Recipe of the Day Beef Broccoli
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07/28/2011
This is delicious, I made i alter because I have a friend who worked in a Chinese restaurant for years and she told me the secret to always tender beef even using tough cuts of meat is to cut the beef into strips and so place in a plastic handbag overnight with 1/2 t baking soda. Earlier preparing the recipe, rinse the beefiness 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 dried chilies, considering I similar the heat, but the sauce is wonderful!
ten/18/2009
OK... if you don't similar people who don't follow the recipe, yet review it anyhow - so don't read any further! I followed the cooking instructions, simply I didn't accept some of the ingredients, so I substituted, using what I had on paw. I didn't take oyster sauce or sherry, then I used hoisin and extra amounts of soy sauce, and I substituted brownish saccharide 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 - but overnight would be better. I used the Normandy frozen veggie blend (broccoli, cauliflower, carrots) from Sam's and added a big sugariness onion. I don't measure anything - merely guesstimate, dump, and taste-exam until it suits me. It turned out very tasty! I'll make this version as written when I have all the ingredients - but, I'll be doing my own version once more too! If this one is half as good as mine, I'll be happy happy!
xi/12/2009
Most excellent! I tried information technology with beef and as well with chicken. I really similar information technology with chicken. I will be using this recipe often.
12/11/2010
Wow. This was skillful. I wasn't able to arrive exactly every bit written - didn't take oyster sauce or sherry. Used powder ginger instead of ginger root. And notwithstanding, it all pulled together and had a really expert flavor. Thanks !
02/09/2010
This was very good, just a little sweet and the sauce was a chip runny, more than like a broth. I followed the recipe equally written, just cut the sesame oil to one tsp equally I'm not a big fan of the strong flavor/smell. I marinated the meat for about half-dozen hours. I will make this recipe again, merely will omit the sugar and increase the corn starch (possibly mix a piffling with soy sauce and whisk it in before calculation the broccoli dorsum.) Thanks for a tasty recipe!
01/04/2011
I LOVE this sauce. I actually have never made this recipe with beef, merely I have made it several times with tofu, broccoli, carrots, onion, and cerise bong pepper. Information technology comes out swell every time!! Thanks! If y'all desire to make this with Tofu, make certain y'all marinate the tofu with half of the sauce for 2-3 hours.
07/28/2011
The beef is kinda tough if you but throw information technology in pan . If yous parboil in diluted sauce for about twenty mins the meat is very tender as in eatery style.
12/01/2009
VERY practiced!! Doesn't have the "exact" eating house gustatory modality, just definitly a new addition to my recipe drove! I kept the ingredients the aforementioned other than I used chicken breast and doubled the sauce. I didn't think these changes changed the recipe and so I could still give it an accurate rating. The 2d time I made this I added fresh mushrooms, water chestnuts and corn (the stuff commonly used in asian recipe's). Cheers Dianne!!!!
07/27/2011
A very traditional recipe. Groovy base for many variations. If yous like Asian cooking and then get to your local Asian market and save coin on things similar the oyster sauce. In my surface area a 32 oz bottle is nether 4 dollars. If you live in warmer climates you can grow your ain ginger from roots from the store. It's nice to always take fresh. Information technology takes almost a twelvemonth but after that you will never run out. For a more tender beef, you can marinade the beef in the sherry over dark and so add in the rest of the marinade for the final fifteen minutes.
12/27/2009
This recipe was awesome! Even my 17 month former ate information technology. I added some onions and didn't put ginger root, i didn't have whatsoever but did take fresh ginger paste. thank you dianne, wonderful recipe.
07/27/2011
I recommend removing the oyster sauce and sesame oil to exist put in well-nigh the finish of cooking, rather than during marinating. Besides, to add the cornstarch right at the end of marinating to let the flavor get in deeper first. You don't accept to air-condition to marinate, room temperature is just fine. I major thing is that broccoli will probably not be able to be cooked thoroughly by stir-frying. many restaurants par-boil or merely add h2o to the wok while cooking the broccoli (which gives some steam action). Also, I utilize flank steak as my choice, not expensive, but non tough. Make sure you piece AGAINST the grain, all the departure in the world. and slice equally thin as you can, there is no such matter as too thin. But a decent recipe which is similar to some chinese fast food.
xi/twenty/2010
I fabricated this exactly as written except that I increased the sauce due to personal preference. This was splendid! Thanks Dianne!
07/27/2011
This is a skillful recipe and pretty standard for Chinese domicile cooking and is always welcome every bit a comfort food; the ingredients are ever handy. I use Chinese cooking wine instead of dry sherry and select Inside or Bottom Round for the beef (aforementioned thing but depending on where you live). I besides apply Fish Sauce rather than Oyster Sauce; information technology tin can be used in Thai and fifty-fifty in Mongolian recipes.
03/27/2011
This was really delicious! I modified the recipe a fiddling based on some reviews- added i actress clove of garlic, ginger powder, some carmine pepper flakes, and some salt and pepper. I likewise combined everything together instead of calculation the ginger and garlic to the oil. I used about 2 teaspoons of potato starch equally I'm allergic to corn. I likewise added 2/3 loving cup beefiness broth to extend the sauce. Will definitely make over again!
08/04/2011
I could tell at a glance that this recipe would exist one of my favorites 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 chicken because I didn't have the beef. And the residual of my freshly picked garden vegetables were screaming to be included in this recipe then with my fresh-picked broccoli, I added fresh yellow beans, small white onions, carrots, celery, xanthous squash and a picayune chopped up fresh cilantro. I served the dish with Wild and Whole Grain Dark-brown Rice because I love the earthy season of these rices. This is definitely a keeper and the next fourth dimension I purchase beefiness, I will brand this with beef as suggested here. Thanks so much. I uploaded a photograph 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 past the recipe.
08/16/2011
Because 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 retrieve that was the trouble. This was relatively mild in season and not in the fashion of any Chinese eatery I've ever eaten at. Information technology really needed something to bump upward the flavor. We ate it, but I won't exist making it again. At least not equally written. Thanks for letting me try.
05/xv/2011
This was DElicious! Yum! Just as good equally a eating place's, if not better. 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 it - Delicious!
11/22/2010
I made this dish for my sisters Chinese bill of fare altogether get together. Some wanted beef, some wanted chicken so I combined the 2. Turned out yummy. Personally I liked the bites with chicken. Overall this is a dandy recipe which I made as written with requests for the recipe.
02/11/2012
the oyster sauce fabricated it so fishy tasting..was not good at ALL.
12/12/2010
this is a good recipe
06/27/2011
I really liked it. I felt information technology was a petty too much oil, and I had to somewhen add a little more cornstarch, but it came out fine.
05/04/2011
This was a fiddling sweet for my taste. I'thou going to omit the carbohydrate next time. If using a lesser cut meat, brand 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 check that I didn't practise something wrong because it tasted bad. This is the outset recipe from this site that I am really not a fan of. Very dissapointed... it doesn't taste like any beef and broccolli dish I've ever had at a restaurant!
xi/28/2010
Succulent and easy to tweak. Cooking times plus descriptions made this an easy to follow recipe. I added iv scallions w/ greens, water chestnuts, and carrots. Seasoned steaks with black and red pepper flakes and pounded with a meat tenderizer earlier marinating. Didn't take sesame oil or sherry, so used ane tbsp. white vinegar and a splash of white wine.
05/thirty/2011
I was CRAVING chinese similar a prego lady (even though I'thousand NOT) but couldn't afford to go out, and so this hit the spot!!!!! I made fried rice and potstickers to round out the meal. I especially love that it takes authentic ingredients; kinda expensive to purchase for the first fourth dimension only then all you lot need is the broccoli and steak after that! AND it'south picky eater canonical!!! My daughter gobbles this up!!!!
12/04/2012
This recipe is awesome, or as my son Josh said, "Wow, now I can die and become to sky!"
10/16/2010
This is very good. Super easy to brand, too. My married man thought it was a tad bit salty, and so adjacent time I am going to apply reduced sodium soy sauce, although we doubtable the oyster sauce is also a culprit.
11/21/2009
I commonly don't try recipes that have few reviews but took a chance with this ane and I must 24-hour interval that it's really tasty! I didn't have whatsoever sherry only it was adept however! Thank you lot for sharing this with us!
12/28/2010
I acknowledge I have only had beefiness and broccoli a few times in restaurants - I usually adopt other dishes. I by and large 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 event was very adept. Allow me add a few comments: cooking on a hot stove, you might not need to cook for as long as the recipe says, peculiarly when cooking the broccoli. Second, this dish does not take a sauce when you finish: it is glazed meat with slightly glazed broccoli. It volition not exist dripping in sauce. The only thing I would alter is the carbohydrate - I would cut that in half.
x/27/2010
Needs more than soysauce and a kick. Doubled marinating sauce.
09/14/2011
My daughters liked this very much, and even though I don't unremarkably similar making stir fry, this wasn't as well bad to brand. Thanks!
09/08/2011
As others take stated, this was extremely salty and more like 3 servings than iv. The serving result can be fixed, I'm not sure the saltiness can.
09/26/2010
~Fifty-fifty meliorate than going to my favorite Asian restaurant! We like spicy Asian food, so I added some crushed ruddy pepper flakes with the broccoli. I tossed in some sesame seeds with the marinade too. This recipe is a definite keeper!!!~
03/xiv/2012
Only ate this for lunch ... OMG! This is the best Chinese Dish I've ever 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 meal! I followed the other reviewer's recommendation of stirring 1/two teaspoon baking soda on the beefiness strips overnight. Marinated the beef mixture for one hour. Then followed the entire recipe to the dot. Except for the meat, I used rib eye steak, since that'south what I have and used white wine instead of sherry. The meat was and so tender and the whole dish is then delish. Yum! Yum!
08/08/2011
This sauce was delicious. I used chicken instead of beef and it was fantabulous. Next time, I'll try beef.
02/02/2011
At that place are just some things that distinguish a good Chinese recipe from a dandy ane. 1 of those is sesame oil. Information technology'south a must and information technology alone tin can make all the divergence in the globe. Another one is oyster sauce. It gives a dish its deep rich flavour. I knew correct away that this would be a great recipe. Still, not being a sherry lover, I substituted it with beef goop. It yielded a nice rich sauce that wasn't real sweet as other reviewers have noted.
09/xiii/2010
Very adept. The just 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 just a little heat. We like thing a petty spicy in our family. Yet, it would have been only as good without it and will definitely be added to my collection.
11/10/2010
I've been looking for a beef north broccoli recipe for a long time and I've finally found it. I didn't modify a thing. 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 restaurant but was sadly disappointed. I even used a higher quality cut of beef. I felt the recipe called for too much sesame oil and non enough soy. Too, instead of frying my broccoli, I steamed it.
02/10/2010
Information technology was really expert! I'd suggest non using as much soy sauce, as it turned out really salty. We had to add extra cornstarch, this was a little runny. Thanks so much for a corking recipe!
08/23/2011
Oyster sauce was kinda weird when it was fresh... tasted a meg times amend as leftovers the adjacent twenty-four hour period.
01/13/2011
Awesome recipe! Sauce ingredients are perfect and the amounts are a great residuum. I may accept used a lilliputian extra soy sauce past mistake- merely I accept the low sodium kind so no big flavor divergence. I love Chinese style food and this recipe is then fast, and tastes like eatery food. I didn't have sherry wine so I used another red wine hanging around the kitchen and in that location were none the wiser.
06/eighteen/2010
I tripled all the sauce ingredients except the sesame oil, oyster sauce and sherry. We like a saucier chinese entree and just by eyeballing the ingredients, I knew it would brand plenty sauce for us. Because I don't ordinarily take sherry, I used one/three c. hoisin sauce. I know that'due south a stretch simply I bought everything for a seperate Beef and Broccoli recipe and at the last minute, switched to this one. I panicked because I didn't have sherry or beef goop on hand, looked through the fridge door and saw that I had 1/four full jar of hoisin sauce. That was a good accidental addition. Good try for my first try at Beef and Broccoli.
03/06/2011
Wonderful....don't change a thing!
12/10/2012
Very good sauce - went a little light on the sugar and did not have the ginger- I tin never go my beef tender, however, and I used a sirlin instead of the very lean round cutting - thought it would be more tender but still a fleck chewy. Maybe marinating longer would be better...
12/17/2011
This is nearly as good as it gets for a home fabricated Asian dish. It is difficult to reproduce the effect achieved with a commercial stove. Merely the sauce is good, I notwithstanding, selected a better cutting of meat than suggested. Other than that, it is skillful to get.
01/thirteen/2011
Keen recipe!! Information technology tasted delicious and was super like shooting fish in a barrel to make!
12/02/2010
nifty recipe.. really eatery style. very like shooting fish in a barrel. followed recipe except for: 1) exchanged sherry for a sweet vino. 2) cooked beef for 20 minutes instead of 5mins for desired tenderness - calculation pocket-size amounts of water just to prevent information technology from drying or called-for upwards.
10/thirteen/2014
I am a culinary specialist in the United states Navy. I have been making this recipe at present 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 brown and mushy... Flavors work great together, consistence of the glaze is perfect... Just all around wobderful! Cheers very much for sharing... HOOOOOYAH!
12/08/2011
Amazing. Menstruum. I found buying beef circular and slicing against the grain into about 2x1in. rectangles was much improve than buying pre-sliced beef. pre-slicing the beef, before sale, takes all the juice out of it, and the end product turns out too dry/chewy. With the circular, information technology came out perfectly juicy.
07/18/2011
Great recipe and very piece of cake to make. Plus, this is a good one to prep alee of time and so it's quick to make for dinner. I've followed it exactly, and information technology's come out perfect both times. To ensure the beef is tender, I cut it confronting the grain.
11/28/2010
I followed the ingredients/directions exactly and this dish came out a bit besides sugariness for my family unit. Next time I'll leave out the sugar. Not certain this is skillful plenty to call 'restaurant manner' though. It was okay.
ten/25/2010
This was pretty practiced, non quite what I personally used to in broccoli and beef but tasty enough. I added onion & shredded carrot to the whole mix considering that is what I like in information technology. Everything else was the same. Volition make this once more! Thank you!
07/twenty/2011
First seize with teeth I wasn't too impressed. Once I permit it cool a little and the flavors settled, totally amazing. Was sad when I finished.
07/31/2011
Outstanding! The but thing I'd change is that I'd cutting the beef into bit sized pieces and double the cornstarch because mine was runny. I might put some crushed red pepper in information technology next time to add some heat. Groovy recipe.
07/29/2011
Delicious! I used craven instead of beef and didn't take sherry, so I used fruit juice instead. If you want to utilise frozen broccoli like I did, thaw it starting time and utilise a little extra cornstarch so the sauce won't exist likewise runny afterwards you add the broccoli. Don't add the thawed broccoli to the pan until the very cease or it might overcook and turn to mush.
05/29/2014
Fabricated this for a large group of people. I just doubled the meat and every affair for the sauce and it was perfect. The longer you marinade the better it comes out. Added blood-red bell pepper cutting 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 oft when I feel like having Chinese but don't want to go accept 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 variety. Followed exactly as recipe called for. Side by side time I will try it with chicken.
03/24/2011
The sherry taste was a fiddling strong for me. Maybe I will reduce it or omit it next fourth dimension. Otherwise, it was good.
08/07/2011
I made this last night for dinner and we all loved it! I have been searching for a while for a beef and broccoli recipe close to what my favorite restaurant makes and this is it! I did take to change up one thing since we don't ever take sherry in the firm, I used water with a bit of beef burgoo instead. I also used skirt steak but considering that's what I had in the freezer. Thanks!!
02/05/2011
Very good! I added more vegetables, and then needed to double the sauce, just very good! Getting good tasting oyster and soy sauce volition make a large difference in how this dish turns out for you. Also the quality of the meat. I left out the sugar and found the sauce to then have the perfect flavor for my tastes.
10/29/2011
Way to much oyster sauce. Couldn't hardly stand the odor of information technology white it was cooking. Will continue to look for another beefiness & broccoli recipe this one was non the one.
12/03/2010
This is my showtime fourth dimension making beef and broccoli and it turned out pretty proficient. I followed the recipe exactly except I doubled the sauce and used basis ginger. The side by side time I make this I volition use a more tender beefiness since the round steak is not tender enough for my liking. I besides volition marinate the meat overnght and tiresome cook it for extra tenderness. Equally is... this dish is pretty yummy:-)
11/09/2011
This is DELICIOUS and simple to brand! I never idea I could make Chinese food until this. My four kids (7, 9, 11, 13) all love information technology. Thank you lot for a great recipe. I sliced the beefiness very thin (slightly frozen) and then added one tsp baking soda per lb of beefiness, put it in a attachment bag in the fridge overnight and rinsed well before marinating with the sauce.
12/06/2010
Pretty good, although my hubby and I didn't like the potent flavor or smell of the oyster sauce. Maybe it'due south considering we do non like fish. Adjacent fourth dimension I'll use only half of the oyster sauce that the recipe calls for and encounter how that does.
07/22/2010
This recipe puts my local joint outta business organisation - I was a lilliputian hesitant every bit I've never used oyster sauce before, but this was simply wonderful. We usually discuss a new recipe while we're eating ... simply not this time - we were besides busy chowing downwards to talk. I did double sauce recipe, halved sesame oil (equally it's so strong 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. Volition make over again (and again and again). TY and then much for recipe. Oh - nigh forgot - I had company and forgot to permit the meat marinade - was rushing around at last minute and managed to only become about fifteen to twenty minutes of soaking time in while rice cooked - still tasted fantastic.
07/30/2012
This was non very expert. The sherry and the sesame oil really over power this recipe. Would not brand this again.
04/06/2012
Flank steak works pretty well, as long as yous cut against grain and makes thin strips. Oil and cornstarch will help to tenderize the meat. High heat and quick stir-fry are the key. Recommend to use Chinese broccoli and keep garlic and ginger in your dish for a true Chinese style beef with broccoli.
07/25/2010
As advertised, this tasted like restaurant way beef and broccoli. I did not accept sherry, so I used Asian rice wine. Turned out great!
09/ten/2012
Just got through eating this - LOVED it! I will exist making once again and over again. I made exactly as stated except used strip steak as another reviewer suggested. So easy and and then tasty. The sauce was awesome - better than most chinese places I've eaten beef and broccoli at.
01/24/2012
This might pass for decent beef with broccoli...if the only Chinese food you've had came from Central Texas. Information technology'southward only non good. Information technology'southward too sweet, and has an odd flavour to it. The sauce didn't thicken up or really coat the meat equally it should, and the beefiness it called for wasn't the least bit tender (of course this problem tin can be resolved with a different cut and improve preparation). At whatsoever rate, the flavor left a lot to be desired. No i finished their serving and I wouldn't even carp trying to tweak information technology.
07/28/2011
This is sooooo easy and sooooo yummy. This recipe is perfect as is. It besides is a good base to create your own stir fry. Thanks!!!
01/20/2010
Major raves from 12 twelvemonth sometime and married man - no left overs, they LOVED it. Be warned, oyster sauce is VERY salty, so low sodium soy would be fine. This is every bit every bit good - if not better - than take out!
11/13/2011
This was a hitting at book society! It had great flavor. I think I would employ a little less sesame oil adjacent time
02/18/2011
It was awesome!!
11/xviii/2011
Easy and delicious. Added one medium onion, sliced. Might try adding a minced garlic at the end adjacent time for a little more flavor.
02/01/2010
This was okay, but not a family unit favorite. They said was a fiddling too salty. It was a dainty change of pace. Maybe attempt again with a piddling less soy sauce.
06/thirteen/2011
This was perfect! I was able to brand this EXACTLY as presented here and anybody LOVED IT. I fabricated this twice in two nights. THe beginning nighttime 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 proficient this was! Followed the ingredient list merely added sliced mushrooms with the broccoli. I added a scrap 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.
01/06/2010
OMG!!! Delish. Substitute hoisin sauce and a few tsp of dumpling sauce considering of seafood allergies. Past all ways practice non discard the ginger and garlic, burst of flavour in your oral fissure. Sesame seed oil is essential. Added 2 TBPS of water at the finish. Easy recipe to brand. Now preferred recipe for B & B. Thank you Dianne...;-)
01/01/2012
Unproblematic to gear up. The flavors alloy well (I was worried my 12 yr sometime wouldn't similar the oyster sauce). We both agreed it was skillful and we'll eat it over again. We served ours with simple glutinous rice (Botan) and next time will probably endeavor adding in some h2o chestnuts or other items. Another nice thing was that information technology was pretty fast to prep, marinate and melt!
12/28/2012
Perfect. Be careful, information technology is easy to over melt the beefiness (the marinade hides the color).
01/24/2011
Sorry. In one case I made the sauce, I couldn't stomach the smell to continue. It stunk upward my kitchen even after I poured it down the drain.
12/02/2009
Sometimes nosotros notice this type of meal too salty only, using low sodium soy sauce, this was fantabulous! I must come to terms with the fact that I merely practice not like round steak, however, and volition use chicken next time around. Quick and simple, this is a great busy weeknight meal.
07/30/2011
This was pretty skilful. My husband enjoyed it. Next time I volition marinate meat longer and apply 3 heads of broccoli. Great recipe for cooking at home.
08/01/2011
I absolutely loved this recipe! I will make this once more and once again but 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 peradventure a tablespoon of brown saccharide for a bit of sweetness. Other than that, this recipe is perfect!
02/08/2013
Seemed too spicy hot at first meal simply leftovers were succulent.
06/05/2012
I followed this to a T. I take had Beef and Broccoli at many local Chinese places and this doesn't come up close to those.
07/28/2011
This recipe was easy and very tasty! I will definetly go along this ane! My kids loved it, meat was tender and glazy... yummy! possibly next time I tin can add together a picayune spiciness to it... some chili oil>?
06/26/2011
very proficient! it takes a while to cook. To make the broccoli cooking easier cutting the stems closer. And i didnt use Sherry or Oyster sauce and it turned out great! I Highly Recommend this!!
04/11/2012
I wanted and then much to love this. That much oyster sauce put it into salt overload. In the past, other receipes accept called for maybe 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 way to become that salt block out of there. Feel free to share remedies for that situation. Will endeavour recipe over again afterward tweaking amounts. Thanks!
08/03/2012
I didn't retrieve this tasted like restaurant beef and broccoli, but it was good, and I will arrive once more. The sauce seemed salty to my tasted, and then I omitted the soy sauce. The sauce turned out OK with that change. I as well fabricated about one-half once again as much sauce. Side by side fourth dimension I will add sliced onion.
11/16/2011
This was actually skilful! I follow all the directions equally written, except I added some linguine noodles. My half-dozen year onetime was not a fan, simply myself and husband loved it.
xi/thirteen/2011
This was good and quite like shooting fish in a barrel to make, even so, I know my sense of taste buds and added garlic, didn't have fresh ginger and used 1T of ground ginger. The 2nd time I fabricated information technology, I didn't accept enough broccoli and then added water chestnuts, babe carrots and chopped onion, information technology became beef & vegetables and anybody cleaned their plates! I served with brown rice cooked in beef broth.
10/27/2011
My partner & I had this concluding night for the first time. Nosotros had broccoli a couple of nights ago so I substituted broccoli with chinese pea pods, fresh mushrooms and water chestnuts. He LOVED information technology so much he ate almost the entire recipe minus the small plate I had. He doesn't eat that much normally always! But he loved this! Can't wait to attempt information technology with some other meat and other veggies.
10/06/2014
I don't normally care for broccoli beef, but I did dear this version! After tasting the marinade as is, I felt information technology needed a bit more zing. So, I made two pocket-size changes....I tripled the ginger and garlic (and minced both). At that place was no demand to remove it from pan and leaving the minced ginger in gave it way more flavor. I also substituted canola oil for the vegetable oil to cut down on fat. With these pocket-size additions, information technology was a five star recipe in my book, but gave it a 4 star as written. TIP: I did two batches, by the second batch I was in a major bustle. So, I steamed the broccoli in the microwave for 2 min first, and so 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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