BEEF AND BROCCOLI SALAD
Provided by Rachael Ray : Food Network
Categories main-dish
Time 23m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Preheat grill pan over high heat. Season steak with salt and pepper. Spray grill pan with cooking spray. Grill meat 3 to 5 minutes per side for medium rare to medium well doneness. Remove meat and let stand 10 minutes.
- In a pan, bring 1-inch of water to a bubble. Add a pinch of salt and broccoli pieces and steam for 3 to 5 minutes, until cooked but still firm. In the sink, drain broccoli in colander and run cold water over it to cool.
- Arrange greens on large platter or individual dinner plates. Arrange broccoli and veggies on greens. Combine duck or sweet and sour sauce with ginger, lime juice, vinegar, crushed pepper flakes. Whisk in oil. Slice steaks and arrange on salad and drizzle completed dish with dressing. Season with additional salt and pepper.
SHEET-PAN SESAME BEEF AND BROCCOLI
This six-ingredient sheet-pan spin on beef and broccoli is easy enough to make any time you're craving takeout - and at 25 minutes, it's faster, too!
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oven to 450°F. Spray 15x10x1-inch rimmed sheet pan with cooking spray.
- In large bowl, mix dressing and 1 teaspoon of the soy sauce; add broccoli, and toss to coat. Pour broccoli mixture onto pan; spread in single layer. In same bowl, mix brown sugar, salt and remaining 2 teaspoons soy sauce. Add beef to mixture; turn to coat. Add beef to pan with broccoli. Roast 10 to 14 minutes or until beef is cooked to desired doneness (145°F for medium-rare) and broccoli is fork-tender. Sprinkle with sesame seed.
- Serve with rice and green onions.
Nutrition Facts : Calories 280, Carbohydrate 10 g, Cholesterol 80 mg, Fat 2, Fiber 1 g, Protein 32 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 750 mg, Sugar 6 g, TransFat 0 g
SESAME BROCCOLI SALAD
This bright green salad features blanched broccoli tossed in a light sesame dressing with toasted sesame seeds. Quick and delicious!
Provided by sal
Categories Salad Vegetable Salad Recipes Broccoli Salad Recipes
Time 25m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Toast sesame seeds for 3 to 5 minutes, or until the seeds begin to turn golden brown. Set aside.
- Bring a large pot of water to a boil. Cook broccoli in boiling water for 3 to 5 minutes, or until desired tenderness. Drain, and transfer to a large bowl.
- In a small bowl, whisk together the vinegar, soy sauce, sesame oil, sugar, and sesame seeds. Pour over broccoli, and toss to coat.
Nutrition Facts : Calories 78 calories, Carbohydrate 7.5 g, Fat 4.8 g, Fiber 2.5 g, Protein 3.1 g, SaturatedFat 0.7 g, Sodium 253.8 mg, Sugar 2.6 g
SESAME BEEF AND BROCCOLI SALAD
365 Great 20 Minute Recipes. Use leftover or deli roast beef. I would use far less oil, but I typed up the recipe as written.
Provided by dicentra
Categories Meat
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- In a large pot of boiling salted water, cook broccoli over high heat until crisp-tender, 3-4 minutes. Drain and rinse with cold water. Drain.
- In a small skillet, toast sesame seeds.
- In a large bowl, combine broccoli, beef, red pepper and sesame seeds.
- In a small bowl, whisk together vegetable oil, sesame oil, vinegar, soy sauce, garlic and crushed red pepper. Pour dressing over salad and toss gently.
- Line a platter with lettuce leaves and spoon salad over the leaves.
Nutrition Facts : Calories 601.2, Fat 46.4, SaturatedFat 8.5, Cholesterol 88.4, Sodium 599.9, Carbohydrate 13.1, Fiber 3.8, Sugar 2.9, Protein 37
BEEF AND BROCCOLI SALAD WITH SESAME DRESSING
Serve up this Beef and Broccoli Salad with Sesame Dressing during lunch or dinner. This easy recipe is great for weeknights or weekends.
Provided by My Food and Family
Categories Home
Time 3h35m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat grill to medium-high heat.
- Score steak on both sides with shallow cross-cuts. Grill 5 to 6 min. on each side or until medium doneness. Cool.
- Meanwhile, cook pasta as directed on package, omitting salt. While pasta is cooking, heat oil in small skillet on medium-high heat. Add carrots, ginger and garlic; cook and stir 2 min. or until carrots are crisp-tender. Remove from heat.
- Drain pasta; place in large bowl. Cut steak across the grain into thin slices. Add to pasta along with the carrot mixture, broccoli and dressing; mix lightly.
- Refrigerate 3 hours.
Nutrition Facts : Calories 490, Fat 14 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 70 mg, Sodium 390 mg, Carbohydrate 0 g, Fiber 9 g, Sugar 0 g, Protein 37 g
ASIAN PASTA SALAD WITH BEEF, BROCCOLI AND BEAN SPROUTS
A creamy soy-ginger dressing nicely complements this pasta salad with broccoli, red pepper, bean sprouts, and peanuts.
Provided by Ben S.
Categories Salad Vegetable Salad Recipes Broccoli Salad Recipes
Yield 8
Number Of Ingredients 19
Steps:
- Mix garlic, soy sauce, vinegar, sugar, sesame oil, ginger, and pepper flakes in a 2-cup Pyrex measuring cup. Whisk in mayonnaise until smooth, then in a slow steady stream, whisk in oil to make an emulsified dressing; keep chilled until ready to toss with salad. Store in a clean jar with lid.
- Bring 1 gallon of water and 2 tablespoons of salt to boil in a large soup kettle. Add pasta and, using package times as a guide, boil, stirring frequently and adding broccoli the last 1 minute, until just tender. Drain thoroughly (do not rinse) and dump onto a large, lipped cookie sheet. Set aside while preparing remaining salad ingredients.
- Place all salad ingredients (except soy-ginger dressing) in a large bowl or transfer to a gallon-size zipper bag. (Can be covered and refrigerated several hours at this point). When ready to serve, add dressing; toss to coat and serve.
Nutrition Facts : Calories 467.6 calories, Carbohydrate 53.7 g, Cholesterol 28.6 mg, Fat 19.2 g, Fiber 5 g, Protein 23.9 g, SaturatedFat 3.4 g, Sodium 3119.8 mg, Sugar 7.3 g
BROCCOLI SALAD WITH GARLIC AND SESAME
This salad is made from uncooked broccoli tossed with an assertive garlic, sesame, chile and cumin-seed vinaigrette slicked with good extra-virgin olive oil and red wine vinegar. The acid "cooks" the florets a little as ceviche does fish. After an hour, the broccoli softens as if blanched, turning bright emerald, and soaking up all the intense flavors of the dressing. You'll be making this one again.
Provided by Melissa Clark
Categories quick, salads and dressings, side dish
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- In a large bowl, stir together the vinegar and salt. Add broccoli and toss to combine.
- In a large skillet, heat olive oil until hot, but not smoking. Add garlic and cumin and cook until fragrant, about 1 minute. Stir in sesame oil and pepper flakes. Pour mixture over broccoli and toss well. Let sit for at least 1 hour at room temperature, and up to 48 (chill it if you want to keep it for more than 2 hours). Adjust seasonings (it may need more salt) and serve.
Nutrition Facts : @context http, Calories 232, UnsaturatedFat 18 grams, Carbohydrate 8 grams, Fat 22 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 274 milligrams, Sugar 2 grams
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