Stir-Fried Beef and Broccoli with Scallions and Ginger

From How to Cook Everything Fast: A Better Way to Cook Great Food

Cookbook

Author(s): Mark Bittman

Page 730

Cuisine: Asian

Course: Main Courses

Reviews

1 reviews, average rating 4.0 / 5

Sort: Date ↓ Rating ↕ Difficulty ↕ Cooked ↕

skdouglass

11 years ago

★ ★ ★ ★ ★ 4/5

0 found this helpful Sign in to mark helpful

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.

Report