The secret to this recipe is cooking the beef in 1 cup of oil to seal in the juices, and cooking the broccoli in water to make it crisp and tender. For a more authentic touch, try using Chinese broccoli, which has an appearance and taste similar to asparagus.
1425 people marked it a Favorite, 746 people marked it a TryYield: 4 Ready in 30 minutes
jleong1920 , 4 years agoBecause I didn't have a taste for broccoli when I made this, I used the recipe to make Chinese pepper steak instead. I followed the recipe up until it called for broccoli. I also didn't clean out the pan after removing the beef. I sauted like 1/2 a yellow onion before adding 2 small to medium sized green peppers (both roughly chopped) until tender. I let the onions get a head start so the peppers would still have a slight crunch. After they were finished, I removed them and deglazed the pan with about 1/2c. of sherry. Scraping up the brown bits and after the alcohol has cooked off add everything back into the pan as in step #9 (w/o the oil) and let thicken. Enjoy over steamed rice.
scturner97 , 5 years agoVery good
Lady_KJW , 5 years agoMy husband and I loved this recipe. It was easy to make and tasted great. I would recommend trying this recipe to anyone who enjoys beef with broccoli!
mequarto1 , 5 years agoAmazing!! Everyone loved it and I will deinately make it again.
JRowan , 5 years agoI can't wait to make this. Have you tried any of the Pearl River Bridge sauces and vinegars?
dweaver , 6 years agoThis is a family staple! It's always popular, and can be prepared in under 1/2 hour!
LordDrow , 8 years agoEveryone liked.. Kids even liked the Broccoli
webtexan , 8 years agoLoved it!
blueskier , 8 years agoThis is a family staple! It's always popular, and can be prepared in under 1/2 hour! [I posted this recipe.]