Time 15m Yield 4 servings Number Of Ingredients 11 Steps:

In a medium bowl, mix together the sirloin steak, soy sauce, cornstarch, brown sugar, and ginger until the meat is evenly covered in the marinade. Set aside to marinate for 20 minutes. Heat the oil in a large skillet or wok over medium-high heat. Dump in the meat and marinade and sear each side until golden brown. Transfer the meat to a clean bowl and set aside. Place the broccoli into the hot skillet and sauté until the broccoli has just started to brown, about 1 minute. Pour the water into the skillet and immediately cover with a lid. Let it steam for 2 minutes, until the broccoli has softened. Remove the lid and toss in the garlic, red pepper flakes, and sesame oil. Sauté until the garlic becomes fragrant, about 30 seconds. Add the steak back into the pan and stir to combine. Remove from heat and serve on a bed of brown rice. Enjoy!

Time 25m Yield 4 servings. Number Of Ingredients 11 Steps:

Mix garlic powder and 2 tablespoons each cornstarch and water; toss with beef. In a small bowl, mix soy sauce, brown sugar, ginger and the remaining cornstarch and water until smooth., In a large skillet, heat 1 tablespoon oil over medium-high heat; stir-fry beef until browned, 2-3 minutes. Remove from pan., In same pan, stir-fry broccoli and onion in remaining oil over medium-high heat until crisp-tender, 4-5 minutes. Stir soy sauce mixture; add to pan. Cook and stir until thickened, 1-2 minutes. Return beef to pan; heat through. Serve with rice.

Time 25m Yield 4 serving(s) Number Of Ingredients 13 Steps:

In a bowl, combine 2 tablespoons cornstarch, 2 tablespoons water and garlic powder until smooth. Add beef and toss. In a large skillet or wok over medium-high heat, stir-fry beef in 1 tablespoon oil until beef reaches desired doneness; remove and keep warm. Stir-fry onion in remaining oil for 4-5 minutes until softened. Add the broccoli and cook for 3 minutes until the broccoli is tender but still crisp. Return beef to pan. Combine soy sauce, brown sugar, ginger and remaining 1 tablespoon cornstarch and 1/2 cup water until smooth; add to the pan. Cook and stir for 2 minutes. Serve over rice and garnish with toasted sesame seeds (optional).

Yield Serves 2 people Number Of Ingredients 17 Steps:

Cut and marinade the beef. Cut the beef into slices. Marinate the beef with all the ingredients from the beef marinade for about 15 mins. Blanch the broccoli and carrot. Bring a pot of water to boil and add a few drops of oil. Blanch the broccoliflorets and carrot in the hot water about 10 seconds. Remove the broccoli and carrot immediately with a slotted spoon or strainer, draining the excess water. Set aside. Stir fry the beef. Heat 1 tbsp oil in a skillet over high heat. Stir fry the beef until 70% cooked Dish out and set aside Stir fry broccoli and beef. Heat the remaining oil in a skillet over high heat Add the ginger and stir fry until aromatic Transfer the beef into the pan and stir-fry for 1 minute Add the broccoli and carrot and then the sauce Stir to combine the ingredients well

Time 30m Yield 4 servings. Number Of Ingredients 13 Steps:

In a large nonstick skillet or wok, stir-fry the onion, green onion and garlic in oil over low heat until tender. Add beef; stir-fry over medium heat for 5-7 minutes or until meat is no longer pink and onions are golden. Using a slotted spoon, remove meat and onions; set aside. , Add wine or broth to the pan; stir to loosen browned bits. Add broccoli and mushrooms; stir-fry over high heat until broccoli is tender. In a bowl, combine cornstarch and pepper; stir in broth and vinegar until smooth. Add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in beef and onions; heat through. Serve over rice if desired.

Time 22m Yield 4 Servings Number Of Ingredients 5 Steps:

  1. Heat oil in large nonstick skillet over medium-high heat and cook steak, stirring frequently, 6 minutes or until almost done. Remove steak; keep warm.
  2. Add Recipe Ready Broccoli Stir Fry and continue cooking, stirring frequently, 4 minutes or until vegetables are tender. Add back steak and stir-fry sauce and cook, stirring frequently, 2 minutes or until heated through.**
  3. Serve over prepared rice and sprinkle, if desired, with chopped peanuts. *Substitute 2 cups hot cooked rice **Cook steak to an internal temperature of 145°F as measured with a food thermometer; let rest 3 minutes.

Time 35m Yield 4 servings Number Of Ingredients 11 Steps:

Microwave the broccoli in a glass bowl covered with plastic wrap (holes poked for ventilation), about 1 to 2 minutes. In a small bowl, whisk together the soy sauce, sesame oil, 1 teaspoon cornstarch and baking soda. Slice the beef against the grain into thin strips and add it to your marinade. Let it sit for at least 20 minutes, or as long as overnight in the refrigerator. In a separate small bowl, stir together the stock, rice wine, oyster sauce and remaining 1 teaspoon cornstarch until the cornstarch is fully dissolved. Heat a wok or large skillet on high heat and add the oil. When a wisp of white smoke appears, toss the marinated beef and garlic into the pan. Cook for about 1 minute, continually moving the beef so it browns on all sides but is still rare. Once the beef is seared, add the broccoli and cook for an additional minute. Stir in the sauce and keep it all moving. Don’t be afraid to scrape any bits off the bottom of the pan before they start to burn. Once the sauce has turned into a nice thick glaze, about 1 minute, serve immediately.

Time 30m Yield 4 serving(s) Number Of Ingredients 15 Steps:

SAUCE: In bowl whisk together stock, hoisin, oyster and soy sauces, cornstarch, vinegar, sesame oil and chili paste. Set aside. Cut beef across the grain into thin strips. Toss with cornstarch. In wok or large deep skillet, heat 1 tbsp of the oil over high heat; stir-fry beef for 3 minutes or until browned but still pink inside. Transfer to bowl. Add remaining oil to wok; stir-fry onion, garlic and ginger for 1 minute. Add broccoli and 1/2 cup water. Cover and steam for about 3 minutes or until broccoli is tender-crisp. Pour in sauce, stir-fry for 1 to 2 minutes or until sauce is thickened. Stir in beef and any accumulated juices; stir-fry for 1 minute Serve with Chinese noodles or rice.

Time 1h Yield 4 Number Of Ingredients 11 Steps:

Whisk together the oyster sauce, sesame oil, sherry, soy sauce, sugar, and cornstarch in a bowl, and stir until the sugar has dissolved. Place the steak pieces into a shallow bowl, pour the oyster sauce mixture over the meat, stir to coat well, and marinate for at least 30 minutes in refrigerator. Heat vegetable oil in a wok or large skillet over medium-high heat, and stir in the ginger and garlic. Let them sizzle in the hot oil for about 1 minute to flavor the oil, then remove and discard. Stir in the broccoli, and toss and stir in the hot oil until bright green and almost tender, 5 to 7 minutes. Remove the broccoli from the wok, and set aside. Pour a little more oil into the wok, if needed, and stir and toss the beef with the marinade until the sauce forms a glaze on the beef, and the meat is no longer pink, about 5 minutes. Return the cooked broccoli to the wok, and stir until the meat and broccoli are heated through, about 3 minutes.

Time 30m Yield 6 Number Of Ingredients 9 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.

Yield Serves 2 Number Of Ingredients 13 Steps:

Combine first 7 ingredients and refrigerate 4 hours or overnight. Cook broccoli in small pot of boiling salted water until almost crisp-tender, about 2 minutes; drain. Rinse under cold water to cool. Heat oil in wok or heavy large skillet over high heat. Using slotted spoon, transfer beef to wok, reserving marinade. Stir-fry beef until just no longer pink, about 2 minutes. Remove beef from wok. Add broccoli, pea pods, green onions and red bell pepper. Continue stir-frying until vegetables are just crisp-tender, about 3 minutes. Stir cornstarch into reserved marinade. Pour marinade over vegetables in wok. Add beef and stir-fry until liquid boils and thickens, about 1 minute.

Time 20m Yield 4 servings Number Of Ingredients 14 Steps:

Place the ramen noodles in a large bowl (discard the seasoning packets or save for another use) and pour the boiling water over them. Let sit for 6 minutes, stirring every now and then to break up the noodle blocks. Drain and rinse under cold water. Set aside. In a small bowl, combine the garlic, cornstarch, sesame oil, lime juice, and soy sauce. Stir well, then set aside. Place the broccoli in a large, microwave-safe bowl and microwave for 1½ minutes, until soft. Set aside. Heat 1 teaspoon of olive oil in a large, nonstick pan over high heat. Add the steak to the pan and toss with 2 tablespoons of the reserved sauce. Cook until browned, about 2 minutes. Remove from the pan and set aside. Heat another teaspoon of olive oil in the pan, then add the onion. Cook, stirring often, until browned, about 4 minutes. Add the broccoli and cook until lightly browned, about 2 minutes. Remove from the pan and set aside. Add the remaining teaspoon of olive oil to the pan, then add the noodles and the remaining sauce. Cook, stirring constantly, until the noodles soak up the sauce. Return the cooked vegetables and steak to the pan and stir to distribute. Transfer the noodles to a serving dish and garnish with green onions, cilantro, and sesame seeds, if using. Enjoy!

Yield Serves 2 Number Of Ingredients 18 Steps:

Prepare the beef: In a small bowl stir together the soy sauce, the sugar, and the salt, add the beef, and let it marinate for 20 minutes. Make the sauce while the beef is marinating: In a small bowl dissolve the cornstarch in the soy sauce and stir in the Sherry, the broth, the sugar, and the sesame oil. Heat a wok or large heavy skillet over high heat until it is hot, add 2 tablespoons of the vegetable oil, and heat it until it just begins to smoke. Stir-fry the beef in the oil in batches for 1 minute, or until it is no longer pink, and transfer it as it is cooked with a slotted spoon to a plate. Add the remaining 1 tablespoon vegetable oil to the wok, heat it until it is hot but not smoking, and in the oil stir-fry the gingerroot, the garlic, and the chili for 30 seconds, or until the mixture is fragrant. Add the broccoli and stir-fry the mixture for 1 minute. Add 1/3 cup water and steam the broccoli, covered, for 1 1/2 to 2 minutes, or until it is crisp-tender. Stir the sauce, add it to the wok with the beef and any juices that have accumulated on the plate, and cook the mixture, stirring, for 2 minutes, or until the sauce is thickened and the beef is heated through. Transfer the mixture to a heated platter and serve it with the rice.

Time 20m Yield 4 servings Number Of Ingredients 6 Steps:

Cook rice as directed on package, omitting salt. Meanwhile, place broccoli in microwaveable bowl; cover with waxed paper. Microwave on HIGH 3 to 4 min. or until broccoli is crisp-tender. While broccoli is cooking, cut meat into thin slices. Stack slices, then cut into 1/2-inch-wide strips. Heat dressing in large skillet on medium heat. Add peppers and ginger; stir-fry 3 to 4 min. or until peppers are crisp-tender. Add broccoli and meat; stir-fry 1 to 2 min. or until heated through. Remove from heat. Stir in barbecue sauce. Serve over rice.

More about “beef n broccoli stir fry recipes”

Time 35m Number Of Ingredients 11 Steps:

In a large, shallow bowl, mix soy sauce, apple juice, vinegar, sugar, garlic, and 1/4 teaspoon pepper. Add meat; toss to coat. Let marinate 15 minutes. Transfer meat to a plate; reserve marinade. Heat 1 tablespoon oil in a 12-inch nonstick skillet over high heat. In two batches, cook meat until lightly browned, turning once, about 2 minutes per batch. Remove meat. Add 1/2 cup water to pan; stir up browned bits with a wooden spoon. Pour into marinade; whisk in cornstarch. In same skillet, fry broccoli in remaining teaspoon oil over high heat until bright green and crisp, tossing often, 2 minutes. Add 1 cup water; cook until broccoli is tender, 6 to 8 minutes. Stir marinade, add to pan, and bring to a boil. Cook, stirring, until thickened, 30 seconds. Return meat to pan; toss to coat. Season with salt and pepper. Serve immediately.