Easy Sesame Broccoli Recipes

Steps:

• In a large saucepan, bring water to a boil. Add broccoli. Reduce heat; cover and simmer for 5-7 minutes or until crisp-tender. , Meanwhile, in a small skillet, saute sesame seeds in 1 teaspoon oil until lightly browned. Remove from the heat. Stir in the sugar, lemon juice, soy sauce and remaining oil. Drain broccoli; toss with sesame seed mixture.

Steps:

• Prepare the broccoli for cooking. Boil, steam and drain. Please DO NOT over cook! Generally 6-8 minutes to steam or boil is about right for crisp broccoli.
• Heat the sesame oil on a skillet or wok for 15 seconds over high heat. Add the sesame seeds and the broccoli.
• Stir fry until heated through.
• Remove from the pan to a serving dish, pour soy sauce over!

Steps:

• Cook 1 bunch broccoli spears in a steamer set over simmering water, 10 minutes. Pulse a 1-inch piece peeled ginger, 1 garlic clove, 2 tablespoons each water and sesame oil, 1 tablespoon rice vinegar, and a pinch each of sugar and salt in a mini food processor. Drizzle over the broccoli and sprinkle with toasted sesame seeds.

Steps:

• Heat oil in a large skillet over medium-high heat. Saute broccoli and sesame seeds for 2 minutes. Stir in bell pepper and cook 2 to 3 minutes, until pepper is tender crisp.

Steps:

• In an oiled skillet over medium-high heat, sear the steak until cooked all the way through. Remove from the pan.
• Add a little more oil, then add the garlic and ginger to the pan. Sauté until soft.
• Add the sesame oil, soy sauce, brown sugar, honey, and beef broth. Stir until combined.
• Add the broccoli florets.
• In a separate bowl, combine cornstarch and water. Add to broccoli mixture. Bring to a boil, until sauce has thickened.
• Add the beef back into the mixture, and serve over rice with sesame seeds, if desired.
• Enjoy!

Steps:

• Heat oven to 450 degrees. On a rimmed baking sheet, toss broccoli florets with olive oil. Roast until browned, about 20 minutes. Toss with soy sauce, lemon juice, and sesame seeds.

Steps:

• Cook rice with a pinch of salt according to package directions.
• Set a steamer basket in a medium pot filled with 1" water, cover pot, and bring water to a boil. Steam broccoli, covered, until crisp-tender, 5-6 minutes. Drain and set aside.
• Whisk cornstarch, pepper, and 1 1/2 tsp. salt in a large bowl. Add chicken and toss to coat.
• Heat 2 Tbsp. vegetable oil in a large skillet over high. Add half of the chicken and cook, turning occasionally, until chicken is cooked through and a light brown crust forms, about 5 minutes.
• Meanwhile, whisk together honey, soy sauce, vinegar, Sriracha, garlic, ginger, sesame oil, 1 Tbsp. sesame seeds, and remaining 1/4 tsp. salt in a medium bowl.
• Transfer first batch of chicken to a plate. Heat remaining 2 Tbsp. vegetable oil and cook remaining chicken. Add sauce to skillet along with first batch of chicken. Toss well and cook until sauce is reduced and thickened, about 2 minutes. Fold in reserved broccoli, toss to coat, and remove from heat.
• Divide chicken and broccoli among 4 plates and top with scallions and remaining 1 Tbsp. sesame seeds. Serve with rice on the side.

Steps:

• Place broccoli in a steamer basket; place in a saucepan over 1 in. of water. Bring to a boil; cover and steam for 10-15 minutes or until crisp-tender. Meanwhile, in a small saucepan, combine the soy sauce, oil, vinegar and honey; cook and stir over medium-low heat until heated through. , Transfer broccoli to a serving bowl; drizzle with soy sauce mixture. Sprinkle with sesame seeds.

Steps:

• Toast sesame seeds in heavy small skillet over medium heat until golden, about 5 minutes.
• Set aside 1 tbs toasted sesame seeds.
• Place remaining sesame seeds in a spice grinder.
• Add salt and 1/2 tsp crushed red pepper; grind coarsely.
• Set sesame-red pepper mixture aside.
• Steam broccoli until crisp-tender, about 7 minutes.
• Transfer to large bowl.
• Add oil, 1 tbs reserved sesame seeds, remaining 1/4 tsp crushed red pepper and 2 tsp sesame-red pepper mixture; toss to combine.
• Serve, passing remaining sesame-red pepper mixture separately.

Steps:

• Remove tough stems from whole broccoli, and cut florettes into bite-size pieces. Steam 5 to 7 minutes, depending on size of the pieces.
• Meanwhile, toast the sesame seeds in a toaster oven (or a conventional oven at 400 degrees).
• Grate the ginger.
• Heat sesame oil in a nonstick pan. Add ginger; cook 30 seconds over low heat. Add sherry, soy and pepper flakes, and heat through. Remove from heat. When broccoli is cooked, drain, and stir into sesame-sherry mixture. Coat well.
• Meanwhile, wash and chop green onion, and sprinkle over broccoli with toasted sesame seed.

Steps:

• In 10-inch skillet, heat 1 inch water to boiling. Add broccoli and boil uncovered 3 to 5 minutes or until just tender. Drain broccoli in colander and immediately rinse under cold water to stop cooking. Set broccoli aside.
• In small bowl, mix broth, rice wine, cornstarch and brown sugar until smooth.
• Sprinkle sesame seed evenly over bottom of same skillet. Heat over medium-low heat 5 to 7 minutes, stirring frequently, until browning begins. Then stir constantly until seeds are golden brown. Immediately remove seeds from skillet; set aside.
• In same skillet, heat vegetable oil and sesame oil over medium heat until oils shimmer. Add broccoli and cook about 1 minute, stirring frequently. Clear center of skillet and add garlic and gingerroot. Stir into broccoli and cook 1 minute longer; do not let garlic burn.
• Stir cornstarch mixture again to dissolve any lumps and add to skillet. Heat mixture to boiling, stirring constantly. Cook and stir 1 minute longer. Remove from heat and sprinkle with sesame seed.

Steps:

• Bring a large wide pot of salted water to a boil. Drop in broccoli and boil until dark green, 3 to 4 minutes. Drain.
• Heat vegetable and sesame oils in a large skillet over medium-low heat. Add garlic and cook, stirring frequently, until fragrant and light brown, 2 to 3 minutes. Add broccoli and stir-fry until well seasoned with garlic oil, 2 to 3 minutes. Season with salt.
• Serve sprinkled with sesame seeds.