Traditional recipes

Mushrooms and broccoli in soy sauce

Mushrooms and broccoli in soy sauce

For starters, we prepare all the ingredients to have them at hand, because they work very quickly, over high heat and for a short time.

Broccoli is broken into small bunches and washed well. The mushrooms are cleaned, washed and sliced. Peel the onion and cut it into four, then slice.

In a bowl, mix flour, soy sauce, honey, olive oil, ginger powder and water with a whisk. It is set aside.

Take a non-stick pan, put the olive oil and place on high heat. When the oil is hot, add the vegetables: broccoli, mushrooms and onions. Stir continuously to harden for 4-5 minutes. Mix again in the bowl with soy sauce then pour over the vegetables, stirring constantly for 2 minutes. A sauce will form. Cover the pan for another 2-3 minutes, then remove from the heat.

Remove the food in a bowl, sprinkle sesame seeds on top and serve.

Good luck!

Recipe of the day: Beef with broccoli in soy sauce

Beef with broccoli in soy sauce from: soy sauce, sugar, rice vinegar, garlic, starch, red pepper flakes, sesame oil, beef, broccoli, oil.

Beef with broccoli in soy sauce


  • 1/2 cane soy sauce
  • 1/2 cup sugar
  • 2 tablespoons rice vinegar
  • 1 clove garlic, chopped
  • 1 tablespoon starch
  • 1/8 teaspoon red pepper flakes
  • 1 teaspoon sesame oil
  • 1 1/2 kg of beef, pieces
  • 1 broccoli, broken bouquets
  • 2 tablespoons oil

Method of preparation:

Mix soy sauce, sugar, vinegar, garlic, cornstarch, red pepper flakes and sesame oil. In a saucepan, cook the broccoli in boiling water for a few minutes. Heat oil in a pan over medium heat and fry the meat for about 3-4 minutes, then transfer to a bowl.

Pour the sauce into the pan and reduce the heat to low, cook until thickened, about 2 minutes. Add the beef and broccoli, stir and cook for a few minutes.

How to make beef pan recipe with broccoli & # 8211 Best Tips & Tricks

1. Do we have to marinate beef for this recipe?

Many recipes with beef recommend marinating the meat before it is cooked to tenderize it and give it flavor.

However, in this broccoli beef pan recipe, it is not necessary to marinate the meat. There are several reasons for this, other than that you will save time and energy.

First of all, the meat is sliced ​​so thin that you don't need to marinate it to cook well inside and give it flavor. Being thinly sliced, it is implicitly even more tender, which makes it even easier to chew.

Another reason is that the stir-fry sauce I used in this recipe is itself so flavorful that a marinade would only compete with its flavor.

That being said, if you still want to marinate beef, here is a super simple marinade recipe:

  1. In a small bowl or glass *, mix Worcestershire sauce *, sesame oil, minced garlic, wine or rice vinegar, soy sauce (or coconut amino acids) and maple syrup *.
  2. After mixing the marinade, cover the meat with it and leave it in the fridge for at least 2 hours, or overnight, either in a bowl or in Ziploc bags *.

You can add as much or as little of each ingredient as you want, depending on the tastes and the amount of meat you are marinating.

Keep in mind, however, that this marinade is not Whole30, Paleo, or gluten-free. If this is an important factor for you, then you better give up the marinade.

2. How to make beef steak sauce in a pan?

To prepare the sauce for this pan-fried beef steak, all you have to do is mix the sauce ingredients in a bowl. And the quantities can be adapted according to the tastes or diets you follow.

The sauce in the recipe is gluten free, Paleo and Whole30. But if these factors aren't important to you, you can use low-sodium soy sauce instead of coconut amino acids, gluten-free flour or cornmeal instead of rice powder, and other natural sweeteners such as honey or maple syrup instead of date paste.

Don't worry if the sauce looks too thin. The magic of stir-fry sauces is that they contain natural ingredients that thicken them, such as cornstarch or rice starch.

Their thickening properties are activated only when heated, so the sauce will get the right consistency as soon as it reaches a hot pan.

You can also adjust the amount of sauce depending on how much you want. Do a little more if you want to add some rice, or less if you just want a thin layer to cover the beef and broccoli.

3. What kind of beef goes in this recipe?

Fleica is always a good choice for cooking stir-fry Asian food at high temperatures. It is also one of the most affordable, and is easy to find in any grocery store.

Sparrow or beef muscle are also very good choices for this pan of beef and broccoli.

It is very important to cut the meat very thin, especially the meatball which is harder and which will be harder to chew if it is not cut thin enough.

The secret to cutting the perfect thin slices for this broccoli beef pan is to freeze the meat for about 30 minutes before cutting it.

Being very strong, it will not slip while you cut it. But, make sure you use a very sharp knife.

4. What other protein can we use in this recipe?

You can make this beef stir-fry with almost any other type of protein.

Chicken, shrimp, tofu and tempeth are great ideas. But keep in mind that depending on the protein you choose, the recipe may no longer be gluten-free or Paleo.

If you make this pan with chicken, I recommend using the thighs, because they remain juicy and tender, but the chicken breast also works quite well.

This recipe can also be made with meat left over from other foods. Start by cutting the slices of meat with a sharp knife. Cook the broccoli following the instructions in the recipe. Add the sauce and cook over low heat until it thickens and the broccoli becomes slightly crispy.

Once the meat is cooked, add it towards the end, and mix it well in the sauce so that it heats up inside.

5. Can we make this beef steak in the pan with sauce left over from another steak?

One of the things that makes this beef fry stir recipe great is that you can make it with any sauce you have on hand.

If you have sauce left over from another steak, you can use it instead of the one in the recipe. Cook according to the instructions, but replace the sauce with the one you already have. As it is already thickened, you no longer have to worry about this aspect.

You can also add a little soy sauce or sesame oil to the sauce if you want to give it an Asian flavor. But remember that soy sauce is not Whole30, Paleo, or gluten-free.

6. Can we make this beef stir-fry in a multicooker?

The multicooker is very good for a lot of food, but stir-fry steaks are not among them.

First of all, this broccoli beef pan is made so fast that you won't save much time using an Instant Pot.

In fact, the multicooker method adds a few steps to the recipe, because you will have to steam the broccoli separately.

Secondly, the best dish for this recipe is a large pan or a wok, because you need a large surface so that the edges of the beef and broccoli brown nicely. If you do it in an Instant Pot *, you risk that the ingredients will steam instead of browning, which will make them a bit soft.

That being said, I know many of you can't part with multicooker no matter what. So, if you really want to, here's how you can make this beef stir-fry in an Instant Pot:

  1. Set the Instant Pot * multicooker to the Sauté function.
  2. Add oil and cook the meat until lightly browned on both sides.
  3. While the meat is cooking, mix all the ingredients for the sauce, except the arorut or corn flour. Pour the sauce into the Instant Pot and using a wooden spoon mix the ingredients and scrape the browned pieces from the bottom of the bowl.
  4. Close the lid and set the multicooker to high pressure for 12 minutes.
  5. While the meat is cooking, steam the broccoli on the stove (you can use a steamer *). It should take about 4-5 minutes.
  6. While the broccoli is steaming, mix the flour with two tablespoons of water in a small bowl.
  7. When the cooking time of the multicooker is over, release the pressure by the quick release method. When the pressure drops, open the lid and set the multicooker to the Sauté function.
  8. Add the cornmeal mixture and mix it in the sauce. Let the sauce simmer for 2-3 minutes or until thickened.
  9. Add and stir in the steamed broccoli before serving this beef stir-fry.

7. What garnishes can we serve with this stir fry beef?

Rice is always a good garnish for pan-fried steaks. Rice noodles, egg noodles, or quinoa are also great ideas.

You will want to serve this broccoli beef pan with a simple garnish to counteract its salty taste and absorb the sauce.

I really like the rice covered with the sauce of this delicious beef and broccoli pan.

If you want a meal with few carbohydrates, then a simple lettuce would be the ideal garnish for pan-fried beef.

This pan-fried beef steak is very easy to make and will immediately become the favorite food of anyone who tries it. It is a very versatile recipe because you can use any kind of meat you have at hand and it cooks in an instant.

Don't you like foods that cook super fast?

Ah, and if you liked this video recipe for beef pan with broccoli and you want to see other similar ones, please subscribe to my YouTube channel.

Mushrooms and broccoli in soy sauce - Recipes


2 tablespoons olive oil

600g diced chicken breast

420ml Voila cooking cream

grated parmesan for serving

1. Heat the oil in a large skillet over medium heat.

2. Fry the chicken and add the broccoli pieces and the mushroom slices. Cook until the broccoli takes on a vibrant color.

3. Add the garlic and cook for about 30 seconds or until fragrant. They put themselves aside.

4. In a smaller saucepan, melt the butter over low heat.

5. Remove the pan from the heat and add the flour until it becomes a smooth cream. Return to the heat and pour 60ml first Voila cooking cream, stirring quickly until a homogeneous mixture is obtained. Add another 60ml Voila cooking cream stirring again quickly until a homogeneous mixture is obtained. Slowly start pouring the remaining amount of Voila cooking cream stirring constantly, until all the cream is incorporated.

6. Continue to stir until the sauce begins to thicken.

7. Add the white wine and continue to stir over low heat.

8. If the sauce becomes too thick, add a little more Voila cooking cream, until you reach the desired consistency.

Mushrooms and broccoli in soy sauce - Recipes

The Asian flavors blend into the broccoli salad with glazed shitake mushrooms in soy sauce and crispy, marinated carrots. A fast and healthy vegetarian snack, for a day full of energy.


  • 1 bag Broccoli Edenia 450 g
  • 1 medium carrot cut into thin slices
  • 30 ml rice vinegar
  • 60 ml soy sauce
  • salt and red pepper to taste
  • 100 g shitake mushrooms or brown mushrooms
  • 20 g butter
  • 2 cloves finely chopped garlic
  • 30 ml olive oil
  • 5 cloves
  • salt and black and red pepper

Method of preparation

1. In a pot of boiling water, add the frozen bouquets of Edenia broccoli, and boil them for 6-7 minutes, then cool them in a sieve under a stream of cold water, so that the bouquets keep their color and vitamins. We let them drain through the sieve.

2. In a bowl, put the rice vinegar, the crushed cloves, a little water and the thin slices of carrot and leave to marinate for 10 minutes.

3. While the carrots are marinating, heat a pan in which we add the butter, a little olive oil together with the garlic and the shitake mushrooms cut into thin strips. Heat for 2 minutes over medium heat, then add the soy sauce and season with salt and pepper and cook for another 3 minutes.

4. Place the shitake mushrooms on a plate, sprinkle with the soy sauce in the pan, then add the marinated carrot slices and the blanched broccoli bunches. Sprinkle with a little olive oil and rice vinegar, then season with salt and pepper to taste.

Vegan stew with broccoli, mushrooms and tofu

Before we attack the rich holiday meal, most of us are much more attentive to what we eat and often choose much less caloric dishes or remove the meat completely from the menu. If you are in this situation or if you simply want to try a new recipe, today we have a great idea for you: vegan stew with broccoli, mushrooms and tofu.

  • 230 g broccoli
  • 230-280 g diced tofu
  • 1 red onion
  • 5 cloves of garlic
  • 230 g mushrooms
  • 1-2 tablespoons oil
  • salt and pepper
  • hot peppers to taste
  • 2 tablespoons chopped hazelnuts or cashews (optional)
  • 2 tablespoons sweetened vinegar
  • 2 tablespoons soy sauce
  • 2 tablespoons water

As I have already accustomed you, the ingredients marked from the vegan stew recipe you can find them on

500 g boneless and skinless chicken breast
¼ cup of flour
1 cup chicken soup
¼ cup of honey
¼ cup soy sauce
½ spoon ginger, grated
2 cloves garlic, crushed
2 teaspoons sesame oil
2 tablespoons oil
700 g broccoli
1 onion, chopped
400 g mushrooms, sliced

Remove the pieces of fat from the pieces of meat, cut them into cubes and dab them with absorbent towels. In a medium bowl, toss the chicken pieces through a quarter of the amount of flour until well covered. Place them on a plate.

For the sauce: in a bowl in which you put the rest of the flour, add 1 cup of chicken soup, a quarter cup of honey, a quarter cup of soy sauce, half a tablespoon of ginger, garlic and 2 teaspoons of oil of sesame and mix well. Set it aside.

Heat a large skillet or wok over medium heat and add a tablespoon of oil. When hot, add the chicken pieces. Leave them for a minute before mixing, then leave them for 5 minutes until golden brown. Take out the chicken and set it aside.

Add another tablespoon of oil to the same pan. When the oil has heated up, add the broccoli bunches, onions and slices of mushrooms to the pan and brown. After 4 minutes or until the mushrooms have softened, the broccoli is a little crispy.

Stir the sauce once more, then pour it over the hot vegetables. Boil over medium heat, stirring constantly. Boil for 2 minutes or until the sauce thickens then place the chicken cubes and leave on the fire for another 30 seconds or until they penetrate well. Season with salt and pepper and serve with rice, if desired.

Caramel duck breast with vegetables and shimanji mushrooms in soy sauce

We get caught very easily in the whirlwind of life and forget to smile, to smile at ourselves and life in general. But I wonder what the smile on your face brings? It's simple for me: the food, and if you can see it in the menu and duck breast, things are clear. I have many ways to prepare it, from the French style to the one in which the Asian spices blend perfectly with the tenderness of the meat. Today I decided to share smiles with a duck breast in caramel sauce with vegetables and shimanji mushrooms in soy sauce. My favorite combination of sweet and salty sprinkled with some red peppercorns with their strong and fruity aroma.

Ingredients for two people

Step 1

I boiled the sugar and water over low heat. We must have a little patience and give the sugar a break to wear its most beautiful colors. When the sugar has caramelized, I added the lemon juice which has the role of stopping the recrystallization of the sugar after cooling:

Step 2

I squeezed the duck breast well and shaped it. With a sharp knife, I notched the skin without reaching the meat and seasoned it with salt and white pepper:

It's time for the caramel sauce to cover the duck breast on the side with the skin.

Step 3

I heated a piece of butter with a little oil in a pan and browned the duck breast with the skin down. When it was wrapped in a copper color I turned it on the other side:

Step 4

After sealing the duck breast, I put it in a tray and put it in the oven set at 180 degrees for 6 minutes. That's all we need to enjoy a pink meat, cooked medium rare, with a temperature of 56 degrees inside. This method of preparing the meat first in the pan and then in the oven can be very helpful if you have guests at the table. Thus, prepare the piece of meat in the pan, so that you can then put it in the oven at the right time and all the dishes will be ready at the same time. After spending enough time in the oven, I sauce the meat on a wooden bottom and let it rest for about the same time it spent in the oven. This way we make sure that we have the most wonderful flavors and we avoid that when we cut the meat in the plate, the juices drain.

The vegetables also came quickly to complete the plate, so I sautéed the mushrooms together with the capsicum, pre-cooked broccoli and seasoned them with soy sauce:

Step 6

I recovered the juice that the meat left while it was in the oven, I put it in a pan with a few red peppercorns, I added the white wine, I let it evaporate, and then I took it off the heat and I incorporated the butter:

I was seduced by the sweet notes of duck breast complemented by caramel sauce and perfectly balanced by soy vegetables. What I wish you too!

2 eggs
Half a tablespoon of soy sauce
2 tablespoons rapeseed oil
A finely chopped yellow onion
A tablespoon of chopped ginger
A clove of garlic
150 grams of shimeji mushrooms
A tablespoon of oyster sauce
A cup of rice noodles
2 cups of broccoli bouquets, pulled & icircn pan
A chilli (or chilli flakes)
Susan, to taste

1. Mix the eggs with the soy sauce and add a little pepper to taste. Heat a frying pan over medium heat, add half the amount of oil and, when you have finished, add the egg mixture. Mix well, so that the composition spreads throughout the vessel.
2. Leave it on the fire until the omelet is almost done. Turn it over and hold it for a few seconds on each side. Take it out on a separate bowl and cut it into large pieces.
3. Put the pan on the fire again, add the remaining oil, ginger, garlic, onion and chilli. Keep everything on the fire for 1-2 minutes. Add broccoli and keep it on the fire until it softens a little. Top with the mushrooms and leave on the fire for a few more minutes. Add the oyster sauce and mix well.
4. Meanwhile, put the rice pasta in hot water and hold for five minutes.
5. Place the rice pasta on a plate and top with the vegetable mix and the scrambled pieces. Sprinkle a few sesame seeds and enjoy the dish.

What do you think?

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Spaghetti (bolognese) with lentils and broccoli

Today I come up with a new recipe for vegan pasta lovers, or for those who want to take a break from meat. It's basically a classic pasta recipe with sauce, to which we added lentils and mushrooms for extra protein. Broccoli completes the plate with vitamins and minerals, and walnuts with healthy fats and delicate flavors.

Pasta can be cooked in many combinations, with any type of sauce, vegetables, tofu, seeds, nuts, etc., depending on tastes and cravings. In general, they are quite fast dishes for short and busy days.

It is a dish suitable for lunch, because it is full. And if you want to serve it for dinner, you will have to cut the portions in half. Otherwise it will be a heavy meal for the evening. Two portions come out of the ingredients below.


  • 180-200 g spaghetti
  • 350 g broccoli
  • 150 g lentils
  • 1 dried onion
  • 3 cloves of garlic
  • 150 g mushrooms
  • 2-3 tomatoes
  • 80 g of tomato juice
  • 15 g nuts
  • oregano
  • basil
  • salt pepper

or Pasta with chickpeas


1. Boil the pasta in salted water depending on the time mentioned on the package.

2. Put the lentils together with the walnuts in a food processor and mix until you get a paste.

3. In a large pan put a tablespoon of olive oil, finely chopped onion and garlic cloves put through the press. We leave them for a few minutes, stirring often.

4. Add the washed and sliced ​​mushrooms, chopped broccoli, diced tomatoes, tomato juice and lentil paste. Cover with a lid and simmer until the vegetables are cooked through. Then add the spaghetti, oregano and basil. Season with salt and pepper and leave for another 2-3 minutes.