Beef and Broccoli Recipe for Sauce
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07/28/2011
This is succulent, I made ane change considering I have a friend who worked in a Chinese eating house for years and she told me the secret to ever tender beefiness even using tough cuts of meat is to cut the beefiness into strips so identify in a plastic purse overnight with 1/2 t blistering soda. Before preparing the recipe, rinse the beefiness off twice and dry on newspaper towels. Other than that deviation, I followed the recipe to a T. Side by side fourth dimension might add a few dried chilies, because I like the rut, but the sauce is wonderful!
10/18/2009
OK... if you don't like people who don't follow the recipe, however review it anyway - then don't read any further! I followed the cooking instructions, but I didn't take some of the ingredients, and then I substituted, using what I had on mitt. I didn't have oyster sauce or sherry, so I used hoisin and extra amounts of soy sauce, and I substituted brown sugar for the white - just 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 proficient - merely overnight would be better. I used the Normandy frozen veggie alloy (broccoli, cauliflower, carrots) from Sam'due south and added a large sweetness onion. I don't mensurate anything - just guesstimate, dump, and gustatory modality-exam until it suits me. Information technology turned out very tasty! I'll make this version as written when I have all the ingredients - but, I'll exist doing my ain version once more likewise! If this ane is half as good equally mine, I'll be happy happy!
11/12/2009
Almost excellent! I tried it with beef and also with craven. I really like information technology with craven. I volition be using this recipe often.
12/11/2010
Wow. This was good. I wasn't able to make it exactly equally written - didn't have oyster sauce or sherry. Used powder ginger instead of ginger root. And still, it all pulled together and had a really expert flavor. Thank you !
02/09/2010
This was very practiced, merely a little sweet and the sauce was a bit runny, more like a goop. I followed the recipe as written, but cut the sesame oil to one tsp equally I'm non a big fan of the stiff season/odor. I marinated the meat for virtually 6 hours. I volition make this recipe again, but volition omit the carbohydrate and increment the corn starch (possibly mix a little with soy sauce and whisk it in earlier adding the broccoli back.) Thanks for a tasty recipe!
01/04/2011
I LOVE this sauce. I actually have never fabricated this recipe with beef, merely I have made it several times with tofu, broccoli, carrots, onion, and cherry bong pepper. It comes out great every time!! Thank y'all! If you lot want to make this with Tofu, make sure you marinate the tofu with one-half of the sauce for ii-iii hours.
07/28/2011
The beef is kinda tough if yous simply throw information technology in pan . If you lot parboil in diluted sauce for well-nigh 20 mins the meat is very tender as in restaurant way.
12/01/2009
VERY good!! Doesn't accept the "verbal" restaurant taste, merely definitly a new addition to my recipe collection! I kept the ingredients the aforementioned other than I used craven breast and doubled the sauce. I didn't think these changes inverse the recipe so I could still requite information technology an accurate rating. The 2d fourth dimension I fabricated this I added fresh mushrooms, h2o chestnuts and corn (the stuff commonly used in asian recipe's). Thanks Dianne!!!!
07/27/2011
A very traditional recipe. Bang-up base for many variations. If you similar Asian cooking then become to your local Asian market place and salvage money on things like the oyster sauce. In my area a 32 oz canteen is under 4 dollars. If you alive in warmer climates yous tin grow your own ginger from roots from the store. Information technology'due south nice to ever have fresh. It takes near a year but after that yous will never run out. For a more tender beef, you can marinade the beefiness in the sherry over night and then add in the rest of the marinade for the concluding 15 minutes.
12/27/2009
This recipe was awesome! Even my 17 calendar month old ate it. I added some onions and didn't put ginger root, i didn't have any only did have fresh ginger paste. give thanks yous dianne, wonderful recipe.
07/27/2011
I recommend removing the oyster sauce and sesame oil to be put in near the stop of cooking, rather than during marinating. Also, to add the cornstarch right at the end of marinating to let the flavor get in deeper first. You don't have to air-condition to marinate, room temperature is just fine. 1 major thing is that broccoli volition probably not be able to be cooked thoroughly by stir-frying. many restaurants par-boil or just add h2o to the wok while cooking the broccoli (which gives some steam activity). Also, I use flank steak as my selection, not expensive, merely not tough. Make sure you slice Confronting the grain, all the departure in the globe. and slice as sparse as yous can, there is no such thing equally besides thin. Simply a decent recipe which is similar to some chinese fast food.
11/20/2010
I fabricated this exactly as written except that I increased the sauce due to personal preference. This was excellent! Thanks Dianne!
07/27/2011
This is a good recipe and pretty standard for Chinese home cooking and is always welcome as a comfort food; the ingredients are e'er handy. I utilise Chinese cooking wine instead of dry out sherry and select Inside or Bottom Circular for the beef (same thing but depending on where you live). I also use Fish Sauce rather than Oyster Sauce; it tin can 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 red pepper flakes, and some table salt and pepper. I also combined everything together instead of adding the ginger and garlic to the oil. I used well-nigh 2 teaspoons of potato starch as I'm allergic to corn. I also added two/three loving cup beefiness goop to extend the sauce. Volition definitely brand once more!
08/04/2011
I could tell at a glance that this recipe would be one of my favorites so I tripled the recipe. And I am then glad that I did. I made the marinade/sauce exactly except I shredded the fresh ginger and didn't discard information technology. I used chicken because I didn't have the beef. And the balance of my freshly picked garden vegetables were screaming to exist included in this recipe so with my fresh-picked broccoli, I added fresh yellow beans, small white onions, carrots, celery, yellow squash and a piddling chopped upwards fresh cilantro. I served the dish with Wild and Whole Grain Brown Rice because I love the earthy season of these rices. This is definitely a keeper and the next time I purchase beef, I will make this with beefiness equally 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 information technology exactly past the recipe.
08/16/2011
Considering of all the rave reviews I thought this was really going to exist something special, but I was disappointed. I used sirloin instead of round and added mushrooms and onions, but I don't call up that was the trouble. This was relatively balmy in flavor and not in the style of any Chinese restaurant I've e'er eaten at. It actually needed something to bump up the flavor. We ate it, merely I won't be making it again. At to the lowest degree not as written. Thanks for letting me attempt.
05/xv/2011
This was DElicious! Yum! Just equally good equally a restaurant's, if not better. The only changes I made were: marinated the meat overnight, fabricated double the sauce, and added peapods, onion, mushrooms and water chestnuts.
01/09/2011
We doubled the sauce recipe and merely left the ginger and the garlic in the pan instead of removing it - Delicious!
eleven/22/2010
I fabricated this dish for my sisters Chinese menu birthday become together. Some wanted beef, some wanted craven so I combined the two. Turned out yummy. Personally I liked the bites with craven. Overall this is a great recipe which I made every bit written with requests for the recipe.
02/eleven/2012
the oyster sauce made it so fishy tasting..was not skillful at ALL.
12/12/2010
this is a skillful recipe
06/27/2011
I really liked it. I felt information technology was a little also much oil, and I had to eventually add a petty more cornstarch, only it came out fine.
05/04/2011
This was a trivial sweet for my taste. I'k going to omit the sugar adjacent time. If using a lesser cutting meat, make sure to marinate for longer, or pound the slices with a tenderizing mallet.
08/19/2011
I did not like this recipe at all. After I followed all of the management... I had to double bank check that I didn't practise something incorrect considering it tasted bad. This is the commencement recipe from this site that I am really not a fan of. Very dissapointed... it doesn't taste like any beefiness and broccolli dish I've always had at a restaurant!
eleven/28/2010
Delicious and piece of cake to tweak. Cooking times plus descriptions made this an like shooting fish in a barrel to follow recipe. I added 4 scallions w/ greens, water chestnuts, and carrots. Seasoned steaks with black and scarlet pepper flakes and pounded with a meat tenderizer before marinating. Didn't have sesame oil or sherry, and then used 1 tbsp. white vinegar and a splash of white vino.
05/30/2011
I was Craving chinese like a prego lady (even though I'm NOT) but couldn't afford to exit, so this hit the spot!!!!! I made fried rice and potstickers to round out the meal. I peculiarly dearest that it takes authentic ingredients; kinda expensive to buy for the showtime time but then all you need is the broccoli and steak afterward that! AND it'southward picky eater approved!!! My daughter gobbles this up!!!!
12/04/2012
This recipe is awesome, or as my son Josh said, "Wow, now I tin can die and go to heaven!"
10/xvi/2010
This is very good. Super piece of cake to make, likewise. My husband thought information technology was a tad chip salty, then next time I am going to use reduced sodium soy sauce, although nosotros suspect the oyster sauce is also a culprit.
11/21/2009
I usually don't try recipes that have few reviews but took a chance with this ane and I must day that it's really tasty! I didn't have whatever sherry simply it was good notwithstanding! Cheers for sharing this with united states!
12/28/2010
I acknowledge I have only had beef and broccoli a few times in restaurants - I usually adopt other dishes. I mostly made this for my wife. I followed the recipe exactly, and was grateful that there were not any ingredients that were hard to find. The outcome was very good. Let me add a few comments: cooking on a hot stove, you might not need to melt for equally long as the recipe says, especially when cooking the broccoli. 2nd, this dish does not have a sauce when yous finish: information technology is glazed meat with slightly glazed broccoli. It will non be dripping in sauce. The merely thing I would change is the sugar - I would cut that in half.
10/27/2010
Needs more than soysauce and a kick. Doubled marinating sauce.
09/fourteen/2011
My daughters liked this very much, and even though I don't usually like making stir fry, this wasn't too bad to make. Thanks!
09/08/2011
As others have stated, this was extremely salty and more like 3 servings than 4. The serving issue tin can be stock-still, I'm not sure the saltiness can.
09/26/2010
~Even amend than going to my favorite Asian restaurant! We like spicy Asian food, so I added some crushed red pepper flakes with the broccoli. I tossed in some sesame seeds with the marinade likewise. This recipe is a definite keeper!!!~
03/fourteen/2012
Just ate this for lunch ... OMG! This is the best Chinese Dish I've ever tried on this site. It surely is an instant striking in my family unit. Fifty-fifty my daughter who is the pickiest eater in the world loved it. Cheers Diane for this wonderful meal! I followed the other reviewer's recommendation of stirring one/2 teaspoon baking soda on the beef strips overnight. Marinated the beefiness mixture for one hr. 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 wine instead of sherry. The meat was so tender and the whole dish is and so delish. Yum! Yum!
08/08/2011
This sauce was delicious. I used chicken instead of beefiness and it was splendid. Adjacent time, I'll try beef.
02/02/2011
At that place are just some things that distinguish a good Chinese recipe from a keen one. One of those is sesame oil. It'southward a must and it lone tin can make all the difference in the earth. Another one is oyster sauce. Information technology gives a dish its deep rich flavor. I knew correct abroad that this would be a keen recipe. All the same, not existence a sherry lover, I substituted information technology with beef broth. Information technology yielded a nice rich sauce that wasn't real sweet as other reviewers have noted.
09/13/2010
Very expert. The merely 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 only a little heat. We like thing a little spicy in our family. Notwithstanding, information technology would have been merely as good without it and volition definitely be added to my drove.
11/10/2010
I've been looking for a beefiness due north broccoli recipe for a long time and I've finally constitute it. I didn't modify a affair. Succulent! Thank you!!!
08/08/2011
With the title of this recipe, I was expecting flavors closer to what I would sample at a local Chinese eating house only was sadly disappointed. I even used a higher quality cut of beefiness. I felt the recipe chosen for too much sesame oil and non plenty soy. Too, instead of frying my broccoli, I steamed information technology.
02/10/2010
It was really good! I'd suggest not using as much soy sauce, as it turned out actually salty. We had to add extra cornstarch, this was a little runny. Cheers and then much for a bang-up recipe!
08/23/2011
Oyster sauce was kinda weird when information technology was fresh... tasted a million times improve as leftovers the next day.
01/13/2011
Crawly recipe! Sauce ingredients are perfect and the amounts are a not bad residuum. I may take used a trivial extra soy sauce past fault- but I have the depression sodium kind so no big flavor difference. I love Chinese fashion nutrient and this recipe is so fast, and tastes similar restaurant nutrient. I didn't have sherry wine and so I used some other red wine hanging effectually the kitchen and there were none the wiser.
06/18/2010
I tripled all the sauce ingredients except the sesame oil, oyster sauce and sherry. Nosotros similar a saucier chinese entree and only past eyeballing the ingredients, I knew it would make enough sauce for us. Because I don't normally accept sherry, I used ane/3 c. hoisin sauce. I know that'south a stretch only I bought everything for a seperate Beef and Broccoli recipe and at the concluding minute, switched to this one. I panicked because I didn't have sherry or beef broth on hand, looked through the fridge door and saw that I had 1/4 full jar of hoisin sauce. That was a good accidental addition. Skilful attempt for my first attempt at Beefiness and Broccoli.
03/06/2011
Wonderful....don't change a matter!
12/x/2012
Very practiced sauce - went a piffling low-cal on the sugar and did not accept the ginger- I tin can never become my beef tender, notwithstanding, and I used a sirlin instead of the very lean round cutting - idea it would be more tender only all the same a bit chewy. Perchance marinating longer would exist better...
12/17/2011
This is well-nigh as adept as it gets for a home made Asian dish. Information technology is difficult to reproduce the effect achieved with a commercial stove. Only the sauce is skilful, I however, selected a better cutting of meat than suggested. Other than that, it is good to go.
01/xiii/2011
Cracking recipe!! Information technology tasted succulent and was super like shooting fish in a barrel to make!
12/02/2010
great recipe.. really eatery style. very piece of cake. followed recipe except for: ane) exchanged sherry for a sweet wine. 2) cooked beef for xx minutes instead of 5mins for desired tenderness - adding small-scale amounts of h2o just to forbid it from drying or called-for up.
x/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 it! What i learned from information technology primarily was how to properly cook the broccoli so it doesn't turn chocolate-brown and mushy... Flavors work peachy together, consistence of the glaze is perfect... Just all around wobderful! Thank you very much for sharing... HOOOOOYAH!
12/08/2011
Amazing. Period. I found buying beef round and slicing confronting the grain into nigh 2x1in. rectangles was much better than buying pre-sliced beef. pre-slicing the beef, before auction, takes all the juice out of information technology, and the end product turns out likewise dry out/chewy. With the round, it came out perfectly juicy.
07/18/2011
Great recipe and very easy to brand. Plus, this is a adept one to prep alee of fourth dimension then it's quick to brand for dinner. I've followed it exactly, and it's come up out perfect both times. To ensure the beef is tender, I cutting it confronting the grain.
11/28/2010
I followed the ingredients/directions exactly and this dish came out a flake likewise sugariness for my family. Next time I'll leave out the sugar. Not sure this is practiced plenty to call 'restaurant style' though. It was okay.
10/25/2010
This was pretty adept, non quite what I personally used to in broccoli and beef 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. Will brand this again! Thanks!
07/xx/2011
Showtime bite I wasn't as well impressed. In one case I let information technology cool a little and the flavors settled, totally amazing. Was sad when I finished.
07/31/2011
Outstanding! The only thing I'd change is that I'd cut the beef into bit sized pieces and double the cornstarch because mine was runny. I might put some crushed ruddy pepper in it next fourth dimension to add some heat. Bang-up recipe.
07/29/2011
Delicious! I used chicken instead of beef and didn't have sherry, so I used fruit juice instead. If you want to utilise frozen broccoli like I did, thaw information technology first and utilize a little extra cornstarch and so the sauce won't be too runny after you lot add the broccoli. Don't add the thawed broccoli to the pan until the very end or it might overcook and turn to mush.
05/29/2014
Made this for a big group of people. I simply doubled the meat and every thing for the sauce and it was perfect. The longer you marinade the better it comes out. Added cherry bell pepper cut thin and sautéed with the broccoli and minced the ginger and garlic and left it in. Besides added onions. This dish was so tasty. I will exist making it oft when I feel similar having Chinese merely don't desire to become take out.
07/02/2012
The oyster sauce ruined it.
12/01/2012
Very flavorful. I added some mushrooms, carrots and bong pepper for color and multifariousness. Followed exactly as recipe called for. Adjacent time I will endeavor it with chicken.
03/24/2011
The sherry sense of taste was a little strong for me. Maybe I will reduce it or omit information technology next time. Otherwise, information technology was good.
08/07/2011
I made this last dark for dinner and nosotros all loved it! I have been searching for a while for a beef and broccoli recipe close to what my favorite eating place makes and this is it! I did have to change upward one affair since nosotros don't ever have sherry in the house, I used water with a bit of beefiness bouillon instead. I as well used brim steak only because that's what I had in the freezer. Thanks!!
02/05/2011
Very good! I added more vegetables, so needed to double the sauce, just very good! Getting good tasting oyster and soy sauce will make a big difference in how this dish turns out for you. As well the quality of the meat. I left out the saccharide and found the sauce to so have the perfect flavour for my tastes.
10/29/2011
Way to much oyster sauce. Couldn't hardly stand up the odour of it white information technology was cooking. Will continue to wait for another beef & broccoli recipe this ane was not the one.
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 adjacent time I make this I will use a more tender beef since the round steak is not tender enough for my liking. I also volition marinate the meat overnght and dull cook it for extra tenderness. As is... this dish is pretty yummy:-)
11/09/2011
This is Succulent and simple to brand! I never thought I could make Chinese food until this. My 4 kids (7, nine, xi, 13) all love information technology. Cheers for a swell recipe. I sliced the beef very thin (slightly frozen) so added ane tsp baking soda per lb of beefiness, put information technology in a attachment bag in the fridge overnight and rinsed well before marinating with the sauce.
12/06/2010
Pretty good, although my husband and I didn't like the strong season or olfactory property of the oyster sauce. Maybe information technology'due south because we do not similar fish. Adjacent time I'll apply only half of the oyster sauce that the recipe calls for and run across how that does.
07/22/2010
This recipe puts my local joint outta business - I was a little hesitant as I've never used oyster sauce earlier, merely this was just wonderful. We commonly discuss a new recipe while we're eating ... but not this fourth dimension - we were likewise busy chowing down to talk. I did double sauce recipe, halved sesame oil (every bit it's so stiff and I don't care that much for it), and added some chunked white onion pieces. Served over steamed rice with a side of spicy sesame noodles. Volition make once again (and over again and over again). TY so much for recipe. Oh - almost forgot - I had company and forgot to allow the meat marinade - was rushing around at last minute and managed to only get about 15 to 20 minutes of soaking time in while rice cooked - still tasted fantastic.
07/30/2012
This was not very good. The sherry and the sesame oil really over ability this recipe. Would not make this again.
04/06/2012
Flank steak works pretty well, as long as you cut against grain and makes thin strips. Oil and cornstarch volition assistance to tenderize the meat. High oestrus and quick stir-fry are the key. Recommend to utilise Chinese broccoli and go on garlic and ginger in your dish for a true Chinese style beefiness with broccoli.
07/25/2010
Equally advertised, this tasted similar restaurant style beef and broccoli. I did not have sherry, so I used Asian rice vino. Turned out swell!
09/10/2012
Merely got through eating this - LOVED it! I volition be making over again and again. I made exactly equally stated except used strip steak equally another reviewer suggested. So easy and so tasty. The sauce was awesome - better than nigh chinese places I've eaten beef and broccoli at.
01/24/2012
This might laissez passer for decent beef with broccoli...if the only Chinese food you've had came from Primal Texas. It'southward simply not practiced. It'due south too sweet, and has an odd flavor to it. The sauce didn't thicken up or really coat the meat as it should, and the beef it called for wasn't the to the lowest degree bit tender (of course this problem tin be resolved with a different cut and better training). At any rate, the flavour left a lot to be desired. No i 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 equally is. It besides is a good base to create your own stir fry. Cheers!!!
01/twenty/2010
Major raves from 12 year erstwhile and hubby - no left overs, they LOVED it. Be warned, oyster sauce is VERY salty, so low sodium soy would exist fine. This is every bit as good - if not better - than take out!
11/13/2011
This was a hit at book club! Information technology had great flavor. I think I would employ a piddling less sesame oil next time
02/18/2011
It was awesome!!
11/18/2011
Easy and delicious. Added one medium onion, sliced. Might try adding a minced garlic at the end next time for a trivial more season.
02/01/2010
This was okay, merely not a family favorite. They said was a picayune also salty. Information technology was a prissy change of pace. Maybe try once more with a niggling less soy sauce.
06/thirteen/2011
This was perfect! I was able to brand this EXACTLY as presented hither and anybody LOVED Information technology. I fabricated this twice in 2 nights. THe showtime night I had to substitute for jarred minced garlic, powdered ginger & Japanese manjo aji mirrin sweet rice seasoning for the sherry. It was withal awesome.
01/06/2012
I was surprised at how good this was! Followed the ingredient listing but added sliced mushrooms with the broccoli. I added a bit of water forth with the broccoli and steamed it with the hat closed for a couple of minutes before continuing on with the recipe. Easy, fast and tasty.
01/06/2010
OMG!!! Delish. Substitute hoisin sauce and a few tsp of dumpling sauce considering of seafood allergies. By all ways do not discard the ginger and garlic, burst of flavor in your rima oris. Sesame seed oil is essential. Added 2 TBPS of water at the end. Like shooting fish in a barrel recipe to make. Now preferred recipe for B & B. Thank you Dianne...;-)
01/01/2012
Simple to set. The flavors alloy well (I was worried my 12 yr one-time wouldn't like the oyster sauce). We both agreed information technology was good and we'll consume it once more. We served ours with simple sticky rice (Botan) and next time will probably try adding in some water chestnuts or other items. Another overnice thing was that information technology was pretty fast to prep, marinate and cook!
12/28/2012
Perfect. Be careful, it is easy to over melt the beef (the marinade hides the color).
01/24/2011
Pitiful. Once I made the sauce, I couldn't stomach the smell to proceed. It stunk up my kitchen even after I poured it down the drain.
12/02/2009
Sometimes we find this blazon of meal as well salty but, using low sodium soy sauce, this was excellent! I must come to terms with the fact that I just practise not like round steak, nonetheless, and will use craven next fourth dimension around. Quick and simple, this is a nifty busy weeknight repast.
07/xxx/2011
This was pretty good. My hubby enjoyed information technology. Adjacent time I volition marinate meat longer and utilize three heads of broccoli. Great recipe for cooking at habitation.
08/01/2011
I admittedly loved this recipe! I volition make this over again and again simply with a few tweaks. I prefer to use fresh grated ginger instead of a slice which has to be discarded. I volition also add maybe a tablespoon of brown sugar for a bit of sweetness. Other than that, this recipe is perfect!
02/08/2013
Seemed also spicy hot at first repast but leftovers were delicious.
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 easy and very tasty! I will definetly keep this ane! My kids loved it, meat was tender and glazy... yummy! maybe next fourth dimension I can add together a little spiciness to information technology... some chili oil>?
06/26/2011
very good! it takes a while to cook. To make the broccoli cooking easier cut the stems closer. And i didnt use Sherry or Oyster sauce and it turned out great! I Highly Recommend this!!
04/eleven/2012
I wanted and so much to love this. That much oyster sauce put it into salt overload. In the past, other receipes take called for mayhap a tablespoon or two of oyster or fish sauce. I should've known better. Loved the concept. Information technology would've been terrific if I could've figured out a way to get that salt cake out of there. Experience costless to share remedies for that situation. Will attempt recipe again after tweaking amounts. Cheers!
08/03/2012
I didn't think this tasted like restaurant beef and broccoli, but information technology was good, and I will make it again. The sauce seemed salty to my tasted, and then I omitted the soy sauce. The sauce turned out OK with that change. I also made about half again equally much sauce. Next time I will add sliced onion.
xi/xvi/2011
This was really good! I follow all the directions every bit written, except I added some linguine noodles. My 6 year quondam was not a fan, just myself and hubby loved it.
11/13/2011
This was good and quite like shooting fish in a barrel to make, even so, I know my gustation buds and added garlic, didn't accept fresh ginger and used 1T of footing ginger. The 2d time I made it, I didn't have enough broccoli and then added water chestnuts, infant carrots and chopped onion, it became beef & vegetables and everyone cleaned their plates! I served with brown rice cooked in beef goop.
x/27/2011
My partner & I had this last night for the first time. Nosotros had broccoli a couple of nights ago so I substituted broccoli with chinese pea pods, fresh mushrooms and h2o chestnuts. He LOVED information technology and then much he ate about the unabridged recipe minus the small plate I had. He doesn't consume that much normally ever! But he loved this! Can't await to try it with some other meat and other veggies.
x/06/2014
I don't normally care for broccoli beef, merely I did love this version! After tasting the marinade as is, I felt it needed a chip more zing. So, I made two small changes....I tripled the ginger and garlic (and minced both). There was no demand to remove it from pan and leaving the minced ginger in gave it way more flavor. I besides substituted canola oil for the vegetable oil to cut downward on fat. With these minor additions, information technology was a five star recipe in my volume, but gave it a iv star equally written. TIP: I did 2 batches, past the second batch I was in a major hurry. So, I steamed the broccoli in the microwave for 2 min get-go, then tossed it into the wok. It cut down on the cooking time and still worked well.
Source: https://www.allrecipes.com/recipe/191156/restaurant-style-beef-and-broccoli/
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