Broccoli Beef I Recipe

Tastey recipe, just needs a little tweeking. Here's what I changed/added: I used 2 tbsp Brown sugar, 4 tablespoons soy sauce, 1/2 tsp ground ginger, 1/2 chopped large onion, 1/2 tsp black pepper, 1 (14 oz can beef broth), and also ended up using 1/4 cup flour to thicken the sauce. I cooked the meat with the broth mixture, instead of seperatley, the meat turned out perfectly. I will make this again, kids and husband loved it, no complaints, just needs something.

This is very good, and I like good, spicy Chinese food. Some people criticize it for not being perfect restaurant quality, but c'mon, all we want is a very easy and quick recipe and this fits the bill. And it tastes great. HOWEVER, follow many of the other reviews and increase the spices, or it will be bland. I doubled the garlic, doubled the ginger (used ginger powder), and added 2t garlic powder (easier than minced garlic). Also added 1/4 t of red pepper flakes (1/2 t for some heat)and reduced sugar(used brown sugar) by about a third. Also doubled the amount of beef stock which still made a nice thick sauce -- otherwise it is thick mud if you use the recommended amount of stock. Cook the meat quickly and remove and add again when sauce begins to thicken so meat doesn't overcook. These really are the recommendations of other reviewers but I thought I'd save you the time of looking at all the reviews. I'll definitely make this again.

Liked the recipe. I used cornstarch in lieu of flour (3 TBLS). I grated the ginger and garlic and added finely chopped green onion. Sauteed the meat in small batches and removed from pan, then added garlic et al to cook, then added back beef, sauce and broccoli. Gave it a richer flavor. Easy recipe and quick. 45 minutes start to finish. Served over Jasmine rice. My kids ate the whole wok.

My husband and son loved this. I doubled the gravy ingredients. I used 1 1/2 lb. thinly sliced sirloin, sliced against the grain to keep it tender. I sautéed the sirloin in a tablespoon of olive oil. Doubled the minced garlic, and added some salt and pepper to taste. Easy to make and yummy.

Quick, satisfying, and tasty.

I started my review but didn’t finish and I’m not sure whether I can edit it. It turned out great and I’ll definitely make it again. I did make some changes (as suggested by Mike T). Used approx. 2 cups beef stock, added 1/2 an onion, red pepper flakes and a dash of cayenne. Doubled the garlic and ginger and halved the sugar (used brown). Browned beef and removed it, cooked onion, ginger and garlic, added sauce and broccoli. Then added beef back in just before broccoli was done. Delicious!

I cut the beef up, cover it in rice wine vinegar and sugar to tenderize it for 2-3 hours. Then drained tenderize mix before putting beef into hot wok. Came out amazing. Give it a perfect acid blend.

Very plain (bland) dish, nothing special, but easy for a quick meal with some additions, as other reviewers have said. For sure I agree with reviewer Jaylee - meat must be browned first alone, then vegetables lightly crisped, then sauce added last to simmer. In fact, to prevent soggy vegetables I kept them out until I felt the meat was simmered & soft, and added them last. This sauce is simply like regular gravy (unless you add a bit more spice by way of red pepper flakes, ginger, & sesame oil). Also used a tiny bit of cornstarch - flour simply makes muddy gravy. Overall a 3/5. Appreciate the experience though, of making it. Thanks.

I have ground beef to use up so I used it instead of steak. I didn't have enough broccoli so I added cauliflower for the difference. I also threw in half a cup quick cook spaghetti to add a little body (didn't have any rice). It did take longer than fifteen minutes to cook. This has a very tasty flavor. We cleaned up the entire meal because everyone had seconds.

I mostly followed the recipe but added 1/2 tbsp rice vinegar, 1 tbsp sesame oil, and salt and pepper. Next time, I will reduce the sugar by half. My family loved it!

This is second time I've made this recipe. I loved it the first time, but it needed something extra. This go around I made a marinade for the steak and let it set for 3 hours. It's going to be a regular at the table, my kids love it...

I made a few changes, Worcestershire instead of soy sauce, pickled ginger instead of fresh ginger, Brown rice instead of white rice, and I added mushrooms. It was delicious and easy to make. I’ll definitely make it again.

I used a vegetable broth cube because I didn't have any beef broth, and it was fine. I added green onions and mushrooms to "beef" it up a bit. But I like the basic recipe and I will definitely make it again!

I tried this recipe a few times and they didn’t turn out as good as what the picture shows in here & the taste are just bland. Something missing.

Easy full of flavor my husband loves it I added water chestnut to it

I made extra sauce because of previous reviews, and was glad I did since I prefer this dish to have plenty of sauce. I upped the sauce by half again as much. Very tasty, quick and easy for weekday meal. I sprinkled some sesame seeds on each serving for mostly visual effect. Served over steamed white rice.

Good 👍

this was a great and easy recipe. will make this again for sure!

It was delicious

It is out of this yum yum world. I use ground beef when I'm out of the steak, still fabulous.