Best 20 Beef And Broccoli Stir Fry Recipes

BEEF AND BROCCOLI STIR-FRY RECIPE BY TASTY

Steps:

• In a medium bowl, mix together the sirloin steak, soy sauce, cornstarch, brown sugar, and ginger until the meat is evenly covered in the marinade.
• Set aside to marinate for 20 minutes.
• Heat the oil in a large skillet or wok over medium-high heat. Dump in the meat and marinade and sear each side until golden brown.
• Transfer the meat to a clean bowl and set aside.
• Place the broccoli into the hot skillet and sauté until the broccoli has just started to brown, about 1 minute.
• Pour the water into the skillet and immediately cover with a lid. Let it steam for 2 minutes, until the broccoli has softened.
• Remove the lid and toss in the garlic, red pepper flakes, and sesame oil. Sauté until the garlic becomes fragrant, about 30 seconds.
• Add the steak back into the pan and stir to combine.
• Remove from heat and serve on a bed of brown rice.
• Enjoy!

20-MINUTE BEEF AND BROCCOLI NOODLE STIR-FRY RECIPE BY TASTY

Steps:

• Place the ramen noodles in a large bowl (discard the seasoning packets or save for another use) and pour the boiling water over them. Let sit for 6 minutes, stirring every now and then to break up the noodle blocks. Drain and rinse under cold water. Set aside.
• In a small bowl, combine the garlic, cornstarch, sesame oil, lime juice, and soy sauce. Stir well, then set aside.
• Place the broccoli in a large, microwave-safe bowl and microwave for 1½ minutes, until soft. Set aside.
• Heat 1 teaspoon of olive oil in a large, nonstick pan over high heat. Add the steak to the pan and toss with 2 tablespoons of the reserved sauce. Cook until browned, about 2 minutes. Remove from the pan and set aside.
• Heat another teaspoon of olive oil in the pan, then add the onion. Cook, stirring often, until browned, about 4 minutes.
• Add the broccoli and cook until lightly browned, about 2 minutes. Remove from the pan and set aside.
• Add the remaining teaspoon of olive oil to the pan, then add the noodles and the remaining sauce. Cook, stirring constantly, until the noodles soak up the sauce. Return the cooked vegetables and steak to the pan and stir to distribute.
• Transfer the noodles to a serving dish and garnish with green onions, cilantro, and sesame seeds, if using.
• Enjoy!

ORANGE BEEF AND BROCCOLI STIR-FRY

Steps:

• Toss meat with soy sauce, ginger and orange zest; set aside for 10 minutes. , Heat oil in a wok or large skillet on high. Stir-fry mixture just until meat is no longer pink; remove. Add broccoli, pepper, picante sauce and sugar to skillet. Cover; reduce heat to simmer. Cook until vegetables are crisp-tender, about 3 minutes. , Combine cornstarch and orange juice until smooth; add to skillet along with meat and onions. Cook and stir 1 minute or until sauce is thickened. Sprinkle with almonds if desired. Serve with rice.

EASY BROCCOLI AND BEEF STIR FRY

Steps:

• In large bowl, mix beef, mushrooms, cornstarch, garlic and teriyaki sauce. Let stand at room temperature 15 minutes, stirring occasionally. Drain beef and mushrooms well, reserving marinade. Cook frozen broccoli as directed on bag.
• In 12-inch skillet, heat oil over medium-high heat. Cook beef, mushrooms and green onions in oil 3 to 5 minutes, stirring frequently, until beef is no longer pink. Stir in cooked broccoli.
• Gradually add reserved marinade. Cook over medium-high heat 2 to 3 minutes, stirring constantly, until mixture thickens. Serve over rice.

BEEF AND BROCCOLI STIR-FRY

Steps:

• In a medium mixing bowl add together the beef strips and soy sauce.
• Mix to be sure all the beef is coated.
• Add the sugar and pepper, stirring for 3 minutes to be sure each piece is evenly coated and sugar is dissolving.
• Add the whipped egg white and slowly stir in the cornstarch, again stirring for 3 minutes to make sure the beef is evenly coated.
• You DO NOT want to see any sugar or cornstarch.
• Cover and let stand in the fridge for 3 hours, stirring well after 1 and 1/2 hours.
• Bring a large pot of water to boil.
• Bring a wok to medium high heat.
• Par boil the broccoli for 1 minute.
• Drain in colander in sink.
• Add 2 T. oil and garlic to wok and quickly"mush" around.
• Stir fry the broccoli until tender crisp, around 5-6 minutes tops.
• Remove broccoli to a bowl.
• Add the remaining oil if needed and stir fry the meat until just under done.
• Return broccoli to wok and stir.
• Add the sherry and oyster sauce.
• Stir fry for 1 minute making sure broccoli and beef is thoroughly coated with sauce.
• Serve over hot white rice.

BEEF AND BROCCOLI STIR-FRY FROM BIRDS EYE®

Steps:

• Heat oil in large nonstick skillet over medium-high heat and cook steak, stirring frequently, 6 minutes or until almost done. Remove steak; keep warm.
• Add Recipe Ready Broccoli Stir Fry and continue cooking, stirring frequently, 4 minutes or until vegetables are tender. Add back steak and stir-fry sauce and cook, stirring frequently, 2 minutes or until heated through.**
• Serve over prepared rice and sprinkle, if desired, with chopped peanuts.

BEEF, MUSHROOM, AND BROCCOLI STIR-FRY

Steps:

• Cut steak with grain into 2-inch-wide pieces, then slice thinly across grain. Combine 3 tablespoons water, 2 tablespoons vegetable oil, 2 tablespoons soy sauce, and 2 teaspoons cornstarch in large bowl. Add steak and stir to coat. Refrigerate at least 30 minutes.
• Combine 6 tablespoons broth, remaining 2 tablespoons soy sauce, and 6 teaspoons cornstarch, wine, and next 3 ingredients in small bowl, stirring to dissolve cornstarch completely.
• Heat 2 tablespoons vegetable oil in wok or heavy large skillet over high heat. Add steak with marinade and stir-fry until no longer pink, about 2 minutes. Transfer to platter. Add 2 tablespoons vegetable oil to wok. Add ginger and stir until aromatic, about 30 seconds. Add broccoli and stir-fry 1 minute. Add 1 cup broth. Cover, reduce heat and simmer 2 1/2 minutes. Transfer broccoli to bowl. Add 1 tablespoon vegetable oil to wok. Add mushrooms; cook 2 minutes. Return steak and broccoli to wok. Stir sauce, add to wok and stir until sauce thickens, about 30 seconds. Transfer mixture to platter. Serve immediately with steamed rice.

STIR-FRY BEEF AND BROCCOLI IN HOISIN SAUCE

Steps:

• 1. How to Make it: In medium bowl, mix beef, soy sauce, garlic and ginger root; set aside. In small bowl, mix sauce ingredients with wire whisk until well blended; set aside.
• 2. In wok or 12-inch skillet, heat 1 tablespoon of the oil over high heat about 1 minute. Add beef mixture, breaking up clumps of beef with wooden spoon; cook 1 minute without stirring. Stir-fry 1 to 2 minutes or until beef is browned around edges. Transfer beef mixture to clean bowl.
• 3. To empty wok, add remaining 1 tablespoon oil; heat over high heat about 1 minute. Add broccoli and carrots; cook 2 minutes, and bag of vegetables; stirring frequently. Add 2 tablespoons water; cover and cook 2 to 4 minutes, stirring occasionally, until broccoli and carrots are crisp-tender. Return beef mixture to wok. Mix sauce mixture again with wire whisk to recombine; pour into wok. Stir to coat mixture with sauce. Cook 1 to 2 minutes, stirring occasionally, until sauce is thickened. Sprinkle each serving with cashews. Expert Tips To make cutting the beef easier, put the uncooked flank steak in the freezer for 15 minutes. Cutting with the grain, cut the steak into 3 long strips, then cut each strip across the grain into 1/8-inch-thick slices. Serve the stir-fry mixture over hot cooked rice or Asian noodles.

LOW CARB BEEF AND BROCCOLI STIR FRY

Steps:

• -In a 10" skillet or wok heat the oil;add the prepared vegetables.
• -Cook,stirring quickly& frequently until vegies are crisp tender& onions are browned.
• -Stirin the beef strips,cook till desired doneness.
• -Ina small bowl, combine the remaining ingredients, stirring to dissolve the cornstarch; add to the beef mixture& cook stirring constantly until sauce is thickened, 2-3 minutes.

BEEF AND BROCCOLI STIR-FRY

Steps:

• In a large, shallow bowl, mix soy sauce, apple juice, vinegar, sugar, garlic, and 1/4 teaspoon pepper. Add meat; toss to coat. Let marinate 15 minutes. Transfer meat to a plate; reserve marinade.
• Heat 1 tablespoon oil in a 12-inch nonstick skillet over high heat. In two batches, cook meat until lightly browned, turning once, about 2 minutes per batch. Remove meat. Add 1/2 cup water to pan; stir up browned bits with a wooden spoon. Pour into marinade; whisk in cornstarch.
• In same skillet, fry broccoli in remaining teaspoon oil over high heat until bright green and crisp, tossing often, 2 minutes. Add 1 cup water; cook until broccoli is tender, 6 to 8 minutes.
• Stir marinade, add to pan, and bring to a boil. Cook, stirring, until thickened, 30 seconds. Return meat to pan; toss to coat. Season with salt and pepper. Serve immediately.

BEEF AND BROCCOLI STIR-FRY

Steps:

• Whisk together the soy sauce, sesame oil, honey, garlic and ginger.
• Place the beef in a Ziploc bag (or glass bowl), pouring in half of the sauce mixture to coat the beef. Marinate for either 20 minutes on the counter or covered overnight in the fridge.
• Whisk the cornstarch and water together and add to the remaining sauce mixture.
• Heat a wok or large sauté pan over high heat, add 2 teaspoons oil and add the beef. Cook for 4 minutes and remove beef to a clean bowl.
• Add the remaining 1 teaspoon of oil to the pan and cook the broccoli for 2 minutes.
• Add the beef back into the pan. Make a well in the center and pour in the sauce. Cook until the sauce is thick and everything is heated through, about 2 minutes.
• Serve over brown rice.

STIR-FRY BEEF AND BROCCOLI

Steps:

• In medium bowl, mix beef, soy sauce, garlic and gingerroot; set aside. In small bowl, mix sauce ingredients with wire whisk until well blended; set aside.
• In wok or 12-inch skillet, heat 1 tablespoon of the oil over high heat about 1 minute. Add beef mixture, breaking up clumps of beef with wooden spoon; cook 1 minute without stirring. Stir-fry 1 to 2 minutes or until beef is browned around edges. Transfer beef mixture to clean bowl.
• To empty wok, add remaining 1 tablespoon oil; heat over high heat about 1 minute. Add broccoli and carrots; cook 2 minutes, stirring frequently. Add 2 tablespoons water; cover and cook 2 to 4 minutes, stirring occasionally, until broccoli and carrots are crisp-tender.
• Return beef mixture to wok. Mix sauce mixture again with wire whisk to recombine; pour into wok. Stir to coat mixture with sauce. Cook 1 to 2 minutes, stirring occasionally, until sauce is thickened. Sprinkle each serving with cashews.

HONEY BEEF AND BROCCOLI STIR FRY

Steps:

• Cut onion and beef into thin strips (beef should be bite size).
• Add two tbl oil to hot pan or wok.
• When oil is hot and swirly, add garlic and onions. Cook two minutes or until onion is lightly browned.
• Add florets and cook two minutes.
• Add sirloin and stir fry until cooked through. Don't overcook or florets will be mushy!
• Meanwhile, Combine sherry, cornstarch and soy.
• Turn heat off and drizzle honey all over stir fry. Add soy mixture and stir.
• Stir in red pepper.

BEEF AND BROCCOLI STIR FRY RAMEN

Steps:

• Cook noodles according to package directions and drain.
• In skillet brown beef and drain.
• Add oil, 1/2 seasoning packet, broccoli, onions to meat; stir fry for 5 minutes.
• Add soy sauce and red pepper, simmer 5 additional minutes. Serve over noodles.

BEEF AND BROCCOLI STIR FRY WITH WHOLE GRAIN BROWN RICE

Steps:

• In a large skillet, spray with non-stick spray and saute the beef until browned.
• Add the garlic, green onion, broccoli and soy sauce; saute for 1 minute.
• Add the rice and water (according to package directions), bring to a simmer, cover and cook for 10 minutes.

WEIGHT WATCHERS BEEF AND BROCCOLI STIR FRY

Steps:

• Combine 2 tablespoons cornstarch with the salt. Add beef and toss to coat.
• Heat oil in a wok or skillet over medium-high heat and add beef. Stir-fry about 4 minutes until lightly browned and cooked through. Transfer to bowl with slotted spoon and keep warm.
• Add 1/2 cup broth to the pan and stir to loosen any bits of food on bottom. Add broccoli, cover and cook. Toss occasionally and sprinkle with water if necessary until broccoli is crisp-tender (about 3 minutes).
• Add ginger, garlic and red pepper flakes and stir-fry for about 1 minute; until fragrant.
• Stir together soy sauce, 1/2 cup broth, 1/2 tablespoon cornstarch and water in a cup until blended and then stir into pan.
• Reduce heat to medium-low and bring to a simmer. Simmer about 1 minute until slightly thickened.
• Return beef and juices to pan, toss to coat.
• Serve over rice.

CAMPBELLS BEEF AND BROCCOLI STIR FRY

Steps:

• Slice beef into very thin strips. In a skillet or wok, heat oil. Add beef and stir fry until beef is cooked.
• Add broccoli and garlic and cook until broccoli is tender-crisp.
• Add soup, soy sauce and vinegar. Heat and stir until boiling. Makes 4 servings.

PALEO FIVE SPICE BEEF AND BROCCOLI STIR FRY

Steps:

• Mix together a marinade of tamari, oil, five spice powder, ginger and garlic. Slice the meat into thin strips. Marinate at least 15 min or up to several hours if you have time. Heat a saute pan or wok. Add meat and marinade to the pan and saute 3-5 min, stirring a few times so the meat cooks evenly. Add broccoli and saute a few more minutes. Add mung bean sprouts and remove from heat. Garnish with fresh herbs.

BEEF AND BROCCOLI STIR-FRY

Steps:

• Combine first 7 ingredients and refrigerate 4 hours or overnight.
• Cook broccoli in small pot of boiling salted water until almost crisp-tender, about 2 minutes; drain. Rinse under cold water to cool.
• Heat oil in wok or heavy large skillet over high heat. Using slotted spoon, transfer beef to wok, reserving marinade. Stir-fry beef until just no longer pink, about 2 minutes. Remove beef from wok. Add broccoli, pea pods, green onions and red bell pepper. Continue stir-frying until vegetables are just crisp-tender, about 3 minutes. Stir cornstarch into reserved marinade. Pour marinade over vegetables in wok. Add beef and stir-fry until liquid boils and thickens, about 1 minute.

SKINNY BEEF AND BROCCOLI STIR-FRY RECIPE - (4.4/5)

Steps:

• 1. Season beef with salt and pepper. Lightly coat cornstarch over beef on both sides. 2. Heat peanut oil in a wok or a large skillet over medium-high heat. Add beef and ginger then stir-fry for 1-2 minutes. Transfer beef to a bowl, cover with foil or plastic wrap and set aside. 3. Turn heat down to medium and add water to the hot wok. Add broccoli, bell pepper, snow peas, water chestnuts and garlic then carefully cover top with foil and steam for 2-3 minutes or until broccoli is tender. Stir. 4. Pour soy sauce, orange juice, water and red pepper into the wok and bring to boil. Return the cooked beef and stir until sauce thickens, about 2-3 minutes.