Spicy Beef Broccoli Recipe 55

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.

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.

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.

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.

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.