Chef John Beef and Burnt Brocoli
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07/28/2011
This is delicious, I made one change because I have a friend who worked in a Chinese restaurant for years and she told me the hole-and-corner to ever tender beef fifty-fifty using tough cuts of meat is to cut the beef into strips and then place in a plastic purse overnight with 1/2 t baking soda. Before preparing the recipe, rinse the beef off twice and dry on newspaper towels. Other than that difference, I followed the recipe to a T. Next time might add together a few stale chilies, considering I similar the heat, simply the sauce is wonderful!
x/18/2009
OK... if yous don't like people who don't follow the recipe, withal review it anyway - so don't read any farther! I followed the cooking instructions, simply I didn't accept some of the ingredients, so I substituted, using what I had on hand. I didn't have oyster sauce or sherry, and then I used hoisin and extra amounts of soy sauce, and I substituted chocolate-brown carbohydrate for the white - only because. Instead of fresh, I used powdered ginger, onion, and garlic, which I added to the marinade. I marinated the meat for two hours, which was adept - but overnight would be meliorate. I used the Normandy frozen veggie blend (broccoli, cauliflower, carrots) from Sam's and added a big sweet onion. I don't measure anything - merely guesstimate, dump, and taste-test until it suits me. It turned out very tasty! I'll brand this version every bit written when I accept all the ingredients - only, I'll be doing my own version once again too! If this one is half every bit proficient equally mine, I'll be happy happy!
11/12/2009
Almost excellent! I tried it with beef and as well with craven. I really like it with chicken. I volition exist using this recipe oftentimes.
12/11/2010
Wow. This was skilful. I wasn't able to make it exactly as written - didn't take oyster sauce or sherry. Used powder ginger instead of ginger root. And withal, it all pulled together and had a really practiced flavor. Thanks !
02/09/2010
This was very good, only a petty sweet and the sauce was a bit runny, more than similar a broth. I followed the recipe equally written, just cut the sesame oil to ane tsp as I'thou not a big fan of the strong flavour/scent. I marinated the meat for well-nigh 6 hours. I will make this recipe again, but volition omit the sugar and increment the corn starch (possibly mix a piffling with soy sauce and whisk it in before adding the broccoli back.) Thanks for a tasty recipe!
01/04/2011
I Dearest this sauce. I really have never made this recipe with beef, merely I take fabricated it several times with tofu, broccoli, carrots, onion, and red bell pepper. It comes out great every time!! Cheers! If y'all want to brand this with Tofu, make sure you marinate the tofu with one-half of the sauce for 2-iii hours.
07/28/2011
The beef is kinda tough if you only throw it in pan . If you parboil in diluted sauce for nigh 20 mins the meat is very tender as in restaurant style.
12/01/2009
VERY good!! Doesn't have the "verbal" restaurant gustation, but definitly a new add-on to my recipe collection! I kept the ingredients the same other than I used chicken breast and doubled the sauce. I didn't call up these changes inverse the recipe and so I could still give it an accurate rating. The second time I fabricated this I added fresh mushrooms, water chestnuts and corn (the stuff normally used in asian recipe'due south). Thanks Dianne!!!!
07/27/2011
A very traditional recipe. Great base for many variations. If you like Asian cooking then go to your local Asian market and salvage money on things like the oyster sauce. In my area a 32 oz canteen is under 4 dollars. If you live in warmer climates you can grow your own ginger from roots from the store. It'due south nice to always accept fresh. It takes most a year but subsequently that you volition never run out. For a more tender beef, yous can marinade the beefiness in the sherry over night and then add in the residuum of the marinade for the final 15 minutes.
12/27/2009
This recipe was awesome! Even my 17 calendar month former ate it. I added some onions and didn't put ginger root, i didn't accept whatsoever only did have fresh ginger paste. give thanks you dianne, wonderful recipe.
07/27/2011
I recommend removing the oyster sauce and sesame oil to be put in near the finish of cooking, rather than during marinating. Also, to add together the cornstarch right at the end of marinating to permit the flavor go far deeper first. Y'all don't have to refrigerate to marinate, room temperature is just fine. Ane major affair is that broccoli volition probably not be able to exist cooked thoroughly by stir-frying. many restaurants par-eddy or just add together water to the wok while cooking the broccoli (which gives some steam action). Also, I use flank steak equally my choice, non expensive, but not tough. Make certain you slice Against the grain, all the difference in the earth. and slice equally thin every bit y'all can, at that place is no such thing every bit too thin. But a decent recipe which is similar to some chinese fast food.
11/20/2010
I made this exactly equally written except that I increased the sauce due to personal preference. This was first-class! Thanks Dianne!
07/27/2011
This is a skillful recipe and pretty standard for Chinese home cooking and is ever welcome equally a comfort food; the ingredients are always handy. I use Chinese cooking wine instead of dry sherry and select Within or Bottom Circular for the beef (same matter simply depending on where y'all live). I likewise use Fish Sauce rather than Oyster Sauce; it tin be used in Thai and even in Mongolian recipes.
03/27/2011
This was really delicious! I modified the recipe a little based on some reviews- added ane extra clove of garlic, ginger powder, some cerise pepper flakes, and some common salt and pepper. I also combined everything together instead of adding the ginger and garlic to the oil. I used about 2 teaspoons of spud starch as I'm allergic to corn. I besides added 2/3 cup beefiness broth to extend the sauce. Will definitely make once more!
08/04/2011
I could tell at a glance that this recipe would exist i of my favorites and so I tripled the recipe. And I am so glad that I did. I made the marinade/sauce exactly except I shredded the fresh ginger and didn't discard it. I used craven because I didn't have the beef. And the rest of my freshly picked garden vegetables were screaming to be included in this recipe and so with my fresh-picked broccoli, I added fresh yellow beans, small white onions, carrots, celery, yellow squash and a niggling chopped up fresh cilantro. I served the dish with Wild and Whole Grain Brownish Rice because I honey the earthy season of these rices. This is definitely a keeper and the side by side time I purchase beef, I will make this with beefiness as suggested here. Thanks so much. I uploaded a photo of the dish with the chicken and all the garden veggies.
07/28/2011
Delicious. Used Hoisin Sauce instead of oyster sauce, but other than that, did it exactly by the recipe.
08/16/2011
Because of all the rave reviews I idea this was actually going to exist something special, merely I was disappointed. I used sirloin instead of round and added mushrooms and onions, only I don't remember that was the problem. This was relatively balmy in flavor and non in the way of any Chinese restaurant I've ever eaten at. Information technology actually needed something to bump upwards the flavor. We ate it, only I won't exist making information technology again. At least not as written. Thanks for letting me try.
05/xv/2011
This was Succulent! Yum! Just as skilful as a restaurant'due south, if not amend. The only changes I made were: marinated the meat overnight, made double the sauce, and added peapods, onion, mushrooms and water chestnuts.
01/09/2011
We doubled the sauce recipe and just left the ginger and the garlic in the pan instead of removing information technology - Succulent!
eleven/22/2010
I made this dish for my sisters Chinese menu birthday assemble. Some wanted beef, some wanted chicken then I combined the two. Turned out yummy. Personally I liked the bites with chicken. Overall this is a great recipe which I made equally written with requests for the recipe.
02/eleven/2012
the oyster sauce made it and then fishy tasting..was non skillful at ALL.
12/12/2010
this is a good recipe
06/27/2011
I actually liked information technology. I felt information technology was a fiddling too much oil, and I had to somewhen add together a little more cornstarch, just it came out fine.
05/04/2011
This was a niggling sweet for my taste. I'm going to omit the sugar next time. If using a lesser cut meat, make sure to marinate for longer, or pound the slices with a tenderizing mallet.
08/nineteen/2011
I did not similar this recipe at all. After I followed all of the direction... I had to double check that I didn't do something incorrect because it tasted bad. This is the first recipe from this site that I am really not a fan of. Very dissapointed... it doesn't gustatory modality like any beefiness and broccolli dish I've ever had at a eating house!
eleven/28/2010
Delicious and easy to tweak. Cooking times plus descriptions fabricated this an easy to follow recipe. I added 4 scallions westward/ greens, water chestnuts, and carrots. Seasoned steaks with black and reddish pepper flakes and pounded with a meat tenderizer before marinating. Didn't take sesame oil or sherry, and then used 1 tbsp. white vinegar and a splash of white wine.
05/30/2011
I was CRAVING chinese like a prego lady (even though I'k NOT) but couldn't beget to get out, so this hit the spot!!!!! I fabricated fried rice and potstickers to round out the repast. I especially dear that it takes authentic ingredients; kinda expensive to buy for the first time but then all you need is the broccoli and steak after that! AND it'south picky eater approved!!! My daughter gobbles this up!!!!
12/04/2012
This recipe is crawly, or as my son Josh said, "Wow, now I can dice and get to heaven!"
10/16/2010
This is very good. Super piece of cake to make, as well. My hubby thought it was a tad bit salty, so next time I am going to use reduced sodium soy sauce, although we doubtable the oyster sauce is as well a culprit.
11/21/2009
I usually don't endeavour recipes that have few reviews just took a take chances with this one and I must day that it's really tasty! I didn't take any sherry simply it was proficient nonetheless! Cheers for sharing this with the states!
12/28/2010
I admit I take only had beef and broccoli a few times in restaurants - I usually prefer other dishes. I mostly fabricated this for my wife. I followed the recipe exactly, and was grateful that in that location were not any ingredients that were hard to detect. The result was very good. Let me add a few comments: cooking on a hot stove, you might not demand to cook for as long as the recipe says, especially when cooking the broccoli. Second, this dish does not accept a sauce when you terminate: it is glazed meat with slightly glazed broccoli. It will not be dripping in sauce. The only matter I would change is the sugar - I would cut that in half.
10/27/2010
Needs more soysauce and a kick. Doubled marinating sauce.
09/fourteen/2011
My daughters liked this very much, and even though I don't usually similar making stir fry, this wasn't too bad to brand. Thanks!
09/08/2011
As others take stated, this was extremely salty and more than like iii servings than 4. The serving issue can be fixed, I'1000 non sure the saltiness can.
09/26/2010
~Fifty-fifty better than going to my favorite Asian restaurant! We similar spicy Asian food, so I added some crushed red pepper flakes with the broccoli. I tossed in some sesame seeds with the marinade besides. This recipe is a definite keeper!!!~
03/14/2012
Just ate this for lunch ... OMG! This is the best Chinese Dish I've e'er tried on this site. It surely is an instant hit in my family. Even my daughter who is the pickiest eater in the world loved it. Thanks Diane for this wonderful repast! I followed the other reviewer'due south recommendation of stirring 1/2 teaspoon blistering soda on the beef strips overnight. Marinated the beef mixture for 1 hour. Then followed the entire recipe to the dot. Except for the meat, I used rib eye steak, since that's what I have and used white vino instead of sherry. The meat was so tender and the whole dish is so delish. Yum! Yum!
08/08/2011
This sauce was succulent. I used chicken instead of beef and it was excellent. Adjacent fourth dimension, I'll effort beef.
02/02/2011
In that location are simply some things that distinguish a adept Chinese recipe from a corking one. One of those is sesame oil. It'southward a must and it alone can make all the departure in the earth. Another i is oyster sauce. It gives a dish its deep rich flavor. I knew correct abroad that this would be a great recipe. All the same, not existence a sherry lover, I substituted it with beefiness broth. Information technology yielded a nice rich sauce that wasn't real sweet as other reviewers have noted.
09/13/2010
Very expert. The simply modification I made was to add a couple of chili peppers into the oil with the ginger and garlic at the beginning of the recipe. That gave it simply a piddling rut. We similar thing a little spicy in our family. However, it would have been just as good without it and will definitely be added to my collection.
11/ten/2010
I've been looking for a beefiness north broccoli recipe for a long time and I've finally found it. I didn't modify a thing. Delicious! Give thanks you!!!
08/08/2011
With the title of this recipe, I was expecting flavors closer to what I would sample at a local Chinese eatery but was sadly disappointed. I even used a college quality cutting of beef. I felt the recipe chosen for as well much sesame oil and not enough soy. Also, instead of frying my broccoli, I steamed information technology.
02/10/2010
It was really proficient! I'd advise not using as much soy sauce, as it turned out really salty. We had to add together actress cornstarch, this was a little runny. Thanks so much for a cracking recipe!
01/13/2011
Awesome recipe! Sauce ingredients are perfect and the amounts are a great balance. I may accept used a piffling extra soy sauce by fault- but I take the low sodium kind and so no big flavor difference. I love Chinese mode food and this recipe is so fast, and tastes similar eating house nutrient. I didn't take sherry wine and then I used some other red wine hanging around the kitchen and there were none the wiser.
08/23/2011
Oyster sauce was kinda weird when information technology was fresh... tasted a million times better as leftovers the next solar day.
06/18/2010
I tripled all the sauce ingredients except the sesame oil, oyster sauce and sherry. We similar a saucier chinese entree and just by eyeballing the ingredients, I knew information technology would brand enough sauce for us. Considering I don't normally take sherry, I used 1/3 c. hoisin sauce. I know that's a stretch but I bought everything for a seperate Beef and Broccoli recipe and at the last minute, switched to this 1. I panicked because I didn't have sherry or beef goop on manus, looked through the fridge door and saw that I had i/4 full jar of hoisin sauce. That was a skillful accidental addition. Good try for my commencement endeavour at Beefiness and Broccoli.
03/06/2011
Wonderful....don't change a thing!
12/10/2012
Very adept sauce - went a fiddling low-cal on the saccharide and did not accept the ginger- I can never get my beef tender, however, and I used a sirlin instead of the very lean round cut - thought it would be more than tender but nevertheless a bit chewy. Maybe marinating longer would be better...
12/17/2011
This is well-nigh as skillful as it gets for a home fabricated Asian dish. It is difficult to reproduce the issue achieved with a commercial stove. Merely the sauce is practiced, I nonetheless, selected a amend cut of meat than suggested. Other than that, it is good to go.
01/13/2011
Keen recipe!! It tasted delicious and was super easy to make!
10/13/2014
I am a culinary specialist in the United States Navy. I have been making this recipe now for about two months and my shipmates love information technology! What i learned from information technology primarily was how to properly cook the broccoli so it doesn't turn dark-brown and mushy... Flavors work dandy together, consistence of the coat is perfect... Simply all effectually wobderful! Thank y'all very much for sharing... HOOOOOYAH!
12/02/2010
great recipe.. really restaurant manner. very like shooting fish in a barrel. followed recipe except for: ane) exchanged sherry for a sweetness vino. ii) cooked beefiness for twenty minutes instead of 5mins for desired tenderness - adding small amounts of h2o but to forestall it from drying or burning up.
12/08/2011
Astonishing. Menstruum. I found buying beefiness circular and slicing against the grain into virtually 2x1in. rectangles was much better than ownership pre-sliced beef. pre-slicing the beef, before sale, takes all the juice out of it, and the finish product turns out likewise dry/chewy. With the round, information technology came out perfectly juicy.
07/18/2011
Great recipe and very easy to brand. Plus, this is a good one to prep ahead of time and so information technology's quick to make for dinner. I've followed it exactly, and it's come out perfect both times. To ensure the beef is tender, I cut information technology against the grain.
11/28/2010
I followed the ingredients/directions exactly and this dish came out a bit as well sweet for my family. Adjacent time I'll go out out the carbohydrate. Not sure this is adept plenty to call 'restaurant style' though. It was okay.
10/25/2010
This was pretty good, not quite what I personally used to in broccoli and beefiness simply tasty enough. I added onion & shredded carrot to the whole mix because that is what I like in it. Everything else was the same. Volition make this again! Thank you!
07/xx/2011
First bite I wasn't too impressed. Once I let it cool a trivial and the flavors settled, totally amazing. Was lamentable when I finished.
07/31/2011
Outstanding! The only matter I'd change is that I'd cut the beefiness into flake sized pieces and double the cornstarch considering mine was runny. I might put some crushed red pepper in it next fourth dimension to add together some heat. Great recipe.
07/29/2011
Delicious! I used craven instead of beef and didn't have sherry, so I used fruit juice instead. If you want to use frozen broccoli like I did, thaw it offset and use a little extra cornstarch so the sauce won't exist too runny subsequently yous add the broccoli. Don't add the thawed broccoli to the pan until the very end or information technology might overcook and plough to mush.
05/29/2014
Made this for a big group of people. I just doubled the meat and every thing for the sauce and it was perfect. The longer yous marinade the amend it comes out. Added red bell pepper cut thin and sautéed with the broccoli and minced the ginger and garlic and left it in. Also added onions. This dish was so tasty. I will be making information technology often when I feel similar having Chinese simply don't want to go take out.
07/02/2012
The oyster sauce ruined it.
12/01/2012
Very flavorful. I added some mushrooms, carrots and bell pepper for color and diverseness. Followed exactly as recipe called for. Next time I will try it with chicken.
03/24/2011
The sherry taste was a piddling strong for me. Maybe I will reduce it or omit it adjacent time. Otherwise, it was expert.
08/07/2011
I fabricated this terminal night for dinner and nosotros all loved it! I take been searching for a while for a beefiness and broccoli recipe close to what my favorite eating house makes and this is it! I did have to change up one thing since we don't ever have sherry in the business firm, I used h2o with a bit of beefiness bouillon instead. I also used skirt steak only because that's what I had in the freezer. Cheers!!
02/05/2011
Very good! I added more vegetables, so needed to double the sauce, simply very adept! Getting good tasting oyster and soy sauce volition make a big difference in how this dish turns out for you. Likewise the quality of the meat. I left out the sugar and found the sauce to then take the perfect flavour for my tastes.
10/29/2011
Fashion to much oyster sauce. Couldn't inappreciably stand the smell of it white information technology was cooking. Volition continue to look for another beef & broccoli recipe this one was not the i.
12/03/2010
This is my first time making beef and broccoli and it turned out pretty good. I followed the recipe exactly except I doubled the sauce and used basis ginger. The next time I brand this I volition utilise a more than tender beef since the circular steak is not tender plenty for my liking. I also will marinate the meat overnght and dull cook it for extra tenderness. As is... this dish is pretty yummy:-)
xi/09/2011
This is DELICIOUS and unproblematic to brand! I never thought I could make Chinese food until this. My four kids (7, ix, 11, thirteen) all love it. Thanks for a great recipe. I sliced the beef very thin (slightly frozen) and then added 1 tsp blistering soda per lb of beef, put it in a zipper handbag in the fridge overnight and rinsed well earlier marinating with the sauce.
12/06/2010
Pretty adept, although my husband and I didn't like the potent flavor or smell of the oyster sauce. Perhaps it's considering we practice not like fish. Side by side time I'll apply only half of the oyster sauce that the recipe calls for and see how that does.
07/22/2010
This recipe puts my local articulation outta business - I was a lilliputian hesitant as I've never used oyster sauce before, merely this was only wonderful. We normally talk over a new recipe while nosotros're eating ... but non this time - we were likewise busy chowing downward to talk. I did double sauce recipe, halved sesame oil (equally it'southward then potent and I don't intendance that much for it), and added some chunked white onion pieces. Served over steamed rice with a side of spicy sesame noodles. Will make again (and again and again). TY then much for recipe. Oh - almost forgot - I had visitor and forgot to let the meat marinade - was rushing around at last minute and managed to only get near 15 to twenty minutes of soaking time in while rice cooked - even so tasted fantastic.
07/30/2012
This was not very skilful. The sherry and the sesame oil really over power this recipe. Would not make this again.
04/06/2012
Flank steak works pretty well, equally long every bit you cut confronting grain and makes thin strips. Oil and cornstarch will help to tenderize the meat. Loftier heat and quick stir-fry are the central. Recommend to utilise Chinese broccoli and keep garlic and ginger in your dish for a truthful Chinese style beef with broccoli.
07/25/2010
As advertised, this tasted like restaurant style beef and broccoli. I did not have sherry, and then I used Asian rice wine. Turned out great!
09/10/2012
Merely got through eating this - LOVED it! I will be making again and again. I made exactly as stated except used strip steak as another reviewer suggested. And so like shooting fish in a barrel and so tasty. The sauce was awesome - better than near chinese places I've eaten beef and broccoli at.
01/24/2012
This might laissez passer for decent beef with broccoli...if the merely Chinese food y'all've had came from Central Texas. It's only non good. Information technology'southward too sweet, and has an odd flavour to information technology. The sauce didn't thicken up or really coat the meat every bit information technology should, and the beef it chosen for wasn't the to the lowest degree bit tender (of course this problem can be resolved with a different cut and amend grooming). At any charge per unit, the flavor left a lot to be desired. No one finished their serving and I wouldn't even bother trying to tweak information technology.
07/28/2011
This is sooooo easy and sooooo yummy. This recipe is perfect as is. It as well is a practiced base of operations to create your own stir fry. Thanks!!!
01/xx/2010
Major raves from 12 year sometime and hubby - no left overs, they LOVED it. Exist warned, oyster sauce is VERY salty, so depression sodium soy would be fine. This is equally as skilful - if not better - than take out!
02/01/2010
This was okay, simply not a family unit favorite. They said was a little too salty. It was a nice change of pace. Maybe try over again with a petty less soy sauce.
06/13/2011
This was perfect! I was able to brand this EXACTLY as presented here and anybody LOVED IT. I made this twice in 2 nights. THe first night I had to substitute for jarred minced garlic, powdered ginger & Japanese manjo aji mirrin sweet rice seasoning for the sherry. It was still crawly.
01/06/2012
I was surprised at how good this was! Followed the ingredient list just added sliced mushrooms with the broccoli. I added a chip of water along with the broccoli and steamed information technology with the lid airtight for a couple of minutes before standing on with the recipe. Easy, fast and tasty.
11/13/2011
This was a striking at book society! It had great season. I think I would use a little less sesame oil next fourth dimension
02/18/2011
It was crawly!!
eleven/18/2011
Easy and delicious. Added one medium onion, sliced. Might try adding a minced garlic at the end next time for a little more flavour.
01/06/2010
OMG!!! Delish. Substitute hoisin sauce and a few tsp of dumpling sauce considering of seafood allergies. By all ways practice not discard the ginger and garlic, outburst of season in your mouth. Sesame seed oil is essential. Added 2 TBPS of h2o at the end. Easy recipe to brand. Now preferred recipe for B & B. Give thanks yous Dianne...;-)
01/01/2012
Elementary to ready. The flavors blend well (I was worried my 12 year one-time wouldn't like the oyster sauce). Nosotros both agreed it was good and we'll swallow it again. We served ours with unproblematic pasty rice (Botan) and side by side time will probably try calculation in some h2o chestnuts or other items. Another nice matter was that it was pretty fast to prep, marinate and cook!
12/28/2012
Perfect. Be careful, it is piece of cake to over melt the beefiness (the marinade hides the color).
01/24/2011
Distressing. In one case I made the sauce, I couldn't stomach the odor to proceed. It stunk upward my kitchen even after I poured it downwards the drain.
12/02/2009
Sometimes we find this type of repast as well salty just, using low sodium soy sauce, this was excellent! I must come to terms with the fact that I just do not like round steak, however, and volition employ craven adjacent time around. Quick and simple, this is a great busy weeknight repast.
07/30/2011
This was pretty skillful. My husband enjoyed information technology. Next time I will marinate meat longer and use 3 heads of broccoli. Great recipe for cooking at home.
08/01/2011
I absolutely loved this recipe! I will make this again and once again merely with a few tweaks. I prefer to use fresh grated ginger instead of a slice which has to be discarded. I volition also add together perhaps a tablespoon of brown sugar for a scrap of sugariness. Other than that, this recipe is perfect!
02/08/2013
Seemed too spicy hot at get-go meal but leftovers were succulent.
06/05/2012
I followed this to a T. I have had Beef and Broccoli at many local Chinese places and this doesn't come close to those.
07/28/2011
This recipe was like shooting fish in a barrel and very tasty! I will definetly proceed this one! My kids loved information technology, meat was tender and glazy... yummy! maybe adjacent time I can add together a petty spiciness to it... some chili oil>?
06/26/2011
very practiced! information technology takes a while to cook. To make the broccoli cooking easier cut the stems closer. And i didnt use Sherry or Oyster sauce and information technology turned out great! I Highly Recommend this!!
04/eleven/2012
I wanted and then much to dearest this. That much oyster sauce put it into salt overload. In the by, other receipes take called for peradventure a tablespoon or two of oyster or fish sauce. I should've known better. Loved the concept. It would've been terrific if I could've figured out a fashion to get that salt block out of at that place. Feel free to share remedies for that situation. Will try recipe once again after tweaking amounts. Cheers!
08/03/2012
I didn't call back this tasted like eatery beefiness and broccoli, but information technology was practiced, and I will make information technology again. The sauce seemed salty to my tasted, so I omitted the soy sauce. The sauce turned out OK with that change. I also made about half once more as much sauce. Next time I will add sliced onion.
eleven/16/2011
This was really skilful! I follow all the directions as written, except I added some linguine noodles. My 6 year erstwhile was non a fan, but myself and husband loved it.
11/13/2011
This was good and quite easy to make, nonetheless, I know my gustation buds and added garlic, didn't have fresh ginger and used 1T of ground ginger. The second time I made it, I didn't have enough broccoli and then added h2o chestnuts, baby carrots and chopped onion, it became beefiness & vegetables and everyone cleaned their plates! I served with brown rice cooked in beef broth.
10/27/2011
My partner & I had this last night for the first fourth dimension. We had broccoli a couple of nights ago and then I substituted broccoli with chinese pea pods, fresh mushrooms and water chestnuts. He LOVED information technology and so much he ate most the unabridged recipe minus the small plate I had. He doesn't eat that much normally always! Only he loved this! Can't await to try it with another meat and other veggies.
ten/06/2014
I don't ordinarily care for broccoli beef, but I did love this version! After tasting the marinade as is, I felt information technology needed a scrap more than zing. So, I made two minor changes....I tripled the ginger and garlic (and minced both). At that place was no need to remove it from pan and leaving the minced ginger in gave information technology way more flavor. I also substituted canola oil for the vegetable oil to cut downward on fatty. With these small additions, it was a 5 star recipe in my book, but gave it a iv star as written. TIP: I did two batches, by the second batch I was in a major hurry. So, I steamed the broccoli in the microwave for ii min starting time, then tossed it into the wok. Information technology cut down on the cooking fourth dimension and still worked well.
Source: https://www.allrecipes.com/recipe/191156/restaurant-style-beef-and-broccoli/