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Broccoli Beef II

SUBMITTED BY: SCHLETZBEAN PHOTO BY: FOODGU1

"A wonderful dish to make at home and it tastes like take-out. Beef strips are quickly marinated and then sauteed with broccoli and mushrooms in a rich sauce."

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PREP TIME	15 Min
COOK TIME	45 Min
READY IN	1 Hr

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

2 tablespoons low-sodium soy sauce
2 tablespoons fat-free Italian dressing
1 teaspoon cornstarch
1 tablespoon minced garlic
1 teaspoon ground ginger
3/4 pound round steak, cut into strips
6 cups water
5 cubes beef bouillon
4 ounces linguine pasta, uncooked
1/2 cup fat free beef broth
1 cup fresh mushrooms, sliced
1/2 cup sliced green onion
1 pound broccoli, separated into florets

What to Drink?
	Syrah

DIRECTIONS

In a shallow glass dish or bowl, stir together the soy sauce, Italian dressing, cornstarch, garlic and ginger. Place steak strips in the mixture to marinate for 15 minutes.
While the beef is marinating, combine the bouillon cubes in water in a large saucepan. Bring to a boil, and add pasta. Cook for about 8 minutes, or until al dente. Drain.
Heat a large skillet over medium-high heat. Remove beef from marinade with a slotted spoon, and place in the hot skillet. Discard marinade. Cook beef, stirring constantly for 2 to 3 minutes, or until mostly browned. Stir in the beef broth, mushrooms and green onions, reduce heat to medium-low, cover, and simmer for about 5 minutes. Remove lid, add broccoli, and cook until broccoli is bright green and tender but still crisp. Add drained linguine, toss, and serve.

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REVIEWS

Reviewed on mar. 1, 2006 by Pamela

Delicious! This has become a regular in our house. I put stew meat in the crock pot and cover... MORE

Reviewed on nov. 23, 2005 by Alex

Full Review

The reviewer gave this recipe 5 stars. This recipe averages a 3.90 star rating.

Alex
nov. 23, 2005

This dish is delicious and easily made. Instead of using small mushrooms, I bought one large mushroom and sliced it to death, which came out great for this dish. I also substituted 1 cup of rice for the pasta, because I think that Chinese dishes should have a rice base and not pasta. If you substitute rice, you may need to use more bullion. Finally, I used a bag of frozen broccoli florets that I defrosted for 1 minute in the microwave- I find that most frozen vegetables are actually fresher and taste better when frozen than when you buy them supposedly "fresh," plus you get more for your money since you're not buying the lousy broccoli stalks. For those who say that the dish was bland or was too tough, maybe this is what went wrong: Make sure that the beef is cut thin. Some supermarkets sell round beef "sandwich slices" with little fat and cut thin- all you really might need to do is to cut each slice in half and you'll be good to go. It was quite tender when I made it, unlike some people's remarks here. Important: make sure the cut is from Round Beef or Top Sirloin, not chuck, “stew beef” or something else inferior. The recipe says to throw out the marinade before mixing the beef with the rest of the dish. Don't do that. Instead, make sure you really press all the marinade well into the beef using the back of a fork when marinating. If you do that then you won't have any extra marinade to discard anyway. This gives the beef excellent flavor and makes it tender.

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76 users found this review helpful

This dish is delicious and easily made. Instead of using small mushrooms, I bought one large... MORE

Reviewed on jul. 17, 2003 by Nadia

This was soooo good! I used a regular onion instead of green onions (didn't have any) and used... MORE

Reviewed on jan. 25, 2004 by JessHem

This was so good. I let the meat simmer for an hour because my husband was late from work,... MORE

Reviewed on mar. 28, 2006 by BeeBee

The portions were off, the cooktime was understated by about 15 minutes, way way way too... MORE

Reviewed on jul. 10, 2003 by ENEQVIST

This recipe is great! I did not include the mushrooms, and used my own beef broth (saved in... MORE

Reviewed on jul. 9, 2003 by Lesley

This is a good beef broccoli recipe and the inclusion of noodles makes it like a traditional... MORE

Reviewed on jul. 8, 2003 by RPHGE

This dish was really good! It was very flavorful and really did taste like take-out. Needed... MORE

Reviewed on jul. 17, 2003 by VASQUEZ888

Okay. It says that it tastes "like take-out." But I've never had takeout broccoli beef with... MORE

Reviewed on aug. 29, 2006 by LDIERKES

Fantastic recipe! It's delicious cold too. I'm giving 4 stars because I altered it a little... MORE

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Nutritional Information

Broccoli Beef II

Servings Per Recipe: 4

Amount Per Serving

Calories: 303

Total Fat: 7.1g
Cholesterol: 46mg
Sodium: 1543mg
Total Carbs: 35.1g
Dietary Fiber: 4.8g
Protein: 26.4g

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Broccoli Beef II

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