RESTAURANT STYLE BEEF AND BROCCOLI
This is my go-to recipe when I want Chinese food without having to go out. Very easy and delicious. Substituting chicken for the beef works great too. Serve over rice.
Provided by Dianne
Categories World Cuisine Recipes Asian Chinese
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.
Nutrition Facts : Calories 331.4 calories, Carbohydrate 13.3 g, Cholesterol 51.9 mg, Fat 21.1 g, Fiber 3 g, Protein 21.7 g, SaturatedFat 5.2 g, Sodium 419.2 mg, Sugar 3.1 g
BEST BEEF AND BROCCOLI
I've had this recipe for years. It's a great way to use leftover beef or you can buy an inexpensive cut and do it from scratch. My kids love it because of the soup. Tenderize the steak with a mallet prior to cooking, if desired.
Provided by LG6191972
Categories 100+ Everyday Cooking Recipes
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- In a large skillet, heat the olive oil over high heat. Stir in the steak and season with salt and pepper. Cook until beef is almost completely browned.
- Stir in onions and saute until tender. Stir in broccoli, condensed cream of broccoli soup, water and soy sauce. Blend well.
- Reduce heat and cover. Cook to desired doneness.
Nutrition Facts : Calories 239.9 calories, Carbohydrate 15.1 g, Cholesterol 42.2 mg, Fat 12.2 g, Fiber 2.4 g, Protein 17.4 g, SaturatedFat 3.5 g, Sodium 1178.8 mg, Sugar 4.6 g
BEEF AND BROCCOLI
Provided by Rachael Ray : Food Network
Categories main-dish
Time 3h50m
Yield 4 servings
Number Of Ingredients 32
Steps:
- For the chile paste: Finely chop the chiles (remove the seeds if you want to curb their heat a little). Sprinkle some sea salt over the chiles on the cutting board, then mash in the garlic to form a paste. Mix with the harrisa in a small container. Cover and store in the refrigerator.
- For the beef and broccoli: Bring a couple inches of water to a boil in a saucepan and add some salt. Add the broccoli rabe and cook for 5 to 6 minutes. Transfer the broccoli rabe to a large bowl of ice water to stop the cooking. Drain well and pat dry. Heat the cooking oil in a large skillet with a rounded bottom over high heat. Add the onions and bell peppers and stir-fry for 2 to 3 minutes. Add the garlic, ginger and 1 teaspoon of the chile paste and stir-fry for 2 minutes. Add the sherry. Dissolve the cornstarch in a small amount of the stock, then add it to the skillet along with the remaining stock. Stir to thicken a minute, then add the hoisin sauce, soy sauce, broccoli rabe and short ribs. Cook until heated through. (If not serving the stir-fry immediately, cool and then store it in the refrigerator. Reheat over medium heat with a splash of water to loosen it up.) Before serving, cook the rice according to the package instructions. Add the lime zest. Serve the beef stir-fry over the rice, with lime wedges and the remaining chile paste on the side. Garnish with the scallions and cilantro.
- Preheat the oven to 500 degrees F. Bring the short ribs to room temperature. Pat the ribs dry, then sprinkle liberally with salt and pepper and drizzle with EVOO. Arrange the ribs on a broiler pan and roast until well browned, 12 to 15 minutes. Meanwhile, heat 2 tablespoons EVOO in a large Dutch oven over medium-high heat. Add the anchovies and stir to melt them into the oil. Add the garlic, bay leaves, onions and fennel bulb, and season with pepper. Stir for a few minutes to develop some color on the bottom of the pan, then add the tomato paste, raisins and cloves. Stir for a minute or 2 more, then add the wine and cook until reduced by half, about 10 minutes. Reduce the oven temperature to 350 degrees F. Add the short ribs to the Dutch oven and stir to coat with the sauce. Cover and roast in the oven until the ribs are very tender, 2 1/2 to 2 3/4 hours. Remove the ribs to a platter and cover with foil. Reduce the sauce 10 to 15 minutes more. Add the ribs (on or off the bone) to the sauce. Yield: 6 servings
BROCCOLI CALZONES
These turnovers make a great weeknight dinner. Just pop them straight from the freezer into the oven, and serve with your favorite tomato sauce.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h30m
Number Of Ingredients 12
Steps:
- In a large nonstick skillet, heat oil over medium. Add onion; cook until softened, 4 to 5 minutes. Add broccoli, garlic, and pepper flakes. Cook, stirring occasionally, until liquid has evaporated, 5 to 7 minutes. Transfer to a medium bowl; set aside to cool.
- Preheat oven to 400 degrees. Form calzones: Divide dough into 8 equal pieces. On a lightly floured surface, stretch each piece out, first to a 3-by-4-inch oval, then stretch again, this time to a 6-by-8-inch oval. (Let dough rest a few minutes if too elastic to work with.)
- Stir cheeses into cooled broccoli mixture; season generously with salt and pepper. Assemble calzones: Spread a rounded 1/2 cup broccoli mixture over half of each piece of dough, leaving a 1/2-inch border; fold over to form a half-moon. Press edges to seal. With a paring knife, cut 2 slits in the top of each calzone.
- Using a wide metal spatula with a thin blade, transfer calzones to 2 baking sheets lined with parchment or waxed paper; reshape if needed.
- Bake until golden, about 25 minutes. Serve with tomato sauce, if desired.
BROCCOLI POTATO CALZONE
A fat-free low-fat if cheese added favorite veggie combo which serves four generously as entree or six as a vegetable side.
Provided by J P Cormier
Categories Lunch/Snacks
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Load ingredients for pizza dough into ABM per your manufacturer's instructions.
- Set on dough cycle.
- Remove when dough has completed second kneading.
- While dough is being processed, make calzone filling: Place peeled and diced potatoes in saucepan with desired amount of Kosher salt and steam just until tender (can be pierced easily with a fork).
- As soon as potatoes are tender, drain thoroughly and return to saucepan to "dry out" for a couple of minutes.
- Then, while still HOT, add lemon juice, basil, oregano, and garlic.
- While potatoes are steaming, place broccoli pieces in a wide saucepan.
- Sprinkle with Kosher salt to taste.
- Use a measuring cup to drizzle HOT water over top of broccoli, just enough to cover the bottom of the pan.
- Cover TIGHTLY.
- When water begins to boil, immediately turn off heat, without raising lid, and broccoli will finish cooking.
- Allow broccoli to steam for about 10 minutes.
- When bread machine completes second kneading, remove dough and divide into 2 pieces, one slightly larger than the other.
- Roll the larger piece to fit the shape of your pizza peel/pan.
- Preheat oven to 450 deg F.
- Lightly spray the peel/pan with the cooking spray and place the lower crust on it.
- Gently add the broccoli to the potato/herb mixture, taking care not to "mush" broccoli.
- Spread vegetables over rolled crust on peel/pan, leaving about 1"-2" around the outer edge to fold over for seal.
- Sprinkle cheese over veggies (if using).
- Roll the smaller piece of dough into the same shape and place over potato/broccoli filling.
- Bring outer edges of lower crust up and fold over top crust to form a seal on the top, all the way around.
- Bake in preheated 450 deg oven, preferably on a pizza stone, for 15 minutes , or until lightly browned.
- Allow to cool about 5 minutes before serving.
- Serve warmed pasta sauce as a topping or side, if desired.
Nutrition Facts : Calories 442.3, Fat 4.2, SaturatedFat 1.7, Cholesterol 6.9, Sodium 565.1, Carbohydrate 83.2, Fiber 10.4, Sugar 5.1, Protein 22.3
More about "beefbroccolicalzoneoamc recipes"
BEEF WITH BROCCOLI RECIPE | FOODIECRUSH.COM
From foodiecrush.com
THE BEST BEEF AND BROCCOLI RECIPE | HEALTHY FITNESS …
From healthyfitnessmeals.com
CHINESE BEEF AND BROCCOLI - RECIPETIN EATS
From recipetineats.com
EASY BEEF AND BROCCOLI - DAMN DELICIOUS
From damndelicious.net
BEEF AND BROCCOLI (AUTHENTIC CHINESE AT HOME) - RASA …
From rasamalaysia.com
BEEF AND BROCCOLI RECIPE - COOKING FOR CHEMO
From cookingforchemo.org
Cuisine ChineseCategory Main CourseServings 4Estimated Reading Time 5 mins
BEEF AND BROCCOLI WITH THE BEST SAUCE (VIDEO)
From natashaskitchen.com
5/5 (440)Calories 385 per servingCategory Easy
EASY HOMEMADE BEEF AND BROCCOLI RECIPE - COOKIES AND CUPS
From cookiesandcups.com
BEEF AND BROCCOLI {BETTER THAN TAKEOUT!} | LIFE MADE SIMPLE
From lifemadesimplebakes.com
CHINESE "BETTER-THAN-TAKEOUT" BEEF AND BROCCOLI - WOK & SKILLET
From wokandskillet.com
BEEF AND BROCCOLI THAT IS BETTER THAN TAKEOUT! (WITH VIDEO!)
From carlsbadcravings.com
BEEF CALZONE | CANADIAN LIVING
From canadianliving.com
COOKING (OR NOT COOKING) BROCCOLI TO PROTECT ITS NUTRITIONAL RICHES
From npr.org
SAFE COOKING TEMPERATURES - CANADA.CA
From canada.ca
BEEF 101: NUTRITION FACTS AND HEALTH EFFECTS
From healthline.com
THE 10 BEST RESTAURANTS IN WARRENTON - TRIPADVISOR
From tripadvisor.com
BEEF AND BROCCOLI: AUTHENTIC RESTAURANT RECIPE - THE …
From thewoksoflife.com
BROCCOLI IS A SUPERFOOD FOR LOSING WEIGHT & BELLY FAT. - LAZYPLANT
From lazyplant.com
FOOD.COM - RECIPES, FOOD IDEAS AND VIDEOS
From food.com
BUILD YOUR FORD
From shop.ford.ca
BEEF & BROCCOLI (牛肉炒西蘭花) | MADE WITH LAU
From madewithlau.com
LOW CALORIE BEEF AND BROCCOLI STIR-FRY RECIPE - DIET RECIPES BLOG
From dietrecipesblog.com
EASY KETO BEEF AND BROCCOLI - KETO COOKING WINS
From ketocookingwins.com
CHINESE TAKEOUT STYLE BEEF AND BROCCOLI - THE CHUNKY CHEF
From thechunkychef.com
KETO BEEF AND BROCCOLI - EASY PEASY MEALS
From eazypeazymealz.com
11 HIGH CHOLESTEROL FOODS — WHICH TO EAT, WHICH TO AVOID
From healthline.com
THE TRUTH ABOUT BROCCOLI & THE LOW FODMAP DIET - A ... - A LITTLE …
From alittlebityummy.com
TAKEOUT-LEVEL BEEF WITH BROCCOLI RECIPE - EAT THIS NOT THAT
From eatthis.com
KETO BEEF AND BROCCOLI - LOW CARB MAVEN
From lowcarbmaven.com
LOW-CARB BEEF AND BROCCOLI (KETO-FRIENDLY) - SIMPLY SO HEALTHY
From simplysohealthy.com
KETO BEEF AND BROCCOLI RECIPE [QUICK AND EASY TO MAKE]
From ruled.me
HOW TO MAKE BEEF BROCCOLI - 'ONO HAWAIIAN RECIPES
From onohawaiianrecipes.com
BROCCOLI CHEDDAR CALZONE RECIPE - HOME CHEF
From homechef.com
BEEF & BROCCOLI STIR FRY
From asianfoodnetwork.com
DOES BROCCOLI LOSE ITS NUTRIENTS IF OVERCOOKED? | LIVESTRONG
From livestrong.com
CALORIES IN BEEF AND BROCCOLI AND NUTRITION FACTS - FATSECRET
From fatsecret.com
22 HIGH-FIBER FOODS YOU SHOULD EAT - HEALTHLINE
From healthline.com
BEEF BROCCOLI
From beefbroccoli.ca
BEEF AND BROCCOLI STIR FRY - AHEAD OF THYME
From aheadofthyme.com
KETO BEEF AND BROCCOLI (PERFECT FOR MEAL PREP!) - KIRBIE'S CRAVINGS
From kirbiecravings.com
BEST CHINESE BEEF AND BROCCOLI - THE DARING GOURMET
From daringgourmet.com
HEALTHY BEEF AND BROCCOLI {LOW-CARB RECIPE!} – WELLPLATED.COM
From wellplated.com
BETTER THAN TAKE-OUT BEEF AND BROCCOLI STIR FRY
From barefeetinthekitchen.com
BEEF AND BROCCOLI | EATFRESH
From eatfresh.org
You'll also love