After reading other's reviews, I marinaded the meat for 6 hours and doubled the Sriracha sauce. I thought it turned out good. Not great, but good for a quick and easy healthy meal. I will keep this in "my husband's outta town what do I eat for dinner" repertoire.
This is tasty but I chose the wrong beef and it was chewy. Next time, I'll be sure to use some tenderloin or tenderize the meat ahead of time. I also steam jasmine rice vs. the boil in bag.
This is a great, basic stir fry recipe. It has lots of flavor to it and is quick & easy! I add a little more flavor by doubling up on the hot sauce and the hoisin.
I tried out this recipe last night and it turned out great! I'll admit that I followed the recipe loosely, adding in more veggies ( snow peas, carrots, mushrooms, and red/yellow sweet peppers) more of each sauce, and I marinated the steak for about 3 hours in the fridge before hand, and added hoisin sauce to the marinade. I took the advice of others here and tried it over jasmine rice, which I had never tried, and there was a big difference between jasmine and your everyday white rice. My girlfriend loved it, and we both had impeccably clean plates after our meal. There is a decent amount of prep work, but its not bad. Once prepped, the meal cooks/comes together very quickly. I will definitely be keeping this recipe on hand for our Chinese fix.
Pretty good recipe! I get my Chinese fix since none of my family will eat it. Would add more veggies like carrots, cauliflower, mushrooms, and double the sauce. I used the Siracha sauce and find the heat to be just perfect. I'm not a huge fan of rice, so I would like to find something else to serve it over. My other opinion would be to marinade the meat longer in the sauce for more flavor. Will try again sometime!
It was ok. A bit bland for my taste but still tasty. I doubled up on the sauce ingredients and used ramen noodles. Would like to play with it more. Will definitely add beef broth instead of the water to cook the veggies next time. Will try again.
i was underwhelmed by this and found it a bit bland...may try again but tweak the sauce a bit, maybe more hoisin/soy/heat.
Very tasty! I omitted hot sauce and green onions as personal preference and used brown rice instead of white.
When I finished making the dish I tasted the sauce and thought it was a bit bland. As a result, I added about 1/2 tsp of salt to this recipe and compensated the rest of the ingredients to infuse flavor to the 1 1/2 lbs sirloin steak that I had. I also added 1 more tablespoon of Hoisin sauce which gave the dish that "something" to balance the flavors best suited for me and my wife. A- recipe :)
My BF always orders beef and broccoli when get takeout, so I tested this healthier version on him and he loved it! I add some mushrooms and leave out the onions, though. Delicious!
I found this recipe to be bland overall. If I try it again, I will double the hot chili sauce.
Quick, easy and very tasty weeknight meal! Not a special occasion for guests, but a new favorite for our house. We used top sirloin (trimmed fat) and sriracha sauce. Cooked according to recipe except didn't have sherry (used marsala) and cooked brown rice in the rice cooker right before starting the very quick stirfry. (Froze leftover rice for future fried rice night) Put the sauce together and assembled all other stirfry ingredients while the rice cooked.
My family and I loved this recipe!! The only thing that I changed is I doubled the recipe for the sauce and marinade and I used ground ginger. The only reason I gave this recipe 4 stars instead of 5....this recipe was a little spicy. I used the red pepper flakes (which I did not double when I doubled the sauce) and it was still spicy, and I can handle spice. I guess I just didn't expect that much when I made the dish. Next time I make this.....and there WILL be a next time...I am going to cut back on the red pepper or just take it out all together.
this was excilint we are having this one again
We love this, and make it frequently. I normally use dried ginger and garlic powder and a bag of frozen broccoli to cut cost and speed up prep time. I also cook long grain brown rice in beef broth to go with it, which is a perfect match. It is very flavorful and quick.
I followed this recipe exactly but something's not quite right.
I gave this dish three star because it is very easy, tasty and quick. It is not a dish that I would make for a special occasion, otherwise I would have given it four starts.
Way too much ginger! When cooked as directed, the broccoli soaks up all the ginger, making it pretty much inedible. We are going to try this one again without the ginger, or maybe use a substantially-reduced amount of fresh stuff.
My family didn't care for it. They said it was bland.
I thought this recipe needed some help but I loved the sauce. Too much broccoli I would have loved some carrots and broccoli. I'll try this the next time I should make it.
OMG! When I get Chinese food, it is usually beef and broccoli. I usually get it with white rice. Made this recipe exactly as it stated and mine was better! The broccoli was cooked just right and the beef was tender. Will absolutely make this again.
Very solid recipe--my ABC husband likes this recipe. I did leave out the sirachi sauce because my son doesn't like spicy food. We didn't miss it.
I love stir-fry. Had all ingredients in pantry except beef and broccoli. THIS WAS AWFUL!!!
Great! And I had to use white cooking wine b/c I forgot the sherry! I also used pre-sliced steak strips & Eat-Smart fresh bagged broccoli florets to make things even faster! Yum!
We loved this! I used 2 tablespoons of white wine instead of sherry because I am not fond of sherry, and I couldn't tell the difference. This tasted just like something you would get from take-out except so much fresher! Next time I think I will add some more veggies, perhaps carrots, snow peas, or even bean sprouts or baby corn. This is definitely a keeper!
This is a solid recipe - my roommates even remarked that it looked exactly like the chinese they had recently ordered. I wasn't sure what exactly "bottled ground ginger" was - I have fresh ginger and ground ginger, but not "bottled ground ginger." I ended up grating fresh ginger and that seemed to work out pretty well. The recipe definitely had some kick to it, but not so much that left your mouth burning. I would make this recipe again, but I'd probably add more vegetables next time.
This recipe wasn't bad but didn't have enough flavor. I've made other recipes like this in the past that were better. If seems like the recipes cooking light has these days don't have the potential they used to a few years ago. I think the editor needs to rethink the magazine.
This is definitely a good,solid recipe. Both my husband and I liked it very much. I did, however, make some changes going in. I used part broccoli, some bok choy, some snow peas, some mushrooms, and some thinly sliced yellow squash. Other than a little salt, the sauce was perfect and this made for a great, complete dinner. I will definitely be making it again!! The only reason that I didn't rate it higher is that it isn't unique; just a very good and very easy version of the original dish.
I found this recipe to be pretty underwhelming. The final outcome was fine, though we added extra soy sauce to our individual servings. Granted, I minced my own fresh ginger and cut my own broccoli, so maybe it seemed less "quick and easy" and the extra time I spent on prep made me feel like I should have been more impressed. The sauce was fine, but very typical to a lot of other Asian-inspired recipes on this site. The only substitution I made was using brown rice over white, which I think added flavor (and nutritional value.) I don't know that I'd make this exact recipe in the future - if nothing else, I think it could use a larger variety of vegetables (snow peas, carrots, edamame, red pepper...).
This dish is awesome! It has a great asian flavor and was VERY easy to make. I made no substitutions, however, I did take others advice and cook the broccoli a little longer with a little bit more water. I also covered the pan when the broccoli was cooking- it makes it not so hard. I will be making this again. I served this only with brown rice.
Simple to make. We like the way CL has added cooking times (for example, superfast = 20min cooking) -- now they should add prep times to everything, too. Anyway, made a couple changes but followed the steps. Added about half cup of thinly sliced shallot with the ginger & garlic. Subbed 1tbs peanut oil for 2tbs canola. Used broth with the broccoli rather than water. Pretty good.
Very good and easy! Made recipe as is w/one minor change--instead of adding water to the broccoli I used additional beef broth (wanted to use up an open carton). Served w/brown rice. No leftovers!!! Next time I will add additional vegetables, and maybe more sirrach, however, my husband did state that it was the right amount of heat for him.
This was delicious! My whole family loved it! We doubled the recipe but not the red pepper-the seasonings were still great. We did add extra carrots and served it with sushi rice.
My husband and myself really enjoyed this recipe. It's quick, easy, and has good flavor. We did make a few minor substitutions. We used 1 T of peanut oil when cooking the beef, 1 T of sesame oil when cooking the garlic/ginger, and instead of jarred garlic we used fresh garlic. (As previous reviews suggested, we covered the wok to help steam the broccoli - came out perfect!) In the future, I think we will experiment with a wider variety of veggies such as bell peppers, yellow onion, and snow peas. Served over jasmine rice and a side salad with ginger dressing.
This was easy, yummy and received a thumbs up from the hubby. I cooked the recipe as is, except I made jasmine rice to go along with it.
Very tasty. I added additional veggies - mushrooms, carrots, celery, snow peas, white onion. Omitted ginger and green onions. Served over brown rice. The leftovers were not quite as flavorful the next day.
My kids complained about the flavors of this recipe. One kid thought it had no flavor and the other kid thought the ginger flavor was overpowering. I thought it was a bit bland and I will probably make it again but try to infuse more flavor by adding more soy and garlic. It just needed something.
My boyfriend and I LOVED this recipe. In fact it's the first time he has ever said something was Extra Delicious. I did the same as one of the previous commenters- I covered the Wok in order to get the broccoli a bit more tender and added a tad more water. Next time I will: - Omit the oil as I cook with a non-stick wok. - Try it with brown rice - Make a double batch! I blogged about this recipe here: http://www.januaryfibrestudio.blogspot.com/
This recipe was so good and so fast! I made it last week and am making a double batch this week! The broccoli stayed nice and firm and the the only thing I would change is adding more green onions than the recipe calls for. Delish!
I thought this was quite good. I substituted the hot chile sauce and the minced garlic for about 3 tsp of chile garlic sauce. I omitted the green onions (I forgot to buy them) and made brown rice instead of white. My whole family liked it, and have asked to have it again.
Quick and easy, though when I'm doing all my own chopping this takse closer to 30 minutes than 20. A good fresh taste--I like that it doesn't taste like it came from a packet!
This was not quick and easy. Normally when I make this, I use a seasoning packet from the store. It's easy and tastes better. This was just mediocre and lots of work. The seasoning packet seems to be low in fat and calories. Perhaps it has too much sodium? I would just prefer that in the future. My 5 year old daughter did LOVE this, though.
Thought this was very tasty and easy. Made fresh rice. I did use the Sriracha sauce instead of the crushed red pepper simply because I always have it on hand. I also cover my skillet for a couple of minutes to steam my broccoli a little more al dente.