What Steak to Use in Beef and Broccoli
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07/28/2011
This is delicious, I fabricated one change considering I accept 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 beefiness into strips then place in a plastic bag overnight with ane/2 t baking soda. Before preparing the recipe, rinse the beef off twice and dry out on paper towels. Other than that difference, I followed the recipe to a T. Adjacent time might add together a few dried chilies, considering I like the rut, merely the sauce is wonderful!
10/18/2009
OK... if yous don't like people who don't follow the recipe, yet review it anyhow - and so don't read any further! I followed the cooking instructions, simply I didn't take some of the ingredients, and so I substituted, using what I had on manus. I didn't have oyster sauce or sherry, and so I used hoisin and extra amounts of soy sauce, and I substituted brown sugar for the white - simply because. Instead of fresh, I used powdered ginger, onion, and garlic, which I added to the marinade. I marinated the meat for 2 hours, which was good - but overnight would be better. I used the Normandy frozen veggie blend (broccoli, cauliflower, carrots) from Sam's and added a big sweet onion. I don't measure annihilation - merely guesstimate, dump, and gustatory modality-examination until it suits me. It turned out very tasty! I'll make this version every bit written when I accept all the ingredients - but, I'll be doing my own version again likewise! If this one is one-half equally good as mine, I'll be happy happy!
11/12/2009
About excellent! I tried it with beef and also with chicken. I really like it with chicken. I will be using this recipe ofttimes.
12/11/2010
Wow. This was adept. I wasn't able to make information technology exactly as written - didn't have oyster sauce or sherry. Used pulverization ginger instead of ginger root. And notwithstanding, it all pulled together and had a really good flavor. Thank you !
02/09/2010
This was very expert, but a petty sweet and the sauce was a chip runny, more similar a goop. I followed the recipe every bit written, but cut the sesame oil to one tsp as I'yard not a big fan of the strong flavour/scent. I marinated the meat for nearly 6 hours. I will make this recipe over again, but will omit the saccharide and increase the corn starch (mayhap mix a little with soy sauce and whisk it in earlier adding the broccoli back.) Thanks for a tasty recipe!
01/04/2011
I Dear this sauce. I actually take never made this recipe with beef, but I take made it several times with tofu, broccoli, carrots, onion, and red bell pepper. It comes out great every time!! Thank you! If you want to make this with Tofu, make sure yous marinate the tofu with half of the sauce for 2-3 hours.
07/28/2011
The beef is kinda tough if yous just throw it in pan . If you parboil in diluted sauce for about xx mins the meat is very tender as in eating place style.
12/01/2009
VERY adept!! Doesn't have the "exact" restaurant sense of taste, but definitly a new addition to my recipe collection! I kept the ingredients the same other than I used chicken breast and doubled the sauce. I didn't think these changes changed the recipe then I could still give it an authentic rating. The 2d time I made this I added fresh mushrooms, water chestnuts and corn (the stuff commonly used in asian recipe's). Thanks Dianne!!!!
07/27/2011
A very traditional recipe. Groovy base of operations for many variations. If you like Asian cooking then go to your local Asian market and save money on things similar the oyster sauce. In my area a 32 oz bottle is under 4 dollars. If you alive in warmer climates y'all can grow your own ginger from roots from the store. It's nice to always accept fresh. Information technology takes nearly a yr but after that you will never run out. For a more tender beef, you can marinade the beef in the sherry over night and then add in the residuum of the marinade for the terminal 15 minutes.
12/27/2009
This recipe was awesome! Even my 17 month onetime ate it. I added some onions and didn't put ginger root, i didn't take any but did take fresh ginger paste. give thanks y'all dianne, wonderful recipe.
07/27/2011
I recommend removing the oyster sauce and sesame oil to be put in near the terminate of cooking, rather than during marinating. Besides, to add together the cornstarch correct at the end of marinating to let the flavour make it deeper first. You lot don't have to refrigerate to marinate, room temperature is only fine. One major thing is that broccoli will probably not be able to be cooked thoroughly past stir-frying. many restaurants par-boil or just add h2o to the wok while cooking the broccoli (which gives some steam action). Too, I use flank steak every bit my selection, not expensive, merely not tough. Make sure you lot slice AGAINST the grain, all the difference in the world. and piece as thin as you can, at that place is no such thing as besides thin. Simply a decent recipe which is like to some chinese fast food.
11/20/2010
I made this exactly every bit written except that I increased the sauce due to personal preference. This was excellent! Thanks Dianne!
07/27/2011
This is a skillful recipe and pretty standard for Chinese home cooking and is always welcome equally a condolement food; the ingredients are always handy. I use Chinese cooking vino instead of dry sherry and select Inside or Bottom Round for the beefiness (aforementioned thing but depending on where you live). I also 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 piddling based on some reviews- added ane actress clove of garlic, ginger powder, some carmine pepper flakes, and some common salt and pepper. I also combined everything together instead of calculation the ginger and garlic to the oil. I used about two teaspoons of spud starch as I'grand allergic to corn. I also added 2/three cup beef goop to extend the sauce. Will definitely brand over again!
08/04/2011
I could tell at a glance that this recipe would be one of my favorites and so I tripled the recipe. And I am and then glad that I did. I fabricated the marinade/sauce exactly except I shredded the fresh ginger and didn't discard information technology. I used craven considering I didn't have the beef. And the rest of my freshly picked garden vegetables were screaming to be included in this recipe so with my fresh-picked broccoli, I added fresh yellow beans, small white onions, carrots, celery, yellow squash and a little chopped upwards fresh cilantro. I served the dish with Wild and Whole Grain Brown Rice because I love the earthy flavor of these rices. This is definitely a keeper and the next fourth dimension I purchase beefiness, I will make this with beef as suggested hither. Cheers so much. I uploaded a photo of the dish with the chicken and all the garden veggies.
07/28/2011
Succulent. Used Hoisin Sauce instead of oyster sauce, merely 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 be something special, but I was disappointed. I used sirloin instead of circular and added mushrooms and onions, but I don't recall that was the trouble. This was relatively mild in flavor and non in the style of whatever Chinese eatery I've ever eaten at. It actually needed something to crash-land up the flavor. We ate it, but I won't exist making it once again. At least not as written. Cheers for letting me try.
05/15/2011
This was DElicious! Yum! Merely as good as a eating house's, if non amend. The simply changes I made were: marinated the meat overnight, made double the sauce, and added peapods, onion, mushrooms and h2o chestnuts.
01/09/2011
Nosotros doubled the sauce recipe and merely 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 carte birthday go together. Some wanted beef, some wanted chicken so I combined the two. Turned out yummy. Personally I liked the bites with chicken. Overall this is a nifty recipe which I fabricated as written with requests for the recipe.
02/xi/2012
the oyster sauce made information technology so fishy tasting..was non proficient at ALL.
12/12/2010
this is a good recipe
06/27/2011
I really liked information technology. I felt it was a little also much oil, and I had to somewhen add a little more cornstarch, only it came out fine.
05/04/2011
This was a footling sweet for my taste. I'thou going to omit the sugar adjacent 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 practice something wrong considering it tasted bad. This is the get-go recipe from this site that I am really non a fan of. Very dissapointed... it doesn't gustatory modality like any beef and broccolli dish I've ever had at a restaurant!
11/28/2010
Delicious and piece of cake to tweak. Cooking times plus descriptions made this an easy to follow recipe. I added four scallions westward/ greens, water chestnuts, and carrots. Seasoned steaks with black and red pepper flakes and pounded with a meat tenderizer before marinating. Didn't have sesame oil or sherry, so used 1 tbsp. white vinegar and a splash of white vino.
05/30/2011
I was CRAVING chinese similar a prego lady (even though I'm NOT) but couldn't afford to become out, and then this hit the spot!!!!! I made fried rice and potstickers to round out the meal. I especially dearest that information technology takes accurate ingredients; kinda expensive to buy for the first time but so all yous need is the broccoli and steak later that! AND it's picky eater approved!!! My daughter gobbles this up!!!!
12/04/2012
This recipe is awesome, or as my son Josh said, "Wow, at present I can die and go to sky!"
10/16/2010
This is very good. Super like shooting fish in a barrel to make, also. My husband thought it was a tad bit salty, and so side by side time I am going to use reduced sodium soy sauce, although we suspect 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 1 and I must solar day that it's actually tasty! I didn't have any sherry but it was good nevertheless! Give thanks y'all for sharing this with us!
12/28/2010
I acknowledge I have but had beef and broccoli a few times in restaurants - I usually prefer other dishes. I more often than not 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 issue was very good. Allow me add together a few comments: cooking on a hot stove, you might non need to cook for as long every bit the recipe says, especially when cooking the broccoli. 2d, this dish does not take a sauce when yous finish: it is glazed meat with slightly glazed broccoli. It will not exist dripping in sauce. The merely affair I would change is the sugar - I would cut that in half.
10/27/2010
Needs more soysauce and a kick. Doubled marinating sauce.
09/14/2011
My daughters liked this very much, and fifty-fifty though I don't usually like making stir fry, this wasn't besides bad to brand. Thank you!
09/08/2011
As others have stated, this was extremely salty and more similar 3 servings than 4. The serving event can be fixed, I'thousand not certain the saltiness can.
09/26/2010
~Even meliorate than going to my favorite Asian eating place! 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 too. This recipe is a definite keeper!!!~
03/xiv/2012
Just ate this for dejeuner ... OMG! This is the best Chinese Dish I've e'er tried on this site. It surely is an instant hit in my family. Fifty-fifty my daughter who is the pickiest eater in the world loved it. Thanks Diane for this wonderful meal! I followed the other reviewer'due south recommendation of stirring 1/two teaspoon baking soda on the beef strips overnight. Marinated the beef mixture for ane hr. Then followed the unabridged recipe to the dot. Except for the meat, I used rib eye steak, since that's what I accept 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 delicious. I used chicken instead of beefiness and it was first-class. Next time, I'll endeavor beef.
02/02/2011
There are but some things that distinguish a good Chinese recipe from a great ane. One of those is sesame oil. Information technology'south a must and it lonely tin make all the departure in the world. Another one is oyster sauce. Information technology gives a dish its deep rich flavor. I knew right abroad that this would be a keen recipe. Yet, not being a sherry lover, I substituted information technology with beefiness goop. It yielded a nice rich sauce that wasn't existent sweet every bit other reviewers accept noted.
09/13/2010
Very proficient. The simply modification I fabricated was to add together a couple of chili peppers into the oil with the ginger and garlic at the showtime of the recipe. That gave it but a piffling heat. We like thing a little spicy in our family. Notwithstanding, it would have been but equally good without it and will definitely be added to my collection.
11/ten/2010
I've been looking for a beef northward broccoli recipe for a long time and I've finally establish it. I didn't alter a matter. Delicious! 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 eatery but was sadly disappointed. I fifty-fifty used a higher quality cut of beefiness. I felt the recipe called for too much sesame oil and non enough soy. As well, instead of frying my broccoli, I steamed it.
02/10/2010
It was really expert! I'd advise not using equally much soy sauce, every bit it turned out really salty. We had to add extra cornstarch, this was a little runny. Thank you and so much for a great recipe!
08/23/2011
Oyster sauce was kinda weird when it was fresh... tasted a million times amend equally leftovers the next day.
01/13/2011
Awesome recipe! Sauce ingredients are perfect and the amounts are a cracking remainder. I may have used a piddling extra soy sauce by mistake- but I have the low sodium kind and so no big flavour difference. I dearest Chinese style nutrient and this recipe is then fast, and tastes like restaurant nutrient. I didn't have sherry wine so I used some other cherry-red wine hanging around the kitchen and there 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 make enough sauce for us. Because I don't usually have 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 infinitesimal, switched to this i. I panicked because I didn't accept sherry or beefiness broth on hand, looked through the refrigerator door and saw that I had 1/4 full jar of hoisin sauce. That was a good accidental add-on. Proficient effort for my offset attempt at Beef and Broccoli.
03/06/2011
Wonderful....don't change a matter!
12/10/2012
Very expert sauce - went a piddling lite on the sugar and did not have the ginger- I can never get my beef tender, yet, and I used a sirlin instead of the very lean circular cut - thought it would be more than tender but nevertheless a flake chewy. Mayhap marinating longer would be better...
12/17/2011
This is about every bit skilful every bit information technology gets for a habitation made Asian dish. It is difficult to reproduce the effect accomplished with a commercial stove. Merely the sauce is good, I however, selected a better cut of meat than suggested. Other than that, it is good to go.
01/thirteen/2011
Groovy recipe!! It tasted delicious and was super easy to brand!
12/02/2010
not bad recipe.. really eatery manner. very like shooting fish in a barrel. followed recipe except for: one) exchanged sherry for a sugariness wine. 2) cooked beefiness for twenty minutes instead of 5mins for desired tenderness - adding pocket-sized amounts of water but to preclude it from drying or burning up.
10/13/2014
I am a culinary specialist in the United states of america Navy. I have been making this recipe now for about two months and my shipmates love it! What i learned from it 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! Thank you lot very much for sharing... HOOOOOYAH!
12/08/2011
Amazing. Period. I institute ownership beef circular and slicing against the grain into about 2x1in. rectangles was much better than buying pre-sliced beef. pre-slicing the beefiness, earlier sale, takes all the juice out of information technology, 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 like shooting fish in a barrel to brand. Plus, this is a good one to prep ahead of time so information technology's quick to make for dinner. I've followed it exactly, and it'southward 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 scrap too sweet for my family. Next time I'll leave out the sugar. Non sure this is good enough to telephone call 'eating house style' though. Information technology was okay.
10/25/2010
This was pretty proficient, 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 make this again! Cheers!
07/twenty/2011
First seize with teeth I wasn't likewise impressed. In one case I let it cool a lilliputian and the flavors settled, totally amazing. Was pitiful when I finished.
07/31/2011
Outstanding! The only matter I'd change is that I'd cut the beef into flake sized pieces and double the cornstarch because mine was runny. I might put some crushed ruby pepper in it side by side time to add some rut. Bully recipe.
07/29/2011
Delicious! I used chicken instead of beef and didn't accept sherry, so I used fruit juice instead. If you lot want to apply frozen broccoli like I did, thaw it commencement and use a little extra cornstarch and so the sauce won't be too runny later on you add the broccoli. Don't add the thawed broccoli to the pan until the very finish or it might overcook and turn to mush.
05/29/2014
Fabricated this for a big group of people. I just doubled the meat and every thing for the sauce and information technology was perfect. The longer you lot marinade the better information technology comes out. Added red bong pepper cut thin and sautéed with the broccoli and minced the ginger and garlic and left information technology in. Likewise added onions. This dish was so tasty. I will be making it often when I feel like having Chinese but don't want to get 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 diversity. Followed exactly as recipe called for. Next time I will try it with chicken.
03/24/2011
The sherry gustation 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 terminal night for dinner and we all loved information technology! I have been searching for a while for a beefiness and broccoli recipe close to what my favorite eating place makes and this is it! I did accept to change up one thing since we don't ever have sherry in the house, I used water with a bit of beef bouillon instead. I also used skirt steak simply 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, but very good! Getting good tasting oyster and soy sauce will make a big 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.
ten/29/2011
Way to much oyster sauce. Couldn't inappreciably stand the smell of information technology white information technology was cooking. Volition continue to wait for some other beefiness & broccoli recipe this one was not the i.
12/03/2010
This is my first time making beefiness and broccoli and it turned out pretty proficient. I followed the recipe exactly except I doubled the sauce and used ground 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 besides will marinate the meat overnght and slow cook it for actress tenderness. As is... this dish is pretty yummy:-)
11/09/2011
This is Succulent and unproblematic to make! I never thought I could make Chinese food until this. My 4 kids (7, 9, 11, thirteen) all beloved it. Give thanks you for a great recipe. I sliced the beef very thin (slightly frozen) and and then added i tsp baking soda per lb of beef, put it in a attachment bag in the fridge overnight and rinsed well before marinating with the sauce.
12/06/2010
Pretty adept, although my husband and I didn't similar the strong flavor or smell of the oyster sauce. Maybe it's because we do non like fish. Next time I'll apply just half of the oyster sauce that the recipe calls for and meet how that does.
07/22/2010
This recipe puts my local joint outta business organization - I was a picayune hesitant as I've never used oyster sauce before, but this was simply wonderful. We usually talk over a new recipe while we're eating ... but not this fourth dimension - nosotros were too busy chowing down to talk. I did double sauce recipe, halved sesame oil (equally it'due south then 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 brand again (and again and once more). TY so much for recipe. Oh - almost forgot - I had company and forgot to let the meat marinade - was rushing around at last minute and managed to only go about 15 to 20 minutes of soaking time in while rice cooked - all the same tasted fantastic.
07/30/2012
This was not very practiced. The sherry and the sesame oil really over ability this recipe. Would not make this once again.
04/06/2012
Flank steak works pretty well, as long as yous cutting against grain and makes thin strips. Oil and cornstarch volition aid to tenderize the meat. High rut and quick stir-fry are the central. 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 eatery style beef and broccoli. I did not have sherry, so I used Asian rice vino. Turned out bully!
09/10/2012
Merely got through eating this - LOVED it! I will be making again and once more. I made exactly as stated except used strip steak equally another reviewer suggested. And then piece of cake and so tasty. The sauce was crawly - ameliorate than most chinese places I've eaten beef and broccoli at.
01/24/2012
This might pass for decent beef with broccoli...if the just Chinese food you've had came from Central Texas. It's merely non good. It's too sweet, and has an odd flavor to it. The sauce didn't thicken upwardly or really coat the meat equally it should, and the beefiness information technology chosen for wasn't the least flake tender (of course this problem tin exist resolved with a different cut and better preparation). At any rate, the flavor left a lot to exist desired. No one finished their serving and I wouldn't even bother trying to tweak it.
07/28/2011
This is sooooo easy and sooooo yummy. This recipe is perfect as is. It too is a adept base to create your ain stir fry. Thanks!!!
01/20/2010
Major raves from 12 year onetime and hubby - no left overs, they LOVED it. Be warned, oyster sauce is VERY salty, so depression sodium soy would exist fine. This is equally as good - if non better - than have out!
11/13/2011
This was a hit at book gild! Information technology had great flavor. I think I would use a lilliputian less sesame oil next time
02/18/2011
It was crawly!!
11/18/2011
Easy and delicious. Added one medium onion, sliced. Might try calculation a minced garlic at the cease adjacent time for a little more flavor.
02/01/2010
This was okay, simply not a family favorite. They said was a little too salty. Information technology was a overnice modify of footstep. Perchance try again with a petty less soy sauce.
06/13/2011
This was perfect! I was able to make this EXACTLY equally presented here and everyone LOVED IT. I fabricated this twice in two 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 nonetheless crawly.
01/06/2012
I was surprised at how good this was! Followed the ingredient list merely added sliced mushrooms with the broccoli. I added a chip of water along with the broccoli and steamed information technology with the lid 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 because of seafood allergies. By all means practise non discard the ginger and garlic, burst of season in your mouth. Sesame seed oil is essential. Added ii TBPS of water at the end. Easy recipe to make. Now preferred recipe for B & B. Thank you Dianne...;-)
01/01/2012
Simple to prepare. The flavors blend well (I was worried my 12 yr erstwhile wouldn't like the oyster sauce). Nosotros both agreed it was skillful and we'll eat information technology again. We served ours with elementary sticky rice (Botan) and next time will probably try adding in some h2o chestnuts or other items. Another nice thing was that it was pretty fast to prep, marinate and cook!
12/28/2012
Perfect. Be careful, it is piece of cake to over cook the beef (the marinade hides the color).
01/24/2011
Sorry. Once I made the sauce, I couldn't tummy the odor to proceed. It stunk up my kitchen even after I poured it down the bleed.
12/02/2009
Sometimes nosotros find this type of meal also salty merely, using low sodium soy sauce, this was fantabulous! I must come to terms with the fact that I just practice non like round steak, however, and will use chicken next fourth dimension effectually. Quick and simple, this is a groovy busy weeknight meal.
07/30/2011
This was pretty skilful. My husband enjoyed it. Next time I volition marinate meat longer and use three heads of broccoli. Smashing recipe for cooking at home.
08/01/2011
I absolutely loved this recipe! I will make this again 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 will likewise add together maybe a tablespoon of brown sugar for a fleck of sweetness. Other than that, this recipe is perfect!
02/08/2013
Seemed too spicy hot at beginning 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 up close to those.
07/28/2011
This recipe was easy and very tasty! I will definetly keep this one! My kids loved it, meat was tender and glazy... yummy! maybe next time I can add a niggling spiciness to it... 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!!
04/11/2012
I wanted so much to dear this. That much oyster sauce put it into salt overload. In the past, other receipes take called for perhaps 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 become that common salt block out of there. Feel costless to share remedies for that situation. Will try recipe again after tweaking amounts. Cheers!
08/03/2012
I didn't think this tasted like restaurant beefiness and broccoli, simply it was expert, and I will brand it again. The sauce seemed salty to my tasted, and so I omitted the soy sauce. The sauce turned out OK with that change. I likewise made about half again as much sauce. Next fourth dimension I will add sliced onion.
11/xvi/2011
This was actually good! I follow all the directions equally written, except I added some linguine noodles. My 6 year erstwhile was non a fan, only myself and married man loved it.
xi/thirteen/2011
This was practiced and quite like shooting fish in a barrel to make, yet, I know my gustation buds and added garlic, didn't accept fresh ginger and used 1T of ground ginger. The 2d time I made it, I didn't have enough broccoli and so added water chestnuts, infant carrots and chopped onion, information technology became beefiness & vegetables and everyone cleaned their plates! I served with brown rice cooked in beef broth.
x/27/2011
My partner & I had this concluding night for the first time. We had broccoli a couple of nights agone so I substituted broccoli with chinese pea pods, fresh mushrooms and water chestnuts. He LOVED it then much he ate about the entire recipe minus the small plate I had. He doesn't eat that much commonly ever! Only he loved this! Can't await to try it with another meat and other veggies.
10/06/2014
I don't normally care for broccoli beef, but 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 also substituted canola oil for the vegetable oil to cut down on fatty. With these minor additions, it was a v star recipe in my volume, but gave it a four star as written. TIP: I did ii batches, by the 2d batch I was in a major hurry. So, I steamed the broccoli in the microwave for 2 min first, 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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