Recipe by SCHLETZBEAN
"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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low-sodium soy sauce
fat-free Italian dressing
round steak, cut into strips
linguine pasta, uncooked
fat free beef broth
fresh mushrooms, sliced
sliced green onion
broccoli, separated into florets
Delicious! This has become a regular in our house. I put stew meat in the crock pot and cover it with the marinade mixture. Then when I get home from work I make rice instead of pasta and thaw a bag of frozen broccoli in the microwave. Mix the meat and broccoli and put it over the rice. Its an easy dinner!
The portions were off, the cooktime was understated by about 15 minutes, way way way too salty. I spent over an hour slaving just to waste product and mess up my kitchen. Will NEVER ever make this again. Do not recommend for anybody.
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.
This was soooo good! I used a regular onion instead of green onions (didn't have any) and used no yolk egg noodles instead of the linguine. I also added a splash of orange juice to the stir fry. WOW!
This was so good. I let the meat simmer for an hour because my husband was late from work, then added broccoli and mushrooms. The meat was very tender and the flavors blended nicely.
This recipe is great! I did not include the mushrooms, and used my own beef broth (saved in the freezer from a previous pot roast) and potato starch instead of corn starch. It was very simple to cook, and it tasted like "real" chinese. The whole family loved it and I will definitely make it again!
Fantastic recipe! It's delicious cold too. I'm giving 4 stars because I altered it a little bit. If you're interested:
I didn't have Italian dressing so I didn't use it. I used a little extra soy, hoisin sauce, fresh minced ginger in place of ground and a couple shakes of red pepper flakes. Marinated it for an hour or so.
I think the beef bouillian cubes added to the pasta water make all the difference...delicious!
This is a good beef broccoli recipe and the inclusion of noodles makes it like a traditional lo mein (soft noodle) dish. A definite 'keeper'. Thanks Jolene.
* Percent Daily Values are based on a 2,000 calorie diet.
Broccoli Beef II
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 303
** Calories from Fat: 64
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