#Beef and broccoli stir fry recipe

[wisterianwoman]

Beef and Broccoli: Low Effort, High Flavor

Simple, savory, and ready in 30 minutes—this Low-Effort, High-Flavor Beef and Broccoli is your new go-to weeknight dinner! 🍽️✨ #EasyDinner #HealthyEating #BeefAndBroccoli

Beef and broccoli doesn’t have to be complicated to be delicious. This Low-Effort, High-Flavor Beef and Broccoli recipe brings all the savory goodness you love in just 20 minutes—tender beef, crispy broccoli, and a simple, unforgettable sauce. It’s a a quick, flavorful weeknight dinner that’s both comforting and healthy. When my partner picked beef and broccoli out of five vibrant, flavor-packed…

[toyastales]

Crispy Chilli Beef Noodles

[eat-love-eat]

Beef Stir Fry With Noodles

[daily-deliciousness]

Beef and broccoli stir fry

[fattributes]

Stir Fried Gochujang Noodles with Beef

[thelcsdaily]

Beef and Broccoli

Broccoli and beef go well together, and this quick and simple stir-fry makes the most of it. There are several of recipes for broccoli beef, but my favorite is the one that calls for sesame oil. This is a basic stir-fried dish that is enhanced by the sweet taste of the nutty sesame oil. You can customize this stir-fry dish to use any protein or vegetables you have in your kitchen, and it still gives a fantastic mix of flavors and textures. This meal offers a flavor of traditional Chinese takeout. One of my mother's favorites.

“I am not a glutton - I am an explorer of food” ― Erma Bombeck

[pupswithchopsticks]

Beef and Broccoli (Easy Restaurant-Style Recipe)

This beef and broccoli recipe is made with marinated beef slices beautifully balanced by the tender crunch of the broccoli and delicious Chinese brown stir fry sauce. It's a simple yet satisfying dish that's perfect for a family dinner or a casual get-together.

[sleepnoises]

So, vegetable & shrimp pasta recipe that I stole from one restaurant:

For a portion of this pasta, fry 3-4 small shrimp on vegetable oil of your choosing (I use smell-less sunflower) till it gets it's colour.

Then put on lower heat, throw in 30g of bell pepper and 30g of zucchini, both cut the way that I think is called julienne in english, and 10g red onion half rings. Brown them a little bit.

Add a few spoons of chicken stock if you have some, or water. As soon as it's absorbed throw in your pasta, I use udon but regular spaghetti will do.

Keep stirring and add 2-3 spoons teriyaki sauce and a spoon of garlic oil. Then add broccoli cut into smaller pieces.

Top up with a few halves of cherry tomatoes and a splash of sesame oil if you have that, and immediately put onto the plate.

Alternative shrimpless version of this I made with thin beef stripes, no broccoli and some mushrooms added with vegetables

shrimp thanks be upon ye

[ourrecipebook]

Zucchini Stir Fry with Tofu

Serving: 4

Ingredients

1 block tofu (firm or extra firm)

Avocado oil spray (or other cooking spray/oil)

1 small shallot, thinly sliced

4 cloves garlic, minced

4 cups zucchini, chopped into 1/2-inch half moons (approx. 2 medium-large zucchini)

3 cups carrots, peeled + chopped (about 4 regular carrots)

1 large bell pepper, cored + chopped (I used red)

Salt + pepper, to taste

Optional garnish: chopped green onion, chopped parsley, toasted sesame seeds

For the sauce:

2 Tbsp toasted sesame oil

3 Tbsp tamari or soy sauce

1/2 tsp ground ginger (or 1 tsp freshly grated)

1 Tbsp rice vinegar

2 tsp cornstarch (or other thickening starch)

Directions

Prep Tofu: Drain tofu and wrap with a paper towel. Gently squeeze to remove excess liquid, then place under something heavy (like a couple cookbooks) while you prep the veggies and sauce.

Mix cornstarch with 2 teaspoons of water in a small ramekin, until a slurry forms. Then, make the sauce by whisking all sauce ingredients (including the cornstarch slurry) in a small bowl. Set aside.

Unwrap tofu from paper towel and cut into cubes of desired size.

Heat cooking spray in a large pan over medium-high heat. When pan is hot, add tofu and season with salt + pepper. Cook for 5 minutes, undisturbed. Then flip each piece and cook for an additional 5 minutes, finishing with a quick toss of the pan at the end. Remove and set tofu aside in a clean bowl.

In the same pan, cook shallots and garlic for a couple minutes until lightly browned and fragrant.

Then, add chopped zucchini, carrots, and bell peppers to the pan. Cook for 10-12 minutes, stirring occasionally. TIP: you can add additional cooking oil or spray as needed here. Do not salt veggies yet, to prevent zucchini from getting soggy!

Once veggies are mostly cooked, add tofu back in along with sauce. Toss together and cook for an additional 3 minutes. The sauce should thicken slightly and coat everything.

Serve stir fry on its own or over some cooked grains or noodles (see notes for ideas). Add garnish as desired and season with additional salt + pepper, if needed. Enjoy hot!

Notes

SERVE WITH: 

This recipe is a great source of veggies, protein, and healthy fats and can be enjoyed on its own if desired. That said, I love serving it over a starch to round out the meal! Some ideas: • brown or white rice (as I’ve done in these pictures) • other whole grains, like quinoa, millet, or farro • your favourite noodles (I love these brown rice ones!)

RECIPE MODIFICATIONS & SWAPS:

Feel free to play around with the veggies here and use any that you like. I think this would go well with ones like broccoli, mushrooms, snap peas, eggplants, spinach, etc. It’s a great way to use up what’s in the fridge!

Instead of tofu, you could serve this with another protein. It would taste good with tempeh, shrimp, chicken, or beef! Just note that cooking times will vary, but you just need to cook the protein first and then add it into the veggies at the end 🙂

Shallot can be swapped with diced onion.

Ginger can be ground or fresh.

Cornstarch can be swapped for another thickening starch or flour, like arrowroot powder.

I love chopped green onions and sesame seeds for garnish, but you can leave these out. If you have some parsley in the fridge, you can add that in here too!

If you follow a gluten-free diet, ensure that you use a certified gluten-free version of tamari, rice vinegar, and cornstarch.

LEFTOVERS: 

Leftovers of this recipe will keep for 3-5 days in an airtight container in the fridge. You can reheat them in the microwave or on the stovetop.

(Source)

[im-da-bronx]

My mom: hey could you find a recipe for broccoli beef stir fry?

Me: sure

Me: *finds and sends my mom the recipe*

My mom: you sent me the recipe?

Me: yeah

My mom: I thought you were going to start cooking it.

Me:

My mom: I’m not being passive aggressive. You’re acting like a roommate right now. That’s fine, but don’t expect me to make stuff for you if you’re not going to make stuff for everyone else.

Me: ???

My mom: *walks away*

Me: She never asked me to start cooking? And she’s stated in the past that I’m an adult and I should make my own food, so I did??

Me: ???

Extra:

My mom: you never offer to make dinner

Me: maybe it’s because when I do, no one eats it, and I spend the next 4 days eating chicken that no one else even bothered to try.

[trolls-poppy-specialist]

Carmen Sandiego Wok-Tossed Stir Fry Recipe

SERVES 4

Ingredients:

500g lean beef, sliced

1/6 cup garlic, finely chopped

1/2 cup onions, chopped

2 cups broccoli, chopped

1 cup tofu, cubed

1/2 cup spring onions

1 cup bok choy

1/4 cup peas

1/2 cup shiitake mushrooms, chopped

1 cup mixed bell peppers

Oil

Salt and pepper to taste

1 bottle RedCrackle Powder

1 large scoop CarmIvy seasoning

1/4 cup Team Red Mix

Procedure:

In a wok, drizzle some oil, allowing it to heat before adding the garlic and onions in.

Throw in the broccoli, followed by the bok choy, lean beef, tofu and bell peppers. Toss them with a spatula.

Add the peas and shiitake mushrooms in.

When all the ingredients are well-cooked, transfer the contents into a plate, seasoning with salt and pepper, and finally, garnishing with chopped spring onions, the entire bottle of RedCrackle Powder, CarmIvy seasoning and Team Red Mix. Serve with steamed rice.

[catboxghost]

ok actually. lemme give u a good weeknight stir fry recipe that comes together in literally 30 minutes.

buy some cheap flank steak, its usually less than $10 per half pound and thats really all u need. slice the flank steak real thin across the grain of the muscle fibers. this does matter, it will make the meat more tender. you also wanna put it all in a bowl and put just a little bit of baking soda, maybe a teaspoon per half pound. allegedly this causes a reaction with the meat that gives it that velvety chinese takeout quality. if youre cool you also add some garlic powder, black pepper, soy sauce and sesame oil and let it all marinate for at least 15 minutes.

while the meat is marinating take this time to prep your vegetables and aromatics (garlic + ginger+ shallot), you want everything ready to go because stir frys happen fast. i like to cut a carrot into little quarter-inch cubes, along with a red pepper, serrano pepper, and broccoli. this is entirely dealers choice of vegetables.

next mix together about a tablespoon of oyster sauce, 2 tbsp of soy sauce, a tbsp of cooking mirin (everyone recommends shaoxing wine but this is hard to find ime) and 1/2 tbsp of rice wine vinegar along with about 2 teaspoons of corn starch in a bit of water. i also like to add cayenne or red pepper flakes bc i like it hot but whatever u like. this is your stir fry sauce.

if you are blessed with a gas stove you can use a wok, but otherwise any large pan works. you just want to make sure you can get it ripping hot (be careful with nonstick pans bc the teflon can vaporize and that is Not Good For You). blitz the beef with oil for about 5 minutes until its not pink anymore and set aside. add aromatics, cook until fragrant (literally like 30 seconds be careful) then add all ur veggies along with some sesame oil to get em a lil brown. cook for 5 more minutes until at least the broccoli is tender, then add the beef back in.

once everyone is being friendly, add ur stir fry sauce specifically ON THE EDGE of the pan so it can evaporate a little bit before getting mixed in. you can also make a lil opening in ur ingredience in the middle of the pan and pour it in there. this is where u stir and also fry, for about 2 more minutes. you remembered to make rice, right? if not then just chop some scallions real small and scatter them over the whole deal.

proceed to eat directly out of the pan while watching a bad tv show. if u play it right this should cost less than $20. remember its always moral to put all ur produce in the same bag and ring it up as shallots at the self-checkout 💛

[eat-love-eat]

Ground Beef and Broccoli Stir Fry

[daily-deliciousness]

Beef broccoli noodle stir fry

[fattributes]

Beef and Broccoli Stir Fry

[resiliencewithin]

https://tasty.co/recipe/slow-cooker-pot-roast

https://tasty.co/recipe/slow-cooker-butter-chicken

https://tasty.co/recipe/one-pan-beef-and-broccoli-stir-fry

https://tasty.co/recipe/slow-cooker-beef-and-broccoli

They have an app where you can save these and also look up by categories such as One Pot, BBQ, International, etc. They send you notifications also. These are just suggestions but I like the app because when I just want to do one pot dishes, all i click on the tab. They also have meal prep recipes which is what you are looking for, most have step by step videos. This website/app has helped a lot.

Thank you :) I appreciate the specific recipe suggestions as well as the general info about the app! I’m definitely looking for a butter chicken recipe. I love butter chicken 😋 really appreciate the time you took to write this out.