Beef And Broccoli Salad Recipes

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BEEF AND BROCCOLI

Provided by Jet Tila

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 11



Beef and Broccoli image

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.

1 pound broccoli florets
1 tablespoon soy sauce
1 teaspoon sesame oil
2 teaspoons cornstarch, divided
1 teaspoon baking soda
1 pound flank steak
1/3 cup beef or chicken stock
2 teaspoons rice wine
1/4 cup oyster sauce
2 tablespoons vegetable oil
2 cloves garlic, minced

ASIAN PASTA SALAD WITH BEEF, BROCCOLI AND BEAN SPROUTS

A creamy soy-ginger dressing nicely complements this pasta salad with broccoli, red pepper, bean sprouts, and peanuts.

Provided by Ben S.

Categories     Salad     Vegetable Salad Recipes     Broccoli Salad Recipes

Yield 8

Number Of Ingredients 19



Asian Pasta Salad with Beef, Broccoli and Bean Sprouts image

Steps:

  • Mix garlic, soy sauce, vinegar, sugar, sesame oil, ginger, and pepper flakes in a 2-cup Pyrex measuring cup. Whisk in mayonnaise until smooth, then in a slow steady stream, whisk in oil to make an emulsified dressing; keep chilled until ready to toss with salad. Store in a clean jar with lid.
  • Bring 1 gallon of water and 2 tablespoons of salt to boil in a large soup kettle. Add pasta and, using package times as a guide, boil, stirring frequently and adding broccoli the last 1 minute, until just tender. Drain thoroughly (do not rinse) and dump onto a large, lipped cookie sheet. Set aside while preparing remaining salad ingredients.
  • Place all salad ingredients (except soy-ginger dressing) in a large bowl or transfer to a gallon-size zipper bag. (Can be covered and refrigerated several hours at this point). When ready to serve, add dressing; toss to coat and serve.

Nutrition Facts : Calories 467.6 calories, Carbohydrate 53.7 g, Cholesterol 28.6 mg, Fat 19.2 g, Fiber 5 g, Protein 23.9 g, SaturatedFat 3.4 g, Sodium 3119.8 mg, Sugar 7.3 g

3 medium garlic cloves, minced
6 tablespoons soy sauce
1 tablespoon rice wine vinegar
1 tablespoon sugar
1 tablespoon sesame oil
1 teaspoon ground ginger
¾ teaspoon hot red pepper flakes
2 tablespoons mayonnaise
¼ cup vegetable oil
2 tablespoons salt
1 pound penne pasta
8 ounces broccoli florets
1 pound rare deli roast beef, sliced 1/8 inch thick and cut into bite-size strips
3 medium carrots, peeled and coarsely grated
1 medium red bell pepper, cut into bite-size strips
2 cups bean sprouts
3 green onions, thinly sliced
½ cup chopped roasted (or honey-roasted) peanuts
¼ cup chopped fresh cilantro

BEEF AND BROCCOLI SALAD

A cold meal based on the popular beef and broccoli dish in Chinese restaurants without the rice, and a lot more veges.

Provided by KelBel

Categories     Salad Dressings

Time 21m

Yield 4 serving(s)

Number Of Ingredients 14



Beef and Broccoli Salad image

Steps:

  • Preheat grill pan over high heat. Season steak with salt and pepper. Spray grill pan with cooking spray. Grill meat 3 to 5 minutes per side. Remove meat and let stand 10 minutes.
  • In a pan, bring 1-inch of water to a boil. Add a pinch of salt and broccoli pieces and steam for 3 to 5 minutes, until cooked but still firm. Drain broccoli in colander and run cold water over it to cool.
  • Arrange greens on large platter or individual dinner plates. Arrange broccoli and veggies on greens.
  • Combine duck sauce with ginger, lime juice, vinegar, crushed pepper flakes. Whisk in oils.
  • Slice steaks and arrange on salad and drizzle completed dish with dressing. Season with additional salt and pepper.

16 ounces beef tenderloin steaks, 1-inch thick
2 cups broccoli florets
8 ounces mixed baby greens
1 red bell pepper, seeded and sliced
4 scallions, sliced
1 cup pea pods
1 cup carrot, shredded
1/4 cup Chinese duck sauce, sauce
1 inch gingerroot, minced
1 lime, juice of
2 tablespoons rice wine vinegar
1/2 teaspoon crushed red pepper flakes
2 tablespoons vegetable oil
2 tablespoons dark sesame oil

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