Reviewed: Jan. 11, 2009

I tried this recipe for the first time today. I love Chinese food. I did double the garlic and ginger in this recipe. Add 2 teaspoons of red pepper flakes. Also, added onion. As mentioned in the reviews privous to my attempt in making this. Still is missing something though, will try brown sugar instead of white sugar next time and add some kosher salt and black pepper. It was quick and easy and a dish I will make again in the future.

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Dr_Katie

Cooking Level: Expert

Home Town: Atlanta, Georgia, USA

Living In: Memphis, Tennessee, USA

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Reviewed: Jan. 10, 2009

I've never had much luck getting the sauce to come out right for beef and broccoli before but this recipe was perfect! I doubled the garlic and used 1/2 tsp powdered ginger since I didn't have fresh. I made the full sauce recipe with half the broccoli and beef, since my husband is in Iraq and I'm cooking for one these days. The extra sauce was great for dipping with egg rolls and over rice. I used sirloin steak instead of round steak since that's what I had on hand, and cut it very thin. I'll definitely be making this one again, over ad over again! I live in Germany where good Chinese food is not easy to come by and with the above mentioned changes, this tasted just like I remember getting at Pei Wei but with a fraction of the fat! Thanks!

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Joy A.

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Reviewed: Jan. 8, 2009

blah, no flavor.

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honeybwife

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Reviewed: Jan. 6, 2009

I have four children 2-7 that gobbled this up. 2 of them have food allergies and this was so easy and free of any offending ingredients. I did follow the advice of other reviewers and doubled the broth and the garlic. I'm not a big fan of ginger, so I literally sprinkled it like salt lightly over the top and stirred it in. It was just enough for me! Loved the recipe, and it was so simple which is a A+ at my house!

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Sara

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Reviewed: Jan. 5, 2009

Added some thickly sliced mushrooms (so my kids could easily pick them out!) and about a quarter cup chopped onion. Was very generous with the ginger root and garlic as well! My 15 year old son's first words after he tried this were "Mmmmmm"!

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DASJAZMAN

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Reviewed: Jan. 5, 2009

Delcious--- I substituted already prepared chopped garlic rather than fresh as I didn't want the aroma to permeate my skin prior to going to work. My husband said it was better than the Asian restaurants, no two flavors dominating the other just the perfect balance.

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Bayou Honey

Cooking Level: Expert

Home Town: Biloxi, Mississippi, USA

Living In: San Diego, California, USA

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Reviewed: Jan. 3, 2009

Great recipe... very authentic tasting. I made the following changes: I marinated the beef overnight with some soy sayce, red pepper flakes (gave it a little punch), olive oil, ginger and garlic. When cooking the beef I also added an onion like many of the other reviewers and also used frozen broccoli without compromising the results. The beef turned out very tender and the sauce was the same as we get from our local chinese food restaurant.

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Megan

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Reviewed: Jan. 2, 2009

This is dish is AMAZING!! My family doesnt even like broccoli and they really enjoyed it. I took a few tips and chopped the ginger in bigger sizes so that I could pull it out once finished. I added chopped onions and a little bit of Chopped cilantro towards the end. The flavor was delicious. I actually mixed the meat in the broth, flour, sugar and soy sauce prior to frying (by accident) and it turned out awesome....better than any take out for sure!! I think next time I will add a few red pepper flakes like another reviewer suggested. Thanks for this great recipe!

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nikkicarrasco

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Reviewed: Dec. 23, 2008

I didn't much care for the taste. Was quick and easy though

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Stephy

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Reviewed: Dec. 23, 2008

I'm a beginner at cooking, and this recipe was so easy and pretty tasty. I did everything by the recipe except for the ginger, I'm a little scared of using ginger, since I always put too much and it completly ruins the meal. It still turned out pretty good.

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CHRISTINEheartsRYAN

Cooking Level: Beginning

Home Town: Vallejo, California, USA

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Reviewed: Dec. 15, 2008

I made this tonight and even though I made alot of changes, it still left me feeling 'unsatisfied'. It really is lacking that 'something'. I followed the basic recipe, but added 1 chopped onion, 1 sliced carrot, pea pods, mushrooms,3 tsp minced garlic and ground ginger since fresh was unavailable at my super. Kept the same amt of liquid and added more soy sauce. I marinated the beef strips in egg white and soy sauce and lots of garlic, yet still it wasn't enough--and I really don't like 'hot and spicy' so even for my mild tastes this lacks something. It's pretty and has potential, so maybe I'll work on trying to perfect this one. Red pepper flakes might help or oyster sauce.

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Nisey

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Boring, Oregon, USA

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Reviewed: Dec. 6, 2008

I had to add some more liquid...too much like a thick gravy for our tastes. Once it was thinned out, it was really good. I also added some crushed red pepper flakes to spice it up a little.

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MbSjFulcher

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Reviewed: Nov. 30, 2008

This was just ok. I guess it would have been better if I used real beef strips instead of imitation.

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HANNAHSNOW

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Reviewed: Nov. 29, 2008

This was pretty flavorless and tasted like it was missing something, though I couldn't quite pinpoint what exactly it was missing. In my opinion, this tasted better closer to room temperature than piping hot. However, it just wasn't satisfying. Also, round steak is a tough cut of meat to begin with. If you cook it well done, it's even tougher. Either the meat needs to cook on low for 8 hours in a slow cooker to tenderize it, or this recipe needs a more tender cut of meat (though, in my opinion, it's not a great enough recipe for the expense of a more tender cut.) Maybe some pieces of leftover pot roast would work better?

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CYNDIDH

Cooking Level: Expert

Home Town: Seneca, South Carolina, USA

Living In: Canton, Michigan, USA

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Reviewed: Nov. 29, 2008

I made this for dinner tonight and got an average rating from my husband. I have to agree that following the recipe verbatum makes it a bit bland. But I give props to the submitter because it looks like the best recipe on the site for Beef & Broc. I will make it again and I will follow the recommendations. My advice is: If you make this recipe, use the suggestions made by others, otherwise, you probably won't be happy.

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ASERGEANTSWIFE

Cooking Level: Intermediate

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Reviewed: Nov. 22, 2008

If I made this recipe as-is, I think it would have tasted terrible. However, I took the suggestions of other posters and it tasted pretty good. I like how the recipe is very simple; not too many ingredients are needed and the ingredients are usually stuff I have in the kitchen anyway. I used 16oz of beef broth, 5 cloves of garlic, 3x the amount of fresh garlic, seasoned the beef w/ salt and pepper, and added more soy sauce. I also added French cut green beans along with the broccoli and it went well with the dish.

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jctnme

Cooking Level: Beginning

Living In: Seattle, Washington, USA

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Reviewed: Nov. 14, 2008

I like it a lot... but it's missing something and I cannot figure it out. I did double the beef broth like suggested. It was really really good... just missing something.

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jnicole527

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Reviewed: Nov. 8, 2008

I'm giving this recipe 5 stars so I remember it's a definite remake. As is, it's pretty bland, but when you triple the garlic and ginger and add a good deal of red pepper flakes- it's a smash. My guests practically tried to lick the serving dish. Don't cut back on the sugar at all. Go half white, half brown. I steamed the broccoli on the side and added two onions sliced. Splendid!

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JK

Cooking Level: Intermediate

Home Town: Waterloo, Iowa, USA

Living In: Iowa City, Iowa, USA

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Reviewed: Nov. 6, 2008

Used recipe as is, except for I only had ground ginger. Had enough sauce, almost too much. It is missing something as far as flavor, that's why I only gave it 4 stars. May add red pepper flakes or something else to spice it up a little. But a very easy and quick recipe!

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Lacyloo

Cooking Level: Intermediate

Home Town: Henderson, Texas, USA

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Reviewed: Nov. 4, 2008

This recipe is fantastic! I doubled the sauce (with no sugar and store bought ground ginger)and added a chopped onion. I got home from work, put on some rice, and in 30 minutes when the rice was done so was the broccoli beef! I thought the flavor was very close to restaurant quality, and in my opinion you can't beat a quick and healthy dinner that also tastes great.

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