The reviewer gave this recipe 5 stars. This recipe averages a 4.18 star rating.
Reviewed: Jul. 7, 2009
My boyfriend and I love this recipe!! We've also made it with chicken & chicken stock instead of beef + beef broth and have added some carrots for color and it's amazing! Love the ginger so much we tend to add extra. Next time we'll add some water chestnuts for extra crunch! Delicious. Absolutely amazing! Thanks!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.18 star rating.
Reviewed: Jul. 7, 2009
I recommend putting the broccoli in after the sauce thickens so that it cooks no more that 5 minutes or the broccoli gets a little overcooked. Mine got a little too soggy for my taste. I like a little crunch.
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Cooking Level: Intermediate

Living In: Denver, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.18 star rating.
Reviewed: Jun. 26, 2009
Awesome!!!!, excelent and quick to prepare,I just added a 1/2 cup water because the liquids dry to fast and brocoli isn´t cooked, and taste excelent!!
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Ana
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.18 star rating.
Reviewed: Jun. 18, 2009
I would even give it more stars if I could. I try a new recipe from this site at least once per week. This is the first time I have commented. This was incredible! I took the advice of others and added some red pepper, more broth as well as red and green peppers and onion. My husband and I both agree this was better than anything we have eaten in a restaurant! After each new recipe we decide if it is one to keep or to throw away. This is absolutely a keeper. He wanted to know if we could have it weekly! Go try this! It is quick and easy and oh so delicious!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.18 star rating.
Reviewed: Jun. 16, 2009
This dish was EXCELLENT! I added extra broccoli, and a bit more ginger than the recipe calls for. I've never used fresh ginger root before, so it was interesting to see how it changed the flavour. Leftovers are even better cold!! Will definitely be making this again.
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The reviewer gave this recipe 1 stars. This recipe averages a 4.18 star rating.
Reviewed: Jun. 5, 2009
sauce was very thick like eating the dish with gravy. =(
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The reviewer gave this recipe 5 stars. This recipe averages a 4.18 star rating.
Reviewed: Jun. 3, 2009
Fantastic recipe!! Better than take out! I add a ton of extra freshly minced ginger root to the recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.18 star rating.
Reviewed: Jun. 2, 2009
THIS WAS GREAT AND EASY!!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.18 star rating.
Reviewed: May 23, 2009
Four stars "as is," but better with a few alterations. I found the sauce thickened instantly once I added it to my wok, which would have made the sauce evaporate before my meat and broccoli were fully cooked. I added a few generous splashes of soy sauce to compensate - perfect consistency! I also thought the ginger on its own was too overpowering. Perhaps shredded or powdered would work better than thin pieces. Overall, very quick and tasty with white rice!
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Cooking Level: Beginning

Home Town: Warren, Michigan, USA
Living In: Wooster, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.18 star rating.
Reviewed: May 20, 2009
I've made this both with a bag of frozen broccoli florets and with chopped up fresh broccoli and they both work out great depending on what you're aiming for. Using frozen broccoli helps make this dish ready quick. Using fresh I personally believe lends to better flavor as the fresh broccoli cools slower than frozen and ads its own essence to the dish!
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Cooking Level: Expert

Living In: San Diego, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.18 star rating.
Reviewed: May 19, 2009
This was good. The sugar was a little too much so I had to add more soy and more stock, plus red pepper, black pepper, garlic powerder, and salt. I served over rice cooked in soy sauce and the family really liked it.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.18 star rating.
Reviewed: May 18, 2009
I have a friend who gives me a lot of broccoli he's grown organically. This was a great way of using some of it up. Instead of the sugar I used 1T of honey and I had no fresh ginger to hand so used jarred chopped ginger. My husband loved this served with noodles. Thanks Sal.
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KEZ
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Home Town: St Austell, Cornwall, England, U.K.

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The reviewer gave this recipe 3 stars. This recipe averages a 4.18 star rating.
Reviewed: May 15, 2009
Not that great of a taste. It's missing something.
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Liz
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Cooking Level: Intermediate

Home Town: Salt Lake City, Utah, USA
Living In: Provo, Utah, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.18 star rating.
Reviewed: May 11, 2009
This was pretty good and satisfied our craving for chinese without being uber expensive. I doubled the sauce and the amount of broccoli since I am a HUGE BROCCOLI LOVER. We put it over noodles and it got gobbled up rather quickly. I would still like to know how to tweak it to taste more like the kind you get at the restaurant. I guess I am giving this 4 stars because that is what I expected- restaurant style. But this is still good none the less.
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Cooking Level: Intermediate

Living In: Tulsa, Oklahoma, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.18 star rating.
Reviewed: Apr. 23, 2009
Awesome recipe! Easy to make and comes out perfect everytime!
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Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.18 star rating.
Reviewed: Apr. 22, 2009
This was ok, not quite like in the restaurant, I would defiantly steam the broccoli and add it at the end of cooking, the sauce was missing something, but hey it was less expensive to make at home than take-out!
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Cooking Level: Expert

Home Town: Big Sky, Montana, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.18 star rating.
Reviewed: Apr. 20, 2009
It was just o.k
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The reviewer gave this recipe 4 stars. This recipe averages a 4.18 star rating.
Reviewed: Apr. 20, 2009
I followed this recipe to the T and it was great. My husband and I really liked it and will make it again. However, I'm only give 4 stars because next time I will add half the sugar. It was wayto sweet and I LOVE sweet.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.18 star rating.
Reviewed: Apr. 17, 2009
I used this recipe for venison and it turned out very tender and juicy. I didn't have any ginger on hand so I simply omitted it and it was still delicious. My family ate it all. Now I am anxious to get ginger and try it with the ginger.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.18 star rating.
Reviewed: Apr. 16, 2009
Excellent recipe! However, the next time I make this I will partially steam the broccoli before I add it to the wok.
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Ivy
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Cooking Level: Expert

Home Town: Baldwin Park, California, USA
Living In: Buffalo, New York, USA

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