Add ingredients for the marinade to the meat and rest for at least 30 minutes. Meanwhile, prepare your sauce. Heat up a wok or large skillet with some neutral flavored oil and add your meat.

Remove the beef from the pan and cover to keep warm. Add 2 teaspoons neutral oil, 1/4 cup water, a pinch of salt, and the broccoli to the skillet and cook until tender, 6 to 8 minutes.

Beef roast with broccoli Ingredients 1 can French onion soup (10.5 ounces) 1 jar beef gravy (12 ounces) 1 bag of frozen broccoli florets (16 ounces) 1 1/2 to 2 pounds of flank steak ...

Add beef broth, soy sauce, brown sugar, sesame oil, Sriracha, garlic, and green onions. Cover and cook on low until beef is tender and cooked through, 3 1/2 to 4 hours.

Tip: Cut broccoli into small, even pieces. Do not overcook. When broccoli stems turn darker green, they are done. Do not fill wok too full, it will make it hard to stir.

Kelli says that in this recipe, it’s just as much about the beef and broccoli as it is about the noodles, and I agree. For 8 ounces of noodles, there’s 3/4 pound of broccoli and a pound of beef.

1 1/2 lb. Combine the steak, soy sauce, brown sugar, sesame oil, 1 teaspoon vinegar, the ginger, garlic and pepper in a 6- to 8-quart slow cooker. Toss well to coat and dissolve the sugar. Cover ...

Beef and broccoli is believed to have been introduced to America in the 1920s following the arrival of many Chinese immigrants to the San Francisco area.

Out of these five beef and broccoli dishes, this stands out the most because of its notable sesame flavor in its sauce. The broccoli and the sauce complement one another really well and the broccoli ...