BEEF BROCCOLI STIR-FRY
My family often requests this tasty beef and broccoli stir fry. It's great because it combines tender beef and nutritious vegetables in one dish. We enjoy this broccoli beef recipe year-round but especially in summer, when I grow my own broccoli and onions. Plus, it doesn't heat up the kitchen. -Ruth Stahl, Shepherd, Montana
Provided by Taste of Home
Categories Dinner
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.
Nutrition Facts : Calories 291 calories, Fat 11g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 974mg sodium, Carbohydrate 18g carbohydrate (9g sugars, Fiber 2g fiber), Protein 30g protein.
20-MINUTE BEEF AND BROCCOLI NOODLE STIR-FRY RECIPE BY TASTY
Here's what you need: instant ramen, water, garlic, cornstarch, sesame oil, lime, soy sauce, broccoli floret, olive oil, flank steak, medium yellow onion, green onion, fresh cilantro, sesame seeds
Provided by Pierce Abernathy
Categories Dinner
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!
Nutrition Facts : Calories 408 calories, Carbohydrate 25 grams, Fat 21 grams, Fiber 4 grams, Protein 29 grams, Sugar 3 grams
THE BEST EASY BEEF AND BROCCOLI STIR-FRY
I clipped this recipe from Taste of Home magazine several years ago and have found it to be the best-tasting easy beef and broccoli stir-fry. It is credited to Ruth Stahl. I often use charcoal chuck steak, which is very tender and lean. I also like that it doesn't call for any unusual ingredients.
Provided by Chris from Kansas
Categories One Dish Meal
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).
Nutrition Facts : Calories 150.1, Fat 7.1, SaturatedFat 0.9, Sodium 731.4, Carbohydrate 20, Fiber 0.6, Sugar 7.8, Protein 3.5
BEEF & BROCCOLI STIR-FRIED NOODLES
There are many variations of beef and broccoli--it can be served with just about any type of sauce. This version is ready quickly and can be made in a skillet instead of a wok. Just be sure to prep all the elements in advance-once you start cooking, there's no time for chopping or slicing! It's kept simple with minimal ingredients and also utilizes ones you may already have in your pantry, like dried ramen noodles. You can swap the NY strip steak for rib eye or sirloin.
Provided by Anne Burrell
Categories main-dish
Time 25m
Yield 2 servings
Number Of Ingredients 13
Steps:
- Bring a pot of water to a boil and season generously with salt. It should be as salty as the sea. Prepare an ice bath and season generously with salt. Add the broccoli florets to the boiling water and cook for 2 to 3 minutes until bright green and tender, but still slightly crisp. Remove the broccoli and immediately plunge into the ice bath and set aside, but reserve the boiling water for the noodles later.
- Heat 2 tablespoons of the canola oil in a large saute pan over medium-high heat until it shimmers. Season the steak with salt. Add the steak in batches to the pan and cook, turning occasionally, until brown and crispy, 2 to 3 minutes. Remove the steak from the pan and set aside. Repeat with remaining steak.
- To the same pan, add the remaining 2 tablespoons canola oil. Add the scallion whites, garlic, ginger, onions and rice wine vinegar. Saute for 1 to 2 minutes. Add the oyster sauce, chicken stock and chili paste and stir to combine.
- To the same pot of boiling water, add the noodles and cook according to package directions. Using tongs, remove the noodles and add directly into the saute pan with veggies. Add the broccoli florets and steak and toss to combine, ensuring the noodles, steak and broccoli are fully coated in the sauce. Mix in the broccoli stems. Plate and garnish with reserved scallion greens.
STIR-FRY RAMEN
This is a great way to couple vegetables that must be used with ramen noodles. A quick and easy after-work meal bursting with flavor.
Provided by Shelley Lima
Categories 100+ Pasta and Noodle Recipes Noodle Recipes
Time 51m
Yield 4
Number Of Ingredients 17
Steps:
- Whisk hoisin sauce, water, cornstarch, sugar, ginger, red pepper flakes, salt, and black pepper together in a bowl to make sauce.
- Bring water to a boil in a large pot. Add ramen noodles. Cook, stirring occasionally, until tender, about 3 minutes. Drain.
- Heat peanut oil in a nonstick skillet over medium-high heat. Add asparagus, carrots, onion, and garlic; saute until slightly tender, 3 to 5 minutes. Add chicken; toss until warmed through, about 2 minutes. Add cabbage and mushrooms. Pour in sauce; toss until coated. Reduce heat to low, cover, and cook until flavors combine, 3 to 5 minutes more.
- Serve sauteed asparagus mixture over noodles.
Nutrition Facts : Calories 423.4 calories, Carbohydrate 55.3 g, Cholesterol 28.3 mg, Fat 15.3 g, Fiber 5.5 g, Protein 18.2 g, SaturatedFat 5.4 g, Sodium 867.5 mg, Sugar 15.7 g
BEEF AND BROCCOLI STIR FRY RAMEN
Make and share this Beef and Broccoli Stir Fry Ramen recipe from Food.com.
Provided by AbsurdBookNerd
Categories One Dish Meal
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook noodles according to package directions and drain.
- In skillet brown beef and drain.
- Add oil, 1/2 seasoning packet, broccoli, onions to meat; stir fry for 5 minutes.
- Add soy sauce and red pepper, simmer 5 additional minutes. Serve over noodles.
Nutrition Facts : Calories 425.6, Fat 27.7, SaturatedFat 10.5, Cholesterol 77.1, Sodium 478.1, Carbohydrate 19.2, Fiber 1.9, Sugar 1.4, Protein 24.6
BEEF WITH BROCCOLI TERIYAKI AND RAMEN NOODLES
Using convenient ramen noodles and slicing the steak very thinly make this a fast recipe for busy families. To keep the steak juicy, be careful not to overcook it.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Cover the noodles with hot water in a large bowl and place a small plate on top to keep them submerged; set aside to soak for 5 minutes. Drain the noodles well and set aside. Discard the flavor pouches or reserve for another use.
- Cut the beef crosswise into 2- to 3-inch pieces and then rotate a quarter turn and slice thinly lengthwise across the grain, about 1/4-inch thick.
- Stir together the chicken broth, teriyaki sauce, cornstarch, sugar and sesame oil in a small bowl or measuring cup and set aside.
- Heat 1 tablespoon of the vegetable oil in a wok or a large nonstick skillet over high heat until lightly smoking. Add half of the beef and cook, stirring once, until brown on the outside and still juicy on the inside, 1 to 2 minutes. Remove with a slotted spoon to a large bowl. Repeat with an additional 1 tablespoon vegetable oil and the remaining beef.
- Heat 1 tablespoon vegetable oil in the same skillet over high heat. Add the broccoli and cook, stirring frequently, until the broccoli just starts to soften, about 1 minute. Reduce the heat to medium and push the broccoli to the side. Add 1 teaspoon vegetable oil, the ginger and garlic and cook, stirring, until fragrant, about 30 seconds. Add 1/4 cup water to the skillet and cook, stirring occasionally, until mostly evaporated, about 1 minute. Stir the chicken broth mixture briefly and add it to the skillet. Bring to a boil and cook, stirring occasionally, until thickened, about 1 minute. Add the beef and stir to coat. Transfer the beef to a large serving platter, leaving room for the noodles.
- Wipe out the skillet and heat the remaining 2 tablespoons vegetable oil over medium-high heat. Add the ramen noodles and scallions and cook, stirring frequently, until heated through, about 1 minute. Transfer to the serving platter and garnish with additional scallions, if desired. Garnish the beef with toasted sesame seeds and serve.
- Cook's Note: If you have extra time and want to cut your skirt steak very thinly, cut the steak into 4 pieces and freeze for 30 minutes before slicing. Cook until just seared and still juicy inside, about 1 minute per batch.
BEEF AND BROCCOLI STIR-FRY
Quick and easy
Provided by viripse
Time 40m
Yield Serves 6
Number Of Ingredients 0
Steps:
- In a small bowl, combine soy sauce,lemon juice,cornstarch,dark brown sugar,garlic and pepper. Set aside
- Heat 1tbsp oil in a large skillet or wok over medium-high heat. Add beef and stir fry until almost cooked through, about 2minutes. Transfer beef to plate and cover to keep warm.
- Heat remaining oil in skillet. Add onion and stir fry for 5mins. Cut broccoli into floret about 4cups and to skillet with 1/2 cup of water. Bring to a boil, cover, reduce heat and simmer for 3mins.
- Return beef to skillet with soy sauce mixture ;add ginger.
- Bring to a boil and cook, stirring constantly,about 2mins. Serve hot.
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4.6/5 (262)Total Time 15 minsCategory Main CourseCalories 395 per serving
- In a medium bowl, whisk together the soy sauce, cornstarch, garlic, cooking wine, honey, ginger, sesame oil, red pepper flakes, Sriracha sauce and beef broth. Set aside until ready to use.
- Heat the olive oil in a large skillet and cook the steak until it starts to brown, about 4 to 5 minutes. Add sauce and stir in with the steak, it should start to thicken immediately.
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5/5 (93)Calories 572 per servingCategory Easy
- Start by cooking ramen so it is ready when you need it. Fill a medium saucepan with water and bring to a boil. Add ramen noodles and cook 3 minutes, breaking them up with a spatula. Drain and rinse with cold water and set aside.
- Place a large heavy skillet over medium heat. Once skillet is hot, add 1 Tbsp oil, 6 cups broccoli and 2 Tbsp water. Cover with lid and sauté for 4 minutes, stirring occasionally until crisp tender. Transfer broccoli to a separate dish.
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- If using frozen broccoli, defrost it in the microwave. If using fresh broccoli, put it in a microwave-safe bowl with 2 Tbsp of water. Cover with paper towels and microwave on high until nearly tender, ~3 minutes.
- Heat a pot or bowl of water in the microwave or on the stove until steaming. Add noodles and let them soak until just tender. (Check the package instructions for the recommended timing, but reduce it by about a minute since the noodles will continue to cook in the stir-fry.) Drain.
- In a small bowl, make sauce by whisking together soy sauce and cornstarch until no lumps remain. Add water, rice vinegar, brown sugar, toasted sesame oil, and garlic. Set aside.
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4.7/5 (53)Category Dinner
- Very thinly slice the flank steak against the grain into 1/4th inch thick strips and then into 2 inch pieces. Put the steak pieces in a large ziploc bag.
- In a bowl, combine 1/4 cup vegetable oil, 1 teaspoon minced garlic, 2 tablespoons red wine vinegar, 1/4 cup honey, 1/4 cup soy sauce, 1/4 teaspoon pepper, 1/2 teaspoon salt, and 1 tablespoon coarsely chopped Italian parsley.
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- Add steak, 1 tablespoon soy sauce and 1 tablespoon rice wine vinegar to a medium bowl. Marinate for 1 hour or overnight in the fridge.
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Ratings 10Category Main CourseCuisine AsianTotal Time 30 mins
- Make the sauce: in a medium bowl, whisk together the soy sauce and cornstarch until combined and no lumps remain. Add in the beef broth, honey, hoisin sauce, rice vinegar, sesame oil, garlic, ginger, cracked red pepper; whisk to incorporate everything. Set aside.
- Bring a medium pot of water to boil; cook ramen until just tender, 2-3 minutes. Drain and rinse under cold water to stop them from cooking longer. Drizzle with the 1 teaspoon sesame oil to prevent sticking.
- In a large nonstick skillet warm 1 tablespoon of the olive oil over medium-high heat. Once the skillet is glistening hot, season steak with the salt and pepper and add to the skillet. Cook for about 3 minutes, without moving, to allow them to brown well on one side. Then stir and continue to cook for 2 more minutes, until cooked through. Remove the steak from skillet and drain off any accumulated grease.
- Add the other tablespoon of olive oil to the skillet, along with the broccoli. Add 1/2 cup of water to the skillet and cover. Steam broccoli for 2 minutes. (Broccoli should be bright green and fork tender, but not mushy.)
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- Combine soy sauce, vinegar, and red pepper flakes into a bowl. Add beef and mix well. Marinate in the refrigerator for 15-30 minutes.
- Break up ramen noodles into a microwave safe bowl. Pour enough water in the bowl to cover the noodles, about 2-3 cups, and microwave on HIGH for 3 minutes. Set aside and wait to drain the water until later in the recipe. Discard the seasoning packet.
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- Heat the sesame oil in a large saute pan or wok over medium high heat. Add the vegetables and allow them to cook undisturbed for a minute or two. We really want to get some nice browning and sear on those veggies, so resist the urge to stir constantly!
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4.9/5 (52)Total Time 25 minsServings 2
- 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.
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