Comments on: Chinese Broccoli Beef Recipe

By: Kent

Kent — Fri, 13 Jan 2012 04:35:11 +0000

Three years later, I’m still making this recipe regularly. Love it. Simple, quick, easy, delicious. Goes best with rice.

By: Leon Bingo

Leon Bingo — Sat, 04 Jun 2011 13:12:46 +0000

Excellent recipe! I tried it last night and it came out very good! Instead of flank steak though, I bought a chuck steak and sliced it up and it worked great! I also used frozen broccoli as a time saver and that also worked great! I will be using this recipe regularly I am sure! I am an accomplished cook and am very good with a wok so I didn’t need to double up the sauce, I had plenty with the original recipe! If you cook it quickly like most wok cooking is, then the sauce doesn’t evaporate, ironically because I used frozen broccoli it added some water content to the existing sauce so this also helped me retain more sauce using the original recipe amounts. Also I added the meat first then added the garlic and ginger which negates any chance at overcooking the garlic and ginger It’s too easy and tasty!!! Thanks for the recipe!

By: Kay

Kay — Fri, 29 Apr 2011 00:08:49 +0000

Made this tonight and it was so good and EASY!! Yumm! I did double the marinade so I would have a little more sauce and it turned out perfectly. Will definitely make again!

By: Karen McLoughlin

Karen McLoughlin — Sat, 12 Mar 2011 14:27:04 +0000

Loved this recipe. My kids even ate the broccoli! They’ve picked sesame chicken as the next recipe to try along with your egg rolls. Everything we’ve tried on your site has been great! Thanks!

By: Debbie

Debbie — Mon, 24 Aug 2009 22:15:03 +0000

My husband loves beef with broccoli, I made this last night and it was delicious! Thank you for such easy to follow recipes with beautiful pictures. I also made the sesame chicken and it was also very yummy!

By: Kent

Kent — Tue, 23 Jun 2009 21:55:25 +0000

Bobby- I read 20 seconds as 20 minutes. Wow.

By: Bobby

Bobby — Tue, 23 Jun 2009 01:55:18 +0000

Kent – It definetly sounds like you got the pan a little too hot with your ginger and garlic or you cooked them for too long. You only want to stir fry the garlic and ginger for a few seconds, maybe 10-15. After that you should add the beef and stir fry. As for the sauce, there is so much in my pan because I always double or triple my sauces to go with rice. I hope this helps.

By: Kent

Kent — Mon, 22 Jun 2009 23:31:10 +0000

Bobby, I made this tonight. It tasted wonderful, but I have a few questions. I had 1.5lbs of steak, so I done 1.5 times the marinade, except I forgot to do another half teaspoon cornstarch, but I done 6 tablespoons of soy sauce, and 3 of Sherry. So if anything, it seems my sauce would’ve just been a little thin. But going by your pics, something is wrong because I hardly had any in the wok at all. Also, I wish you had a picture of you cooking the ginger and garlic. Mine started turning black after about 3mins in the pan, even on medium heat instead of medium-high, I used canola oil because it was bought on accident, could that have an effect? The outcome tastes good, but like I said, my garlic/ginger mixture was solid black as if burned. And I was low on sauce after stirring in the beef & broc, any tips?

The recipe still tasted great, I just have a feeling that it could have been better minus my errors (not sure what I done wrong, though).

By: CINHIA VALVERDE

CINHIA VALVERDE — Tue, 28 Apr 2009 00:11:10 +0000

MUY BIEN!!!!SE VE SABROSO!!!!!
GRACIAS !!!!!!!!!!!!!!!1
LA COMIDA CHINA ES MY FAVORITA !!!!!!!!!!!!!

YOU ROCK!!!!!!!!!!!!!!!!!!!!!!!!!1

By: Kim and Robyn

Kim and Robyn — Fri, 27 Mar 2009 14:00:54 +0000

Daddy loves the broccoli:) It looks yum-yum-in-my-tum-tum:) We used this for our Open House:) It is easy to make,vERy:)