This was a delicious, healthy, satisfying dinner. I loved the flavor of the sauce! I saved a little money using frozen broccoli, and I skipped the ginger because I'm deathly allergic, but otherwise I prepared the recipe as written. I plan to make it again.
Stir-Fried Chile Beef & Broccoli
From EatingWell: September/October 2011
This quick stir-fry features broccoli and flank steak in a flavorful sauce. This dish is typical of many traditional Chinese stir-fries—the sauce just clings to the beef and vegetables but is not enough to spoon over rice. Marinating beef is essential for ensuring the meat is flavorful. The meat does not marinate overnight, as in traditional Western recipes. The moment the beef is combined with the seasonings it is ready to be stir-fried.
14 Reviews for Stir-Fried Chile Beef & Broccoli
All the spices and seasonings used in this recipe result in a PERFECT combination of hot, sweet and juicy. Not salty, not too spicy and a subtle hint of sweetness. YUMMM. And it's so low calorie, I will be making this often.
Better than any beef broccoli dish I've ever had!
This was a hit with the family, when served along side steamed rice. They finished their plates and wanted more.
I liked that the recipe has lots of potential to tweak. If you want it milder, swap Mae Ploy (sweet/hot chili sauce) for the Sriracha. I sliced some tempeh up in similar size as the beef and cooked it alongside the meat, as a test. It turned out well, and could be a partial substitution to lighten it or complete to make it vegetarian. Next time I make the dish, I'll probably throw in a small can of water chestnuts near the end of the cooking for a little crunch.