (22g sugars, Fiber 5g fiber), Protein 42g protein.

THAI BEEF STIR FRY WITH BROCCOLI



Thai Beef Stir Fry with Broccoli image

Thai beef stir fry with broccoli is a meal that can be made in under 20 minutes. This meal reheats well and tastes amazing.

Provided by Lilian B.

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 12

2 heads of broccoli
1 small onion
2 spring onions
12 oz. ribeye steak
2 tbsp of fresh ginger
4 garlic cloves
1/8 cup of soy sauce
1 tbsp of sesame oil
4 tbsp of oyster sauce
1 tbsp of sugar
2 tbsp coconut oil
salt and pepper

Steps:

  • Slice the ribeye steak at an angle into paper-thin slices. In a bowl, marinate the ribeye steak with the oyster sauce, sesame oil, salt, and pepper.
  • Remove the broccoli steam and discard it. Wash and chop broccoli into bite-sized pieces.
  • Peel and slice onion long ways. Peel and chop ginger and garlic into very small pieces.
  • Wash and slice the spring onion into 1" pieces.
  • In a wok or large pot on high heat, add coconut oil. Once the coconut oil is hot, fry the garlic and ginger for 1 minute.
  • Fry the ribeye steak and onions in the garlic and ginger oil. After 30 seconds to a minute, if the bottom of the pan is sticking or getting dry, add 1/4 cup of water.
  • Add the broccoli and soy sauce. Cover the wok or pot for about 1 to 2 minutes, or until the broccoli is slightly tender.
  • Add the chopped spring onion and sugar. Stir well.
  • Serve with steamed rice.

Nutrition Facts : ServingSize 2 cups, Calories 357 calories, Sugar 8 g, Sodium 1024 mg, Fat 21 g, SaturatedFat 6 g, UnsaturatedFat 15 g, TransFat 0 g, Carbohydrate 15 g, Fiber 2 g, Protein 16 g, Cholesterol 0 mg

EASY BROCCOLI AND BEEF STIR FRY



Easy Broccoli and Beef Stir Fry image

frozen broccoli & three cheese sauce combined with beef strips and teriyaki add up to an easy stir-fry dish.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 6

Number Of Ingredients 9

1 lb boneless beef round steak, 1 inch thick, cut into thin strips
1 jar (4.5 oz) sliced mushrooms, drained
1 tablespoon cornstarch
1 clove garlic, finely chopped
1/2 cup teriyaki sauce
1 bag (24 oz) Value Size frozen broccoli & three cheese sauce
2 tablespoons vegetable oil
1 cup sliced green onions
Hot cooked rice, if desired

Steps:

  • In large bowl, mix beef, mushrooms, cornstarch, garlic and teriyaki sauce. Let stand at room temperature 15 minutes, stirring occasionally. Drain beef and mushrooms well, reserving marinade. Cook frozen broccoli as directed on bag.
  • In 12-inch skillet, heat oil over medium-high heat. Cook beef, mushrooms and green onions in oil 3 to 5 minutes, stirring frequently, until beef is no longer pink. Stir in cooked broccoli.
  • Gradually add reserved marinade. Cook over medium-high heat 2 to 3 minutes, stirring constantly, until mixture thickens. Serve over rice.

Nutrition Facts : Calories 220, Carbohydrate 14 g, Cholesterol 40 mg, Fat 1/2, Fiber 3 g, Protein 21 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 1450 mg, Sugar 6 g, TransFat 0 g

THAI BEEF & BROCCOLI STIR-FRY



Thai Beef & Broccoli Stir-Fry image

This Thai Beef & Broccoli Stir-Fry is even more delicious than the Chinese version, with more depth of flavor and slightly more spice (this can be adjusted according to your liking). The beef is cut thinly and stir-fried quickly and easily together with broccoli, red pepper, and a delicious stir-fry sauce. The broccoli really works in this dish, as it fully absorbs the sauce and provides that nice added bit of crunch. Serve with plain steamed jasmine rice for an easy Asian comfort food dish your family will love. From About.com

Provided by boy named Sous

Categories     Thai

Time 39m

Yield 4 serving(s)

Number Of Ingredients 18

1/2-1 lb beef rib eye roast
1 medium head broccoli, cut into bite-size florets
1 red pepper, sliced into thin strips
1 shallots or 1/4 cup purple onion, finely chopped
3 -4 garlic cloves, finely chopped
2 ounces ginger, thinly sliced into matchstick-like pieces
red wine
1 teaspoon cornstarch (dissolved in 3 Tbsp. cool water)
1 teaspoon sesame oil
2 -3 tablespoons vegetable oil
3 tablespoons soy sauce
1 teaspoon brown sugar
1 teaspoon cornstarch
1/2 cup chicken stock
3 tablespoons oyster sauce
1 tablespoon fish sauce
1 -2 teaspoon brown sugar, to taste
1/2-3/4 teaspoon chili flakes

Steps:

  • Cut steak on the bias (on an angle) into thin 2-3 inch long strips and place in a bowl. Combine marinade ingredients in a cup, stirring well to dissolve the cornstarch. Pour this over the beef and toss. Set aside.
  • In a cup or small bowl, combine the stir-fry sauce ingredients together, stirring well to dissolve the sugar. Set aside.
  • Heat a wok or large frying pan over medium-high heat. Add oil and swirl around, then add the shallot/onion, garlic, and ginger. Stir-fry 1 minute to release the fragrance.
  • Add the beef together with its marinade. Stir-fry until browned, 4-5 minutes. Add the sherry as you stir-fry 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 the cornstarch and water mixture. Push ingredients aside in the wok to reveal the stir-fry sauce. Add the cornstarch-water mixture and stir to thicken the sauce. Then stir-fry everything together.
  • Switch off heat and drizzle over the sesame oil. Taste-test the 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 chili for more heat. Serve with plenty of Thai jasmine rice. Thai chili sauce can also be served on the side for those who like it extra spicy. ENJOY!

Nutrition Facts : Calories 382.9, Fat 22.2, SaturatedFat 6.7, Cholesterol 39.5, Sodium 1613.5, Carbohydrate 30.7, Fiber 6.9, Sugar 7.5, Protein 18.7

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

BEEF WITH BROCCOLI STIR FRY



Beef With Broccoli Stir Fry image

http://chinesefood.about.com/od/beef/r/beefbroccoli.htm By Rhonda Parkinson, About.com The secret to this recipe is cooking the beef in 1 cup of oil to seal in the juices, and cooking the broccoli in water to make it crisp and tender. For a more authentic touch, try using Chinese broccoli, which has an appearance and taste similar to asparagus.

Provided by Party of four

Categories     Vegetable

Time 40m

Yield 4-5 serving(s)

Number Of Ingredients 17

3/4 lb lean beef
1 tablespoon rice vinegar (substitute rice wine if desired)
1 teaspoon sugar
1 teaspoon soy sauce
1 tablespoon water
1 tablespoon cornstarch
2 tablespoons oyster sauce
1 tablespoon light soy sauce
1 tablespoon dark soy sauce
1 tablespoon water
1 teaspoon cornstarch mixed with 1 tablespoon water
1 lb fresh broccoli
2 garlic cloves
1/2 cup water
1/4 teaspoon salt (to taste)
1/2 teaspoon sugar (to taste)
1 1/4 cups oil

Steps:

  • Cut the beef across the grain into thin slices. Add the marinade ingredients, adding the cornstarch last (use your fingers to rub it in). Marinate the beef for 30 minutes.
  • While the beef is marinating, prepare the sauce and vegetables: for the sauce, mix together the oyster sauce, light soy, dark soy, and water in a small bowl and set aside. In another small bowl, mix the cornstarch and water thickener and set aside.
  • Wash and drain the broccoli. Cut the stalk diagonally into thin slices. Cut the flowerets into 3 or 4 pieces. Crush the garlic.
  • Heat the wok and add 1 cup oil. When the oil is medium-hot (between 300 and 325 degrees F.), add the beef. Blanch the beef by letting it lay flat for 30 - 40 seconds, and then stirring to separate the pieces. Remove the beef when it changes color and is nearly cooked (the entire process takes 1 - 2 minutes).
  • Remove the beef from the wok and drain on paper towels.
  • Clean out the wok with paper towels.
  • Add 2 tablespoons oil to the wok. When the oil is hot, add the crushed garlic and stir fry briefly until aromatic.
  • Add the broccoli, sprinkle the salt and sugar over, and stir fry briefly, turning down the heat if necessary to make sure it doesn't burn. Add the 1/2 cup water, and cook the broccoli, covered, for 4 - 5 minutes, until it turns a bright green and is tender but still crisp. Remove from the wok and drain.
  • Clean out the wok and add 2 more tablespoons oil. Add the broccoli and the beef. Add the sauce and cornstarch mixture in the middle of the wok and stir quickly to thicken. Mix everything together and serve hot over steamed rice.
  • Variations: *Add carrots and onion if desired. Boil in the wok with the broccoli (you'll need to add more water).

Nutrition Facts : Calories 931.4, Fat 75.5, SaturatedFat 12.5, Cholesterol 50.2, Sodium 1243.3, Carbohydrate 42.4, Fiber 17.1, Sugar 8.9, Protein 31.2

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