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Stir-Fried Beef and Broccoli Recipe

Stir-Fried Beef and Broccoli

Show: Emeril Live

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (54)

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Average Rating:

Total Reviews: 54

Showing 21-30 of 54

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  • on January 24, 2010

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    Made this dish tonight and the family gave it a 7. Also - I would not dredge the meat in the cornstarch. I will just cook it up quick and add a teaspoon of the cornstarch to the sauce as thickening agent. I will add just a bit of water (maybe more vinegar? to have a bit of sauce/gravy for the rice. Add the sauce to the meat first -get the sauce the way I like it, and then add the broccoli last.

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  • on January 23, 2010

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    We made this dish following the recipe with only slight modifications: 1 regular clover honey instead of "orange blossom" honey, and 2 we added a red bell pepper in addition to the broccoli. This is a great start to a very tasty dish, but next time we'll double the sauce and may include oyster sauce as well. Dredging the meat created the same texture as you would find in a restaurant. Overall, delicious but just needing more flavor to KICK IT UP A NOTCH!

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  • on January 17, 2010

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    I made this for a large amount of people and it turned out great! Great flavors!

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  • on December 15, 2009

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    I made this last night and it was a big hit, I love beef and broccoli, but since I have a shellfish allergy I can never get it in a restaurant. This was very flavorful and easy to prepare, everyone from grandma to the 2 year old gobbled it up!!

    I didn't have the chinese black vinegar so I substituted balsamic and I made my own hoisin sauce, (the 4-year old has sesame and nut allergies. No one knew the difference! I will absolutely make this again soon!!

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  • on November 18, 2009

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    This is a very good recipe, did a few amendments - Used Balsamic and regular honey and my whole family loved it. Thanks Emeril

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  • on October 18, 2009

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    Perfect Flavor, the best I've ever eaten and fun to make.

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  • on September 08, 2009

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    I had high expectations for this dish and it did NOT pan out. it was bland and boring......do not plan on it again.......emerils recipes are usually the bomb but this bombed out with my fam...

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  • on September 02, 2009

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    My only suggestion is to double the sauce.

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  • on August 07, 2009

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    This is the first Emeril recipe that I don't like and I've made many. I don't know what could be done to salvage this recipe. I suppose thin slices of pork instead of beef. Then again the sauce was just another generic-tasting chinese sauce. Sorry Emeril.

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  • on July 17, 2009

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    This worked out really well and tasted great...a few things to mention:

    It doesn't say where to put the red pepper flakes but i mixed them in the sauce and it worked well. I used 1 teaspoon because i was scared it would be too spicy but could have used the full 1 1/2 teaspoon

    Also, the sauce wasn't quite enough for me and i just added water to the hot pan with the sauce to make it coat the mixture. The cornstarch on the meat helps keep it thick.

    You could also double the sauce...just get more calories that way and the flavor was great still just by thinning it down with water in the pan.

    I had to do 3 batches to brown the meat, and it could have used more broccoli

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