Recipe by Kikkoman
"Tangy and spicy beef and broccoli are a winning combination in this quick stir-fry dinner."
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boneless tender beef steak, rib eye, sirloin or flank
Kikkoman Soy Sauce, divided
1 large clove
fresh broccoli, trimmed
crushed red pepper
vegetable oil, divided
onion, thinly sliced
Kikkoman Seasoned Rice Vinegar
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...
As written, pretty bland. With some fixing-up, however, it was delicious! I tripled the garlic, added 2 tsp. minced fresh ginger, 1 tsp. beef bouillon (to the sauce), extra 1/4 tsp. red pepper, and another tablespoon or so of soy sauce. Also used round steak, which was much more tender and less fatty than sirloin.
Good dish, though not the taste I was looking for. Not as sweet as the usual order out I get, but still very very good, and something I'll remake. I used less broccoli and still had tons leftover, so modifyig the amount of broccoli used is a per person thing.
My Beef and Broccoli fanatic husband loved this! I only changed one thing, I added a little ginger with the garlic. The only difference to me was that the broccoli tasted much fresher and was crunchier then from the restaurant, nothing wrong with that! Love this, can't wait to make it again!
I loved this! I didn't use any vinegar, mostly becasue I don't like it, and also, I just forgot:) It turned out really tasty. I would add more garlic and red pepper flakes next time. I actually liked how it wasn't super sweet. It's a keeper!
This recipe is fool-proof, and very tasty. I felt it was better then most good restaurants.
I've made this recipe several times. It's a great recipe to play with. I sometimes add carrots or snowpeas, or whatever is on hand. I like things spicy, so I up the red pepper to 1 teaspoon, put in lots of garlic and add chopped fresh ginger. Delicious!
while this recipe was good as is, it was hardly "hot and sour". I agree with the other reviewers that this was a little bland... It could have definitely used a little more red pepper. Next time I will also try adding a little bit more vinegar in the end to give it some "zing". and I will probably add a little bit more soy sauce.
* Percent Daily Values are based on a 2,000 calorie diet.
Hot and Tangy Broccoli Beef
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 146
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