Stir-fried beef with broccoli from From Scratch: 10 Meals, 150 Recipes, and Dozens of Techniques You Will Use Over and Over (page 269) by Michael Ruhlman

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Notes about this recipe

  • Foodishlove on November 11, 2025

    The beef and broccoli turned out way too salty, it was a lot of oyster sauce. Maybe I added too much, it’s sticky and hard to measure. If you make this be sure to use unsalted stock. I used better than boullion which also adds salt. I feel like the beurre manié is a too chefy solution to a problem that doesn’t exist. It’s not making the recipe better imo, and probably exists solely to make this recipe look more sophisticated. Fancy. I recommend just sticking to cornstarch and water slurry, but maybe I’m just doing it wrong. I’ve had good luck with recipes from woks of life and Eileen Yen-Fei Lo.

  • averythingcooks on August 21, 2020

    This was good but I don't think it was better than the ATK version (100 recipes.....). The only changes I made were the addition of some sliced red onion & red/yellow peppers for more veg, a few good squirts of sriracha at the end to up both the flavour &heat and a final sprinkle of coarsely chopped cashews. We happily ate it over noodles but I'm not sure this version is going into regular rotation.

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