As written, pretty bland. With some fixing-up, however, it was delicious! I tripled the garlic, added 2 tsp. minced fresh ginger, 1 tsp. beef bouillon (to the sauce), extra 1/4 tsp. red pepper, and another tablespoon or so of soy sauce. Also used round steak, which was much more tender and less fatty than sirloin.
I find I rely on stir fries like this a lot when I’m headed out of town (again) and I need something quick, nutritious, delicious and puts to good use the produce in the fridge I don’t want to go to waste. (In this case the broccoli and mushrooms I used made their way from Florida to Wisconsin before it all finally ended up on our plates) This “Hot and Tangy Broccoli Beef” was just what I was after. We can do the “tangy,” however, because of Hubs sensitive innards we can’t do the “hot,” so I had to leave out the red pepper flakes. It didn’t make a difference – this was plenty good without it. Mushrooms filled in for the onion because, again, I’m leaving town again in the morning and wanted to use them up. But they couldn’t have been a better choice had they been written into the recipe. Other than that substitution I followed the recipe fairly closely, only substituting peanut oil for the vegetable oil. We try to monitor our carbs (especially after a couple weeks worth of pasta in Italy!) so I served this over “Miracle Rice,” described as “Shirataki rice, guilt free rice, zero calories, soy free, gluten free, made in the USA.” It is expensive, smells foul, looks unnatural and tastes like nothing. I’d highly recommend substituting a little bit of rice or nothing at all...
Good dish though not the taste I was looking for. Not as sweet as the usual order out I get but still very very good and something I'll remake. I used less broccoli and still had tons leftover so modifyig the amount of broccoli used is a per person thing.
My Beef and Broccoli fanatic husband loved this! I only changed one thing I added a little ginger with the garlic. The only difference to me was that the broccoli tasted much fresher and was crunchier then from the restaurant nothing wrong with that! Love this can't wait to make it again!
I loved this! I didn't use any vinegar mostly becasue I don't like it and also I just forgot:) It turned out really tasty. I would add more garlic and red pepper flakes next time. I actually liked how it wasn't super sweet. It's a keeper!
This recipe is fool-proof and very tasty. I felt it was better then most good restaurants.
I've made this recipe several times. It's a great recipe to play with. I sometimes add carrots or snowpeas or whatever is on hand. I like things spicy so I up the red pepper to 1 teaspoon put in lots of garlic and add chopped fresh ginger. Delicious!
My husband and I tried this recipe and while it's good it needs.......something. Fresh ginger? Orange peel? More garlic? More red pepper? We don't know. It's a keeper because it makes a reasonably good quick meal but not something I'd do up for company. Thanks to the author for publishing it though:)
This was great! I added a bit more red pepper and sugar and forgot the vinegar but I think the vinegar would have made it better. Everyone at work wanted the recipe just from smelling the left overs!
