Beef and Broccoli stir fry

Beef and Broccoli stir fry makes the perfect dish when that takeout craving hits! Best of all, this skinny-version is SO easy and flavorful and much healthier and way better than any restaurant version. Great for Sunday meal prep for school or work lunchboxes or lunch bowls! Plus recipe video.

This Skinny Beef and Broccoli Stir-Fry makes the perfect easy weeknight dish full of authentic flavors. Best of all, it's so easy to make with authentic flavors and way better than your favorite Chinese takeout restaurant. Great for meal prep Sunday and leftovers can be used for work or school lunch bowls!

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Beef and Broccoli is a popular takeout dish that used to show up at our house regularly.

Along with fried rice, lo mein and this sweet and sour chicken, it was one of the very first dishes my parents taught all three of us kids how to make.

It’s a favorite Chinese dish that still shows up at my own family’s dinner table even today since my husband and kids love it.

Broccoli & Beef Rice Bowls make the perfect weeknight dish
This healthier Beef and Broccoli is just as tasty as any takeout version. It’s totally skinny-jean friendly since we are using less oil, lower sodium soy sauce and a leaner cut of beef.Plus, there’s also an option to make this gluten-free or paleo friendly if you are trying to incorporate more of those recipes into your diet.

Broccoli & Beef Rice Bowls make the perfect easy weeknight meal!
To ensure that the broccoli stays nice and crisp and the beef tender and juicy, you should blanch the broccoli in boiling water for about 30 seconds prior to sauteing it in the pan – then quickly rinse under cold water to stop the cooking process. It’s worth the extra step but feel free to skip it if you are in a pinch. 

Broccoli & Beef Rice Bowls make the perfect easy weeknight meal!
Once that’s done, sear the marinated beef using the same pan.

TIPS FOR COOKING THE BEEF:

The key to getting that nice restaurant sizzle is to get the pan really, really hot before adding the beef.

Let the pan sit on high heat with the cooking oil for about 2 minutes. Or until you see enough steam rising before adding the beef and garlic.

Cutting the beef nice and thin and coating it with cornstarch seals in that rich flavor. It also adds a nice and juicy coating to the marinated beef strips. And you won’t have to worry about tough and chewy pieces.

Broccoli & Beef Rice Bowls make the perfect easy weeknight meal!

So juicy, succulent and you can’t beat how quickly this dish comes together. Who needs take-out when this Skinny Beef and Broccoli comes together in just under 30 minutes?!

This Skinny Beef and Broccoli Stir-Fry makes the perfect easy weeknight dish full of authentic flavors. Best of all, it's so easy to make with authentic flavors and way better than your favorite Chinese takeout restaurant. Great for meal prep Sunday and leftovers can be used for work or school lunch bowls!

MAKE AHEAD AND MEAL PREP TIPS FOR THIS BEEF AND BROCCOLI STIR-FRY

  • Wash and prep the broccoli the day before and store in a large zip-top freezer bag.
  • Combine the ingredients for the sauce the day before and store in a resealable container in the fridge for up to 5 days.
  • If serving with rice, quinoa or noodles, make a big batch and store in a large resealable container in the fridge.
  • This recipe works great for meal prep on Sundays and leftovers are delicious for work or school lunch bowls for the rest of the week.
  • Divide into lunch containers (these are the ones I use —-> lunch containers)with your favorite carb – cauliflower rice, brown or white rice, quinoa or even noodles!

This Skinny Beef and Broccoli Stir-Fry makes the perfect easy weeknight dish full of authentic flavors. Best of all, it's so easy to make with authentic flavors and way better than your favorite Chinese takeout restaurant. Great for meal prep Sunday and leftovers can be used for work or school lunch bowls!

 

Source : https://lifemadesweeter.com/beef-and-broccoli/

Beef Wellington

Gordon Ramsay’s version of the classic steak dish – a show-stopping centrepiece on a special occasion.

 

 

Method

  1. Heat oven to 220C/fan 200C/gas 7. Sit the 1kg beef fillet on a roasting traybrush with 1 tbsp olive oil and season with pepper, then roast for 15 mins for medium-rare or 20 mins for medium. When the beef is cooked to your liking, remove from the oven to cool, then chill in the fridge for about 20 mins.
  2. While the beef is cooling, chop 250g chestnut (and wild, if you like) mushroomsas finely as possible so they have the texture of coarse breadcrumbs. You can use a food processor to do this, but make sure you pulse-chop the mushrooms so they don’t become a slurry.
  3. Heat 2 tbsp of the olive oil and 50g butterin a large pan and fry the mushrooms on a medium heat, with 1 large sprig fresh thyme, for about 10 mins stirring often, until you have a softened mixture. Season the mushroom mixture, pour over 100ml dry white wine and cook for about 10 mins until all the wine has been absorbed. The mixture should hold its shape when stirred. Remove the mushroom duxelle from the pan to cool and discard the thyme.
  4. Overlap two pieces of cling film over a large chopping board. Lay 12 slices prosciutto on the cling film, slightly overlapping, in a double row. Spread half the duxelles over the prosciutto, then sit the fillet on it and spread the remaining duxelles over. Use the cling film’s edges to draw the prosciutto around the fillet, then roll it into a sausage shape, twisting the ends of cling film to tighten it as you go. Chill the fillet while you roll out the pastry.
  5. Dust your work surface with a little flourRoll out a third of the 500g pack of puff pastry to a 18 x 30cm strip and place on a non-stick baking sheet. Roll out the remainder of the 500g pack of puff pastry to about 28 x 36cm. Unravel the fillet from the cling film and sit it in the centre of the smaller strip of pastry. Beat the 2 egg yolks with 1 tsp water and brush the pastry’s edges, and the top and sides of the wrapped fillet. Using a rolling pin, carefully lift and drape the larger piece of pastry over the fillet, pressing well into the sides. Trim the joins to about a 4cm rim. Seal the rim with the edge of a fork or spoon handle. Glaze all over with more egg yolk and, using the back of a knife, mark the beef Wellington with long diagonal lines taking care not to cut into the pastry. Chill for at least 30 mins and up to 24 hrs.
  6. Heat oven to 200C/fan 180C/gas 6. Brush the Wellington with a little more egg yolk and cook until golden and crisp – 20-25 mins for medium-rare beef, 30 mins for medium. Allow to stand for 10 mins before serving in thick slices.

Pork Meatballs with Coriander and Coconut Milk

It is such a good meal and so easy to make. I love that Thai influence on our cooking.

Instead of pork this would also work well with minced turkey, or chicken, or beef. You could make it with a simple tomato sauce but I love the curry taste.The pork with apple and cider is my take on the popular combination of pork and apple sauce. I like the breadcrumbs on top and you could add oats or nuts if you want more texture. The shoulder is a delicious cut and good value. Your butcher will trim and dice it for you. You could, if you like, use pork chops but if you do take care as they will cook faster. I like this with cider but I do notice the huge increase in Irish craft beers around the country and one of them would be well worth trying.

Happy cooking

Pork Meatballs with Coriander and Coconut Milk

Serves 6

750g lean minced Quality Assured pork

1 onion, very finely chopped

1 egg, lightly beaten

50g breadcrumbs

1 red chilli, deseeded and finely chopped

1 tsp garam masala

6cm piece fresh ginger, peeled and finely chopped

4 tbsp fresh coriander, chopped

1 tbsp rapeseed oil

2 tbsp curry paste

400g fresh tomatoes (about 4 large), chopped

400ml can coconut milk

2 tbsp lemon juice

1 tbsp flaked almonds, toasted

Steamed rice, to serve

Salt and freshly-ground black pepper

  • Heat the oven to Gas Mark 7, 220°C (425°F).
  • Put the mince, onion, egg, breadcrumbs, chilli, garam masala, half the ginger and half the coriander in a bowl. Season with a little salt and black pepper. Mix well then shape into 18 even sized balls approximately 4cm in diameter. Put the meatballs in a large roasting tin and drizzle over the oil. Toss gently. Place in the oven and cook until golden, about 15 minutes.
  • While the meatballs are cooking make the sauce. Heat a frying pan and add the curry paste and remaining ginger. Cook for a minutes, stirring all the time. Then add the tomatoes and continue to cook for 2-3 minutes. Add the coconut milk and bring to the boil. Reduce the heat and leave to simmer for 5 minutes.
  • Pour the sauce over the meatballs, mix well. Return them to the oven and cook for another 20 minutes. Just before serving stir in the lemon juice and scatter over the remaining coriander and the almonds. Serve 3 meatballs per serving with steamed rice.

Beef & chestnut mushrooms hotpot

This is the time of year where we really turn towards comfort food – and what better choice than a tasty, warm stew 

 

Serves four to six

25g (1oz) butter

2 tbsp Rapeseed oil

350g (12oz) small shallots, peeled

100g (4oz) pancetta or rindless streaky bacon, cut into small thin lardons

650g (2oz) seasoned flour

1 bottle red Burgundy red wine

150ml (1/4 pint) beef stock

2 carrots, chopped

2 celery sticks, chopped

2 bay leaves

2 tsp fresh thyme leaves

225g (8oz) small chestnut mush

675g (1 1/2lb) chuck steak, cut into bite-sized pieces

50g (2oz) seasoned flour

1 bottle red Burgundy red wine

150ml (1/4 pint) beef stock

2 carrots, chopped

2 celery sticks, chopped

2 bay leaves

2 tsp fresh thyme leaves

225g (8oz) small chestnut mushrooms, trimmed

2 tbsp brandy

1kg (2 1/2lb) potatoes, peeled (similar size)

25g (1oz) butter, melted

Sea salt and freshly ground black pepper

1 Preheat the oven to 170oC, (325F/gas mark 3). Heat half of the butter and oil in a large frying pan. Add the shallots and fry until they are just beginning to brown, then tip in the pancetta and fry until lightly browned. Transfer to a plate with a slotted spoon.

2 Place the beef pieces in a polythene bag with the seasoned flour. Shake until well coated, then remove, shaking off any excess. Add to the frying pan and fry until lightly golden on all sides. Transfer to a casserole dish with a lid.

3 Add a little of the red wine to the frying pan and, scraping the bottom to remove any sediment, pour in on top of the beef with the rest of the red wine, the stock, carrots, celery, bay leaves and thyme. Add the sautéed shallots and pancetta and season to taste. Stir to combine, then cover and place in the oven for two hours or until the meat is tender but still holding its shape.

4 Halfway through cooking, heat the remaining oil and butter in a large pan and cook the mushrooms until just tender and lightly browned, stirring.  Add the brandy and cook for another few minutes, then stir into the casserole dish and return to the oven for the remaining cooking time. Remove from the oven and leave to cool and settle.

5 Meanwhile, cook the potatoes in a pan of boiling salted water for 10 minutes, then drain and leave until cool enough to handle. Cut into 1cm (½in) slices and arrange a nice overlapping layer on top of the stew. Brush with the melted butter and season lightly with salt and pepper.

6 Cook in the oven for about 40 minutes until bubbling and golden brown in colour. Serve straight to the table. CL

other few minutes, then stir into the casserole dish and return to the oven for the remaining cooking time. Remove from the oven and leave to cool and settle.