Recipe by Mema T
"This is my husband's new favorite. I don't think we will be going back to our favorite Chinese food restaurant any time soon. Very easy. Makes four large adult servings. I made egg rolls off this site and steamed white rice as sides. YUM!"
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Asian (toasted) sesame oil
1 1/2 pounds
beef sirloin steak, trimmed and cut into 1/8-inch-thick slices
vegetable oil, plus more if needed
thin slice fresh ginger root
broccoli, cut into florets
1 (16 ounce) can
sliced mushrooms, drained
This is a solid recipe. Just a couple of hints. Partially freeze the beef and slice it against the grain, very thin. I marinated the beef for almost 24 hours. (I didn't plan on that, it just happened) Add the broccoli first and sprinkle with a tiny bit of sugar and add 1/4 cup broth, cover and steam for about 5 minutes. Remove from the wok and add the mushrooms (I use fresh mushrooms) and snow peas - cook for just a couple of minutes. Remove and add the beef and marinade - it will cook in about 5 minutes, maybe less. I added about 1/2 cup of broth at the end to make more sauce. Add the broccoli etc... back in and toss. Without the addition of the broth there would not have been enough sauce. Serve with rice - quicker than driving for take out and so delicious. Thanks!
Doubled the sauce, it was incredible, best on this site. Thanks!
I substituted hoisin souse for oyster sauce, and because that is sweet deleted the sugar. A used seasoned rice wine vinegar instead of sherry, and fresh instead of canned mushrooms. Delicious - but don't think I would have liked it much without the changes. Ai would also add more fresh ginger next time.
Most excellent!! Only change I made was to add a bit of water to the vegetables so that I could keep
Only changes I made to this recipe was leaving out the mushrooms and marinating the steaks in one batch of sauce for about an hour .. will save this recipe and make again ..
Very good! I adapted it a bit for the vegetables I had on hand, but this was a very versatile recipe. I did the beef and the vegetable mixtures in separate pots at the same time so it came together very quickly.
I really liked this. It made a real nice sauce on the veggies. Next time I would use olive oil instead of veggie oil (don't like the taste) and I did add a little more soy sauce to this to give it that salty oriental taste. I used froze broccoli, which I don't recommend, but it's what I had. Turned out fantastic anyways. I will use your recipe again.
This is a great recipe. I added carrot strips to the veggie mix. We loved the marinade and next time plan to double the mixture. Great dinner!
* Percent Daily Values are based on a 2,000 calorie diet.
Jamey's Restaurant Style Beef and Broccoli
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 209
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