Best Stir Fried Beef Broccoli And Pecans In Garlic Sauce Recipes

Stir-Fried Beef, Broccoli and Pecans in Garlic Sauce image

Provided by echo echo

Time 25m

Yield 4 serving(s)

Number Of Ingredients 17

3/4 lb flank steaks or 3/4 lb round steak, sliced thin
2 teaspoons reduced sodium soy sauce
2 teaspoons mirin
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
2 tablespoons minced scallions
1/8 teaspoon crushed red pepper flakes
5 teaspoons oil
1/4 cup pecans, coarsely chopped
1 1/2 lbs broccoli florets, broken into bite size pieces stalks peeled and cut crosswise into 1/4 inch thick pieces
3 tablespoons mirin
3 tablespoons low sodium chicken broth
2 tablespoons reduced sodium soy sauce
1/2 teaspoon toasted sesame oil
1 1/2 teaspoons minced garlic
1 1/2 teaspoons cornstarch
1/2 teaspoon sugar

Steps:

Combine the garlic sauce ingredients in a jar; set aside.
Toss the beef with the soy sauce and mirin in a medium bowl.
Combine the garlic through red pepper flakes and 1½ tsp oil in a small bowl.
Toast the pecans over medium-high heat 2-3 minutes until aromatic; transfer to a bowl and set aside.
Heat 2 tsps oil in a skillet or wok; add beef w/ soy sauce marinade & sauté, stirring, 2-3 minutes until well browned; remove beef from the skillet.
Heat 1½ tsps more oil in the skillet, add the broccoli with ½ cup water, cover and cook 1-2 minutes until broccoli turns bright green.
Uncover and stir-fry 2-4 minutes until the liquid evaporates and broccoli is crisp-tender.
Push aside the broccoli, add the garlic and ginger to the pan and cook 45 seconds, mashing with back of spoon to release fragrance.
Stir together the broccoli and garlic, add the beef and toss to combine.
Shake garlic sauce in its jar and add to the skillet.
Remove the pan from the heat and toss to coat the beef and broccoli.
Sprinkle with toasted pecans.
Serve hot over rice.

Nutrition Facts : Calories 317.2, Fat 18.9, SaturatedFat 4.4, Cholesterol 34.9, Sodium 569.2, Carbohydrate 14.8, Fiber 0.9, Sugar 1.4, Protein 24.9

Stir fried Garlic Beef with Broccoli image

Provided by Bergy

Time 36m

Yield 6 serving(s)

Number Of Ingredients 11

1 lb round steak, thinly sliced
4 cloves garlic, chopped
2 teaspoons medium sherry (optional)
1 1/2 tablespoons cornstarch
1/4 cup lite olive oil (or other oil)
3/4 lb broccoli, cut into small flowerettes
1/4 cup chicken stock
4 green onions, cut into 1" lengths
1 1/2 cups small mushrooms, sliced
2 tablespoons soy sauce (or a bit more)
salt and pepper

Steps:

Slice the steak very thinly, the easiest way to do this is to have it half frozen when you slice it.
Put sliced steak in a bowl with the sherry, soy sauce and the cornstarch, and a little salt, let it rest for 20 minutes.
Put 2 tbsp oil in a skillet.
Add garlic, stir fry for 1-2 minutes.
add mushrooms stir fry 2 minutes.
Remove and keep warm.
put 2 tbsp of oil in the skillet and stir fry the beef until nicely browned, remove and keep warm.
Add 1 tbsp oil and stir fry the green onions for 1 min, remove and keep warm.
Pour in the chicken stock, heat to bubbling add Broccoli cover and steam for 3- 4 minutes.
remove lid and put all the ingredient together.
Heat through but do not over cook.
Serve over rice or noodles.