I'm Chinese Want Some Beef and Broccoli Adele Hello Parody
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07/28/2011
This is delicious, I fabricated ane modify because I take a friend who worked in a Chinese restaurant for years and she told me the secret to always tender beefiness even using tough cuts of meat is to cut the beef into strips then place in a plastic bag overnight with 1/2 t baking soda. Before preparing the recipe, rinse the beef off twice and dry on paper towels. Other than that deviation, I followed the recipe to a T. Next time might add a few stale chilies, because I like the heat, merely the sauce is wonderful!
10/18/2009
OK... if you don't like people who don't follow the recipe, yet review it anyway - then don't read whatsoever farther! I followed the cooking instructions, but I didn't have some of the ingredients, so I substituted, using what I had on manus. I didn't have oyster sauce or sherry, then 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 2 hours, which was good - but overnight would be ameliorate. I used the Normandy frozen veggie alloy (broccoli, cauliflower, carrots) from Sam'southward and added a large sweet onion. I don't measure anything - just guesstimate, dump, and taste-test until it suits me. It turned out very tasty! I'll make this version every bit written when I have all the ingredients - just, I'll be doing my ain version once more besides! If this one is half as skillful as mine, I'll be happy happy!
11/12/2009
Near excellent! I tried it with beef and too with chicken. I really like it with craven. I will be using this recipe oftentimes.
12/11/2010
Wow. This was skilful. I wasn't able to brand it exactly as written - didn't accept oyster sauce or sherry. Used powder ginger instead of ginger root. And still, it all pulled together and had a actually good season. Thanks !
02/09/2010
This was very proficient, but a little sweetness and the sauce was a flake runny, more than similar a broth. I followed the recipe as written, only cut the sesame oil to ane tsp equally I'm not a big fan of the strong flavor/odor. I marinated the meat for about 6 hours. I will brand this recipe again, simply will omit the sugar and increase the corn starch (mayhap mix a little with soy sauce and whisk it in before adding the broccoli back.) Cheers for a tasty recipe!
01/04/2011
I Beloved this sauce. I actually accept never made this recipe with beefiness, just I take fabricated information technology several times with tofu, broccoli, carrots, onion, and scarlet bong pepper. It comes out great every time!! Thank you! If you want to make this with Tofu, make sure y'all marinate the tofu with one-half of the sauce for two-3 hours.
07/28/2011
The beefiness is kinda tough if you lot just throw it in pan . If you parboil in diluted sauce for about twenty mins the meat is very tender as in eatery fashion.
12/01/2009
VERY good!! Doesn't accept the "verbal" restaurant taste, but definitly a new addition to my recipe collection! I kept the ingredients the aforementioned other than I used chicken chest and doubled the sauce. I didn't call back these changes inverse the recipe so I could even so requite information technology an accurate rating. The second time I made this I added fresh mushrooms, water chestnuts and corn (the stuff usually used in asian recipe's). Thanks Dianne!!!!
07/27/2011
A very traditional recipe. Corking base for many variations. If you similar Asian cooking then go to your local Asian marketplace and save money on things like the oyster sauce. In my area a 32 oz canteen is nether iv dollars. If you live in warmer climates you can grow your ain ginger from roots from the store. It's nice to always have fresh. Information technology takes almost a twelvemonth only after that you volition never run out. For a more tender beefiness, you tin can marinade the beef in the sherry over night and and so add together in the balance of the marinade for the final fifteen minutes.
12/27/2009
This recipe was crawly! Even my 17 month old ate it. I added some onions and didn't put ginger root, i didn't have whatsoever but did have 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 end of cooking, rather than during marinating. Also, to add the cornstarch right at the finish of marinating to let the flavour become in deeper first. You don't take to refrigerate to marinate, room temperature is just fine. One major thing is that broccoli will probably non be able to be cooked thoroughly past stir-frying. many restaurants par-eddy or just add water to the wok while cooking the broccoli (which gives some steam action). As well, I apply flank steak as my choice, non expensive, but not tough. Make sure you slice Against the grain, all the difference in the world. and slice as sparse as you can, there is no such thing as too thin. Simply a decent recipe which is similar 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 splendid! Thank you Dianne!
07/27/2011
This is a skillful recipe and pretty standard for Chinese domicile cooking and is always welcome as a comfort food; the ingredients are ever handy. I use Chinese cooking vino instead of dry sherry and select Inside or Lesser Circular for the beef (same thing only depending on where yous live). I also apply Fish Sauce rather than Oyster Sauce; it 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 one extra clove of garlic, ginger pulverisation, some red pepper flakes, and some salt and pepper. I likewise combined everything together instead of adding the ginger and garlic to the oil. I used about 2 teaspoons of potato starch as I'm allergic to corn. I likewise added 2/iii cup beefiness broth to extend the sauce. Volition definitely brand once again!
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 beefiness. And the balance of my freshly picked garden vegetables were screaming to be included in this recipe and then with my fresh-picked broccoli, I added fresh yellow beans, small white onions, carrots, celery, yellow squash and a piffling chopped up 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 side by side time I buy beef, I will make this with beef every bit suggested here. Thanks then much. I uploaded a photograph of the dish with the craven and all the garden veggies.
07/28/2011
Delicious. Used Hoisin Sauce instead of oyster sauce, simply other than that, did information technology exactly past the recipe.
08/16/2011
Because of all the rave reviews I thought this was really going to be something special, only I was disappointed. I used sirloin instead of circular and added mushrooms and onions, just I don't remember that was the problem. This was relatively mild in flavour and not in the style of any Chinese restaurant I've ever eaten at. It really needed something to bump upwardly the flavor. We ate it, merely I won't exist making it once again. At least not as written. Thanks for letting me try.
05/xv/2011
This was Succulent! Yum! Only as adept as a restaurant's, if not better. The only changes I fabricated 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 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 birthday assemble. Some wanted beef, some wanted craven so I combined the two. Turned out yummy. Personally I liked the bites with chicken. Overall this is a not bad recipe which I made equally written with requests for the recipe.
02/11/2012
the oyster sauce made information technology so fishy tasting..was not skilful at ALL.
12/12/2010
this is a proficient recipe
06/27/2011
I really liked it. I felt it was a little as well much oil, and I had to somewhen add together a little more than cornstarch, just information technology came out fine.
05/04/2011
This was a petty sweetness for my sense of taste. I'chiliad going to omit the sugar next 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 direction... I had to double bank check that I didn't exercise something wrong because it tasted bad. This is the kickoff recipe from this site that I am really not a fan of. Very dissapointed... information technology doesn't taste like whatsoever beef and broccolli dish I've ever had at a eatery!
11/28/2010
Delicious and piece of cake to tweak. Cooking times plus descriptions fabricated this an easy to follow recipe. I added 4 scallions w/ greens, water chestnuts, and carrots. Seasoned steaks with black and ruby pepper flakes and pounded with a meat tenderizer before marinating. Didn't take sesame oil or sherry, and so used ane tbsp. white vinegar and a splash of white vino.
05/30/2011
I was CRAVING chinese like a prego lady (even though I'm Non) but couldn't afford to get out, so this striking the spot!!!!! I made fried rice and potstickers to round out the meal. I specially dear that it takes authentic ingredients; kinda expensive to purchase for the first fourth dimension merely then all you lot need is the broccoli and steak later that! AND it's picky eater approved!!! My daughter gobbles this upwards!!!!
12/04/2012
This recipe is awesome, or as my son Josh said, "Wow, now I tin can dice and go to heaven!"
10/sixteen/2010
This is very proficient. Super piece of cake to make, too. My husband thought it was a tad bit salty, and then next time I am going to use reduced sodium soy sauce, although we suspect the oyster sauce is besides a culprit.
11/21/2009
I usually don't attempt recipes that accept few reviews only took a run a risk with this one and I must day that information technology's really tasty! I didn't have any sherry but it was good nevertheless! Thank you for sharing this with us!
12/28/2010
I admit I have but had beef and broccoli a few times in restaurants - I usually prefer other dishes. I generally made this for my wife. I followed the recipe exactly, and was grateful that in that location were not any ingredients that were hard to observe. The result was very good. Let me add together a few comments: cooking on a hot stove, you might not need to cook for as long as the recipe says, specially when cooking the broccoli. Second, this dish does not have a sauce when y'all finish: information technology is glazed meat with slightly glazed broccoli. It will not be dripping in sauce. The only thing I would modify is the saccharide - I would cutting that in one-half.
10/27/2010
Needs more soysauce and a boot. Doubled marinating sauce.
09/14/2011
My daughters liked this very much, and fifty-fifty though I don't ordinarily like making stir fry, this wasn't also bad to make. Thanks!
09/08/2011
As others have stated, this was extremely salty and more like 3 servings than 4. The serving event can be fixed, I'm not sure the saltiness tin can.
09/26/2010
~Even amend than going to my favorite Asian restaurant! Nosotros similar spicy Asian nutrient, and then I added some crushed cherry-red pepper flakes with the broccoli. I tossed in some sesame seeds with the marinade also. This recipe is a definite keeper!!!~
03/fourteen/2012
Just ate this for tiffin ... OMG! This is the best Chinese Dish I've ever tried on this site. It surely is an instant hitting in my family unit. Even my girl 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 i/2 teaspoon blistering soda on the beefiness strips overnight. Marinated the beef mixture for i 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 and so tender and the whole dish is so delish. Yum! Yum!
08/08/2011
This sauce was delicious. I used craven instead of beef and it was excellent. Next time, I'll try beefiness.
02/02/2011
There are just some things that distinguish a good Chinese recipe from a peachy one. One of those is sesame oil. It'southward a must and it solitary tin can make all the difference in the world. Another i is oyster sauce. It gives a dish its deep rich season. I knew right away that this would be a cracking recipe. However, not existence a sherry lover, I substituted it with beef broth. It yielded a nice rich sauce that wasn't real sugariness as other reviewers have noted.
09/13/2010
Very proficient. The only modification I made was to add a couple of chili peppers into the oil with the ginger and garlic at the kickoff of the recipe. That gave it but a picayune rut. We like thing a petty spicy in our family. However, it would take been simply as adept without information technology and volition definitely be added to my collection.
eleven/10/2010
I've been looking for a beef due north broccoli recipe for a long time and I've finally institute it. I didn't change a thing. Succulent! Cheers!!!
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 cutting of beef. I felt the recipe called for besides much sesame oil and not enough soy. Besides, instead of frying my broccoli, I steamed information technology.
02/ten/2010
Information technology was really good! I'd suggest not using equally much soy sauce, equally information technology turned out actually salty. We had to add together extra cornstarch, this was a lilliputian runny. Thanks and then much for a neat recipe!
08/23/2011
Oyster sauce was kinda weird when it was fresh... tasted a 1000000 times better as leftovers the side by side solar day.
01/13/2011
Awesome recipe! Sauce ingredients are perfect and the amounts are a dandy balance. I may have used a footling extra soy sauce by mistake- but I have the low sodium kind so no big flavor difference. I honey Chinese style food and this recipe is and so fast, and tastes like restaurant nutrient. I didn't have sherry wine so I used some other red vino 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 information technology would make enough sauce for usa. Because I don't normally have sherry, I used 1/3 c. hoisin sauce. I know that's a stretch just I bought everything for a seperate Beef and Broccoli recipe and at the concluding minute, switched to this i. 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 skillful accidental addition. Good try for my first effort at Beefiness and Broccoli.
03/06/2011
Wonderful....don't change a thing!
12/x/2012
Very good sauce - went a piddling low-cal on the carbohydrate and did not have the ginger- I can never get my beefiness tender, yet, and I used a sirlin instead of the very lean circular cutting - idea information technology would be more than tender but still a bit chewy. Maybe marinating longer would exist meliorate...
12/17/2011
This is about every bit good as it gets for a habitation made Asian dish. It is difficult to reproduce the effect accomplished with a commercial stove. But the sauce is good, I however, selected a amend cut of meat than suggested. Other than that, information technology is good to go.
01/13/2011
Neat recipe!! It tasted delicious and was super easy to make!
12/02/2010
bully recipe.. really restaurant style. very easy. followed recipe except for: 1) exchanged sherry for a sweetness wine. 2) cooked beef for 20 minutes instead of 5mins for desired tenderness - adding small amounts of water just to prevent it from drying or burning up.
10/13/2014
I am a culinary specialist in the U.s. Navy. I have been making this recipe now for about ii months and my shipmates dearest it! What i learned from information technology primarily was how to properly cook the broccoli so information technology doesn't turn brown and mushy... Flavors work not bad together, consistence of the glaze is perfect... Only all around wobderful! Give thanks you very much for sharing... HOOOOOYAH!
12/08/2011
Amazing. Period. I plant ownership beef round and slicing against the grain into about 2x1in. rectangles was much better than buying pre-sliced beef. pre-slicing the beefiness, before sale, takes all the juice out of it, and the end production turns out besides dry/chewy. With the round, information technology came out perfectly juicy.
07/xviii/2011
Great recipe and very easy to make. Plus, this is a good ane to prep alee of time and so it's quick to make for dinner. I've followed information technology exactly, and it'due south come out perfect both times. To ensure the beef is tender, I cut information technology against the grain.
xi/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 carbohydrate. Not sure this is practiced enough to call 'restaurant way' though. It was okay.
x/25/2010
This was pretty good, not quite what I personally used to in broccoli and beef but tasty plenty. I added onion & shredded carrot to the whole mix considering that is what I like in it. Everything else was the same. Volition make this again! Thanks!
07/20/2011
First seize with teeth I wasn't likewise impressed. Once I let it cool a picayune and the flavors settled, totally amazing. Was distressing when I finished.
07/31/2011
Outstanding! The only affair I'd alter is that I'd cut the beef into bit sized pieces and double the cornstarch because mine was runny. I might put some crushed carmine pepper in information technology next time to add some heat. Bully recipe.
07/29/2011
Succulent! I used craven instead of beef and didn't have sherry, and then I used fruit juice instead. If you want to use frozen broccoli like I did, thaw it beginning and utilise a little extra cornstarch so the sauce won't exist besides runny afterwards you add the broccoli. Don't add the thawed broccoli to the pan until the very terminate or it might overcook and turn to mush.
05/29/2014
Made this for a big group of people. I just doubled the meat and every thing for the sauce and information technology was perfect. The longer you marinade the better it comes out. Added ruby-red bell pepper cut thin and sautéed with the broccoli and minced the ginger and garlic and left it in. Also added onions. This dish was so tasty. I will exist making it often when I feel similar having Chinese only 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 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 piddling stiff for me. Maybe I will reduce it or omit it next time. Otherwise, it was proficient.
08/07/2011
I made this last night 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 restaurant makes and this is it! I did have to change up i affair since we don't ever accept sherry in the house, I used h2o with a bit of beef bouillon instead. I as well used brim steak only considering that'southward what I had in the freezer. Thanks!!
02/05/2011
Very skilful! I added more vegetables, and then needed to double the sauce, but very skilful! 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 and so take the perfect flavor for my tastes.
10/29/2011
Way to much oyster sauce. Couldn't hardly stand the smell of it white information technology was cooking. Volition continue to wait for another beef & broccoli recipe this one was not the i.
12/03/2010
This is my starting time time making beef and broccoli and it turned out pretty skillful. I followed the recipe exactly except I doubled the sauce and used basis ginger. The next time I make this I will use a more tender beefiness since the round steak is not tender enough for my liking. I likewise volition marinate the meat overnght and ho-hum cook it for actress tenderness. As is... this dish is pretty yummy:-)
11/09/2011
This is DELICIOUS and elementary to brand! I never thought I could brand Chinese food until this. My 4 kids (7, nine, 11, xiii) all love it. Thank you for a bully recipe. I sliced the beefiness very thin (slightly frozen) then added 1 tsp baking soda per lb of beef, put information technology in a zipper bag in the fridge overnight and rinsed well earlier marinating with the sauce.
12/06/2010
Pretty skilful, although my married man and I didn't similar the potent flavor or smell of the oyster sauce. Maybe it's considering we do non like fish. Adjacent fourth dimension I'll apply only one-half of the oyster sauce that the recipe calls for and see how that does.
07/22/2010
This recipe puts my local joint outta business concern - I was a little hesitant as I've never used oyster sauce before, but this was simply wonderful. We commonly discuss a new recipe while we're eating ... simply non this fourth dimension - nosotros were too busy chowing downward to talk. I did double sauce recipe, halved sesame oil (as it's and then strong 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. Will brand again (and again and again). TY and so much for recipe. Oh - almost forgot - I had company and forgot to let the meat marinade - was rushing effectually at last infinitesimal and managed to merely become about 15 to 20 minutes of soaking time in while rice cooked - even so tasted fantastic.
07/30/2012
This was not very good. The sherry and the sesame oil really over power this recipe. Would not make this again.
04/06/2012
Flank steak works pretty well, equally long as y'all cut against grain and makes thin strips. Oil and cornstarch will help to tenderize the meat. High oestrus and quick stir-fry are the key. Recommend to use Chinese broccoli and go on garlic and ginger in your dish for a true Chinese style beefiness with broccoli.
07/25/2010
As advertised, this tasted like eating house style beefiness and broccoli. I did non accept sherry, so I used Asian rice vino. Turned out great!
09/10/2012
Just got through eating this - LOVED it! I volition be making again and once more. I made exactly as stated except used strip steak as another reviewer suggested. So easy and then tasty. The sauce was awesome - better than most chinese places I've eaten beefiness and broccoli at.
01/24/2012
This might pass for decent beef with broccoli...if the only Chinese nutrient you've had came from Central Texas. It's just not practiced. It's also sweet, and has an odd flavor to it. The sauce didn't thicken upwardly or actually glaze the meat as it should, and the beef it chosen for wasn't the to the lowest degree bit tender (of form this problem can exist resolved with a different cut and amend preparation). At any rate, the flavor left a lot to exist desired. No one finished their serving and I wouldn't fifty-fifty bother trying to tweak information technology.
07/28/2011
This is sooooo like shooting fish in a barrel and sooooo yummy. This recipe is perfect as is. It also is a good base to create your ain stir fry. Thank you!!!
01/20/2010
Major raves from 12 yr old and hubby - no left overs, they LOVED information technology. Be warned, oyster sauce is VERY salty, and then low sodium soy would be fine. This is as as skillful - if not better - than take out!
11/13/2011
This was a striking at book club! It had nifty flavour. I think I would use a little less sesame oil next fourth dimension
02/xviii/2011
It was awesome!!
eleven/eighteen/2011
Like shooting fish in a barrel and delicious. Added i medium onion, sliced. Might endeavour adding a minced garlic at the cease side by side time for a picayune more flavor.
02/01/2010
This was okay, but non a family favorite. They said was a picayune too salty. It was a squeamish modify of pace. Maybe endeavor again with a footling less soy sauce.
06/13/2011
This was perfect! I was able to brand this EXACTLY as presented here and anybody LOVED IT. I made this twice in 2 nights. THe beginning nighttime I had to substitute for jarred minced garlic, powdered ginger & Japanese manjo aji mirrin sweetness rice seasoning for the sherry. It was still awesome.
01/06/2012
I was surprised at how good this was! Followed the ingredient list but added sliced mushrooms with the broccoli. I added a scrap of water forth with the broccoli and steamed it with the lid closed for a couple of minutes before continuing on with the recipe. Piece of cake, 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 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. Easy recipe to brand. Now preferred recipe for B & B. Give thanks you Dianne...;-)
01/01/2012
Elementary to prepare. The flavors blend well (I was worried my 12 year onetime wouldn't like the oyster sauce). Nosotros both agreed it was good and nosotros'll eat it again. We served ours with uncomplicated viscid rice (Botan) and next fourth dimension will probably try adding in some h2o chestnuts or other items. Another prissy affair was that it was pretty fast to prep, marinate and melt!
12/28/2012
Perfect. Be careful, information technology is piece of cake to over cook the beefiness (the marinade hides the colour).
01/24/2011
Sorry. In one case I made the sauce, I couldn't tum the smell to go on. It stunk up my kitchen even afterward I poured it down the drain.
12/02/2009
Sometimes we find this type of meal too salty but, using depression sodium soy sauce, this was first-class! I must come to terms with the fact that I just practise not like round steak, however, and volition use chicken next time around. Quick and simple, this is a not bad busy weeknight meal.
07/30/2011
This was pretty good. My husband enjoyed it. Side by side time I will marinate meat longer and utilise three heads of broccoli. Great recipe for cooking at home.
08/01/2011
I absolutely loved this recipe! I volition make this again and over again but with a few tweaks. I adopt to use fresh grated ginger instead of a slice which has to be discarded. I will also add maybe a tablespoon of chocolate-brown sugar for a fleck of sweetness. Other than that, this recipe is perfect!
02/08/2013
Seemed too spicy hot at kickoff 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 shut to those.
07/28/2011
This recipe was easy and very tasty! I will definetly go along this one! My kids loved information technology, meat was tender and glazy... yummy! possibly adjacent fourth dimension I can add a trivial spiciness to it... some chili oil>?
06/26/2011
very good! information technology takes a while to cook. To make the broccoli cooking easier cut the stems closer. And i didnt use Sherry or Oyster sauce and it turned out bully! I Highly Recommend this!!
04/eleven/2012
I wanted then much to beloved this. That much oyster sauce put information technology into salt overload. In the past, other receipes have called for maybe a tablespoon or two of oyster or fish sauce. I should've known amend. Loved the concept. Information technology would've been terrific if I could've figured out a way to go that salt block out of at that place. Feel free to share remedies for that state of affairs. Will attempt recipe once again after tweaking amounts. Thank you!
08/03/2012
I didn't recall this tasted similar restaurant beefiness and broccoli, but information technology was good, and I will make it again. The sauce seemed salty to my tasted, so I omitted the soy sauce. The sauce turned out OK with that modify. I too made virtually half once more as much sauce. Next time I will add sliced onion.
xi/16/2011
This was actually good! I follow all the directions as written, except I added some linguine noodles. My half-dozen year old was not a fan, just myself and hubby loved information technology.
eleven/xiii/2011
This was adept and quite easy to make, nevertheless, I know my taste buds and added garlic, didn't have fresh ginger and used 1T of ground ginger. The 2d time I made it, I didn't have enough broccoli so added water chestnuts, baby carrots and chopped onion, it became beefiness & vegetables and everyone cleaned their plates! I served with brown rice cooked in beefiness broth.
x/27/2011
My partner & I had this terminal night for the first fourth dimension. We had broccoli a couple of nights ago then I substituted broccoli with chinese pea pods, fresh mushrooms and h2o chestnuts. He LOVED it so much he ate near the entire recipe minus the small plate I had. He doesn't eat that much unremarkably e'er! But he loved this! Tin't expect 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! Later on tasting the marinade equally is, I felt it needed a bit more than zing. So, I fabricated two minor changes....I tripled the ginger and garlic (and minced both). At that place was no need to remove information technology from pan and leaving the minced ginger in gave it manner more than flavour. I too substituted canola oil for the vegetable oil to cut downward on fat. With these minor additions, it 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 hurry. So, I steamed the broccoli in the microwave for 2 min offset, then tossed information technology into the wok. It cutting downwardly on the cooking time and withal worked well.
Source: https://www.allrecipes.com/recipe/191156/restaurant-style-beef-and-broccoli/
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