Best 7 Crispy Beef And Broccoli Recipes

CRISPY BEEF AND BROCCOLI STIR FRY

Steps:

• Cook rice according to package instructions. Meanwhile, rinse and dry meat with a paper towel to remove any moisture. In a medium bowl, mix meat with 2 tablespoons cornstarch until well coated.
• In a large pot fitted with a steamer basket, add 1" of water. Bring to a boil and add broccoli, then cover and steam until tender, 4 to 5 minutes.
• In a small jar, combine garlic, ginger, sugar, soy sauce and remaining tablespoon cornstarch, then season with pepper and shake well.
• In a cast iron skillet over medium-high heat, heat peanut oil. When oil is hot and almost smoking add meat in a single layer and cook until browed, 4 to 5 minutes total. (Cook meat in batches to prevent steaming in an overcrowded pan.) Transfer meat to a plate. Shake jar of sauce well and pour into skillet; let simmer, 2 to 3 minutes. Add beef and broccoli back to skillet to warm through, and make sure everything is well coated. Serve over steamed rice and garnish with green onions.

JAMEY'S RESTAURANT STYLE BEEF AND BROCCOLI

Steps:

• Whisk sherry, oyster sauce, sesame oil, soy sauce, sugar, and cornstarch together in a bowl until sugar dissolves.
• Arrange steak slices in a shallow bowl, pour the oyster sauce mixture over the meat, stir to coat, and refrigerate at least 30 minutes.
• Heat vegetable oil in a wok or large skillet over medium-high heat. Cook and stir ginger and garlic in hot oil until fragrant about 1 minute. Remove and discard the ginger and garlic. Stir broccoli, mushrooms, and snow peas together in the skillet; cook and stir in the hot oil until the broccoli is bright green and almost tender, 5 to 7 minutes. Remove the vegetable mixture to a bowl.
• Pour beef slices with the marinade into the skillet; cook and stir until the sauce forms a glaze on the beef and the meat is no longer pink, about 5 minutes. Return the cooked vegetables to the wok; cook and stir until the broccoli is heated through, about 3 minutes.

CRISPY BEEF WITH BROCCOLI

Steps:

• In a medium bowl, combine the ingredients for the marinade. Add the beef and let marinate for 10 minutes at room temperature or refrigerate for a couple of hours.
• In a small bowl, using a fork, mix together the ingredients for the stir-fry sauce. Set aside.
• In a wok or large saute pan, add 1 inch of water (about 5 cups) and bring to a boil. Add broccoli and cover to cook for 3 minutes. The broccoli should be bright green and crisp-tender; you should be able to pierce the stem with a fork. Using a slotted spoon, remove broccoli and pat dry.
• Discard the water in the pan and dry it wel. Place over high heat and when hot, add the canola oil and swirl to coat. Add the garlic and fry for 15 to 30 seconds, until fragrant. Toss in the steak strips, keeping them in one layer and fry for 30 seconds. Flip the strips and cook the other side for 1 to 2 minutes more or until done.
• Pour in the stir-fry sauce and stir to combine. Add the cooked broccoli back into the pan and toss to coat well.

CRISPY ORANGE BEEF WITH BROCCOLI

Steps:

• Cook the white rice according to package directions. Reserve 2 cups cooked rice for the online round 2 recipe, Beef Fried Rice.
• Thinly slice the chuck steak, about 1/4-inch thick, across the grain. Cut the slices into 3-inch long strips.
• Heat the oil in a wok or large skillet over high heat. Toss the beef in the cornstarch and shake off excess. Fry the beef in 2 batches in the hot oil, turning once, until crispy and golden, about 2 minutes on each side. Remove the beef from the pan and set aside on paper towel lined plate. Carefully drain the oil from the wok or skillet.
• In a medium bowl add the marmalade, garlic, vinegar, ginger, soy sauce and orange juice and whisk until well combined. Add to the wok, over high heat, and cook for 2 minutes. Stir in the broccoli, reserving about 1 1/2 cups for another use. Cook the broccoli until slightly tender and the sauce is thick, about 3 to 5 minutes. Stir in the beef, then transfer to a serving platter. Serve immediately with the white rice.

CRISPY ORANGE BEEF

Steps:

• Lay beef strips out in a single layer on a baking sheet lined with paper towels. Allow to dry in the refrigerator for 30 minutes. In a small bowl, mix together the sugar, rice vinegar, orange juice concentrate, salt and soy sauce. Set aside.
• Meanwhile, combine rice and water in a medium saucepan. Bring to a boil, then reduce heat to medium-low and simmer for 20 minutes, or until rice is tender. Add more water at the end if necessary.
• Heat oil in a wok over medium-high heat. Toss dried beef in cornstarch to coat. Fry in the hot oil in small batches until crispy and golden brown; set aside. Drain all of the oil from the wok except about 1 tablespoon.
• Add orange zest, ginger and garlic to the remaining oil, and cook briefly until fragrant. Add the soy sauce mixture to the wok, bring to a boil, and cook until thick and syrupy, about 5 minutes. Add beef, and heat through, stirring to coat. Serve immediately over steamed rice, and garnish with broccoli.

CRISPY BEEF AND BROCCOLI

Steps:

• DIRECTIONS In a shallow bowl, dust the flank steak pieces with the baking soda and toss gently. Refrigerate for 30 minutes. In a small bowl, combine the soy sauce, sake, oyster sauce, Worcestershire, sugar and sesame oil and whisk to blend. In another small bowl, whisk 1/2 cup of the chicken stock with 2 teaspoons of the cornstarch. In a wok, heat 2 tablespoons of the canola oil until shimmering. Add the broccoli and stir-fry over high heat until the florets are starting to brown, about 5 minutes. Add the remaining 1/2 cup of chicken stock and cook until the stock has evaporated and the broccoli is crisp-tender, about 3 minutes. Transfer the broccoli to a bowl. Heat another 2 tablespoons of oil in the wok. Add the onion and cook over moderately high heat until browned and beginning to soften. Scrape the onion over the broccoli. Wipe out the wok. Heat the remaining 2 tablespoons of oil in the wok. Toss the meat with the remaining 1 teaspoon of cornstarch. Add the garlic and ginger to the wok and stir-fry until light brown and fragrant, about 30 seconds. Add the meat and stir-fry until no longer pink, about 2 minutes. Return the broccoli and onion to the wok and toss to combine. Add the soy sauce mixture and stir-fry until the meat is cooked through and the sauce is hot, about 2 minutes. Stir the chicken stock-cornstarch mixture and add it to the wok. Bring to a boil and, when the sauce thickens, season with salt and serve immediately. Serve With Steamed rice.

RESTAURANT STYLE BEEF AND BROCCOLI

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.