broccoli and beef help I need a good recipe!?

Question

Ive winged it a few times and it was ok but I want fantastic...also need a good country gravy recipe please

Answer 1

Here's a really yummy beef and broccoli recipe, my favorite Chinese dish!

Ingredients:
3/4 lb (375 g) lean beef, sliced thinly into bite-sized pieces

Marinade for Beef:
1 egg
1/3 tsp (1.5 mL) salt
1 Tbsp (15 mL) cooking wine
1 Tbsp (15 mL) cornstarch (corn flour)
2 Tbsp water

1 1/2 Tbsp (20 mL) oil

1 1/2 lb (750 g) broccoli, flowerets removed, slice on the diagonal into thin slices
1 cup (250 mL) cooking oil
2 1/2 Tbsp (30 mL) oyster sauce
2 Tbsp (25 mL) light soy sauce
3/4 Tbsp (10 mL) dark soy sauce
1 Tbsp (15 mL) sugar
a few drops of sesame oil
2 cloves garlic, crushed
1/2 cup (125 mL) chicken broth
2 Tbsp cornstarch (if desired)

Directions:

Slice beef and mix together marinade ingredients. Add marinade to beef and marinate for thirty minutes. Add 1 1/2 tablespoons of oil to beef, mix in thoroughly, and marinate beef for another thirty minutes. While beef is marinating, prepare the vegetables.

Heat wok and add 1 cup of oil. When oil is ready, add beef and stir-fry until it is nearly cooked. Remove beef and set aside on a plate. Drain the wok and wipe clean with a paper towel.

Add 1/2 cup water to wok. Bring the water to a boil and add the broccoli. Cover and cook until broccoli is cooked through. Drain the wok.

Heat wok and add oil (about 2 tablespoons). Add the garlic and stir-fry for about 1 minute. Add vegetables and beef and mix together. Make a well in the middle of the wok and add the sauce ingredients. Add cornstarch, stirring to thicken. Mix sauce together with other ingredients. Serve hot.

Variations
*Add carrots and onion if desired. Boil in the wok with the broccoli (you'll need to add more water).

Also country gravy too :)

1-lb of sausage (hot or mild, ground)
3/4-cup of flour
2-tablespoons of butter
4 1/2 cups milk
1-teaspoon of sage
salt and pepper to taste.

Fry your sausage in a large skillet until brown... add flour to sausage and in skillet and mix together... brown flour and add milk.. on medium high, stir mixture often to keep from burning.. add sage, salt, and pepper.. as gravy comes to a boil, it will thicken... if it is too thick, add 1/4 cup more of milk... reduce heat after bringing to a boil and cook for 5 minutes

Answer 2

Broccoli and beef Recipe


1/2lblean beef (preferably flank steak)
1tbsoy sauce
1tbrice wine or sherry
1tbcornstarch
1eagreen onion, cut into 1 inch pieces
1tsginger, fresh, chopped

---COOKING SAUCE---
1/2cchicken broth
2tbsoy sauce
2tboyster sauce
1/2tbrice wine or sherry
2tscornstarch
2tssugar
1xa few drops sesame oil
1xpinch of pepper

---VEGETABLES---
2cbroccoli flowerets
1ccanned mushrooms, drained (straw, or button)
1eacarrot, sliced
Directions:
Cut the beef across the grain into thin slices. Marinate in the soy sauce, rice wine, and cornstarch. Set aside.Cut up the green onion and ginger. Mix all the ingredients for the cooking sauce. blanch the broccoli and carrot slices in boiling water with a pinch of salt until slightly soft, but still crunchy. Drain and set aside. (This step can be done in a microwave.)Heat a wok over high heat. Add 2 to 3 tablespoons oil. Fry the green onion and ginger until fragrant, then add the marinaded beef. Stir fry quickly until the meat changes color. Pour in the cooking sauce and heat until thickened and bubbly. Mix in the vegetables.Serve over rice.Note: As with all Chinese cooking, it is very important to have a strong heat source. Have your stove on the highest setting, or if possible, cook in your backyard on a propane gas stove. This takes care of the problem of odors and smoke in your kitchen also.



Country Gravy

INGREDIENTS:
1/2 cup vegetable oil
3/4 cup all-purpose flour
1 teaspoon salt
1 teaspoon ground black pepper
4 cups milk

DIRECTIONS:
Heat the oil in a large skillet over medium heat. Whisk in the flour, salt and pepper until smooth. Cook and stir over medium heat until browned, about 10 minutes. Gradually stir in milk so that no lumps form, and continue cooking and stirring until thickened. If the gravy becomes too thick, you may thin it with a little more milk.

Answer 3

Beef and Broccoli
Serving Size : 4

3/4 pound beef sirloin steak, boneless
1 tablespoon vegetable oil
1 clove garlic, minced
1 medium onion, cut into wedges
1 (10-3/4 oz can) Campbell's Cream of Broccoli Soup
1/4 cup water
1 tablespoon soy sauce
2 cups broccoli flowerets
Hot cooked noodles

Slice beef across the grain into very thin strips.

In skillet, over medium-high heat, in hot oil, cook beef and garlic until beef is browned.

Add onion. Cook 5 minutes, stirring often.

Stir in soup, water and soy sauce. Heat to boiling.

Add broccoli. Reduce heat to low. Cover; simmer 5 minutes or until vegetables are tender.

Serve over hot noodles.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Country Gravy:
Serves: 1 Cup

1/2 pound bulk fresh sausage, such as Brown Sugar and Sage Breakfast Patties
2 tablespoons all-purpose flour
2 cups half-and-half, plus additional if needed
Freshly grated nutmeg
1/4 teaspoon Worcestershire sauce
Kosher salt
Freshly ground black pepper
Hot sauce (recommended: Tabasco)
Freshly ground black pepper
1/2 cup all-purpose flour
Sausage fat or bacon fat, lard, or canola or safflower oil

To make the gravy: In a large skillet, cook sausage over medium heat, breaking it up with a spatula or fork. Pour off all but 2 tablespoons of the fat and discard.

Sprinkle the flour over the cooked sausage in the skillet; stir to coat. Gradually stir in the half-and-half, nutmeg and Worcestershire sauce. Cook, stirring, until the sauce thickens, scraping up any browned bits from the bottom of the pan. Add more half-and-half if the sauce becomes too thick. Season, to taste, with salt, pepper and hot sauce.

Answer 4

Beef and Broccoli Recipe

1/2 pound boneless, beef sirloin or round steak
1 pound (4 cups) broccoli florets, cut into small pieces
1 teaspoon cornstarch
1 teaspoon soy sauce
1 teaspoon sesame oil
1/4 cup fat-free, reduced sodium chicken broth
1 teaspoon vegetable oil
1-tablespoon garlic, finely chopped
1-teaspoon gingerroot, finely chopped
2 tablespoons brown bean paste (in the ethnic foods section)
Cooked rice
Trim fat from beef and cut lengthwise into 2-inch strips. Then cut strips crosswise into thin slices and sprinkle with salt and white pepper. Place broccoli into 1-inch boiling water, heat to boiling and cook for 2 minutes. Drain broccoli and rinse with cold water. Mix cornstarch and soy sauce; stir in sesame oil and broth.

Spray a nonstick skillet with cooking spray and heat over medium-high heat until hot. Add beef and stir-fry about 2 minutes or until browned. Remove beef from skillet. Slightly cool skillet and wipe clean with paper towel. Add vegetable oil and rotate pan to coat all sides. Heat over medium-high heat. Add garlic, gingerroot and bean paste; stir-fry for 30 seconds. Stir in beef and broccoli and then add liquid mixture; cook and stir until sauce thickens. Serve over rice.



Beef And Broccoli

12 ounces boneless beef sirloin steak sliced across grain into thin strips
1 clove garlic minced
1 tablespoon vegetable Oil
1 medium onion cut into wedges
1 can (10 3/4 oz.) condensed cream of broccoli soup
1/4 cup water
1 tablespoon soy sauce
2 cups broccoli florets
hot cooked noodles

In a skillet, over medium-high heat, cook the beef and garlic in
hot oil until the beef is browned. Add the onion and cook 5 minutes,
stirring often. Stir in the soup, water, and soy sauce. Heat to
boiling. Add the broccoli. Reduce the heat to low. Cover and cook
5 minutes or until the vegetables are crisp-tender.

Serve over the hot noodles.




Beef 'N Broccoli

2/3 cup A.1. Original Steak Sauce
1/3 cup soy sauce
2 cloves garlic, minced
1 beef top round steak (1-1/2 lb.), thinly sliced
1 Tbsp. vegetable oil
1 bag (16 oz.) frozen vegetable blend (broccoli, red peppers, bamboo shoots and mushrooms), thawed
4 cups hot cooked MINUTE White Rice

COMBINE steak sauce, soy sauce and garlic in shallow nonmetal dish. Add steak; toss to coat. Cover; refrigerate 30 minutes to marinate, stirring occasionally. Remove steak from marinade; reserve marinade.

HEAT oil in large skillet on medium-high heat. Add steak; cook and stir 3 to 4 minutes or until no longer pink. Remove steak from skillet with slotted spoon; cover to keep warm.

MIX vegetables and reserved marinade in same skillet. Bring to boil. Reduce heat to medium-low; cover. Simmer 2 to 3 minutes or until heated through. Add steak; mix lightly. Serve over rice.




The Basic Rule of Thumb for Gravy:

A tasty gravy has oil, flavored liquid, and something to thicken the liquid:

Thin gravy: 1 tbsp oil or butter, 1 tbsp flour, 1 cup liquid.

Medium gravy: 2 tbsp oil or butter, 2 tbsp flour, 1 cup liquid

Thick: 1/4 cup oil or butter, 1/4 cup flour, 1 cup milk




Roux Rules: Put the oil in a pan, add the flour to it, and stir it so the flour and butter or oil are thoroughly mixed. This mixture of oil and flour is known in the trade as the ROUX, which is pronounced ROO. Generally, for a white sauce, let the roux bubble over medium heat for about a minute, stirring constantly. Remove from heat, add milk, turn heat back on, stir until thickened. Of the thin, medium, and thick gravies, the consistency I like best is when I use 2 tablespoons of oil or butter and 2 tablespoons flour to make the roux to thicken one cup of liquid.

Liquid. A liquid that is full of flavor will make a delicious gravy. Use your own homemade stocks or broth/juices from roasts or hams. If you are frying meat, you can deglaze the pan (pour water into the hot pan and stir vigorously so the flavor and bits of food are combined with the water) and make the gravy with the pan water. Milk is used for cream gravies like sausage and bacon. In a pinch, you can make a broth with bouillon and use that to make gravy.

Microwave gravy? No, you can't make roux in the microwave.

Measure! It is best to measure the liquid, oil, and flour. Yes, your grandmother did it by sight and yes you will eventually be able to do this too, but probably not at first. With these basic principles in mind, let's look at these gravy recipes. All of them are given as 2 cup final quantity.

Adding extra flavor to Gravies. You can always add extra flavor to gravies. Before adding the flour to the oil, add some sliced/chopped garlic, onions or shallots, and a chopped fresh or dried pepper. We especially like chipotle peppers in brown gravy. Sometimes we add dried mixed "Italian herbs" like oregano, basil, rosemary, and thyme, and of course black pepper. The amount of salt a gravy requires depends on the taste of the eaters. Be wary of adding too much salt.

Country Brown Gravies: With a simple white sauce, you don't let the flour brown. You saute it for just a bit and then add the milk. But with true country gravy, you want to let the flour brown. One of the old names for country gravy is "scorch gravy", and that's because you brown the flour right to the point where a bit of it is turning from brown to black BUT before it actually burns. Once you get to that point, you need to move fast - turn off the fire, add the liquid all at once, and stir like crazy, continuing to stir frequently as you turn the fire back on and cook it until it thickens to the consistency you want. Because deciding how much "brown" is enough is such a judgment call, you may not want to go that far in the beginning, only sauteeing the flour until it is a light brown. You need to stir the roux constantly when you cook it. After you have made gravy maybe 50 times, you will develop your own eye for how dark you will like the roux. Note that stirring "Constantly" means just that. Don't stop! Don't splatter any on you or anyone standing close by, because it is EXTREMELY hot and can raise a blister faster than you can wipe it off.

Oil, butter, meat fats. If you use butter, cook the roux at a lower temperature so that the butter itself doesn't burn. If you like a darker roux, it is better to use oil as a dark butter roux can take a long time. Olive oil is the only oil I use in making roux. I occasionally use meat fats from ham, bacon, sausage, or roast.




Sausage Gravy

Crumble sausage in a pan (say 1/8th lb for 2 cups gravy) and fry until done. Remove sausage and measure the fat in the pan, adding more oil or butter to make a total of 4 tablespoons. Add 4 tablespoons of flour and saute until the flour is a light brown. Turn off the burner. Add 2 cups milk (or 1 cup milk, 1 cup water) and mix vigorously. Turn the burner back on, add the fried sausage to the gravy, continue to

stir until the gravy thickens to your desired consistency.




Pork Chop or Sliced Ham Gravy

Fry the pork chops or sliced ham in one pan. Take out of pan and set aside on a plate. In a second pan, melt 4 tablespoons of butter or put 4 tablespoons of oil in the pan. Add 4 tablespoons flour, and saute until the flour is a beautiful chocolate brown color. Turn the fire back on under the pork chop pan and heat it up if it has cooled down. When it is hot, pour 2 cups water on it and stir/scrape the pan vigorously to deglaze it and mix the little flavored bits (known in the trade as the fond) with the water. Add this richly flavored water to the bubbling roux.




Bacon Gravy

Fry your bacon and measure 4 tablespoons of the fat into the gravy pan. Add 4 tablespoons of flour, fry until light brown. Add 2 cups of milk, or 1 cup milk and 1 cup water, stir until thickened to desired consistency.




Pot Roast or Ham Gravy

This is the traditional brown gravy you make from the juices of a pot roast or a whole ham cooked in your oven or in a crockpot. Pour the juices/broth into a container and skim the fat off the top. Put 4 tablespoons of the fat into a pan, add 4 tablespoons flour, and saute until the flour is medium to dark brown. Pour the broth into the roux, stirring constantly, turn the burner back on and continue stirring until it thickens to the desired consistency. If you don't have enough broth, you can add water to make the desired amount of liquid.




Brown Gravy without the Roast . . . If you have some frozen or left over beef stock (or chicken or vegetable stock), use that as the liquid and make gravy without having to make a roast. If all else fails, you can make the pot roast/ham gravy recipe above and use bouillon for the liquid. I usually use twice the recommended amount of bouillon to give the gravy more authority.




Hamburger Gravy

Fry hamburger, drain fat, measure back into meat 2 tbsp of hamburger fat, add 2 tbsp. flour, stir. If you are going to make a cream gravy, make a very light brown roux and use 1 cup milk. If you want a brown beef gravy, make a darker brown roux and add 1 cup beef stock instead of milk. Cook until thickened. Serve over rice, toast, or biscuits.




When Gravy Goes Wrong. . . The most common problem with gravy is that it doesn't get thick enough. If this happens to you, take an empty jar (like a peanut butter jar), add 1/2 cup water and 2 tablespoons flour. Put the jar lid on and shake it vigorously to mix the flour and the water. If there are any blobs of flour on top of the water, skim them off (or pour through a strainer). Add a little bit of this mixture to the bubbling gravy and stir, keep doing this until it thickens to the desired consistency.




OTHER SAUCE/GRAVY IDEAS:

White Sauce: Use milk for the liquid, with a dash of salt and pepper.

Cheese sauce: To 1 cup white sauce, add 1/4 tsp dry mustard and ½ cup grated cheese.

Mushroom sauce: Saute 1 cup sliced mushrooms and 1 tsp grated onion in the butter or oil for white sauce, then proceed as you would to make white sauce.

Red Sauce: To 1 cup white sauce, add 3 tbsp tomato sauce.

Veloute sauce: Same as white sauce, only use beef or chicken or vegetable broth in place of milk. This is your basic pot roast gravy with a French name.

Mornay sauce: To Veloute sauce, add 1 cup milk, 1/8 tsp cayenne pepper, and 1 cup grated cheese.

Tomato Mushroom Fry one strip of sliced bacon, add 1 tbsp flour, 1-1/2 tsp sugar, and a dash of salt. Cook until smooth and bubbly. Remove from heat, stir in 1 cup tomato juice or juice from canned tomatoes. Bring to boil, stirring constantly. Add about ½ cup sauteed mushrooms.