Reviewed: Apr. 21, 2008

This was excellent broccoli beef! Though I did make several changes to spice it up. I used way more ginger and garlic because we LOVE it here. I added onion and an extra beef boullion cube. We served it with rice and I will add water chestnuts next time.

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Crabbymomofthree

Cooking Level: Intermediate

Living In: Minneapolis, Minnesota, USA

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Reviewed: Apr. 17, 2008

A fast and tasty recipe - after reading the reviews, I doubled the garlic and tripled the ginger. I added an onion (sliced) to the beef and cooked a few minutes before putting the other ingredients in the wok. I couldn't believe I was out of soy sauce and worchestershire sauce (which another reviewer suggested as a substitute) so I used teriyaki sauce - which gave the recipe a flavour my husband raved about. Go figure.

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Barb A.

Cooking Level: Expert

Home Town: Halifax, Nova Scotia, Canada

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Reviewed: Apr. 13, 2008

We like this a lot. I used some rib-eye steak, beef base instead of broth, and after reading some other reviews I doubled the garlic and almost tripled the fresh ginger. I also added some slices of onion with the broccoli. Served over medium grain white rice.

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Susan May

Cooking Level: Expert

Home Town: Newfolden, Minnesota, USA

Living In: Owatonna, Minnesota, USA

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Reviewed: Apr. 10, 2008

I used the general idea for this- Instead of making a sauce I used a bottle of Teryaki Ginger marinade and a few extra veggies. I served it over rice and my whole family adored it! I'll be making this again for sure!

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Lady_In_Red

Cooking Level: Intermediate

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Reviewed: Apr. 5, 2008

This is really good. Even my picky 4 year old will eat it and that's saying alot.

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genaroma

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Reviewed: Apr. 3, 2008

Tasty, healthy, not a lot of dishes/pots/pans to wash from the preparation, and incredibly easy. I sprinkled sesame seeds over the whole thing before bringing it out. It looked nice.

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Samantha Li

Cooking Level: Beginning

Home Town: Fremont, California, USA

Living In: Davis, California, USA

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Reviewed: Mar. 30, 2008

Fairly tasty but the garlic and ginger needs to be doubled to really add flavor. I would mix the sauce using the ginger and use half as a marinade for the meat first. I would also use cornstarch as the thickener instead of flour as it is the flour that creates the blandness when the spices aren't doubled. I made mine with broccoli and zucchini but matchstick carrots are good too if you want more than one vegetable. Chili pepper flakes add a nice zing if you like a little heat with this kind of dish.

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Carolyn

Cooking Level: Expert

Home Town: St. John's, Newfoundland, Canada

Living In: Ottawa, Ontario, Canada

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Reviewed: Mar. 25, 2008

this was pretty darn delicious. I didn't realized we were out of soy sauce, so used Worcestershire sauce instead. I used 2 cloves of minced garlic, added 1/2 tsp red pepper flakes (we like spice), doubled the broth, and added onions. Very good. Would be great over rice, but we ate it alone to cut down the carbs. Still very filling.

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Alana

Cooking Level: Intermediate

Home Town: Jerusalem, Arkansas, USA

Living In: Pocola, Oklahoma, USA

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Reviewed: Mar. 12, 2008

Followed recipe exactly, and it was quite insipid, bland and boring. Next time I will double all the spices, and perhaps add some sesame oil..

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MYHORSENUTMEG

Cooking Level: Intermediate

Home Town: South Plainfield, New Jersey, USA

Living In: Milaca, Minnesota, USA

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Reviewed: Mar. 12, 2008

Thought this was pretty good, my steak didn't get tender enough but I think it was my fault for them not being slice thin enough! I did double the gravy part and it was a good consistancy, but I too used frozen broccoli. I'll make this one again but next time instead of white rice I'll used Fried Rice!! Thanks!

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toletiquesbysam

Cooking Level: Intermediate

Home Town: Lincoln, Nebraska, USA

Living In: Fremont, Nebraska, USA

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Reviewed: Mar. 10, 2008

This was pretty good but i didn't think the sauce was quite right. I little bland and not thick enough for my tastes. I tried adding a bit of flour to the juices the thicken it a bit, which helped, but the texture was still off. Great flavor though

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KoalaFace

Cooking Level: Professional

Living In: Toledo, Ohio, USA

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Reviewed: Mar. 7, 2008

A great quick and easy dish for dinner, I added extra garlic and fresh ginger.

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kitchenmarea

Cooking Level: Expert

Home Town: San Diego, California, USA

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Reviewed: Feb. 27, 2008

This turned out pretty well. I made with "meal starters" vegetarian steak strips which are already cooked so you just have to heat them. Next time I will pay more attention to the broccoli cause I overcooked it a little bit. Followed others' advice and added more garlic and ginger - I thought this was very good for how quickly it came together.

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Christina W.

Cooking Level: Intermediate

Home Town: San Diego, California, USA

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Reviewed: Feb. 26, 2008

My husband and I really liked this recipe. I will surely make it several more times. Thank You.

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Linda Grein

Cooking Level: Intermediate

Living In: Norwalk, California, USA

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Reviewed: Feb. 17, 2008

This recipe was pretty tasty. The only reason we are giving it 3 stars is that it seemed as though the meat could have used a bit longer to simmer in the sauce. Next time I will double the sauce recipe and allow the meat to simmer a bit longer before adding the broccoli. Thanks for sharing!

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MISSJ79

Cooking Level: Expert

Living In: Cardinal, Ontario, Canada

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Reviewed: Feb. 14, 2008

This recipe was incredible..............I did brown my beef with olive oil, tastefully simple seasoned salt, garlic but everything was perfect. My family loved it.

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Scott & LeeAnn

Cooking Level: Expert

Living In: Albion, Indiana, USA

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Reviewed: Feb. 10, 2008

very good - but follow users chages: double the beef bullion quantity double garlic and ginger quantity add 1/4 tsp red chili flakes

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jewishcuba

Living In: Montreal, Quebec, Canada

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Reviewed: Feb. 9, 2008

This was very good. It doesn't taste like it came from a Chinese restaurant, but I knew that going in. I used double the ginger and added crushed red pepper flakes for a little heat. I also removed the meat from the pan while I started the broccoli and sauce. About 3-4 minutes before the broccoli was done, I added the meat back to the pan. Excellent thickness in the sauce. I served this with rice. It was really tasty. I will totally make this one regularly.

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