Stir-Fried Beef and Broccoli

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I asked a coworker, who cooks traditional Chinese food, what black Chinese vinegar was. Not only did she explain that it is slightly sweet and tangy...but she was kind enough to bring me a small container of it. That being said, the recipe was flavorful, but next time I will lightly salt my beef before dredging in the cornstarch. I served with brown rice and with quinoa....both good options.

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Easy, healthful, and delicious. I omitted the cornstarch and used different vegetables ( zucchini, red pepper, squash, and a green pepperbut it still came out great. I'll be using the sauce recipe in the future for chicken also

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Great flavors! - could not find black vinegar so used white vinegar + more soy sauce. Also used coconut oil but would have preferred peanut for that extra flavor. Was iffy on the cornstarch and only used it on half the meat but it made the sauce a great consistency. Looking forward to the leftovers tonight.

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Scrumptious! Easy to cook and ready in minutes.I did not have the Chinese black vinegar so I substituted with a seasoning from Maggi ( a black liquid that you can find in the ethnic food aisle in the Germany"s section. So good that there were no leftovers :(

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This was easy and delicious. My kids don't like spicy food so I subbed teriaki sauce for hoisin and marinated the beef in teriaki overnight for added flavor. Served it over rice but there wasn't enough sauce to cover the rice so will double to sauce next time. A winner!

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Yummy and Easy! I did cut back on the ginger just a little. I forgot to add the red pepper flakes because the recipe did not say where to add them, but it was still great!

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Family loved the recipe and it was easy to make. I marinated the beef for a few hours and skipped the honey. Added some oyster sauce too. Wonderful.

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tasty - better then a Chinese restaurant!

yummm -O

vero

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I did not use the ginger (IT IS NOT A PREFERRED SPICE IN MY HOME I couldnt find black vinegar so I used 1/2 balsamic and 1/2 garlic rice vinegar. Did not hace a wok (will purchase one for next time and it was tedious without it, however, dish was great and if you prep before you get into it, it is a joy to prepare also!

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I would dial back a bit on the ginger as it overwhelmed the dish. Make sure you have a screaming hot wok or pan and do as suggested and cook in batches. Also shake the cornstarch off well because once you introduce the liquid the meat will stick together. Stir quick and often. Was an ok dish but next time will use less ginger.