- 1 pound lean beef (cut into thin strips)
- 1 tablespoon soy sauce
- 1 tablespoon sherry
- 2 tablespoons oil (for high-heat frying)
- 1 small yellow onion (halved and then sliced)
- 1 tablespoon garlic (minced fresh)
- 1 tablespoon fresh ginger (minced)
- 4 cups broccoli florets (fresh uncooked, in bite-sized pieces)
- 1 cup bean sprouts
- 1/3 cup soy sauce (paleo: substitute coconut aminos)
- 1/3 cup water
- 1/3 cup brown sugar (paleo: substitute approved sweetener)
- 1 tablespoon sherry
- 1 tablespoon oil (toasted sesame seed)
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 tablespoons cornstarch
PER SERVING *
|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.
Homegirl 4 days 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 15 Nov
Quick easy fun added mushrooms and carrot peels
Bam Hall 29 Oct
Yummy and easy to make.
Mel 18 Oct
Delishhhhhh & I omitted the bean sprouts but added CARROT!!!
Chef Mike 20 Sep
It turned out great as always thanks for the recipe!
chantel overton 16 Sep
Just as good as Chinese takeout
Amanda G 9 Sep
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 8 Sep
it was great, though i didnt add enough water
Rick S. 11 Aug
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. 7 Aug
Super easy and delicious!
Marcia F. 22 Jul
Wow!!! Can’t get more authentic tasting than this!!!
Derick B. 19 Jul
Great and very tasty
Bonnie W. 12 Jun
Turned out great, the sauce was delicious. Very easy to make.
Paul Lamine 11 Jun
sauce is really good and really easy to make. i used fresh garlic and fresh ginger.
Fulcher Jr. 8 Jun
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. 30 May
Awesome. I was missing a couple ingredients but it was still tasty
Bernadette H. 27 May
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.
Mirna Garcia 21 May
Absolutely full of flavor, on my favorite's list.
Freddy 17 May
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 16 May
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 16 May
Very good and so easy!
Bob R. 15 May
Very good. My wife approved. I used flank steak cut in strips and it worked well. Prep for this dish takes a little while due to the sauce and number of ingredients. Grandpa Bob
Missi A. 20 Mar
I’ve made this several times. Yummy
Rosanne S. 1 Mar
Great! Definitely will make again. I did not change anything; I did serve with black bean garlic sauce .
Mamacita 28 Feb
This was not great. Much better beef and broccoli recipes out there. Too sweet and unrealistic cooking time for broccoli and onions, unless you overcook the beef or serve with onions and broccoli practically raw still.
Joseph Jonkman 18 Feb
This dish was so tasty and amazing!
Sam D. 4 Feb
Very tasty.. will make again!
Kanani L. 15 Jan
Very delicious, no leftovers,
Ryan Miller 8 Dec 2017
I agree with the other reviews, this is a bit sweet. I’ll probably just find a different recipe. It’s a bit saucey as well. I added two extra cups of broccoli even.
Katie Wilson 7 Nov 2017
great! used Splenda instead of Brown sugar. put some spice in it.