Chinese Beef with Broccoli Recipe
Submitted by: rec.food.recipes Jim Dolliver jimd
Ready in: %26lt; 30 minutes
Difficulty: 3 (1=easiest :: hardest=5)
Serves/Makes: 4
Related Categories:
--Beef and Broccoli Recipes
--Chinese Recipes
Ingredients:
1 pound top round -- cut into thin strips
2 tablespoons cornstarch -- divided
2 tablespoons lower-sodium soy sauce
1/2 cup non-fat lower-sodium beef broth
2 tablespoons oyster sauce
1 tablespoon honey
1 tablespoon sherry
1 tablespoon canola oil
1 pound broccoli florets -- cut in bite-size pieces
1 tablespoon minced ginger
3 cloves garlic -- minced
Directions:
Combine the beef with 1 tablespoon of the cornstarch and set aside. Dissolve the remaining 1 tablespoon of cornstarch in the soy sauce. Stir in the broth, oyster sauce, honey and sherry. Heat the oil in a large non-stick skillet over medium high. Add the beef and cook, stirring, 3 to 4 minutes, or until beef is just cooked through. Remove the beef from the pan. Add the broccoli, ginger and garlic to the pan and cook, stirring, 4 to 5 minutes, or until the broccoli is crisp-tender. Add the broth mixture and cook, stirring, for 2 minutes, or until the sauce is thick and glossy. Return the beef to the skillet and stir 1 minute, or until the meat is heated through. Serve immediately.
For each serving 215 calories, 28 g. protein, 15 g. carbohydrates, 3 g. fiber, 7 g fat (2 g saturated fat) 50 mg. cholesterol, 524 mg. sodium.
This recipe for Chinese Beef with Broccoli serves/makes 4
Recipe ID: 6896
I couldn't believe all different ways to make it! The oyster sauce and the tiny bit of sherry, really taste good in this. Thanks so much and enjoy your weekend!
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Recipe to Chinese Beef and Broccoli?RECIPE INGREDIENTS
2 cups water
2 cups broccoli florets
1/2 cup vegetable oil
1 pound boneless, lean beef, cut into strips
3 cloves garlic, chopped
1 tablespoon chopped fresh ginger (optional)
1/2 cup chopped scallions
1 red bell pepper, cored, seeded, and cut into strips
1/2 cup very thinly sliced carrots
1 1/2 cups sliced mushrooms
1 cup drained bamboo shoots
3 tablespoons oyster sauce or black bean sauce
2 teaspoons soy sauce, or more to taste
White rice, for serving
RECIPE METHOD
In a wok or large saut茅 pan over high heat, bring the water to a boil. Add the broccoli and cook for 2 minutes. Drain the broccoli, discarding the water. Set the broccoli aside.
Return the wok to medium-high heat. Add the oil to the wok and heat until the oil begins to shimmer. Add the beef strips and stir-fry until the beef changes color, about 1 minute. Remove the beef with a slotted spoon. Pour off all but 2 tablespoons of the oil.
Add the garlic and ginger to the wok and stir-fry for 1 minute. Add the broccoli, scallions, bell pepper, and carrots and stir-fry for 1 minute. Add the mushrooms and bamboo shoots and stir-fry for 1 minute. Return the beef to the wok and add the oyster or black bean sauce and soy sauce. Stir-fry for 1 minute, or until the beef is cooked through. Serve at once, with white rice.
Coutesy of The Grand Formosa Regent Hotel, Taipei, Taiwan.
CHINESE BEEF WITH BROCCOLI
2 c. cooked steak or London Broil
1 lg. can mushrooms, pieces %26amp; stems
2 pkgs. frozen chopped broccoli
Soy sauce
2 pkgs. brown gravy mix
In a large frying pan quick fry meat, adding soy sauce to taste. You may add garlic powder if desired. Add broccoli and mushrooms, stir constantly. If mixture is dry, add water. Continue cooking on a low flame until heated (about 15 minutes). Add both packages of brown gravy mix. Stir until thickened. Serve over noodles or rice.Recipe to Chinese Beef and Broccoli?
Chinese Beef with Broccoli
1 pound flank steak, partially frozen
1/2 cup oyster sauce
1/4 cup water
3 tablespoons cooking sherry
1 tablespoon cornstarch
1/4 teaspoon crushed red pepper flakes
4 tablespoons peanut oil, divided use
1 tablespoon grated ginger root
1 clove garlic, minced
3 cups broccoli flowerets
1 red bell pepper, seeded julienned
2 stalks celery, diagonally sliced
1/2 cup diagonally sliced green onions
3 tablespoons chopped fresh cilantro
Cut partially frozen flank steak across the grain to make very thin 2 x 1-inch strips.
In a small bowl, combine oyster sauce, water, sherry and cornstarch; stir until cornstarch is dissolved. Stir in crushed red pepper flakes and set aside.
Heat a large nonstick skillet or wok over high heat. Add half the peanut oil and heat until very hot but not smoking. Add the beef and stir-fry until browned, about 2 minutes. Remove beef from wok with a slotted spoon and set aside.
Heat the same skillet or wok over medium-high heat. Add remaining peanut oil and stir-fry ginger and garlic for 30 seconds. Add broccoli and stir-fry for 3 minutes. Turn heat to high and stir in red bell pepper, celery and green onion; continue to stir-fry for an additional 3 minutes. Stir in beef and reserved oyster sauce. Stir constantly until mixture thickens, about 2 minutes. Serve immediately garnished with cilantro.
Makes 6 servings.
cook beef first, you can pick your meat...and cook it in a lil oil with minced garlic. After the meat is cooked, add broccoli and Oyster sauce and saute...that's it. You can smell it to how you like the flavor. You can add onions, carrots, or mini corn. yum yum
Chinese Beef and Broccoli:
45 min 35 min prep
4 servings
1 lb flank steaks
2 tablespoons soy sauce
1 tablespoon dry sherry (can substitute 1 Tbs. orange or pineapple juice with a dash of vinegar)
1/2 teaspoon cornstarch
1 (16 ounce) package frozen broccoli, defrosted
1 garlic clove, minced
1 slice fresh ginger, finely minced
2 tablespoons peanut oil
salt
1. Slice the steak against the grain into very thin slices.
2. Combine the soy sauce, sherry, and cornstarch and pour this mixture over the steak.
3. Marinate the meat for 15 minutes.
4. While the meat is marinating, slice the broccoli at a diagonal and mince garlic and ginger.
5. Heat a wok or large frying pan for 30 seconds, add oil, wait about 20 seconds, and add minced garlic and ginger root. Fry over high heat, stirring constantly for about 20 seconds more, then add the beef.
6. Stir-fry, stirring constantly, for about 1 minute. Add broccoli and stir-fry for another 4 to 6 minutes, until the broccoli is cooked but still crisp and still dark green.
7. Serve hot. This is low in carbohydrates.
Beef With Broccoli Stir Fry
INGREDIENTS:
* 3/4 pound lean beef
* Marinade:
* 1 tablespoon rice vinegar (substitute rice wine if desired)
* 1 teaspoon sugar
* 1 teaspoon soy sauce
* 1 tablespoon water
* 1 tablespoon cornstarch
* Sauce:
* 2 tablespoons oyster sauce
* 1 tablespoon light soy sauce
* 1 tablespoon dark soy sauce
* 1 tablespoon water
* Thickener:
* 1 teaspoon cornstarch mixed with 1 tablespoon water
* 1 pound fresh broccoli
* 2 garlic cloves
* To Cook Broccoli:
* 1/2 cup water
* 1/4 teaspoon salt, or to taste
* 1/2 teaspoon sugar, or to taste
* Other:
* 1 1/4 cups oil, or as needed
PREPARATION:
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).
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