I made this yesterday and everyone went crazy over it. Today I am making more. My son says, "You are hired!" You are the new cook in our kitchen. Thank you for such nice videos.
I made this at my house tonight. I'm about as close to being a chef, as I am being a bricklayer (I'm a physically disabled pensioner, lol). But YOUR recipe, with YOUR video directions, I managed to follow to a tee & it came out PERFECT! Even the 19 year old, fast food critic of our house thought it was amazing! Thank you luvvy, I'll be making many more dishes, under your direction. ❤❤❤😍😍😘
After receiving my wok yesterday, I have now made the chicken fried rice, this beef and broccoli recipe and the kung pao chicken recipe. Mandy you are awesome!!!! Thanks for putting in all this hard work so those of us who usually cook out of boxes can have authentic chinese food at home at a fraction of the take out price! I made this entire meal for under $10 and everyone loved it!!
I made this dish but added carrots for extra flare. Everyone thought that that I picked it up from a carryout other than the our neighborhood carryout. They wouldn't believe me when I told them that I made it. I used the cheapest cut of meat available. It was a chuck roast for $7. It came out perfectly cooked with the velvety texture. I can't believe it. I fed a family of 4 authentic Chinese food for $7. At that price I was able to add a coconut cream pie for dessert. It won't be long before I will challenge Iron Chef Chen Kenichi for his Iron Chef status!!! Lol!
I'm curious. If the meat was $7 and you say you fed 4 for $7, does that mean all the other ingredients were free? Please tell me where you shop, I like free stuff and I want in on the action...
I just insisted making this dish, but I added a few onions, carrots, and mushrooms. Boy, was it good! Thank you Mandy for sharing your recipes with everyone. If you’re still undecided if you can make Mandy’s recipes, stop wasting your time and just get to it. Super simple and as Mandy says, it’s better than take out.
This is the best and easiest recipe I have tried and my new go-to. Thank you for making it so easy to cook and I love your little tips like what not to do - eg. cover the pot or your broccoli will lose it colour, use baking soda and why. The tips are what make the dish. Thank you and keep cooking - I am a huge fan.
Thank you very much. Just made this for some Thai friends of mine. I tripled the sauce recipe part and of course added some chilies. Everyone went crazy!
I just cooked according to your recipe: but added carrots, cauliflower, and zucchini, and ginger to garlic. It was so easy and so delicious! thank you very much for really good easy to follow recipes.
I made this but didn't have a wok. I use only cast iron pans and my largest fry pan worked perfectly!! Love this recipe and it truly is "Better than take-out"!!!
I have made many of your recipes. General Tso's is an all-time family favorite. When I order beef and broccoli from takeout, I always ask for spicy. To make mine spicy, I added a few pieces of dried red pepper cut into 1/2 pieces. Did the trick. Thanks for another winner.
I cooked it earlier today and it was incredibly delicious!! 😍 I followed your steps exactly, so easy! My 17 year old son was so happy. He loved it! Thank you so much for investing your time to teaching us how to cook my favorite food... Chinese! ❤ Warm greetings from Colombia!
I really enjoy your recipes! I appreciate that they’re concise and to the point. I also like that you make your videos all about the food not a lot of talking!
Made this tonight and it was awesome! Slice the beef VERY thin for best results. I overcooked the broccoli just a touch in the water, so really only cook 1-2 minutes MAX. This recipe was the best Beef & Broccoli I've ever made! Well done!
I made this tonight with some additional vegetables (carrots, onions, bell peppers) and it was amazing! I cooked the carrots and onions with the broccoli, and added the peppers straight to the wok. The family loved it!
Thank you so much for your recipe videos...and you include the ingredients ..very very very few videos do what you do..I just copy and print and add them to my recipes ...I just bought a real authentic Wok from China, no non stick, just carbon steel 16 inch Wok... Thanks again young lady....Canada
your recipes are consistently terrific and well executed. Because of you, we cook our favourite dishes rather than ordering out!! Thank you for all your wonderful instruction!! Don't stop providing content!!
You are an excellent teacher. I made your kon pao chicken and it was SO GOOD. Thank you for explaining each step so clearly. Can't wait to try thus recipe!
SUP: Just to let you know, we made this recipe last night. Very good taste, and the trick with the cooling of the Brocolli was brilliant. However, I tell you a few things we learned. (1) You really have to cut the meat very thin. I was surprised, VERY SURPRISED. Man, I cut it a little thicker, and it expands; maybe, even expanding greatly. What I would have put into a stew, didn't work. I need to cut them smaller in future, very thin like you said. (2) We doubled sauce recipe, because we like to have sauce. But, it was thinner than we wanted. (3) On thin sauce, we doubled the ingredients for the sauce, and I told wife to put 4 tsp of cornstarch and ... you said 2-3 tbsp of water ... so I put 6 tbsp (to double). Well, I think I should have also increased the cornstarch or stayed with 4 tsp of water. It was runny but not bad taste at all -- just too thin. Honestly, I love recipe so much that I will make again and try again. (4) I learned about Brocolli. We went to nice Chinese place by us (Ranch 99 in Houston), and got these big heads of Brocolli. So, I cut it down, but I only like the florets. However, I tried an experiment. I did florets like you said, then I went back and REALLY CHOPPED UP the hard stems. I put them in the boiling water for a little longer, and then used them too. AND WOW, they were perfect. So, now, I know how to have ZERO WASTE. I can use 100% of the brocolli head, which I've never done before. I just ate the hard stuff with ranch dip later-on. Yet, now, I feel so much better. We haven't eaten it yet for lunch. We are leaving it overnight to see if it gets more thicker and saucy. I can't wait to surprise my Mom (like I said who is disabled and can't get out much), but we have to get out today to go to hospital, have some bloodtests, and do normal checkups. It's her annual checkups now. Anyway, I will give you an update. But, thank you for sharing with us. If you were a friend and knew you, I'd give you a big hug for teaching us this. I will use this forever to eat lower-cost food at home. Also, I can just THROW SHIT TOGETHER at end of week with this appraoch. I plan to do the Pepper Steak next, because I like that. I bought extra meat to do that this weekend too. So, I'll update you on that too. Also, remember me, because I will be doing your recipes over time and giving you feedback. Please, always, stay a RUclipsr, because you will easily become REAL BIG doing this. Also, we plan to support you in any way we can. Thanks, Poe ...
Hey there! I doubled my recipe as well. I went with four and a half tablespoons of water. The sauce starts thin but thickens up a lot as it cooks the starch. Cook it and make sure it's thick enough before you add the broccoli and meat. You can always thicken a sauce by evaporating the water out of it. Sauces also get thicker as they cool.
@@EvaAdorable Very good advice. Thank you for letting me know. Yes, we are still trying to learn how to cook a lot of the Chinese foods that we liked. @EEvvee, during the Pandemic, we had to cook at home, so we got better at it. Now, we really don't care to go out much, especially since Virus is still spreading in Houston, Texas, so we are just staying home, cooking ourselves, and not taking the risk. It feels better to save money and to be in control of your food.
@@EvaAdorable Also, EEv, I'm gonna print out what you said and staple it to our recipe. My wife is the expert on stuff like this, not me. So, I'll make sure she sees that when we cook it next time.
@@poelemic3642 Cool! I'm really glad it helped! Cooking can be a really fun and rewarding experience. You and your wife cook together? That's really adorable. I don't think my husband even knows how to make eggs... haha!
I just made this recipe and my bf who loves beef broccoli (only from Chinese restaurants) says I nailed it. Will be including this to our weekly supper recipes! Thank you!!
We have missed Chinese food during the pandemic. Or so we thought. After making this, and other Souped Up Recipes, I can't believe how much better it is than our Chinese take out. Amazing!
I made this and wow!! The best I’ve ever had. The only thing I did differently was I added a small amount of brown sugar to the beef and sesame oil and omg the best I’ve ever had. I also used braggs instead of soy sauce. Also added fresh finger and scallions to the stir fry
I made this for my wife and I tonight. It turned out really well! I had to substitute table wine in the marinade for Chinese cooking wine and it still worked fine.
Wife made this while I was out treating the yard for weeds. Took me 2.5 hours. Took her 1.25 hours. She wanted me to tell everyone that this recipe is the best she has ever eaten!!! Second one we have tried. Chicken stir fry was first and we are keeping that one too!😋 Now we can’t wait to try them all! 😊😊😊
That looks so good. I really enjoy all of your videos. Very descriptive to the recipes really great. Thank you for taking the time to share your recipes.
The beef where I live is terrible and super tough, so I decided to try your method with the baking soda. It totally works! I made this recipe almost exactly, including all that black pepper. Seriously reduce the black pepper if you're not a fan (I am and knew what I was getting into, yum!). The only change I did was add red onion and red bell peppers to the broccoli and to triple the sauce since I was having it with rice noodles. I cannot believe this dish came out of my kitchen. So, so good. This is the second Souped Up recipe I've done and the second where I didn't feel a need to tweak anything. I'll be trying out many more. Thank you!
Thanks so much for your recopies. I love Chinese food and I made the beef and broccoli recipe, it was gorgeous and sooo much better than the takeaway and cost far less but much fresher and delicious. I used a rump steak and made sure i got one that I could cut very thin against the grain of the meat. This was a fantastic tip. The only extra thing I added was a stork of lemongrass which took the dish to another level. I made some egg fried rice to go with it too. I subscribed and I plan to try many more of your recopies so thank you very much. Bye for now. Richard in West Yorkshire, UK
This morning, I went to the neighborhood Chinese store to get the mixture for the marinade and the sauce then cooked it specially for Mother's Day. My boys and the whole family loved it! Thank you!
This was the best Beef and Broccoli recipe we have tried and we have tried several. This one, we think is the closest to Chinese Take out. It was delicious. We served it over Jasmine rice. It was awesome and it's a keeper!!
Thank you again for your gift! You are a great teacher, and you always make me smile. I know this is one of your first Chinese cooking classes. But I just found you this year! I watch your videos over and over. And print out your recipes, got your walk, and your clay pot(which I think is beautiful! Not sure how these old beat up hands can use your chop sticks. They are so beautiful too! Your in Florida, please stay safe, stay sweet, and congratulations on getting married!
I just got my Souped Up Recipes carbon steel wok a few days ago and it's awesome. Went to one of our local Chinese supermarkets today to stock up on ingredients. I made this beef and broccoli for my first meal. It was great! Wife absolutely loved it!
我的家人都很喜欢吃了！ 非常感谢您！ I'm an American who used to live in China for two years and your channel is like a treasure chest of delicious and authentic recipes that I loved to eat when in China! Thank you for making these recipes so accessible! Our whole family loves to watch and eat!
Thank you for sharing this simple but yet delicious meal i made this an it was better then any takeout i have eaten. You are truly blessed an gifted been watching alot of ypu videos it amazes me that ppl dislike i dont understand it but i will continue to watch an make your recipe's 😊😊😊
I made this the other day for my boyfriend's brother and girlfriend, substituted the beef with bear meat, did everything as you had done, and they absolutely loved it, so much so that my boyfriend's brother wanted his girlfriend tried to replicate it, the baking soda really saves the day when it comes to tenderizing the meat and keeping it from drying out. You are so awesome, thank you for breaking it down very simply!
Can’t wait to try it!! Your crunchy chicken recipe was out of this world !!! Thank you for sharing n keep them coming!! U explain it sooooo nicely !!!!💕🌿✨💫🦋💕🌿✨🦋🙏🙏
You are so adorable- a patient, capable teacher, whose positive encouragement is refreshing. I loved watching how excited you are to plate and eat your own creation. Thank you so much for the great tips. I need to get a better wok and strainer, like yours...so nice that you added some resources for that.
Cometa Vargas, Ribeye,filet mignon,porterhouse..thank you but I think you missed my point.She has a nice tasty cheap method for cheap cuts of meat.I"ll smoke a brisket for 8+/- hours that will melt in your mouth.I get bored of certain flavors and cooking methods and she I think you will agree is opening up a whole new world of flavours and techniques.
I agree, why spend extra money on choice cuts of meat? Unless you are wealthy, it makes no sense to use top quality cuts in a dish that's covered in sauce. The baking soda method works really well.
@Cometa, it's not about using "best" cuts of meat. The baking soda doesn't just tenderize it, it gives it a "velvety" texture that is used in dishes in almost every single Asian restaurant. Mongolian Beef is another recipe that this is technique commonly used in. It can be used on chicken and other meats as well. I grill flap cuts all the time. Rubbing baking soda on it, letting it sit for about 5 mins then rinsing it off will produce an amazing cut of beef, a very velvety texture. This is useful when you do a lot of marinading and cut the meat into smaller bits after grilling. Try it, you'll be surprised at the outcome. It's NOT merely about tenderizing it. food-hacks.wonderhowto.com/how-to/velveting-meat-best-kept-chinese-restaurant-secret-0164737/
In this recipe, I only used a small amout of cooking wine, you can replace it with some milk or orange juice. If a recipe ask for a large amount of cooking wine, you can use the same amount of water but the dish will taste a bit different.
Hi!! I love your channel!! If I am making 1 lb of beef do I double the marinate? If I put 1/2 tsp of baking soda would that taste bad or should I increase everything else and keep the baking soda at 1/4 tsp?
Made this today for lunch...d meat came so tender even not too long being marinated....the only missing was chinese cooking wine...I added extra sauce tho...more saucy more better...I sautéed first w onion garlic n ginger...so soo sooo good..thank I for the recipe
Made this recipe tonight, outstanding. I was cooking almost twice (probably 1.75x) the ingredients, so I doubled the everything. My broccoli came out a little raw so I put the wok lid on low heat to steam a little longer. For my first time, the meat marinade and sauce was perfect. The next time I might steam instead of blanch the vegetables. I typically steam all my vegetables because I like the flavor more, and prefer them closer to the raw side than overdone. This is my go to beef and broccoli recipe going forward. Can not wait to try your other recipes.
I just made this, been subscribed for a while and my first time following a recipe. I usually make Thai food. We are sooooo delighted with this recipe! Can't wait to make it again.. Maybe tomorrow? 🤣 Yum! Thank you!
I've used round steak very successfully. A tip, put it in the freezer for maybe 45 minutes to an hour before you slice it and it'll cut so easily. You can slice it very thin and evenly if it's just a little bit frozen. Same method works for any other meat you want to slice easily.
Sweet perfection ,, your advice of not over boiling broccoli is spot on , the difference between sweet and bitter flavor . You really know your stuff sweetheart 💓 Bless you 🐦
Well done. I have trouble listening to many /most female narrators ( some male ones too), but you are quit pleasant to listen to. A very talented cook and great demonstrator. Thanks so much.
I made this today and I'm upset I forgot the sugar. You didnt mention sugar in your video but it's in the description box. Did you use sugar?? (P.s. it was still delicious!)
@@solo022667 thanks lol. I tried it both ways. It was delicious even without the sugar. I did remember to use the dark soy sauce for coloring lol. My family loved it so much they asked me to make it 2 nights in a row :)
@@angelnicole513 glad everything turned out well.. I stopped cooking at my house. I feel like I work at panda express even at home..lol It's so good that they want me to put 18 hrs at the kitchen..hehe
I made this recipe tonight, and I must admit it was better by far than any take out! Thank you so much for another wonderful recipe. You are a joy to watch and a wealth of knowledge!
First time using a wok. I don't know if I got it seasoned properly but my son said my first meal of Beef and broccoli, following this recipe, turned out better than the stuff from China Moon..wow.. so I'm thrilled.
I made this yesterday and everyone went crazy over it. Today I am making more. My son says, "You are hired!" You are the new cook in our kitchen. Thank you for such nice videos.
my friends gone crazy for that
Patty Sherwood I also made it....my family loved it. No more take out here!
@Marilyn Dillard ....If you expand "Show More" under the video, that's pretty much a transcript of what she says in the video.
Yummy, thanks for the video
@Marilyn Dillard - she says: 1 TBSP cooking wine, But you can use apple vinegar too;)
I made this at my house tonight.
I'm about as close to being a chef, as I am being a bricklayer (I'm a physically disabled pensioner, lol).
But YOUR recipe, with YOUR video directions, I managed to follow to a tee & it came out PERFECT! Even the 19 year old, fast food critic of our house thought it was amazing!
Thank you luvvy, I'll be making many more dishes, under your direction. ❤❤❤😍😍😘
😂😂😂😂 top comment
One of the best chinese food cooking channels.
After receiving my wok yesterday, I have now made the chicken fried rice, this beef and broccoli recipe and the kung pao chicken recipe. Mandy you are awesome!!!! Thanks for putting in all this hard work so those of us who usually cook out of boxes can have authentic chinese food at home at a fraction of the take out price! I made this entire meal for under $10 and everyone loved it!!
I made this dish but added carrots for extra flare. Everyone thought that that I picked it up from a carryout other than the our neighborhood carryout. They wouldn't believe me when I told them that I made it. I used the cheapest cut of meat available. It was a chuck roast for $7. It came out perfectly cooked with the velvety texture. I can't believe it. I fed a family of 4 authentic Chinese food for $7. At that price I was able to add a coconut cream pie for dessert. It won't be long before I will challenge Iron Chef Chen Kenichi for his Iron Chef status!!! Lol!
I'm curious. If the meat was $7 and you say you fed 4 for $7, does that mean all the other ingredients were free? Please tell me where you shop, I like free stuff and I want in on the action...
@@billymacktexasdetective5827 🤣🤷🏻♂️
Yeeeeees! This dish is $14 from the takeout near my house. I made it for a family for less that $10. Just as good.
Doing this rn. So good!
Doing this rn. So good!
I just insisted making this dish, but I added a few onions, carrots, and mushrooms. Boy, was it good! Thank you Mandy for sharing your recipes with everyone. If you’re still undecided if you can make Mandy’s recipes, stop wasting your time and just get to it. Super simple and as Mandy says, it’s better than take out.
Excellent! Love how you explain WHY you do things. Been cooking for 60 years; learned several things I did not know. Great job! I will be watching.
Great, I was all set for bed and now I'm starving, that looked like really great beef and broccoli
Same 😫
Same
i keep doing the same thing to myself. and now i have to settle for pb&j cause it's so late D :
Me too
Lol.. ♥️
This is the best and easiest recipe I have tried and my new go-to. Thank you for making it so easy to cook and I love your little tips like what not to do - eg. cover the pot or your broccoli will lose it colour, use baking soda and why. The tips are what make the dish. Thank you and keep cooking - I am a huge fan.
Thank you very much. Just made this for some Thai friends of mine. I tripled the sauce recipe part and of course added some chilies. Everyone went crazy!
I just cooked according to your recipe: but added carrots, cauliflower, and zucchini, and ginger to garlic. It was so easy and so delicious!
thank you very much for really good easy to follow recipes.
Evgenia Pshenichnova Hi did you boiled all vegetables as well? How long?
Why do people get recipies, and then are so proud that they did it different?
Doesn't sound like you make a Beef Broccoli dish to me.
So brilliant!!! I made this tonight, I didn't have Chinese cooking wine, so I used vinegar instead. It was a SUCCESS!!!
I made this but didn't have a wok. I use only cast iron pans and my largest fry pan worked perfectly!! Love this recipe and it truly is "Better than take-out"!!!
Anissa Roberts pasa dobli
I have made many of your recipes. General Tso's is an all-time family favorite. When I order beef and broccoli from takeout, I always ask for spicy. To make mine spicy, I added a few pieces of dried red pepper cut into 1/2 pieces. Did the trick. Thanks for another winner.
You make Beef and Broccoli look so good. I'm going to make this very soon. Your video's are the best.
Chris Smirl
I agree
... and she's so cute. Hard not to like her videos.
I really just thought you said you make my beef and broccoli look so good😂😂😂
But she really is though she's gorgeous 😍😍
I think I've watched this 3 or 4 times and it always makes me hungry. This is one of my favorite dishes.
I cooked it earlier today and it was incredibly delicious!! 😍 I followed your steps exactly, so easy!
My 17 year old son was so happy. He loved it!
Thank you so much for investing your time to teaching us how to cook my favorite food... Chinese! ❤
Warm greetings from Colombia!
I just watched a number of videos on how to cook Beef Broccoli, and your recipe is my winner!
I really enjoy your recipes! I appreciate that they’re concise and to the point. I also like that you make your videos all about the food not a lot of talking!
Made this tonight and it was awesome! Slice the beef VERY thin for best results. I overcooked the broccoli just a touch in the water, so really only cook 1-2 minutes MAX. This recipe was the best Beef & Broccoli I've ever made! Well done!
I did this recepy just few min ago and i have to say this is best one i ever tried . Thanks !!!
WHAT A JOY YOU ARE!!!!
I really like the way you videos are so easy to follow and to the point
I know it takes a long time to get it right thanks for your hard work
John Smith agree😊
I’ll second that!
Fourth ...
John Smith fifth😄
I'll come in sixth
I am sitting at my table now enjoying this recipe, I must say it is so much better than take-out. My family also enjoyed it. You are great.
Yum! I always end up adding red bell paper and Bella mushrooms because I love the flavor of bell peppers and love mushrooms.
I add red bell too, adds color & I love it. More nutrition!
I made this tonight with some additional vegetables (carrots, onions, bell peppers) and it was amazing! I cooked the carrots and onions with the broccoli, and added the peppers straight to the wok. The family loved it!
Thank you so much for your recipe videos...and you include the ingredients ..very very very few videos do what you do..I just copy and print and add them to my recipes ...I just bought a real authentic Wok from China, no non stick, just carbon steel 16 inch Wok...
Thanks again young lady....Canada
your recipes are consistently terrific and well executed. Because of you, we cook our favourite dishes rather than ordering out!! Thank you for all your wonderful instruction!! Don't stop providing content!!
I can't wait to try this. This has always been my favorite dish at a Chinese restaurant since I was in preschool.
I made this with ginger, garlic, caramelized onion,
And cabbage instead of broccoli!! Yum!
You are an excellent teacher. I made your kon pao chicken and it was SO GOOD. Thank you for explaining each step so clearly. Can't wait to try thus recipe!
I just make her Kung Pao chicken an hour ago. Magnificent! And I made it! WOOT!
Made this recipe serval times now my daughter ask me to make it all the time!!!! Great recipe thanks!
SUP:
Just to let you know, we made this recipe last night. Very good taste, and the trick with the cooling of the Brocolli was brilliant. However, I tell you a few things we learned. (1) You really have to cut the meat very thin. I was surprised, VERY SURPRISED. Man, I cut it a little thicker, and it expands; maybe, even expanding greatly. What I would have put into a stew, didn't work. I need to cut them smaller in future, very thin like you said. (2) We doubled sauce recipe, because we like to have sauce. But, it was thinner than we wanted. (3) On thin sauce, we doubled the ingredients for the sauce, and I told wife to put 4 tsp of cornstarch and ... you said 2-3 tbsp of water ... so I put 6 tbsp (to double). Well, I think I should have also increased the cornstarch or stayed with 4 tsp of water. It was runny but not bad taste at all -- just too thin. Honestly, I love recipe so much that I will make again and try again. (4) I learned about Brocolli. We went to nice Chinese place by us (Ranch 99 in Houston), and got these big heads of Brocolli. So, I cut it down, but I only like the florets. However, I tried an experiment. I did florets like you said, then I went back and REALLY CHOPPED UP the hard stems. I put them in the boiling water for a little longer, and then used them too. AND WOW, they were perfect. So, now, I know how to have ZERO WASTE. I can use 100% of the brocolli head, which I've never done before. I just ate the hard stuff with ranch dip later-on. Yet, now, I feel so much better.
We haven't eaten it yet for lunch. We are leaving it overnight to see if it gets more thicker and saucy. I can't wait to surprise my Mom (like I said who is disabled and can't get out much), but we have to get out today to go to hospital, have some bloodtests, and do normal checkups. It's her annual checkups now.
Anyway, I will give you an update. But, thank you for sharing with us. If you were a friend and knew you, I'd give you a big hug for teaching us this. I will use this forever to eat lower-cost food at home. Also, I can just THROW SHIT TOGETHER at end of week with this appraoch.
I plan to do the Pepper Steak next, because I like that. I bought extra meat to do that this weekend too. So, I'll update you on that too. Also, remember me, because I will be doing your recipes over time and giving you feedback. Please, always, stay a RUclipsr, because you will easily become REAL BIG doing this. Also, we plan to support you in any way we can.
Thanks, Poe ...
Hey there! I doubled my recipe as well. I went with four and a half tablespoons of water. The sauce starts thin but thickens up a lot as it cooks the starch. Cook it and make sure it's thick enough before you add the broccoli and meat. You can always thicken a sauce by evaporating the water out of it. Sauces also get thicker as they cool.
@@EvaAdorable Very good advice. Thank you for letting me know. Yes, we are still trying to learn how to cook a lot of the Chinese foods that we liked. @EEvvee, during the Pandemic, we had to cook at home, so we got better at it. Now, we really don't care to go out much, especially since Virus is still spreading in Houston, Texas, so we are just staying home, cooking ourselves, and not taking the risk. It feels better to save money and to be in control of your food.
@@EvaAdorable Also, EEv, I'm gonna print out what you said and staple it to our recipe. My wife is the expert on stuff like this, not me. So, I'll make sure she sees that when we cook it next time.
@@poelemic3642 Cool! I'm really glad it helped! Cooking can be a really fun and rewarding experience. You and your wife cook together? That's really adorable. I don't think my husband even knows how to make eggs... haha!
I just made this recipe and my bf who loves beef broccoli (only from Chinese restaurants) says I nailed it. Will be including this to our weekly supper recipes! Thank you!!
I made this last night for the second time - I had some friends over and they LOVED it!!! Thanks so much!!! I very much enjoy your channel!
We have missed Chinese food during the pandemic. Or so we thought. After making this, and other Souped Up Recipes, I can't believe how much better it is than our Chinese take out. Amazing!
I finally have the ingredients for this dish. Gonna try it soon. Cant wait. You make it look so delicious.
It's the sauce!! Finally I know what is in the GARLIC SAUCE!!!!!! This is perfect and delicious, thank you so much. Fried rice next.
I made this and wow!! The best I’ve ever had. The only thing I did differently was I added a small amount of brown sugar to the beef and sesame oil and omg the best I’ve ever had. I also used braggs instead of soy sauce. Also added fresh finger and scallions to the stir fry
Fresh finger is essential.
I made this for my wife and I tonight. It turned out really well! I had to substitute table wine in the marinade for Chinese cooking wine and it still worked fine.
This is a very good recipe.
Just had it myself, substituting broccoli for a pepper and mushrooms.
Great tutorial 👍
mmm yumm0
Wife made this while I was out treating the yard for weeds. Took me 2.5 hours. Took her 1.25 hours.
She wanted me to tell everyone that this recipe is the best she has ever eaten!!!
Second one we have tried. Chicken stir fry was first and we are keeping that one too!😋
Now we can’t wait to try them all! 😊😊😊
That looks so good. I really enjoy all of your videos. Very descriptive to the recipes really great. Thank you for taking the time to share your recipes.
The beef where I live is terrible and super tough, so I decided to try your method with the baking soda. It totally works! I made this recipe almost exactly, including all that black pepper. Seriously reduce the black pepper if you're not a fan (I am and knew what I was getting into, yum!). The only change I did was add red onion and red bell peppers to the broccoli and to triple the sauce since I was having it with rice noodles. I cannot believe this dish came out of my kitchen. So, so good. This is the second Souped Up recipe I've done and the second where I didn't feel a need to tweak anything. I'll be trying out many more. Thank you!
Where do you live ?Just because of the beef.
@@markbra Yucatán, Mexico. Thankfully, the poultry and pork, which I much prefer anyway, are excellent here.
This was delicious but better with sesame seed oil! Everyone loved it! Thank you!
I came looking for this comment. I love seame oil so I was wondering if anyone used it.
Made this for my 4 year old (albeit with chicken instead of beef) - she ate the lot I couldn't believe it fantastic recipe thank you 👍
Thanks so much for your recopies. I love Chinese food and I made the beef and broccoli recipe, it was gorgeous and sooo much better than the takeaway and cost far less but much fresher and delicious. I used a rump steak and made sure i got one that I could cut very thin against the grain of the meat. This was a fantastic tip. The only extra thing I added was a stork of lemongrass which took the dish to another level. I made some egg fried rice to go with it too.
I subscribed and I plan to try many more of your recopies so thank you very much. Bye for now.
Richard in West Yorkshire, UK
Thanks for sharing me how your food comes out. I am glad you enjoyed it. =)
Richard Flower
A stork of lemongrass
lol
This morning, I went to the neighborhood Chinese store to get the mixture for the marinade and the sauce then cooked it specially for Mother's Day. My boys and the whole family loved it! Thank you!
I made this last night and it was soo yummy! everyone loved it! thanks for the recipe
This was the best Beef and Broccoli recipe we have tried and we have tried several. This one, we think is the closest to Chinese Take out. It was delicious. We served it over Jasmine rice. It was awesome and it's a keeper!!
Made this tonight with some noodles. Was soooo good. Thanks for the recipe! Can't wait to try another.
Thank you again for your gift! You are a great teacher, and you always make me smile. I know this is one of your first Chinese cooking classes. But I just found you this year! I watch your videos over and over. And print out your recipes, got your walk, and your clay pot(which I think is beautiful! Not sure how these old beat up hands can use your chop sticks. They are so beautiful too! Your in Florida, please stay safe, stay sweet, and congratulations on getting married!
I made this delicious dish today and the flavor--never had anything like that! So good!!! Thank you for sharing this recipe!
I made this yesterday and my husband couldn't stop talking about how delicious it was!! Thank you so much for your videos and recipes!!!
Cracking good recipe thanks, made this yesterday very delicious. Never cooked Chinese food before so this has encouraged me to explore.
Just don’t try cooking it on the “barbie” it’ll slide through the grates matey.
I've made this several times for my family and they absolutely love it. Your tips on the broccoli are great. It stays very crunchy
Watching from the Philippines. I love Chinese foods. 🇵🇭😊❤
I just got my Souped Up Recipes carbon steel wok a few days ago and it's awesome. Went to one of our local Chinese supermarkets today to stock up on ingredients. I made this beef and broccoli for my first meal. It was great! Wife absolutely loved it!
Thank you for the purchase. I am glad you enjoyed using it and your wif loved the food. LOL!
Thank you, thank you, thank you! I love your videos and my family LOVES your recipes
Just made this evening and it turned out GREAT! Chuck was tender and broccoli still had its cruch. Thank you!!
So happy to run across your channel! Broccoli beef is my favorite!
I made this today and my children loved it. Thank you for sharing this with us.
Wow...you made that look soooo easy and man, I could almost taste it when you ate it!! Now I want Chinese food for dinner!!!
我的家人都很喜欢吃了！ 非常感谢您！ I'm an American who used to live in China for two years and your channel is like a treasure chest of delicious and authentic recipes that I loved to eat when in China! Thank you for making these recipes so accessible! Our whole family loves to watch and eat!
Thank you for sharing this simple but yet delicious meal i made this an it was better then any takeout i have eaten. You are truly blessed an gifted been watching alot of ypu videos it amazes me that ppl dislike i dont understand it but i will continue to watch an make your recipe's 😊😊😊
I tried this. It was excellent. Easy to follow..even I could do it. Much better than take-out!
This lady is a really great cook that makes chinese recipe look so easy to do
In fact, chinese cuisine is easy to cook !
I made this the other day for my boyfriend's brother and girlfriend, substituted the beef with bear meat, did everything as you had done, and they absolutely loved it, so much so that my boyfriend's brother wanted his girlfriend tried to replicate it, the baking soda really saves the day when it comes to tenderizing the meat and keeping it from drying out. You are so awesome, thank you for breaking it down very simply!
Wait did you use bear meat? 🐻 how does it taste
@@alexvdz8840 slightly tougher but more flavorful beef, had to cook it completely separate to make sure it was cooked through though
Can’t wait to try it!! Your crunchy chicken recipe was out of this world !!! Thank you for sharing n keep them coming!! U explain it sooooo nicely !!!!💕🌿✨💫🦋💕🌿✨🦋🙏🙏
You are so adorable- a patient, capable teacher, whose positive encouragement is refreshing. I loved watching how excited you are to plate and eat your own creation. Thank you so much for the great tips. I need to get a better wok and strainer, like yours...so nice that you added some resources for that.
Love your technique of tenderizing meat.Works great.ty
dont need to use baking soda if you use decent cut such as flap, ny steak or petite sirloin.
Cometa Vargas,
Ribeye,filet mignon,porterhouse..thank you but I think you missed my point.She has a nice tasty cheap method for cheap cuts of meat.I"ll smoke a brisket for 8+/- hours that will melt in your mouth.I get bored of certain flavors and cooking methods and she I think you will agree is opening up a whole new world of flavours and techniques.
I agree, why spend extra money on choice cuts of meat? Unless you are wealthy, it makes no sense to use top quality cuts in a dish that's covered in sauce. The baking soda method works really well.
Psyop 6 well said
@Cometa, it's not about using "best" cuts of meat. The baking soda doesn't just tenderize it, it gives it a "velvety" texture that is used in dishes in almost every single Asian restaurant. Mongolian Beef is another recipe that this is technique commonly used in. It can be used on chicken and other meats as well.
I grill flap cuts all the time. Rubbing baking soda on it, letting it sit for about 5 mins then rinsing it off will produce an amazing cut of beef, a very velvety texture. This is useful when you do a lot of marinading and cut the meat into smaller bits after grilling.
Try it, you'll be surprised at the outcome. It's NOT merely about tenderizing it.
food-hacks.wonderhowto.com/how-to/velveting-meat-best-kept-chinese-restaurant-secret-0164737/
I made this and double the ingredients because I had more beef and it came out excellent, thank you.
Wow! The magic of "Baking Soda" to tenderized the beef. Thank you!
Delicious! The most tender beef I have ever tasted. Thank you for your recipe!!!
Hi Mindy, love your recipe, I made it for dinner it was so good! Thank you!
Thank-you for sharing your recipes, I've been cooking Chinese food once a week since I found you on RUclips and my kids love it.
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Hi... Is there any option to replace the use of wine. Because im a Muslim and wine or any alcohol is haram for us.
In this recipe, I only used a small amout of cooking wine, you can replace it with some milk or orange juice. If a recipe ask for a large amount of cooking wine, you can use the same amount of water but the dish will taste a bit different.
Thanks for this, I wasn't sure which cut of beef to use.
Hi!! I love your channel!! If I am making 1 lb of beef do I double the marinate? If I put 1/2 tsp of baking soda would that taste bad or should I increase everything else and keep the baking soda at 1/4 tsp?
Yes, double the marinate. !/2 tsp of baking soda should be fine for 1 lb of beef
Made this today for lunch...d meat came so tender even not too long being marinated....the only missing was chinese cooking wine...I added extra sauce tho...more saucy more better...I sautéed first w onion garlic n ginger...so soo sooo good..thank I for the recipe
This looks awesome and easy. I have all of the ingredients for this, and I'll be trying it in the next few days.
Made this recipe tonight, outstanding. I was cooking almost twice (probably 1.75x) the ingredients, so I doubled the everything. My broccoli came out a little raw so I put the wok lid on low heat to steam a little longer. For my first time, the meat marinade and sauce was perfect. The next time I might steam instead of blanch the vegetables. I typically steam all my vegetables because I like the flavor more, and prefer them closer to the raw side than overdone. This is my go to beef and broccoli recipe going forward. Can not wait to try your other recipes.
I just made this, been subscribed for a while and my first time following a recipe. I usually make Thai food. We are sooooo delighted with this recipe! Can't wait to make it again.. Maybe tomorrow? 🤣 Yum! Thank you!
Just cooked this for my Chinese wife and it got a big thumbs up.Can't really have a better endorsement!
We are making this recipe right now, My wife is trying to find Chuck tenders, so far, no luck, so we might have to use New York strip.
I've used round steak very successfully. A tip, put it in the freezer for maybe 45 minutes to an hour before you slice it and it'll cut so easily. You can slice it very thin and evenly if it's just a little bit frozen. Same method works for any other meat you want to slice easily.
Sweet perfection ,, your advice of not over boiling broccoli is spot on , the difference between sweet and bitter flavor . You really know your stuff sweetheart 💓 Bless you 🐦
Looks delicious.
abe frohman
Cute doggy.
Well done. I have trouble listening to many /most female narrators ( some male ones too), but you are quit pleasant to listen to. A very talented cook and great demonstrator. Thanks so much.
Another amazing video and recipe!
I like how excited you get when the beef gets brown on the bottom, lol. So good!
Would love to see recipe for egg rolls
She has one and it's great.
Me too, great idea!
Made this today along with your tomato egg drop soup and a bowl of rice. My mum loved it!
With a handful of dry fried cashew nuts is nice too.
I tried this today.. it turned out tasting pretty awesome... My mum loved it... Thank u ..
You are so cuteee♥️♥️♥️ you reaction to adding it to the rice though😉😜😂😂😂♥️ love ittt
Easy quick delicious recipe, to make at home. I can’t wait to try this one. Thank you lovely lady.
I made this today and I'm upset I forgot the sugar. You didnt mention sugar in your video but it's in the description box. Did you use sugar?? (P.s. it was still delicious!)
Yes , sugar is the one that make your sauce little sweet.
I think she for got to put in the sugar and dark soy for coloring..lol
@@solo022667 thanks lol. I tried it both ways. It was delicious even without the sugar. I did remember to use the dark soy sauce for coloring lol. My family loved it so much they asked me to make it 2 nights in a row :)
@@angelnicole513 glad everything turned out well..
I stopped cooking at my house. I feel like I work at panda express even at home..lol
It's so good that they want me to put 18 hrs at the kitchen..hehe
you can use like double the sugar she uses
@@LNKSonRUclips thanks!
I made this last night for my daughters. We loved it! I really enjoy your videos and am looking forward to trying more. Thankyou!
Would you please recommend a good brand/source of a wok?
ruclips.net/video/-7zxhd2v-DY/видео.html
I made this recipe tonight, and I must admit it was better by far than any take out! Thank you so much for another wonderful recipe. You are a joy to watch and a wealth of knowledge!
My new mantra: I feel like I need a bowl of rice
First time using a wok. I don't know if I got it seasoned properly but my son said my first meal of Beef and broccoli, following this recipe, turned out better than the stuff from China Moon..wow.. so I'm thrilled.