New Star Restaurant Beef and Broccoli
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07/28/2011
This is delicious, I made one change because I take a friend who worked in a Chinese restaurant for years and she told me the secret to ever tender beef even using tough cuts of meat is to cut the beef into strips and so place in a plastic purse overnight with 1/2 t baking soda. Before preparing the recipe, rinse the beef off twice and dry on paper towels. Other than that difference, I followed the recipe to a T. Next time might add a few dried chilies, because I like the heat, but the sauce is wonderful!
10/18/2009
OK... if you don't like people who don't follow the recipe, yet review information technology anyhow - then don't read any further! I followed the cooking instructions, only I didn't accept some of the ingredients, so I substituted, using what I had on manus. I didn't take oyster sauce or sherry, so I used hoisin and extra amounts of soy sauce, and I substituted brown sugar for the white - just considering. 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'south and added a large sweet onion. I don't measure anything - just guesstimate, dump, and taste-test until information technology suits me. It turned out very tasty! I'll brand this version every bit written when I have all the ingredients - simply, I'll be doing my own version again too! If this one is half equally proficient as mine, I'll exist happy happy!
11/12/2009
Nearly splendid! I tried it with beefiness and also with chicken. I really like it with chicken. I will be using this recipe oft.
12/11/2010
Wow. This was good. I wasn't able to make it exactly every bit written - didn't have oyster sauce or sherry. Used pulverization ginger instead of ginger root. And withal, it all pulled together and had a actually skilful flavor. Thank you !
02/09/2010
This was very adept, but a little sweet and the sauce was a bit runny, more than like a goop. I followed the recipe as written, but cut the sesame oil to one tsp as I'thou not a big fan of the strong flavor/smell. I marinated the meat for near six hours. I will make this recipe over again, only will omit the sugar and increase the corn starch (maybe mix a little with soy sauce and whisk it in before calculation the broccoli dorsum.) Thank you for a tasty recipe!
01/04/2011
I LOVE this sauce. I actually have never made this recipe with beefiness, just I have made it several times with tofu, broccoli, carrots, onion, and red bell pepper. Information technology comes out dandy every time!! Cheers! If you want to brand this with Tofu, make certain you marinate the tofu with half of the sauce for 2-3 hours.
07/28/2011
The beefiness is kinda tough if you lot merely throw it in pan . If you parboil in diluted sauce for about 20 mins the meat is very tender as in eating house style.
12/01/2009
VERY good!! Doesn't have the "exact" eating house gustatory modality, 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 recall these changes changed the recipe so I could nonetheless requite information technology an accurate rating. The second time I fabricated this I added fresh mushrooms, water chestnuts and corn (the stuff unremarkably used in asian recipe's). Cheers Dianne!!!!
07/27/2011
A very traditional recipe. Great base of operations for many variations. If you like Asian cooking then become to your local Asian market and salve money on things similar the oyster sauce. In my area a 32 oz bottle is under 4 dollars. If you live in warmer climates yous can abound your own ginger from roots from the store. Information technology's prissy to always have fresh. Information technology takes almost a year merely afterwards that you will never run out. For a more tender beefiness, yous can marinade the beef in the sherry over night and and so add in the residual of the marinade for the last 15 minutes.
12/27/2009
This recipe was awesome! 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. give thanks you dianne, wonderful recipe.
07/27/2011
I recommend removing the oyster sauce and sesame oil to exist put in near the cease of cooking, rather than during marinating. Also, to add the cornstarch correct at the end of marinating to let the flavor arrive deeper first. You don't have to refrigerate to marinate, room temperature is just fine. One major thing is that broccoli will probably not exist 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 activeness). Besides, I use flank steak as my choice, not expensive, merely not tough. Make certain you lot piece AGAINST the grain, all the difference in the world. and slice as thin as you can, there is no such thing as too thin. Only a decent recipe which is like to some chinese fast food.
eleven/20/2010
I made this exactly as written except that I increased the sauce due to personal preference. This was excellent! Cheers Dianne!
07/27/2011
This is a adept recipe and pretty standard for Chinese dwelling cooking and is e'er welcome as a condolement food; the ingredients are always handy. I use Chinese cooking wine instead of dry sherry and select Inside or Bottom Circular for the beef (same thing but depending on where you alive). I besides utilize 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 petty based on some reviews- added one extra clove of garlic, ginger powder, some red pepper flakes, and some table salt and pepper. I too combined everything together instead of calculation the ginger and garlic to the oil. I used about 2 teaspoons of murphy starch as I'm allergic to corn. I also added two/3 cup beef broth to extend the sauce. Will 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 and 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 accept the beef. And the rest of my freshly picked garden vegetables were screaming to exist 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 up fresh cilantro. I served the dish with Wild and Whole Grain Brown Rice considering I love the bawdy flavor of these rices. This is definitely a keeper and the next time I purchase beefiness, I will make this with beef every bit suggested here. Thanks then 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, but other than that, did information technology exactly by the recipe.
08/16/2011
Because of all the rave reviews I thought this was really going to be something special, just I was disappointed. I used sirloin instead of round and added mushrooms and onions, but I don't think that was the problem. This was relatively mild in flavour and not in the fashion of any Chinese eating place I've e'er eaten at. Information technology really needed something to bump upward the flavor. Nosotros ate it, just I won't be making it again. At least not every bit written. Thanks for letting me try.
05/15/2011
This was Succulent! Yum! Just as skillful as a eating house's, if non ameliorate. The only 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 just left the ginger and the garlic in the pan instead of removing it - Delicious!
eleven/22/2010
I made this dish for my sisters Chinese carte du jour birthday get together. Some wanted beef, some wanted chicken and so I combined the ii. Turned out yummy. Personally I liked the bites with chicken. Overall this is a great recipe which I made as written with requests for the recipe.
02/11/2012
the oyster sauce made information technology then fishy tasting..was not good at ALL.
12/12/2010
this is a skilful recipe
06/27/2011
I really liked it. I felt it was a little as well much oil, and I had to eventually add a little more than cornstarch, just it came out fine.
05/04/2011
This was a fiddling sweet for my taste. I'm going to omit the sugar next fourth dimension. If using a lesser cutting meat, brand sure to marinate for longer, or pound the slices with a tenderizing mallet.
08/nineteen/2011
I did not similar this recipe at all. After I followed all of the direction... I had to double check that I didn't do something incorrect because information technology tasted bad. This is the offset recipe from this site that I am actually not a fan of. Very dissapointed... it doesn't sense of taste like whatsoever beefiness and broccolli dish I've always had at a restaurant!
11/28/2010
Succulent and easy to tweak. Cooking times plus descriptions made this an easy to follow recipe. I added four scallions w/ greens, water chestnuts, and carrots. Seasoned steaks with blackness and cherry pepper flakes and pounded with a meat tenderizer earlier marinating. Didn't accept sesame oil or sherry, and so used i tbsp. white vinegar and a splash of white wine.
05/30/2011
I was CRAVING chinese like a prego lady (even though I'thousand Non) but couldn't beget to leave, and so this striking the spot!!!!! I made fried rice and potstickers to round out the meal. I especially dear that it takes authentic ingredients; kinda expensive to purchase for the first fourth dimension but and so all you need is the broccoli and steak after that! AND it'south picky eater approved!!! My daughter gobbles this upwards!!!!
12/04/2012
This recipe is crawly, or every bit my son Josh said, "Wow, now I can die and go to heaven!"
x/16/2010
This is very skillful. Super easy to make, likewise. My husband idea it was a tad flake salty, so 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 endeavor recipes that have few reviews but took a hazard with this ane and I must twenty-four hours that it'due south really tasty! I didn't have any sherry simply information technology was good notwithstanding! Thank y'all for sharing this with us!
12/28/2010
I admit I take only had beef and broccoli a few times in restaurants - I ordinarily prefer other dishes. I mostly made this for my married woman. I followed the recipe exactly, and was grateful that there were non whatsoever ingredients that were difficult to discover. The issue was very expert. Let me add a few comments: cooking on a hot stove, y'all might not need to cook for as long as the recipe says, especially when cooking the broccoli. Second, this dish does not have a sauce when you 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 carbohydrate - I would cut that in half.
10/27/2010
Needs more than soysauce and a kick. Doubled marinating sauce.
09/fourteen/2011
My daughters liked this very much, and even though I don't commonly like making stir fry, this wasn't as well bad to make. Thank you!
09/08/2011
As others accept stated, this was extremely salty and more like 3 servings than 4. The serving issue can be stock-still, I'm non sure the saltiness can.
09/26/2010
~Even better than going to my favorite Asian eatery! We like spicy Asian food, then I added some crushed ruby pepper flakes with the broccoli. I tossed in some sesame seeds with the marinade as well. This recipe is a definite keeper!!!~
03/xiv/2012
But ate this for lunch ... OMG! This is the best Chinese Dish I've e'er tried on this site. It surely is an instant hit in my family unit. Even my daughter who is the pickiest eater in the world loved it. Cheers Diane for this wonderful meal! I followed the other reviewer's recommendation of stirring 1/ii teaspoon baking soda on the beef strips overnight. Marinated the beef mixture for i hour. And so followed the entire recipe to the dot. Except for the meat, I used rib eye steak, since that'due south what I take and used white wine 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 beef and it was excellent. Next time, I'll try beefiness.
02/02/2011
There are only some things that distinguish a skillful Chinese recipe from a great one. I of those is sesame oil. It's a must and information technology solitary can make all the difference in the world. Another 1 is oyster sauce. It gives a dish its deep rich flavour. I knew right away that this would be a great recipe. All the same, not existence a sherry lover, I substituted information technology with beef broth. It yielded a squeamish rich sauce that wasn't real sweetness as other reviewers take noted.
09/13/2010
Very good. The only 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 simply a little estrus. We like matter a piddling spicy in our family. Still, it would accept been just every bit expert without it and will definitely be added to my collection.
11/10/2010
I've been looking for a beefiness n broccoli recipe for a long fourth dimension and I've finally found it. I didn't change a thing. Delicious! Thank you lot!!!
08/08/2011
With the title of this recipe, I was expecting flavors closer to what I would sample at a local Chinese eating house simply was sadly disappointed. I fifty-fifty used a higher quality cut of beef. I felt the recipe called for too much sesame oil and non enough soy. Also, instead of frying my broccoli, I steamed it.
02/10/2010
It was really skilful! I'd propose not using as much soy sauce, as it turned out really salty. We had to add actress cornstarch, this was a little runny. Thanks so much for a great recipe!
01/thirteen/2011
Awesome recipe! Sauce ingredients are perfect and the amounts are a great residuum. I may accept used a picayune actress soy sauce past mistake- simply I accept the low sodium kind and so no big flavor departure. I love Chinese style nutrient and this recipe is so fast, and tastes like restaurant food. I didn't accept sherry wine and then I used some other red wine hanging around the kitchen and there were none the wiser.
08/23/2011
Oyster sauce was kinda weird when it was fresh... tasted a million times better as leftovers the next day.
06/18/2010
I tripled all the sauce ingredients except the sesame oil, oyster sauce and sherry. Nosotros like a saucier chinese entree and but by eyeballing the ingredients, I knew it would make enough sauce for us. Because I don't normally take sherry, I used 1/3 c. hoisin sauce. I know that's a stretch merely I bought everything for a seperate Beefiness and Broccoli recipe and at the last infinitesimal, switched to this one. I panicked because I didn't have sherry or beef broth on hand, looked through the fridge door and saw that I had 1/iv full jar of hoisin sauce. That was a good adventitious addition. Good try for my first attempt at Beef and Broccoli.
03/06/2011
Wonderful....don't change a thing!
12/10/2012
Very good sauce - went a footling light on the sugar and did not take the ginger- I can never get my beefiness tender, however, and I used a sirlin instead of the very lean circular cut - idea it would be more tender but still a bit chewy. Mayhap marinating longer would be better...
12/17/2011
This is about equally expert as it gets for a dwelling made Asian dish. It is difficult to reproduce the effect achieved with a commercial stove. Just the sauce is expert, I however, selected a ameliorate cutting of meat than suggested. Other than that, it is skilful to go.
01/13/2011
Cracking recipe!! Information technology tasted delicious and was super easy to make!
12/02/2010
great recipe.. really eatery style. very like shooting fish in a barrel. followed recipe except for: 1) exchanged sherry for a sweet wine. two) cooked beefiness for xx minutes instead of 5mins for desired tenderness - adding small amounts of water just to foreclose it from drying or burning up.
10/13/2014
I am a culinary specialist in the United States Navy. I have been making this recipe now for about two months and my shipmates dear information technology! What i learned from information technology primarily was how to properly cook the broccoli then it doesn't plough brown and mushy... Flavors work great together, consistence of the glaze is perfect... Merely all around wobderful! Thank you lot very much for sharing... HOOOOOYAH!
12/08/2011
Amazing. Menstruation. I found ownership beefiness round and slicing against the grain into about 2x1in. rectangles was much better than buying pre-sliced beef. pre-slicing the beef, before auction, takes all the juice out of it, and the end product turns out too dry out/chewy. With the round, it came out perfectly juicy.
07/18/2011
Great recipe and very easy to make. Plus, this is a good one to prep ahead of fourth dimension then information technology'due south quick to make for dinner. I've followed it exactly, and it's come out perfect both times. To ensure the beef is tender, I cutting information technology against the grain.
xi/28/2010
I followed the ingredients/directions exactly and this dish came out a bit too sweetness for my family. Next fourth dimension I'll leave out the saccharide. Not sure this is good enough to call 'restaurant style' though. It was okay.
10/25/2010
This was pretty good, not quite what I personally used to in broccoli and beef but tasty enough. I added onion & shredded carrot to the whole mix because that is what I like in it. Everything else was the aforementioned. Will brand this again! Thanks!
07/20/2011
First bite I wasn't as well impressed. In one case I let it cool a little and the flavors settled, totally amazing. Was sad when I finished.
07/31/2011
Outstanding! The just thing I'd alter is that I'd cut the beef into bit sized pieces and double the cornstarch considering mine was runny. I might put some crushed red pepper in it next time to add together some oestrus. Great recipe.
07/29/2011
Delicious! I used chicken 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 outset and use a little extra cornstarch so the sauce won't be too runny after you add the broccoli. Don't add the thawed broccoli to the pan until the very end 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 it was perfect. The longer you lot marinade the meliorate it comes out. Added cerise bong pepper cutting thin and sautéed with the broccoli and minced the ginger and garlic and left information technology in. Likewise added onions. This dish was and so tasty. I will be making it often when I feel similar having Chinese but don't want to get take out.
07/02/2012
The oyster sauce ruined information technology.
12/01/2012
Very flavorful. I added some mushrooms, carrots and bell pepper for colour and multifariousness. Followed exactly as recipe called for. Next fourth dimension I will attempt it with craven.
03/24/2011
The sherry sense of taste was a little strong for me. Maybe I will reduce it or omit it next time. Otherwise, it was expert.
08/07/2011
I made this last night for dinner and we all loved it! I take been searching for a while for a beefiness and broccoli recipe shut to what my favorite restaurant makes and this is it! I did have to change up i thing since we don't ever have sherry in the house, I used water with a scrap of beef burgoo instead. I as well used skirt steak merely because that's what I had in the freezer. Thanks!!
02/05/2011
Very good! I added more vegetables, so needed to double the sauce, but very practiced! Getting skilful tasting oyster and soy sauce will brand a big difference in how this dish turns out for you. Besides the quality of the meat. I left out the sugar and found the sauce to so accept the perfect flavor for my tastes.
ten/29/2011
Mode to much oyster sauce. Couldn't hardly stand the smell of it white it was cooking. Will continue to expect for some other beefiness & broccoli recipe this one was non the one.
12/03/2010
This is my first fourth dimension making beef and broccoli and it turned out pretty skilful. I followed the recipe exactly except I doubled the sauce and used ground ginger. The next fourth dimension I brand this I volition use a more tender beef since the round steak is not tender enough for my liking. I also will marinate the meat overnght and tedious cook it for actress tenderness. As is... this dish is pretty yummy:-)
11/09/2011
This is DELICIOUS and simple to make! I never thought I could make Chinese nutrient until this. My iv kids (7, 9, eleven, 13) all love it. Thank you for a smashing recipe. I sliced the beefiness very thin (slightly frozen) and then added one tsp baking soda per lb of beef, put it in a attachment bag in the refrigerator overnight and rinsed well before marinating with the sauce.
12/06/2010
Pretty adept, although my hubby and I didn't similar the strong season or odour of the oyster sauce. Perchance information technology'south because we do non like fish. Next time I'll employ 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 articulation outta concern - I was a niggling hesitant as I've never used oyster sauce before, just this was simply wonderful. We usually discuss a new recipe while we're eating ... but non this time - we were as well busy chowing down to talk. I did double sauce recipe, halved sesame oil (as it'south so 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 make over again (and once more and again). TY and so much for recipe. Oh - well-nigh forgot - I had company and forgot to let the meat marinade - was rushing around at terminal minute and managed to just go virtually xv to twenty minutes of soaking time in while rice cooked - all the same 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 once again.
04/06/2012
Flank steak works pretty well, as long every bit you 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 proceed 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 wine. Turned out great!
09/10/2012
Simply got through eating this - LOVED information technology! I volition exist making over again and again. I made exactly equally stated except used strip steak as another reviewer suggested. Then like shooting fish in a barrel so 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 simply Chinese food you lot've had came from Central Texas. It's just not adept. It's too sweet, and has an odd flavor to it. The sauce didn't thicken up or really coat the meat as information technology should, and the beefiness it called for wasn't the to the lowest degree bit tender (of form this problem tin can be resolved with a different cut and better preparation). At any rate, the flavor left a lot to be desired. No 1 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 equally is. Information technology also is a good base to create your own stir fry. Thank you!!!
01/20/2010
Major raves from 12 yr former and husband - no left overs, they LOVED information technology. Be warned, oyster sauce is VERY salty, and so low sodium soy would be fine. This is every fleck as skilful - if non meliorate - than take out!
02/01/2010
This was okay, but not a family favorite. They said was a picayune as well salty. It was a prissy change of stride. Maybe attempt again with a trivial less soy sauce.
06/13/2011
This was perfect! I was able to make this EXACTLY as presented here and anybody LOVED It. I fabricated this twice in 2 nights. THe first night I had to substitute for jarred minced garlic, powdered ginger & Japanese manjo aji mirrin sweet rice seasoning for the sherry. Information technology was still crawly.
01/06/2012
I was surprised at how adept 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 earlier continuing on with the recipe. Easy, fast and tasty.
eleven/13/2011
This was a hit at book club! It had neat season. I recollect I would use a niggling less sesame oil next time
02/18/2011
It was awesome!!
xi/eighteen/2011
Easy and succulent. Added one medium onion, sliced. Might try adding a minced garlic at the terminate next time for a little more season.
01/06/2010
OMG!!! Delish. Substitute hoisin sauce and a few tsp of dumpling sauce because of seafood allergies. By all ways practice not discard the ginger and garlic, burst of flavor in your oral cavity. Sesame seed oil is essential. Added ii TBPS of h2o at the end. Piece of cake recipe to brand. At present preferred recipe for B & B. Give thanks y'all Dianne...;-)
01/01/2012
Uncomplicated to prepare. The flavors blend well (I was worried my 12 year onetime wouldn't like the oyster sauce). We both agreed it was skillful and we'll eat information technology again. Nosotros served ours with simple gluey rice (Botan) and next time will probably endeavor adding in some water chestnuts or other items. Another squeamish thing was that information technology was pretty fast to prep, marinate and cook!
12/28/2012
Perfect. Be conscientious, it is easy to over cook the beef (the marinade hides the color).
01/24/2011
Distressing. One time I made the sauce, I couldn't stomach the odor to continue. It stunk up my kitchen even after I poured it down the drain.
12/02/2009
Sometimes we find this type of meal as well salty only, using low sodium soy sauce, this was excellent! I must come up to terms with the fact that I just do not like round steak, all the same, and will use chicken next time around. Quick and simple, this is a great busy weeknight meal.
07/30/2011
This was pretty good. My married man enjoyed it. Next time I will marinate meat longer and use three heads of broccoli. Great recipe for cooking at dwelling.
08/01/2011
I absolutely loved this recipe! I will make this again and again merely with a few tweaks. I prefer to apply fresh grated ginger instead of a piece which has to exist discarded. I will also add together maybe a tablespoon of chocolate-brown sugar for a flake of sweet. Other than that, this recipe is perfect!
02/08/2013
Seemed too spicy hot at kickoff meal but leftovers were delicious.
06/05/2012
I followed this to a T. I have had Beefiness and Broccoli at many local Chinese places and this doesn't come close to those.
07/28/2011
This recipe was easy and very tasty! I volition definetly keep this one! My kids loved it, meat was tender and glazy... yummy! maybe next time I can add a little spiciness to it... some chili oil>?
06/26/2011
very proficient! it takes a while to cook. To make the broccoli cooking easier cut the stems closer. And i didnt utilise Sherry or Oyster sauce and it turned out smashing! I Highly Recommend this!!
04/xi/2012
I wanted and then much to love this. That much oyster sauce put it into salt overload. In the past, other receipes have called for possibly a tablespoon or ii 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 get that common salt block out of at that place. Feel free to share remedies for that situation. Will try recipe again after tweaking amounts. Thanks!
08/03/2012
I didn't think this tasted like restaurant beefiness and broccoli, but it was good, and I will make information technology once again. The sauce seemed salty to my tasted, so I omitted the soy sauce. The sauce turned out OK with that change. I also fabricated most half once again every bit much sauce. Next fourth dimension I will add sliced onion.
11/16/2011
This was actually good! I follow all the directions as written, except I added some linguine noodles. My half dozen twelvemonth erstwhile was non a fan, simply myself and husband loved it.
11/13/2011
This was skillful and quite easy to brand, however, I know my taste buds and added garlic, didn't have fresh ginger and used 1T of ground ginger. The second time I made it, I didn't have enough broccoli so added h2o chestnuts, baby carrots and chopped onion, information technology became beefiness & vegetables and anybody cleaned their plates! I served with chocolate-brown rice cooked in beef broth.
ten/27/2011
My partner & I had this last night for the first fourth dimension. We had broccoli a couple of nights ago and then I substituted broccoli with chinese pea pods, fresh mushrooms and water chestnuts. He LOVED information technology then much he ate almost the entire recipe minus the pocket-size plate I had. He doesn't eat that much normally ever! But he loved this! Can't wait to endeavour information technology with some other meat and other veggies.
10/06/2014
I don't normally care for broccoli beefiness, but I did dear this version! Later tasting the marinade as is, I felt it needed a fleck more than zing. So, I made two small-scale 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 cutting down on fatty. With these minor additions, it was a five star recipe in my book, just gave it a four 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 two min first, then tossed it into the wok. It cutting down on the cooking time and nevertheless worked well.
Source: https://www.allrecipes.com/recipe/191156/restaurant-style-beef-and-broccoli/
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