This was delicious. I doubled the broccoli and garlic and added red pepper flakes. I used olive oil instead of peanut oil and it still turned out great.
I liked this a lot. I doubled the recipe. I was a lot more generous with the sesame oil. I also used a bag of frozen broccoli. Normally my chinese food is too watery, this was perfect. I will add it to our favorites.
I guess I need a little more flavor than what this dish had to offer. I did like it though. Nice and easy, which is great for me these days! Thanks!
We loved this. It was quick, easy, and delicious. The recipe says it serves 2 - but it fed my family of 4 (served with rice, and we started the meal with Chinese Hot and Sour Soup #198).
I made this recipe for the first time about a half a year ago. Since then I've made it at least a dozen times and it never fails to please. It's the closest I've ever been able to get to what you find in a restaurant and so easy.
Let me add my accolades. This is my DH's favorite oriental take out dishes. I used skirt steak in lieu of flank, which he said was good. (I don't eat beef). I followed the recipe exactly and it worked out wonderful. I saved a little of the broccoli mixture for myself and stirfried it with some shrimp I had. That was good too. I served this with Chinese Green Beans #53164. I will definately be making this again. Thanks Uncle Bill, another keeper. Sue
Bullwinkle was right to worry about adding water to the hot oil. I cautiously added a small amount & nearly started a kitchen fire! Very tasty--but be careful!
Excellent! I did use precut stir-fry meat but otherwise followed the directions. The method of cooking the beef really seems to keep the meat tender. After making this it appears that I always overcooked stirfry beef. Thanks!
Great dish! I added red onion in with the brocoli, and it gave the dish some more color, as well as another flavor.
This was so good! My husband constantly asks me to make this! Very easy and tastes wonderful!