Reviewed: May 25, 2012

Delicious and easy. I used a more flavorful cut of meat (1 lb. flat iron, sliced very thinly across the grain). The marinade/sauce is so good I'll double it next time. I added the garlic and ginger to the marinade, which leaves out one step in the stir frying and adds to the flavor. A simple, easy, and flavorful go-to recipe.

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Reviewer:

KSMMS

Reviewed: May 14, 2012

Added jalapeños and garlic chili sauce. It was amazing! I would definitely make it again. Served with brown rice.

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Reviewer:

Aaumpai

Reviewed: May 11, 2012

I was just at a Chinese buffet this past weekend and clearly didn't get enough of the beef and broccoli cause I made it not even a week later. LOL. Anyway, this is good but it has too much sherry in it. I'd maybe try 3 Tbsp of sherry and a couple more Tbsp of soy sauce instead. Otherwise, good recipe.

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Reviewer:

Liberty Belle

Reviewed: May 10, 2012

This made a really delicious and simple dinner along with some fried rice. It was much tastier than most Chinese takeout I have had, and I feel better about eating it because I know what is in it. I will make this in the future when I am craving Chinese food.

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Reviewer:

jessi

Reviewed: May 1, 2012

Sauce is a bit thin for our taste, but overall it came out pretty good

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Reviewer:

kcoffey

Reviewed: Apr. 13, 2012

I did not care for this recipe. I made this to the letter. I was prepared for heaven and got to heck.

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Reviewer:

rhinestone47

Reviewed: Apr. 11, 2012

I wanted so much to love this. That much oyster sauce put it into salt overload. In the past, other receipes have called for maybe a tablespoon or two of oyster or fish sauce. I should've known better. Loved the concept. It would've been terrific if I could've figured out a way to get that salt block out of there. Feel free to share remedies for that situation. Will try recipe again after tweaking amounts. Thanks!

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Reviewer:

Greenleaf Faerie

Cooking Level: Expert

Home Town: Northampton, Massachusetts, USA

Living In: Naugatuck, Connecticut, USA

Reviewed: Apr. 6, 2012

Flank steak works pretty well, as long as you cut against grain and makes thin strips. Oil and cornstarch will help to tenderize the meat. High heat and quick stir-fry are the key. Recommend to use Chinese broccoli and keep garlic and ginger in your dish for a true Chinese style beef with broccoli.

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Reviewer:

CLL

Cooking Level: Intermediate

Living In: Madison, Wisconsin, USA

Reviewed: Apr. 5, 2012

I rarely review any of the many of the recipes I have tried from here but I think this is AWESOME! A must save for low-carbers (I used Splenda instead of sugar). Very, very good and easy once you have some of the not so common ingredients on hand like oyster sauce and raw ginger. But will definitely be making more regularly. Thanks! OH...I added sesame seeds to mine at the end too.

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Reviewer:

JoMama

Reviewed: Mar. 14, 2012

Just ate this for lunch ... OMG! This is the best Chinese Dish I've ever tried on this site. It surely is an instant hit in my family. Even my daughter who is the pickiest eater in the world loved it. Thanks Diane for this wonderful meal! I followed the other reviewer's recommendation of stirring 1/2 teaspoon baking soda on the beef strips overnight. Marinated the beef mixture for one hour. Then followed the entire recipe to the dot. Except for the meat, I used rib eye steak, since that's what I have and used white wine instead of sherry. The meat was so tender and the whole dish is so delish. Yum! Yum!

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