I usually don't comment on videos, but I have to say this recipe was A HIT!!! Just made it for my family and EVERYONE loved it! I even got my grandma's stamp of approval. Thank you!!!!
I made this tonight and my husband went back for THIRDS! it’s been a while since I seen him eat that much so I know it was definitely yummy! Thank you so much for this delicious recipe, I’m saving this for a next time!
I like how you acknowledge your differences in the texture and how you’d maybe do different next time. Cooking is all about getting the job done and still making it taste great despite the odd curveball thrown. You do both as well as show that improv is a big part of cooking.
Just finished a Big Ole Plate of this and it was GREAT!! I did not have and rice wine or rice vinegar so I substituted 2 Tablespoons of apple cider vinegar and the meat turned out as tender as you could ask for. My wife has given me permission to make this any time I want to. Thank You!
Just tried your shrimp fried rice recipe and it was a hit with everyone, we all liked the taste of the dark soy better, we added four chile de arbol(whole) for flavor, because we like it hot, it matched perfectly with your other ingredients.
Thank you for your recipe! I have seriously watched it more than 50 times and made it at least 8 times. I put my own spin on it, because I can't help myself. We like it saucy, so I double the sauce (but not the brown sugar). I have a cast iron wok, so I bury it in the coals of my Weber kettle. Because I cook it in such extreme heat, I only use dried garlic and ginger in the meat marinade. Oh, and I add a pinch of baking powder to the marinade too. I put the fresh garlic/ginger in the sauce, instead. The cast iron wok in the coals method allows me to get a great sear without over cooking the beef or broccoli. It turns out perfect everytime! Thanks again for sharing your recipe with such clear instructions!
Thank you sooo much for your videos! Beef and broccoli, lo mein and shrimp fried rice are the ones I watched today and I am ready to make some. I saw in a Craftsy class that if you add some baking soda ( can't remember how much, maybe a tablespoon?) to the water when you blanch your broccoli it helps keep the color bright. Haven't tried it yet but thought I would mention it for others if they want to try it.
This recipe was absolutely amazing and yummy. I literally just got done cooking it and dinner is ready. I didn't have the green onions but I'm sure it would have been even tastier with them added. Thank you for this easy to follow recipe. 😊
Just made this and it is so good. We used some pieces of fillet that were leftover after trimming it, and then we put it on some white rice. Delicious.
Hey. A great video. To the point without rambling on abt nothing like so many do. I actually tried to watch a video with broccoli and the woman took 15 mins to have a history of brocolli. The actual recipe was only abt 10 mins start to finish but she took 30 mins. So thank you thank you thank you.
Hello Mama' 💗🤗 I was doing the recipe along side with you and noticed your instructions were easy to follow and your voice not rushed or hurried thanks for that I respond better too a calmer voice than frantic people Lol 😂 😂 dinner is going to be fantastic 😇
Perfect timing. Our favorite Chinese restaurant must have changed chefs because it tastes different and no other good spots in the area. Now I can just do it!! Thanks!
I made this recipe ,but altered the recipe some because I didnt have the ingredients ,and was to lazy to go the store.I used chicken instead of flank steak, and red wine ,instead of rice wine . I did not have any brown sugar,or green onions or fresh ginger. I used regular sugar, powdered ginger and omitted the green onion and everyone loved it, even my friends picky dad! My gma always said what makes a good cook is one that can improvise! My girlfriend loves to cook and she going to try your recipes. She cooks a lot of Romanian food. I love her Jota!
Looks good. I usually watch Better Than Takeout by Souped Up Recipes for Chinese recipes. The girl is from China. If memory serves me correctly, this is very similar to her recipe. I think she may have used oyster sauce. Other than that, very similar. This just made me hungry 😂 I have to try it.
Yes! B&B is the only thing my mama eats at any Chinese rest., so, she is going to be so surprised & happy when I make it for her this weekend....thanks sweetie!!
I made this tonight and it was pretty good. I did not add any salt and I am glad I didn’t. The soy sauce and beef broth were enough sodium. I did use frozen broccoli which I thawed by running hot water over it. I added it to the beef right as it was getting done. And I did as you suggested and pulled it out before I put the sauce in.
I have my own cooking show but got to say you are amazing. I just finished this and it taste fantastic. My family really enjoyed it. Thanks for sharing.
I love the way you explain all the ingredients and all of your steps perfectly. Cant wait to try this one too. Im going to be in the kitchen for some days watching all these videos. lol
Thank you I just made this for my husband and I and we enjoyed it. I made it without the wine and ginger and it was still tasty. Thank you 💖 I love your recipes and always look for your videos. I never had anyone o teach me to cook so your videos and RU-vid taught me 🥲
Your cooking reminds me so much of mine, and you have a lot of recipes I’ve been interested in trying. So I am incredibly glad I came across your channel!
Great tip about adding the cooked meat to the thickened sauce and not the other way around. Maybe that's why mine tends to toughen up a bit. LOL thank you, Angelica!💜
Made oysters and rice, Those smoked can oysters all i had, it workd great. in a bowl of fluff cooked rice on the side. I put the oyster in with the mix vegs. a little shrimp juice, some butter, Old bay and 1 can smoked oysters, salt and pepper, the sauce had soy sauce, oyster sauce, Hoisin sauce put all togather ! but the rice! and let that simmer. until done. then pour it over the rice YUM
Thank you so much for sharing this amazing looking receipe. My meat is marinading as we speak. Can't wait to chow down! Edit: Just got done making this and because I didn't have dark soy sauce, at the end I added an additional heaping tbsp. on brown sugar, a little more cornstarch slurry, salt and pepper and Wow! it is so delicious! Thanks again!
I made this dish today - it came out delicious. I also made the shrimp fried rice , it was soooo yummy. Thank you for sharing the recipes & all the helpful tips ❤️💕❤️
I just bumped into your channel & I'm so glad I did , I looooove how simple it is to follow your recipes thaaaank you 🙏🏼 can't wait to try some other of your recipes, also something about your videos is just pleasent doesn't stress me out in my kitchen as I follow thank you 😅
Made this tonight, exact recipe. You make everything so easy to follow. Oh this is so wonderful!!! Carry out is a thing of the past!! Thank you so much. Again I must say you have a beautiful comforting voice and that helps with confidence 😉.
Sirloin Tip, used to be called Round Tip, is also a good cut to use and 25 to 50% cheaper than Ribeye. It is a nice tender cut even in cubes for use in a curry without having to cook for a long time as you would a chuck.
I shop at a meat market for 95% of our meats and buy in bulk or large cuts we break down ourselves. Its a lot of work but we get better cuts for less. If I know we're going to have beef broccoli or stir fry I'll cut that up prior to freezing to make it easier.
Looks very tasty. I love red onion, it's my favorite. I have some extra bean sprouts from the shrimp fried rice dish I made from your recipe, and I'm going to add it to your beef and broccoli recipe. Wish me good luck....Great tip on cooking on med-hi, I am always fighting the urge to cook on High heat. 🔥🔥🔥
great recipe! I only changed a couple things. I doubled the broccoli because our family LOVES how crispy these were (great advice with the blanching!) and only used a couple pinches of salt on the meat
I am marinating the meat as we speak. this is going be good. I have been watching your videos for many years. All your recipes are keepers. I always learn something from you girl.
I use Better Than Bouillon too. Chicken, beef and vegetable. It is the bomb. You can get the large 16 oz jars at Costco here in San Antonio, so I assume you can get it at Costco elsewhere. I use it all the time. Thanks for another great recipe.
I have my own recipe from the old Chinese cooks in Hawaii. I have sugar, soy sauce, ginger (no garlic) and bourbon whiskey in my marination. I fry my onions first, remove and fry my meat, then remove. I fry garlic just before adding my broccoli and like spaghetti, cook the broccoli al dente. My sauce is sugar, soy sauce and oyster sauce. Corn starch and peanut oil are other ingredients. I don't add salt because the soy sauce and oyster sauce has enough salt for me.
