The result is flavorful, melt-in-your-mouth beef with vibrant and tender broccoli florets that rival any Chinese takeout. One of the best things about this recipe is that, unlike the stove top ...

Beef and broccoli is a takeout favorite, but did you know you can make it effortlessly at home? This crockpot beef and ...

Add the beef and stir-fry until well browned. Push the beef to one side of the skillet. Add the broccoli, onion and garlic to the other side of the skillet and stir-fry until tender-crisp.

or until the broccoli is just tender (you don’t want to lose the bright green colour). Stir the cooked beef and cashews through the sauce and heat for a minute. Scatter over the chilli and ...

Toss in the Chinese broccoli and sauté for 2 minutes, then add the reserved beef cooking liquid and optional ¼ cup of water to steam. The broccoli should be bright green; the stalk should still ...

Rich and rib-sticking, Antony Worrall Thompson’s slow-cooked beef bourguignon is well worth ... freshly chopped parsley and purple sprouting broccoli.

In a large skillet, bring 1/2 inch of water to a boil. Add the broccoli and boil just until bright green, about 4 minutes. Drain well and wipe the skillet dry. Add the olive oil and garlic to the ...

But by the time I’d read through Alexa Weibel’s recipe for roasted broccoli — a dish built in three distinct layers, a dish that goes against all of my current self-imposed rules — I knew ...

"OK, this one was easy! I have a 30-minute beef and broccoli recipe that people have literally said to me, 'This took less time and effort than ordering takeout would.' You can buy thinly sliced ...