BEEF WITH BROCCOLI RECIPE RECIPES

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BROCCOLI BEEF BRAIDS RECIPE: HOW TO MAKE IT



Broccoli Beef Braids Recipe: How to Make It image

Each slice of this fast-to-fix, golden bread is like a hot sandwich packed with beef, broccoli and mozzarella. —Penny Lapp, North Royalton, Ohio

Provided by Taste of Home

Categories     Dinner

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 2 loaves (4 servings each).

Number Of Ingredients 8

1 pound ground beef
1/2 cup chopped onion
3 cups frozen chopped broccoli
1 cup shredded part-skim mozzarella cheese
1/2 cup sour cream
1/4 teaspoon salt
1/4 teaspoon pepper
2 tubes (8 ounces each) refrigerated crescent rolls

Steps:

  • Preheat oven to 350°. In a large skillet, cook beef and onion over medium heat 6-8 minutes or until beef is no longer pink, breaking beef into crumbles; drain. Stir in broccoli, cheese, sour cream, salt and pepper; heat through. , Unroll 1 tube of crescent dough onto a greased baking sheet; form into a 12x8-in. rectangle, pressing perforations to seal. Spoon half the beef mixture lengthwise down center of rectangle., On each long side, cut 1-in.-wide strips at an angle, about 3 in. into the center. Fold 1 strip from each side over filling and pinch ends together; repeat., Repeat with remaining ingredients to make second braid. Bake 15-20 minutes or until golden brown.

Nutrition Facts : Calories 396 calories, FatContent 23g fat (6g saturated fat), CholesterolContent 48mg cholesterol, SodiumContent 644mg sodium, CarbohydrateContent 29g carbohydrate (8g sugars, FiberContent 2g fiber), ProteinContent 20g protein.

BEEF AND BROCCOLI RECIPE | RACHAEL RAY | FOOD NETWORK



Beef and Broccoli Recipe | Rachael Ray | Food Network image

Provided by Rachael Ray : Food Network

Categories     main-dish

Total Time 3 hours 50 minutes

Cook Time 1 hours 20 minutes

Yield 4 servings

Number Of Ingredients 32

2 or 3 Italian cherry peppers or Fresno chile peppers
Sea salt
1 clove garlic, very finely chopped
4 tablespoons harissa
Sea salt
1 large bunch broccoli rabe, trimmed and cut into 2-inch pieces 
2 tablespoons high-temperature cooking oil, such as peanut oil 
1 onion, quartered lengthwise and then sliced  
1 small red bell pepper, seeded, quartered and then sliced  
4 cloves garlic, sliced 
One 2-inch piece fresh ginger, peeled and grated 
1/2 cup dry sherry 
1 tablespoon cornstarch 
1 cup beef stock 
3 tablespoons hoisin sauce 
2 tablespoons soy sauce, reduced-sodium soy sauce or tamari 
4 Southern Italian-Style Short Ribs, shredded, recipe follows
1 cup long-grain white rice, jasmine rice or brown rice 
Zest of 1 lime, plus lime wedges for serving 
Shredded scallions and chopped fresh cilantro or parsley, for garnish 
10 bone-in beef short ribs, trimmed of excess fat
Salt and freshly ground pepper 
2 tablespoons EVOO, plus more for drizzling
3 to 4 anchovy fillets
4 cloves garlic, sliced
2 bay leaves
2 onions, cut into wedges with root end attached
1 large or 2 medium bulbs fennel, cut into wedges
1/4 cup tomato paste
Scant palmful chopped golden raisins
Pinch ground cloves
1 bottle Nero d'Avola or other spicy red wine

Steps:

  • For the chile paste: Finely chop the chiles (remove the seeds if you want to curb their heat a little). Sprinkle some sea salt over the chiles on the cutting board, then mash in the garlic to form a paste. Mix with the harrisa in a small container. Cover and store in the refrigerator.
  • For the beef and broccoli: Bring a couple inches of water to a boil in a saucepan and add some salt. Add the broccoli rabe and cook for 5 to 6 minutes. Transfer the broccoli rabe to a large bowl of ice water to stop the cooking. Drain well and pat dry. Heat the cooking oil in a large skillet with a rounded bottom over high heat. Add the onions and bell peppers and stir-fry for 2 to 3 minutes. Add the garlic, ginger and 1 teaspoon of the chile paste and stir-fry for 2 minutes. Add the sherry. Dissolve the cornstarch in a small amount of the stock, then add it to the skillet along with the remaining stock. Stir to thicken a minute, then add the hoisin sauce, soy sauce, broccoli rabe and short ribs. Cook until heated through. (If not serving the stir-fry immediately, cool and then store it in the refrigerator. Reheat over medium heat with a splash of water to loosen it up.) Before serving, cook the rice according to the package instructions. Add the lime zest. Serve the beef stir-fry over the rice, with lime wedges and the remaining chile paste on the side. Garnish with the scallions and cilantro.
  • Preheat the oven to 500 degrees F. Bring the short ribs to room temperature. Pat the ribs dry, then sprinkle liberally with salt and pepper and drizzle with EVOO. Arrange the ribs on a broiler pan and roast until well browned, 12 to 15 minutes. Meanwhile, heat 2 tablespoons EVOO in a large Dutch oven over medium-high heat. Add the anchovies and stir to melt them into the oil. Add the garlic, bay leaves, onions and fennel bulb, and season with pepper. Stir for a few minutes to develop some color on the bottom of the pan, then add the tomato paste, raisins and cloves. Stir for a minute or 2 more, then add the wine and cook until reduced by half, about 10 minutes. Reduce the oven temperature to 350 degrees F. Add the short ribs to the Dutch oven and stir to coat with the sauce. Cover and roast in the oven until the ribs are very tender, 2 1/2 to 2 3/4 hours. Remove the ribs to a platter and cover with foil. Reduce the sauce 10 to 15 minutes more. Add the ribs (on or off the bone) to the sauce. Yield: 6 servings

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EASY BROCCOLI AND BEEF STIR FRY RECIPE - BETTYCROCKER.COM
frozen broccoli & three cheese sauce combined with beef strips and teriyaki add up to an easy stir-fry dish.
From bettycrocker.com
Reviews 5
Total Time 30 minutes
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Calories 220 per serving
  • Gradually add reserved marinade. Cook over medium-high heat 2 to 3 minutes, stirring constantly, until mixture thickens. Serve over rice.
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BROCCOLI BEEF BRAIDS RECIPE: HOW TO MAKE IT
Each slice of this fast-to-fix, golden bread is like a hot sandwich packed with beef, broccoli and mozzarella. —Penny Lapp, North Royalton, Ohio
From tasteofhome.com
Reviews 4.4
Total Time 30 minutes
Category Dinner
Calories 396 calories per serving
  • Preheat oven to 350°. In a large skillet, cook beef and onion over medium heat 6-8 minutes or until beef is no longer pink, breaking beef into crumbles; drain. Stir in broccoli, cheese, sour cream, salt and pepper; heat through. , Unroll 1 tube of crescent dough onto a greased baking sheet; form into a 12x8-in. rectangle, pressing perforations to seal. Spoon half the beef mixture lengthwise down center of rectangle., On each long side, cut 1-in.-wide strips at an angle, about 3 in. into the center. Fold 1 strip from each side over filling and pinch ends together; repeat., Repeat with remaining ingredients to make second braid. Bake 15-20 minutes or until golden brown.
See details


BEEF AND BROCCOLI RECIPE | RACHAEL RAY | FOOD NETWORK
From foodnetwork.com
Reviews 1
Total Time 3 hours 50 minutes
Category main-dish
Cuisine asian
  • Preheat the oven to 500 degrees F. Bring the short ribs to room temperature. Pat the ribs dry, then sprinkle liberally with salt and pepper and drizzle with EVOO. Arrange the ribs on a broiler pan and roast until well browned, 12 to 15 minutes. Meanwhile, heat 2 tablespoons EVOO in a large Dutch oven over medium-high heat. Add the anchovies and stir to melt them into the oil. Add the garlic, bay leaves, onions and fennel bulb, and season with pepper. Stir for a few minutes to develop some color on the bottom of the pan, then add the tomato paste, raisins and cloves. Stir for a minute or 2 more, then add the wine and cook until reduced by half, about 10 minutes. Reduce the oven temperature to 350 degrees F. Add the short ribs to the Dutch oven and stir to coat with the sauce. Cover and roast in the oven until the ribs are very tender, 2 1/2 to 2 3/4 hours. Remove the ribs to a platter and cover with foil. Reduce the sauce 10 to 15 minutes more. Add the ribs (on or off the bone) to the sauce. Yield: 6 servings
See details


EASY BROCCOLI AND BEEF STIR FRY RECIPE - BETTYCROCKER.COM
frozen broccoli & three cheese sauce combined with beef strips and teriyaki add up to an easy stir-fry dish.
From bettycrocker.com
Reviews 5
Total Time 30 minutes
Cuisine Asian
Calories 220 per serving
  • Gradually add reserved marinade. Cook over medium-high heat 2 to 3 minutes, stirring constantly, until mixture thickens. Serve over rice.
See details


BROCCOLI BEEF BRAIDS RECIPE: HOW TO MAKE IT
Each slice of this fast-to-fix, golden bread is like a hot sandwich packed with beef, broccoli and mozzarella. —Penny Lapp, North Royalton, Ohio
From tasteofhome.com
Reviews 4.4
Total Time 30 minutes
Category Dinner
Calories 396 calories per serving
  • Preheat oven to 350°. In a large skillet, cook beef and onion over medium heat 6-8 minutes or until beef is no longer pink, breaking beef into crumbles; drain. Stir in broccoli, cheese, sour cream, salt and pepper; heat through. , Unroll 1 tube of crescent dough onto a greased baking sheet; form into a 12x8-in. rectangle, pressing perforations to seal. Spoon half the beef mixture lengthwise down center of rectangle., On each long side, cut 1-in.-wide strips at an angle, about 3 in. into the center. Fold 1 strip from each side over filling and pinch ends together; repeat., Repeat with remaining ingredients to make second braid. Bake 15-20 minutes or until golden brown.
See details


BEEF AND BROCCOLI RECIPE | RACHAEL RAY | FOOD NETWORK
From foodnetwork.com
Reviews 1
Total Time 3 hours 50 minutes
Category main-dish
Cuisine asian
  • Preheat the oven to 500 degrees F. Bring the short ribs to room temperature. Pat the ribs dry, then sprinkle liberally with salt and pepper and drizzle with EVOO. Arrange the ribs on a broiler pan and roast until well browned, 12 to 15 minutes. Meanwhile, heat 2 tablespoons EVOO in a large Dutch oven over medium-high heat. Add the anchovies and stir to melt them into the oil. Add the garlic, bay leaves, onions and fennel bulb, and season with pepper. Stir for a few minutes to develop some color on the bottom of the pan, then add the tomato paste, raisins and cloves. Stir for a minute or 2 more, then add the wine and cook until reduced by half, about 10 minutes. Reduce the oven temperature to 350 degrees F. Add the short ribs to the Dutch oven and stir to coat with the sauce. Cover and roast in the oven until the ribs are very tender, 2 1/2 to 2 3/4 hours. Remove the ribs to a platter and cover with foil. Reduce the sauce 10 to 15 minutes more. Add the ribs (on or off the bone) to the sauce. Yield: 6 servings
See details


EASY BROCCOLI AND BEEF STIR FRY RECIPE - BETTYCROCKER.COM
frozen broccoli & three cheese sauce combined with beef strips and teriyaki add up to an easy stir-fry dish.
From bettycrocker.com
Reviews 5
Total Time 30 minutes
Cuisine Asian
Calories 220 per serving
  • Gradually add reserved marinade. Cook over medium-high heat 2 to 3 minutes, stirring constantly, until mixture thickens. Serve over rice.
See details


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