Broccoli Beef II

Broccoli Beef II


"A wonderful dish to make at home and it tastes like take-out. Beef strips are quickly marinated and then sauteed with broccoli and mushrooms in a rich sauce."

Ingredients 1 h {{adjustedServings}} servings 303 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 303 kcal
  • 15%
  • Fat:
  • 7.1 g
  • 11%
  • Carbs:
  • 35.1g
  • 11%
  • Protein:
  • 26.4 g
  • 53%
  • Cholesterol:
  • 46 mg
  • 15%
  • Sodium:
  • 1533 mg
  • 61%

Based on a 2,000 calorie diet

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  1. In a shallow glass dish or bowl, stir together the soy sauce, Italian dressing, cornstarch, garlic and ginger. Place steak strips in the mixture to marinate for 15 minutes.
  2. While the beef is marinating, combine the bouillon cubes in water in a large saucepan. Bring to a boil, and add pasta. Cook for about 8 minutes, or until al dente. Drain.
  3. Heat a large skillet over medium-high heat. Remove beef from marinade with a slotted spoon, and place in the hot skillet. Discard marinade. Cook beef, stirring constantly for 2 to 3 minutes, or until mostly browned. Stir in the beef broth, mushrooms and green onions, reduce heat to medium-low, cover, and simmer for about 5 minutes. Remove lid, add broccoli, and cook until broccoli is bright green and tender but still crisp. Add drained linguine, toss, and serve.
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Reviews 222

  1. 309 Ratings


Delicious! This has become a regular in our house. I put stew meat in the crock pot and cover it with the marinade mixture. Then when I get home from work I make rice instead of pasta and thaw a bag of frozen broccoli in the microwave. Mix the meat and broccoli and put it over the rice. Its an easy dinner!


This dish is delicious and easily made. Instead of using small mushrooms, I bought one large mushroom and sliced it to death, which came out great for this dish. I also substituted 1 cup of rice for the pasta, because I think that Chinese dishes should have a rice base and not pasta. If you substitute rice, you may need to use more bullion. Finally, I used a bag of frozen broccoli florets that I defrosted for 1 minute in the microwave- I find that most frozen vegetables are actually fresher and taste better when frozen than when you buy them supposedly "fresh," plus you get more for your money since you're not buying the lousy broccoli stalks. For those who say that the dish was bland or was too tough, maybe this is what went wrong: Make sure that the beef is cut thin. Some supermarkets sell round beef "sandwich slices" with little fat and cut thin- all you really might need to do is to cut each slice in half and you'll be good to go. It was quite tender when I made it, unlike some people's remarks here. Important: make sure the cut is from Round Beef or Top Sirloin, not chuck, “stew beef” or something else inferior. The recipe says to throw out the marinade before mixing the beef with the rest of the dish. Don't do that. Instead, make sure you really press all the marinade well into the beef using the back of a fork when marinating. If you do that then you won't have any extra marinade to discard anyway. This gives the beef excellent flavor and makes it tender.


This was soooo good! I used a regular onion instead of green onions (didn't have any) and used no yolk egg noodles instead of the linguine. I also added a splash of orange juice to the stir fry. WOW!