**Charred Broccoli Beef: A Symphony of Flavors for the Senses**
Indulge in a culinary journey with our charred broccoli beef, a tantalizing dish that harmonizes the earthy essence of charred broccoli with the savory richness of marinated beef. Savor the tender broccoli florets, kissed by fire, exuding a smoky aroma that dances on your palate. The beef, marinated in a symphony of flavors, boasts a delectable medley of garlic, ginger, soy sauce, and oyster sauce, promising a taste experience that lingers. Discover the perfect balance of textures and flavors in this extraordinary dish, sure to captivate your taste buds and leave you craving more. Our collection of recipes provides diverse options for creating this culinary masterpiece: from the classic stir-fry to the innovative oven-roasted version, we've got you covered. Embark on this culinary adventure and relish the symphony of charred broccoli beef.
CHARRED BROCCOLI WITH LEMON AND CHILE FLAKES
Provided by Valerie Bertinelli
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat a large skillet over medium-high heat and add 1 tablespoon olive oil. When the oil is heated, add the broccoli, flat sides down, in an even layer, and sprinkle with 1/2 teaspoon salt. Let the broccoli cook undisturbed for 2 minutes. Flip the broccoli and continue cooking until the broccoli is tender-crisp, an additional 2 to 3 minutes. Remove the broccoli to a plate and set aside.
- Turn the heat down to low and add 1/2 tablespoon olive oil. Add the garlic, shallot and chile flakes and cook, stirring frequently, until tender, 2 to 3 minutes. Turn off the heat and add the lemon zest and juice and stir to combine.
- Spoon the lemon-shallot mixture over the broccoli and serve.
CHARRED BROCCOLI
Provided by Food Network Kitchen
Time 15m
Number Of Ingredients 0
Steps:
- Whisk 2 tablespoons each soy sauce and rice vinegar with 4 teaspoons each sesame oil and honey; season with salt and pepper. Thinly slice 2 cups shiitake mushroom caps and 1 shallot; add to the dressing. Toss 2 heads chopped broccoli with vegetable oil; cook on a hot grill pan, 2 minutes per side. Season with salt and pepper. Toss with the dressing, some sesame seeds and a thinly sliced red jalapeno.
CHARRED BROCCOLI
New Nordic cuisine has spread far beyond Scandinavia in the last few years, and this dish goes a long toward explaining why. The broccoli, seared but still crunchy, is brightened by a beguilingly salty, savory and garlicky aioli, then finished with buttery seasoned panko. While the recipe requires multiple steps and some attention to make sure the bread crumbs and garlic are not overcooked, the preparation pulls together easily. This dish also lends itself well to situations where time may be limited, as both the aioli and bread crumbs can easily be prepared ahead of time. The result is a composed, umami-laden dish that is rich but balanced.
Provided by Jeff Gordinier
Categories side dish
Time 1h
Yield 4 servings
Number Of Ingredients 16
Steps:
- Make the bread crumbs: Heat oven to 350 degrees. In a medium saucepan over low heat, melt the butter. Add the panko and mix well. Spread on a baking sheet and bake until toasted, mixing occasionally, 5 to 7 minutes. Remove from oven and set aside to cool.
- In a small pan over medium-low heat, heat the fat or oil until shimmering. Add the anchovies and sauté until browned, about 2 minutes. Transfer anchovies to paper towels to drain. Scrape the anchovies into a bowl. Add the shallots, panko and salt and mix well; set aside.
- Make the aioli: In a small saucepan, combine the garlic and oil. Place over very low heat and allow garlic to cook until softened but not browned, 20 to 30 minutes. Remove from heat and let cool.
- Transfer garlic to a blender, reserving the oil. Add the eggs, 1 tablespoon fish sauce, vinegar, caper juice and lemon juice. Pulse until foamy. With blender at medium speed, slowly stream in the reserved oil until mixture has the consistency of thin mayonnaise. If more saltiness is desired, add fish sauce to taste. Transfer to a covered container and refrigerate; the aioli will thicken when chilled.
- Make the broccoli: Place a heavy-bottomed pan over high heat until very hot. Add the grapeseed oil and place broccoli, cut side down, in the pan. Lightly season with salt.
- Sear broccoli until browned, about 1 minute, then quickly flip to sear the raw side for 30 seconds. Promptly remove from heat.
- To serve, arrange broccoli on a platter or individual plates. Brush with garlic aioli, and sprinkle liberally with the seasoned panko. Serve immediately.
Nutrition Facts : @context http, Calories 843, UnsaturatedFat 63 grams, Carbohydrate 22 grams, Fat 81 grams, Fiber 5 grams, Protein 11 grams, SaturatedFat 13 grams, Sodium 676 milligrams, Sugar 3 grams, TransFat 0 grams
Tips:
- Choose the right cut of beef: For this recipe, you'll want to use a flank steak or skirt steak. These cuts are relatively thin and cook quickly, making them ideal for stir-fries.
- Marinate the beef: Marinating the beef helps to tenderize it and infuse it with flavor. You can use a simple marinade made with soy sauce, garlic, and ginger, or you can get creative and try a more complex marinade.
- Cook the beef in a hot pan: When you're ready to cook the beef, make sure your pan is nice and hot. This will help to sear the outside of the beef and keep it juicy on the inside.
- Don't overcook the beef: Beef cooks quickly, so it's important to not overcook it. Otherwise, it will become tough and chewy.
- Add the vegetables at the end: The vegetables in this recipe cook quickly, so you'll want to add them towards the end of the cooking process. This will help to prevent them from becoming overcooked and mushy.
- Serve the beef and broccoli over rice: This is a classic way to serve beef and broccoli, and it's always a hit. You can also serve it over noodles or with a side of steamed vegetables.
Conclusion:
This charred broccoli beef recipe is a delicious and easy-to-make dish that's perfect for a weeknight meal. The beef is tender and flavorful, the broccoli is crisp-tender, and the sauce is savory and slightly sweet. Serve it over rice or noodles, and you'll have a meal that the whole family will love.
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