Stir-Fried Beef and Broccoli with Scallions and Ginger

Page 730

Cuisine: Asian | Course Type: Main Courses

(1 review)

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Have the rice ready because you won't want to wait once this stir-fry is done. I docked a star because it left an oily taste in my mouth - probably the sesame oil used to finish the dish. Make sure your oils are fresh and use a light hand, but don't hesitate to add this recipe to your rotation.

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