Beef And Broccoli Stir Fry With Whole Grain Brown Rice Recipes

Steps:

• Heat a large nonstick skillet or wok over high heat and then swirl in 1 tablespoon of the oil. When the oil begins to smoke, add the egg and swirl the skillet to make a flat egg pancake that is only half set, about 10 seconds; scoop onto a plate.
• Add the beef to the skillet, season with 1/4 teaspoon salt and stir-fry, breaking up any clumps, until brown, about 4 minutes. Transfer to a bowl. Add the remaining tablespoon oil, then add the broccoli, garlic, ginger, soy sauce and 1/4 teaspoon salt and stir-fry until the broccoli is crisp-tender, 2 to 3 minutes.
• Add the rice, stirring to break up any clumps, and spread it out in the skillet. Cook until heated through, about 3 minutes. Return the egg and the beef and any juices to the skillet and cook, stirring and breaking up the egg to mix it in thoroughly, about 1 minute. Season with additional salt if needed. Sprinkle with the scallions and peanuts and serve.

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.

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!

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.

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).

Steps:

• In a medium mixing bowl add together the beef strips and soy sauce.
• Mix to be sure all the beef is coated.
• Add the sugar and pepper, stirring for 3 minutes to be sure each piece is evenly coated and sugar is dissolving.
• Add the whipped egg white and slowly stir in the cornstarch, again stirring for 3 minutes to make sure the beef is evenly coated.
• You DO NOT want to see any sugar or cornstarch.
• Cover and let stand in the fridge for 3 hours, stirring well after 1 and 1/2 hours.
• Bring a large pot of water to boil.
• Bring a wok to medium high heat.
• Par boil the broccoli for 1 minute.
• Drain in colander in sink.
• Add 2 T. oil and garlic to wok and quickly"mush" around.
• Stir fry the broccoli until tender crisp, around 5-6 minutes tops.
• Remove broccoli to a bowl.
• Add the remaining oil if needed and stir fry the meat until just under done.
• Return broccoli to wok and stir.
• Add the sherry and oyster sauce.
• Stir fry for 1 minute making sure broccoli and beef is thoroughly coated with sauce.
• Serve over hot white rice.

Steps:

• In a medium pan, pour boiling water over the broccoli then boil for 4 mins.
• Heat the olive oil in a non-stick wok and stir-fry the ginger, garlic and onion for 2 mins, add the mild chilli powder and stir briefly. Add the vegetarian, chicken-style pieces and stir-fry for 2 mins more. Drain the broccoli and reserve the water. Tip the broccoli into the wok with the soy, honey, red pepper and 4 tbsp broccoli water then cook until heated through. Meanwhile, heat the rice following the pack instructions and serve with the stir-fry.

Steps:

• In a mixing bowl, mix together soy sauce, pepper, Sambal Oelek, sesame oil and corn starch.
• Add sliced beef, coat well and let marinate for 15 minutes.
• In a WOK, heat 2 tablespoons of peanut oil until smoke begins to rise.
• Add broccoli florets and salt, stir well.
• Now add 1/2 cup of water, cover with a lid and cook on high heat for 3 - 4 minutes or until steam starts to escape from the edge of the lid.
• Remove broccoli and any liquid to a bowl.
• Reheat WOK to high heat, add the remainder 2 tablespoons of peanut oil.
• When hot, add garlic and brown for 1 minute, stirring often.
• Add sliced beef and marinade and stir-fry until the color of meat changes, about 1 minute.
• Return broccoli and liquid to the Wok and mix; stir-fry for 30 seconds.
• Serve hot.

Steps:

• Pour ¼ cup soy sauce, 1 tablespoon sesame oil, 1 tablespoon of garlic, the brown sugar, water, and cornstarch over the sliced flank steak. Mix well, then let marinate in the refrigerator for at least 1 hour.
• In a wok or deep skillet, cook the beef and marinade thoroughly, then set aside.
• In the same pan, heat the oil over medium heat. Sauté the onion, remaining tablespoon of garlic, and broccoli until the onion is translucent. Push the cooked vegetables to the side of the pan.
• Beat the eggs and pour into the empty half of the pan. Scramble the eggs and mix with the rest of the vegetables.
• Add the rice, remaining 3 tablespoons of soy sauce, remaining tablespoon of sesame oil, pepper, and the cooked beef. Mix well and let the rice cook until slightly crispy.
• Serve garnished with scallions.
• Enjoy!

Steps:

• In a saucepan, bring 3 cups water to a boil. Stir in rice. Reduce heat, cover, and simmer for 20 minutes.
• Heat oil in a large skillet over medium heat. Saute broccoli until tender crisp, and add scallions. Remove from skillet. Scramble eggs; return broccoli mixture to pan. Stir in cooked rice, soy sauce, salt and pepper.

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.

Steps:

• Heat oil and saute broccoli, onion, and watrchestnuts about 4 minutes.
• Add steak and garlic, cook about 2 minutes.
• whisk together soy sauce and brown sugar, add to skille.
• stir together corn starch and water until smooth; add to skillet.
• Cook until sauce thickens.
• Serve over cooked rice or vermicellit.

Steps:

• In a large skillet, spray with non-stick spray and saute the beef until browned.
• Add the garlic, green onion, broccoli and soy sauce; saute for 1 minute.
• Add the rice and water (according to package directions), bring to a simmer, cover and cook for 10 minutes.

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.