Oct 21, 2011
I find I rely on stir fries like this a lot when I’m headed out of town (again) and I need something quick, nutritious, delicious and puts to good use the produce in the fridge I don’t want to go to waste. (In this case the broccoli and mushrooms I used made their way from Florida to Wisconsin before it all finally ended up on our plates) This “Hot and Tangy Broccoli Beef” was just what I was after. We can do the “tangy,” however, because of Hubs sensitive innards we can’t do the “hot,” so I had to leave out the red pepper flakes. It didn’t make a difference – this was plenty good without it. Mushrooms filled in for the onion because, again, I’m leaving town again in the morning and wanted to use them up. But they couldn’t have been a better choice had they been written into the recipe. Other than that substitution I followed the recipe fairly closely, only substituting peanut oil for the vegetable oil. We try to monitor our carbs (especially after a couple weeks worth of pasta in Italy!) so I served this over “Miracle Rice,” described as “Shirataki rice, guilt free rice, zero calories, soy free, gluten free, made in the USA.” It is expensive, smells foul, looks unnatural and tastes like nothing. I’d highly recommend substituting a little bit of rice or nothing at all...
—naples34102
