Broccoli and Ginger Beef Stir-Fry

Altered ingredient amounts. This is very good, and I like good, spicy Chinese food. Some people criticise it for not being perfect restaurant quality, but c'mon, all we want is a very easy and quick recipe and this fits the bill. And it tastes great. HOWEVER, follow other reviews and increase the spices, or it will be bland. I doubled the garlic, doubled the ginger (used ginger powder). Also added 1/4 t of red chilli flakes (1/2 t for some heat) and reduced sugar (used brown sugar) by about a third. Also doubled the amount of beef stock which still made a nice thick sauce -- otherwise it is thick mud if you use the recommended amount of stock. Cook the meat quickly and remove and add again when sauce begins to thicken so meat doesn't overcook. These really are the recommendations of other reviewers but I thought I'd save you the time of looking at all the reviews. I'll definitely make this again. - 29 Sep 2008

Used different ingredients. i added two birds eye chillis, about a tsp of garam masala powder, some fresh coriander and some bay leaves, and omitted the sugar as i think the ginger has its own natural sweetness. i also used gourmet vege stock (no beef stock) and added a whole heap of veges. the flavours work together excellently! the ginger is really subtle but gives it such a lovely flavour. honestly the best stir fry i've had. i also didnt measure my stock/ flour. definitely didnt use 4tbsp though... mine actually turned out quite liquid-y, which i prefer anyway. the sauce wasn't watery though, it was full of flavour! - 17 Apr 2009

This is a great recipe, and delicious. I followed the advice from metalchick98, very helpful. I don't add chilli as we don't enjoy spicy. I do add more veges though, whatever i have that stir frys well. Good way to get them into the kids. - 04 Nov 2011