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|Calories210Calories from Fat100|
|% DAILY VALUE|
|Calories from Fat100|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Eloy Cantu 6 months ago
Awesome recipe will be redoing again love it and highly recommend it to all who looks it up thank you
Dave 8 months ago
Was ok to taste. Directions were less than clear though.
casey j. 10 months ago
it was pretty good, kids didnt like it though
Cook123 10 months ago
Wow, this recipe is amazing. Would totally make again
James Gunning a year ago
turned out good. really good flavor
JC Cox a year ago
This recipe beat any Chinese restaurant I've been to. This is definitely a new staple in our home
Brandon S. a year ago
pretty easy to make and it taste very good, I would add some Oyster sauce and some white whine to the sauce
Kacee Koupal a year ago
I loved it. We loved it. I enjoyed the amount of sauce. I didn’t have the sprouts but didn’t miss them. I loved how easy this was. I used a tablespoon of ground ginger because I didn’t have fresh and I felt it worked fine. We were lazy and picked up the stir fry beef from the store. Made it quick and easy! Will be making this again!
Darlene MacNeil a year ago
I used tamari instead of soy and added 2 tbsp of hoisin sauce. It was tasty, but I would have liked it a little thicker. But overall this is a tasty and fairly simple dish to make.
Homegirl a year ago
It would have been better with mushrooms but it was still really tasty and surprisingly easy! Wish the black bean sauce was in the ingredient list - even as an “optional” - I bet that would have put it over the top! Next time!!
Maxi Lopez a year ago
Quick easy fun added mushrooms and carrot peels
Bam Hall a year ago
Yummy and easy to make.
Mel a year ago
Delishhhhhh & I omitted the bean sprouts but added CARROT!!!
Chef Mike a year ago
It turned out great as always thanks for the recipe!
chantel overton a year ago
Just as good as Chinese takeout
Amanda G a year ago
This turned out very very good. I used London broil for the beef. I marinated the beef for 3 hours in the soy sauce marinade, leaving out the ginger and sherry. It was the perfect amount of savory and sweet. I pan fried the onion and broccoli in the beef broth rather than oil and let everything simmer together for about 5 minutes (or until liquid in to consistency of a sauce). Turned out perfect. Would definitely make again.
Sasha Li a year ago
it was great, though i didnt add enough water
Rick S. 2 years ago
Turned out perfectly and enjoyed it thoroughly. Meat was tender with just a hint of soy and the vegetables were crisp. Delicious. Will make again.
Kourtney D. 2 years ago
Super easy and delicious!
Marcia F. 2 years ago
Wow!!! Can’t get more authentic tasting than this!!!
Derick Breytenbach 2 years ago
Great and very tasty
Bonnie W. 2 years ago
Turned out great, the sauce was delicious. Very easy to make.
Paul Lamine 2 years ago
sauce is really good and really easy to make. i used fresh garlic and fresh ginger.
Fulcher Jr. 2 years ago
Excellent. I added a tablespoon of hoisin to the sauce as well as matchstick carrots, mushrooms and watercress with the sprouts. The beef that I used was boneless short ribs, thinly sliced, tenderized,then marinated in beer and soy sauce overnight
Fyl P. 2 years ago
Awesome. I was missing a couple ingredients but it was still tasty
Bernadette H. 2 years ago
Turned out great! I made one adjustment. I sauteed the broccoli a little prior to cooking the beef, removed it from the pan and added back in.
Navarro Garcia 2 years ago
Absolutely full of flavor, on my favorite's list.
Freddy 2 years ago
After reading some of the reviews, I changed this recipe. The amount of sugar suggested would upset the balance of the dish (as some reviewers said) so, not liking sweet dishes which are meant to be savoury, I omitted it entirely. The suggested cooking time for the beef cut so thinly is too much and I thought it would end up being tough and chewy. The vegetables (broccoli and onion) would take the longest time to cook so I started with them and about half way through I added the beef. Both finished perfectly cooked with the beef medium rare. I also added a seeded red chilli and the recommended black bean sauce. I used Chinese cooking wine instead of water in the sauce. (I marinated the beef in baking soda for 30 minutes which is what the Chinese restaurants do - it makes the beef super tender - called velvetting. Rinse off the baking soda before cooking. Might not be to everyone's taste, however.)
Karen Olson 2 years ago
I was plesantly surprised on how tasty it was. Would make it again. Better then what you get at Chinese restaurant at half the price.
Cynthia 2 years ago
Very good and so easy!