Best Spicy Beef Broccoli Recipe 55 Recipes

BEEF AND BROCCOLI

Steps:

• In a bowl, add the sliced beef, ¼ teaspoon baking soda, and 3 tablespoons water (if you don't want your beef tenderized too much, omit the baking soda). Massage the beef with your hands until all the liquid is absorbed. Mix in 1 ½ teaspoons cornstarch, 2 teaspoons oil, and 1 teaspoon oyster sauce, and set aside to marinate for at least 30 minutes.
• Make the sauce mixture by mixing together the chicken stock, sugar, soy sauce, dark soy sauce, oyster sauce, sesame oil, and white pepper. Set aside.
• Bring 6 cups of water to a boil and blanch your broccoli for 30 to 60 seconds (depending on whether you like your broccoli crunchy or a little soft). Drain and set aside.
• Heat your wok over high heat until smoking. Add 2 tablespoons oil and sear the beef on both sides until browned (this should only take 2-3 minutes). Turn off the heat, remove the beef from the wok, and set aside.
• Set the wok over medium heat and add another tablespoon of oil to the along with the garlic and ginger (if using). Stir the garlic and ginger for 5 seconds and then pour the Shaoxing wine around the perimeter of the wok.
• Next, add in the sauce mixture you made earlier. Stir the sauce around the sides of the wok to deglaze it (all those nice bits from stir-frying the beef should be absorbed into the sauce). Bring the sauce to a simmer. Stir the cornstarch and water into a slurry to ensure it's well combined, and drizzle the mixture into sauce while stirring constantly. Allow it to simmer and thicken for 20 seconds.
• Toss in the blanched broccoli and seared beef (along with any juices). Mix everything together over medium heat until the sauce coats the beef and broccoli. If the sauce seems thin, turn up the heat and reduce it further, or add a bit more cornstarch slurry. If the sauce is too thick, add a splash of chicken stock or water. Serve with plenty of steamed rice!

SPICY BEEF & BROCCOLI RECIPE - (5/5)

Steps:

• Lay the beef out on a cutting board. Break it down a bit by slicing into 3-inch thick strips along with the grain. Sprinkle both sides of the steaks with salt, pepper, and cornstarch and rub to coat. Heat a heavy bottomed skillet over high heat. Drizzle in 2 tablespoons and heat until shimmery. Carefully lower the beef into the oil and sear for 3 to 4 minutes on each side. Transfer the beef to a rimmed plate and lightly tent with foil. Set the pan aside. Preheat the oven to 500°F. Line a sheet pan with foil. Drizzle any accumulated pan juices from the beef over the broccoli florets in a large mixing bowl. Add the sunflower oil and kosher salt and toss to coat. Arrange the broccoli stem sides down on the foil lined pan. Roast 10 to 12 minutes or until lightly charred on top and the stems are easily pierced with a sharp knife. Slice the beef against the grain into 1/8-inch to 1/4-inch thick slices. Whisk together the chicken stock, oyster sauce, sherry, soy sauce, chili garlic sauce, grated ginger, and cornstarch. Return the pan you used to sear the beef to high heat. Drizzle in the 2 teaspoons of oil. Add the minced garlic and ginger and stir fry until fragrant, about 30 seconds. Pour in the sauce ingredients and bring to a boil, scraping the crispy bits off of the bottom of the pan. Simmer until it begins to thicken. Toss in the sliced beef and any accumulated pan juices. When the beef is done to your liking, toss in the cooked broccoli and heat through. Serve immediately on fresh rice. If desired, garnish with sesame seeds and sliced scallions.

SAUCY BEEF WITH BROCCOLI

Steps:

• Mix the first 7 ingredients. In a large nonstick skillet, heat 1 teaspoon oil over medium-high heat; stir-fry beef until browned, 1-3 minutes. Remove from pan. , Stir-fry broccoli in remaining oil until crisp-tender, 3-5 minutes. Add green onions; cook just until tender, 1-2 minutes. Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir until sauce is thickened, 2-3 minutes. Add beef and heat through.

SPICY BEEF AND BROCCOLI CHOW MEIN

Steps:

• Whisk soy sauce, oyster sauce, hoisin sauce, red wine vinegar, sesame oil, garlic powder, honey, chile sauce, and black pepper together in a bowl until marinade is smooth. Brush marinade onto steak strips and broccoli, reserving some for the noodles. Refrigerate for 4 hours to overnight.
• Bring a large pot of lightly salted water to a boil. Cook chow mein noodles in the boiling water, stirring occasionally until tender yet firm to the bite, about 3 minutes. Drain.
• Heat oil in a wok or deep skillet over medium heat; cook and stir onion for 3 minutes. Add garlic and beef-broccoli mixture; cook and stir until beef is cooked through, 1 to 2 minutes. Add noodles and reserved marinade; toss using tongs and cook until heated through, 1 to 2 minutes.

HOT AND TANGY BROCCOLI BEEF

Steps:

• Cut beef across grain into thin slices. Combine 1 Tbsp. each cornstarch and soy sauce with garlic and sugar in medium bowl; stir in beef. Let stand 10 minutes.
• Meanwhile, remove flowerets from broccoli; cut into bite-size pieces. Peel stalks; cut diagonally into thin slices.
• Combine 1 cup water, remaining 2 Tbsp. soy sauce, 4 teaspoons cornstarch and crushed red pepper in small bowl. Set aside.
• Heat 1 Tbsp. oil in hot wok or large skillet over high heat. Add beef and stir-fry 1 minute; remove.
• Heat remaining 2 Tbsp. oil in same pan. Add broccoli and onion; stir-fry 2 minutes. Sprinkle 1 Tbsp. water over vegetables; cover and cook 2 minutes, stirring occasionally.
• Add beef and soy sauce mixture; cook and stir until sauce boils and thickens. Remove from heat; stir in vinegar.

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.