Stir-fried beef and broccoli from Stir-Frying to the Sky's Edge: The Ultimate Guide to Mastery, with Authentic Recipes and Stories (page 89) by Grace Young

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute dry sherry for Shaoxing.

  • chawkins on June 22, 2025

    Very flavorful dish. Did not have enough broccoli from the garden, so augmented with sugar snaps, also from the garden. There was plenty of sauce if served as a stand alone dish, but since I served this over pan-fried egg noodle, it was a little skimpy.

  • Delys77 on July 31, 2023

    We enjoyed this as well, although I think I prefer the version on serious eats. Balance of vegetables and beef was good and flavours were nice. I did hold back on the preserved black brans as my son doesn't love them so I put about half the suggested amount, but in the end I think you really do need the full amount.

  • TrishaCP on June 13, 2021

    I’m not a broccoli person, but this is a more than palatable way to use up CSA broccoli.

  • clkandel on February 27, 2021

    Excellent flavors. Quick and easy to make.

  • excurvatus on October 23, 2019

    So amazing, just make it.

  • Zosia on August 22, 2017

    Everyone really enjoyed this dish though I found it to be a little too salty. Serving over plain brown rice helped a little but I think I'll just hold off on the salt altogether next time and add it at the end if it's needed at all. Note that both regular and dark soy sauce are required but regular soy sauce is missing from the ingredient list.

  • wcassity on March 30, 2013

    One of our family favorites. Easy, good depth of flavor, healthy.

  • foolcontrol on March 21, 2012

    This is really, really good. I love it.

  • Jane on November 15, 2011

    This has become the house stir fry. Just a wonderful mix of flavors that seem to work with any protein/vegetable combination. While prepping for dinner last night, it became clear that my oyster sauce was history. (Guess it needed to refrigerated!) Substituted Kecap Manis to great effect.

  • Breadcrumbs on January 04, 2011

    p. 89 - looks dee-lish!

  • sarahcooks on September 30, 2010

    I really loved this dish, it had a ton of flavor and the beef turned out so tender, I'm no longer afraid of stir frying beef! It was really good over Chinese noodles and I will definitely be making it again.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.