Best 3 Hot And Tangy Broccoli Beef Recipes

SZECHUAN BEEF WITH BROCCOLI RECIPE - (4.5/5)

Steps:

• Make the Szechuan sauce by combining the chili paste, red pepper flakes, soy sauce, brown sugar, rice vinegar and sesame oil in a bowl (if you like a thick gooey sauce, add 1 teaspoon of corn starch to this mixture (mixed well with whisk!), it will thicken upon cooking). Set aside for later use. Wash fresh broccoli, break into pieces, and mince garlic clove. Slice thin stir fry beef into strips (I usually slice each piece in half) and sprinkle with salt and pepper. Set aside. Heat oil in a wok or large skillet over high heat. When the oil looks wavy but is not smoking (turn it down if it begins to smoke), toss in the chopped garlic and ground ginger. Stir and cook ("stir fry") for about one minute. Add the beef slices and stir fry until they are cooked through and no more pink juices are coming out (about 5 minutes). Remove the beef to a plate and add the broccoli florets. Stir fry the broccoli florets until they are slightly tender (about five minutes). The fat and juices from the beef will begin to brown on the bottom of the pan during this step. When the sauce is added next, it will deglaze the pan and bring up all of the flavor from the caramelized juices on the bottom of the pan. Return the beef strips to the pan with the broccoli florets and add the Szechuan sauce. Continue to stir and cook until most of the moisture has evaporated from the sauce (about 1-2 minutes). Serve over a bed of hot rice! (Garnish with sesame seeds and sliced green onions if desired).

HOT AND TANGY BROCCOLI BEEF

Steps:

• Cut the beef steak across the grain into thin strips.
• Mix 1 tablespoon of soy sauce, garlic, sugar and 1 tablespoon of the cornstarch together in a bowl.
• Add the beef to the soy sauce, stir to coat and leave to marinate for 10 minutes.
• Thinly slice the broccoli florets on the diagonal.
• In a small bowl, mix together the remaining soy sauce, 1 cup of water, 4 teaspoons of cornstarch and the red pepper.
• Place a wok or large pan over a high heat. Add 1 tablespoon of the oil and heat until smoking. Add the beef strips and fry for a minute, before removing with a slotted spoon.
• Add the remaining oil, followed by the broccoli and onion. Stir-fry for 2 minutes.
• Lower the heat, add a tablespoon of water and place a lid on the pan. Cook 2 minutes, giving everything an occasional toss to loosen.
• Return the beef to the pan and pour the soy sauce over the top.
• Cook, stirring, until the sauce starts to boil and thickens.
• Take the wok off the heat. Add the vinegar and stir through.

SPICY BROCCOLI WITH BEEF

Steps:

• First prepare the marinade. Combine sherry, soy sauce, cornstarch and sugar in a medium bowl. Add sliced beef; toss gently. Refrigerate 30 minutes.
• Heat a 12-inch skillet (or wok) over high heat until very hot. Add 1 teaspoon canola oil coating pan. Add about half the beef. Cook, without stirring, 1 minute. Remove beef from pan (it will still be pink in places). Repeat with 1 teaspoon oil and remaining beef. Cover beef loosely and set aside. Add remaining 1 teaspoon oil to pan. Stir fry green onions, garlic, ginger, mushrooms, and red pepper flakes until just fragrant, about 45 seconds. Add broccoli and 1/4 cup broth to pan, cover and steam 5 to 6 minutes.
• To prepare sauce, combine all ingredients in a small jar; shake well.
• When broccoli is crisp-tender, return beef and add sauce. Toss gently, cooking until sauce thickens slightly.