Beef Brisket in Clear Broth

Prep time: 15 mins
Cook time: 135 mins
Yield: 4 to 6 serves

Ingredients:
820 gm beef brisket
4 to 5 slices ginger
4 to 5 cloves garlic, crushed
1 Tbsp white rice wine
3 cups salt-reduced chicken stock
1 cup water
1 star anise
3 pieces bay leaves
20 white peppercorns
10 gm rock sugar, about thumb-sized
500 gm radish, peeled and roughly chopped
salt, to taste

Method: 

1. Blanch the beef brisket in boiling water to remove the blood. Drain well. Cut into chunks. Trim away the fat if needed. Set aside.
2. Heat oil in a wok or large pot over high heat. Saute ginger and garlic until aromatic. Add the beef brisket. Sprinkle wine and stir to combine. Pour in stock and water. Add star anise, bay leaves, white peppercorns and rock sugar.
3. Cover and bring it to boil. Cook for about 30 minutes. Turn off the heat. Don’t remove the lid. Let the beef cook with the residue heat inside the pot for about 15 minutes. Repeat this step until the beef starts to turn soft.
4. Use another wok or frying pan. Heat oil and sauté the radish. Transfer and cook with the beef until the radish is softened and beef brisket is tender over medium-low heat. Replenish some boiling water if necessary. Season with salt. Serve hot.

Notes：

1. Beef brisket needs longer cooking time. To save energy, I turned off the stove and made use of the residue heat inside the wok/pot to cook the beef. (Remark: I often used this method to make the classic stewed Beef Brisket in Chu Hou sauce.)
2. By adding a bit of rock sugar, not only it makes the beef brisket taste pleasant, but also it helps the meat turn soft more quickly.
3. Chicken stock works perfectly as a clear soup base. You might use beef stock anyway.

Source here

Skinny Beef & Broccoli Noodles

TOTAL TIME: 0:35
PREP: 0:15
LEVEL: EASY
SERVES: 4

INGREDIENTS
1 lb. wide rice noodles or udon noodles
1/3 c. low-sodium soy sauce
3 cloves garlic, minced
Juice of 2 limes
1 tbsp. Sriracha hot sauce
1 tsp. honey
3 tbsp. sesame oil
1 tbsp. cornstarch
3/4 lb. flank steak, thinly sliced against the grain
1 large head broccoli, cut into florets
8 oz. baby bella mushrooms, sliced
Lime wedges, for serving

DIRECTIONS

1. In a large pot of salted boiling water, cook noodles according to package directions until al dente. Drain.
2. In a small bowl, whisk together soy sauce, garlic, lime juice, Sriracha, honey, and 2 tablespoons sesame oil. Whisk in cornstarch and set aside.
3. In a large skillet over medium-high heat, heat remaining tablespoon sesame oil. Add steak and cook 3 to 5 minutes.
4. Add broccoli and mushrooms and 2 tablespoons water and stir, cooking until tender, about 6 minutes more. Reduce heat to low and add cooked noodles and reserved sauce to skillet. 
5. Toss until fully coated and warmed through. Serve with lime wedges.

Source: http://www.delish.com/cooking/recipe-ideas/recipes/a45477/beef-and-broccoli-noodles-recipe/ 

Slow Cooker Cashew Beef and Broccoli Stir Fry

Prep time: 10 mins
Cook time: 6 hours
Total time: 6 hours 10 mins
Serves: 4

Ingredients
1 lb. boneless, beef chuck roast, sliced into thin strips
1 cup beef consumme or beef broth
½ cup low sodium soy sauce
⅓ cup dark brown sugar
1 tbsp. sesame oil
3 garlic cloves minced
2 tbsp cornstarch
3 cups Frozen Broccoli Florets
1 cup cashews
1 cup frozen carrots
White or brown rice, cooked

Instructions

1. In a mixing bowl, whisk together the beef consume, soy sauce, dark brown sugar, sesame oil, and garlic.
2. Lay the beef strips in the crockpot and pour the sauce over, tossing the strips to coat.
3. Turn the crockpot on low and cook for about 6 hours. You don’t want to cook the beef too long or it will start to shred.
4. When it is just about done, take 4 Tbsp of the sauce and whisk it in a small bowl with the cornstarch. Slowly stir this into the crockpot. Add the broccoli, cashews and carrots and stir. Cook an additional 30 minutes so that the sauce can thicken and frozen broccoli and carrots can cook. You don’t want to add the broccoli until the very end or it will be mushy. If you are using fresh broccoli, steam before or add about an hour before it is done cooking to heat through.
5. Serve over rice and enjoy!

Recipe from http://therecipecritic.com/