this was really good. will use low-sodium soy sauce next time though.
Whoa Nellie! Incredible! And agree with previous post-MUCH better than takeout. The ease of it means it will be made again and again and again. I was hoping to open a bottle of pinotage as suggested but went straight to the table to eat!
This was a great, simple dinner! I paired with brown rice and followed the recipe exactly, EXCEPT...don't you hate it people say that.... I added a 1/2 cup cashews at the end. The flavor was very well blended and the amount of pepper flakes was perfect. I would have used a little more for myself, but but my pepper-phobic husband told me it was "just right".
I've made this recipe at least 4 times without changing a thing, and it's absolutely delicious. The best beef and broccoli I've ever had. Take-out is pathetic compared to this dish.
This is a favorite with my family. I always get yelled at for not making extra for leftovers. My 3 year loves it and is so excited that I am making one of his favorites. It is easy, flavorful, and really as good as a restaurant. I just use whatever steak I feel like it. Our grocery has big beef stock ups, so if I have strip or something I'll use that. It comes out great whatever steak you use.
Much better than from a restaurant, I can not believe it! Add some red chili flakes and substitute the oil for red chili oil if you want something a little (ok, a lot) spicier. Yum!
quite good. I used some raw red pepper strips and sugar snaps in addition to the blanched broccoli.
Overall, delicious recipe! Next time, I would decrease the soy sauce by 1/2 Tbsp. or so because it was a tad too salty. I would also double the recipe because we barely had enough for the 2 of us, and I'd love to have leftovers of this yummy dish.
Loved this dish! Blanching the broccoli crowns was a nice touch. They were cooked perfectly. While I was making the other dish to go with this, the sauce started to turn into velvet, probably due to the cornstarch in the marinade. I omitted the chile flakes because I paired it with Singapore Noodles (Nathan Fong) since that dish packs a pretty good punch.
Great meal and easy to make