Made half a recipe for the two of us and it was very good. Used fresh broccoli from the garden.
For poster: 'barrdbarrbarr', who asked why the recipe calls for baking soda. Baking soda is an alkaline salt, that will balance out an acidic ingredient.
We liked this dish. I made it to go along with some fried rice and wonton soup. Thank you for sharing.
We really liked this dish. Super simple, few ingredients and even a novice cook can turn out a great dish. I did add a bit of baby bok choy and some thinly sliced carrots to the recipe though I doubt it made a major difference to taste. I hate even slightly overcooked brocolli, and with this recipe, the brocolli was cooked perfectly...a bit of crunch without releasing the sulfurous taste I dislike. THANKS!
I have had better...disappointed...would not use this in my catering.
Very tasty and very much like a Chinese restaurant dish! Like Lavender Lynn, I added the green onions later in the cooking process. I will defintely make again! Just curious: what purpose does the pinch of baking soda serve?
Oh my! I'm expecting my second child and have been craving this dish, but the wallet has to be tightened. So i thought i would try this recipe. It hit the spot! and i am very very very picky when it comes to Chinese food (i only order from one place). I did double the sauce, and added carrots and mushrooms. Oh yeah and i used chicken instead. I might try 1/2 a tea spoon less of oyster sauce. but i did go heavy on it the first time. And i added sesame oil to my cooking oil, just a little bit. Yummy thank you so much! my husband thinks its better than the restaurants :)
A good recipe that we very much enjoyed, it was easily prepared and very satisfying. My only reservation was that it was a little salty for us, so probably, like other reviewers, I would hold back on the oyster sauce next time. I subbed chicken for the beef, as we don't eat red meat. I served it over rice, and we had no leftovers, good recipe! :) Made for Aussie/NZ swap # 25, February 2009
This was a good recipe and the meat was very tender. I too could taste the oyster sauce pretty strongly especially on a few pieces of meat I ate. I think next time I will do slightly less of the oyster sauce and will mix it in the soy sauce. I used Sake we had left over for the rice wine...I think they are somewhat the same. Will maybe try it with just some white wine next time. It is a good recipe and will make it again.
Very good, solid recipe for chinese beef with broccoli. The steak was nice and tender, due to slicing thin & pounding. Nice technique. I served over rice. The only thing I would do differently is to use half the amount of oyster sauce. I could taste too much of that ingredient. Thanks for a great, authentic recipe!