Sherry Cooking Wine in Beef and Broccoli
Sort past: Most Helpful
Most Helpful Near Positive To the lowest degree Positive Newest
07/28/2011
This is succulent, I fabricated one change because I have a friend who worked in a Chinese eatery for years and she told me the surreptitious to always tender beef fifty-fifty using tough cuts of meat is to cut the beef into strips so identify in a plastic bag overnight with i/2 t baking soda. Before preparing the recipe, rinse the beef off twice and dry on paper towels. Other than that deviation, I followed the recipe to a T. Side by side time might add together a few dried chilies, because I similar the heat, but the sauce is wonderful!
10/18/2009
OK... if you don't similar people who don't follow the recipe, nonetheless review it anyway - then don't read any further! I followed the cooking instructions, but I didn't have some of the ingredients, so I substituted, using what I had on hand. I didn't have oyster sauce or sherry, so I used hoisin and extra amounts of soy sauce, and I substituted brownish sugar for the white - just considering. Instead of fresh, I used powdered ginger, onion, and garlic, which I added to the marinade. I marinated the meat for 2 hours, which was skillful - but overnight would exist better. I used the Normandy frozen veggie blend (broccoli, cauliflower, carrots) from Sam's and added a large sweet onion. I don't mensurate anything - simply guesstimate, dump, and taste-exam until information technology suits me. It turned out very tasty! I'll make this version every bit written when I take all the ingredients - merely, I'll be doing my own version again too! If this one is half as good equally mine, I'll be happy happy!
11/12/2009
Most excellent! I tried it with beef and also with craven. I really like it with chicken. I will be using this recipe often.
12/11/2010
Wow. This was proficient. I wasn't able to go far exactly every bit written - didn't have oyster sauce or sherry. Used pulverisation ginger instead of ginger root. And nevertheless, it all pulled together and had a actually good season. Thank you !
02/09/2010
This was very good, but a footling sweet and the sauce was a bit runny, more like a broth. I followed the recipe every bit written, just cut the sesame oil to one tsp equally I'm non a big fan of the strong flavor/odor. I marinated the meat for nearly six hours. I volition brand this recipe again, but will omit the saccharide and increment the corn starch (possibly mix a little with soy sauce and whisk it in before adding the broccoli dorsum.) Thanks for a tasty recipe!
01/04/2011
I LOVE this sauce. I actually take never made this recipe with beef, but I have fabricated information technology several times with tofu, broccoli, carrots, onion, and cerise bell pepper. It comes out great every time!! Thank you! If yous want to make this with Tofu, make sure yous marinate the tofu with half of the sauce for 2-3 hours.
07/28/2011
The beefiness is kinda tough if y'all just throw information technology in pan . If you parboil in diluted sauce for nigh xx mins the meat is very tender every bit in eating house style.
12/01/2009
VERY expert!! Doesn't have the "exact" eatery taste, just definitly a new addition to my recipe drove! I kept the ingredients the same other than I used chicken breast and doubled the sauce. I didn't recollect these changes inverse the recipe so I could still requite it an accurate rating. The second time I fabricated this I added fresh mushrooms, water chestnuts and corn (the stuff commonly used in asian recipe'south). Thanks Dianne!!!!
07/27/2011
A very traditional recipe. Great base for many variations. If y'all like Asian cooking then go to your local Asian market and save money on things similar the oyster sauce. In my area a 32 oz bottle is nether 4 dollars. If you lot alive in warmer climates you tin grow your own ginger from roots from the store. It's overnice to always have fresh. It takes almost a year but later that you will never run out. For a more tender beef, y'all can marinade the beef in the sherry over nighttime and and then add in the rest of the marinade for the concluding xv minutes.
12/27/2009
This recipe was awesome! Fifty-fifty my 17 month old ate it. I added some onions and didn't put ginger root, i didn't take whatsoever simply did accept fresh ginger paste. thanks dianne, wonderful recipe.
07/27/2011
I recommend removing the oyster sauce and sesame oil to exist put in near the end of cooking, rather than during marinating. Likewise, to add the cornstarch right at the stop of marinating to let the flavour get in deeper first. You don't have to air-condition to marinate, room temperature is merely fine. One major matter is that broccoli will probably non be able to be cooked thoroughly by stir-frying. many restaurants par-boil or just add h2o to the wok while cooking the broccoli (which gives some steam activity). Also, I apply flank steak as my choice, not expensive, but non tough. Make certain you slice AGAINST the grain, all the divergence in the globe. and slice every bit thin as y'all can, there is no such affair every bit likewise sparse. But a decent recipe which is similar to some chinese fast food.
eleven/20/2010
I made this exactly as written except that I increased the sauce due to personal preference. This was excellent! Thanks Dianne!
07/27/2011
This is a adept recipe and pretty standard for Chinese home cooking and is ever welcome as a condolement food; the ingredients are always handy. I utilize Chinese cooking vino instead of dry sherry and select Inside or Lesser Round for the beef (same thing but depending on where you alive). I also employ Fish Sauce rather than Oyster Sauce; it tin be used in Thai and fifty-fifty in Mongolian recipes.
03/27/2011
This was actually delicious! I modified the recipe a little based on some reviews- added one actress clove of garlic, ginger pulverisation, some carmine pepper flakes, and some table salt and pepper. I also combined everything together instead of adding the ginger and garlic to the oil. I used most 2 teaspoons of tater starch as I'g allergic to corn. I as well added ii/three loving cup beefiness goop to extend the sauce. Will definitely make once more!
08/04/2011
I could tell at a glance that this recipe would be ane of my favorites and so I tripled the recipe. And I am so glad that I did. I made the marinade/sauce exactly except I shredded the fresh ginger and didn't discard it. I used chicken because I didn't have the beef. And the rest of my freshly picked garden vegetables were screaming to be included in this recipe then with my fresh-picked broccoli, I added fresh yellow beans, small white onions, carrots, celery, yellow squash and a little chopped up fresh cilantro. I served the dish with Wild and Whole Grain Brown Rice because I love the earthy flavor of these rices. This is definitely a keeper and the next fourth dimension I buy beef, I volition make this with beef every bit suggested hither. Thanks so much. I uploaded a photo of the dish with the chicken and all the garden veggies.
07/28/2011
Delicious. Used Hoisin Sauce instead of oyster sauce, merely other than that, did it exactly past the recipe.
08/16/2011
Because of all the rave reviews I thought this was actually going to be something special, but I was disappointed. I used sirloin instead of round and added mushrooms and onions, but I don't recollect that was the trouble. This was relatively mild in flavor and not in the style of whatsoever Chinese restaurant I've ever eaten at. It really needed something to bump up the flavour. We ate it, just I won't exist making information technology again. At to the lowest degree not as written. Thanks for letting me try.
05/15/2011
This was DElicious! Yum! Just as adept every bit a restaurant'southward, if non better. The only changes I made were: marinated the meat overnight, made double the sauce, and added peapods, onion, mushrooms and water chestnuts.
01/09/2011
Nosotros doubled the sauce recipe and but left the ginger and the garlic in the pan instead of removing it - Delicious!
11/22/2010
I made this dish for my sisters Chinese menu birthday get together. Some wanted beef, some wanted craven so I combined the two. Turned out yummy. Personally I liked the bites with chicken. Overall this is a great recipe which I fabricated as written with requests for the recipe.
02/11/2012
the oyster sauce fabricated it so fishy tasting..was not good at ALL.
12/12/2010
this is a good recipe
06/27/2011
I really liked information technology. I felt it was a footling too much oil, and I had to somewhen add a little more than cornstarch, but information technology came out fine.
05/04/2011
This was a little sweet for my taste. I'm going to omit the sugar next fourth dimension. If using a bottom cut meat, make sure to marinate for longer, or pound the slices with a tenderizing mallet.
08/19/2011
I did non like this recipe at all. After I followed all of the direction... I had to double check that I didn't practice something wrong because information technology tasted bad. This is the first recipe from this site that I am actually not a fan of. Very dissapointed... it doesn't taste similar any beef and broccolli dish I've always had at a eating place!
xi/28/2010
Succulent and easy to tweak. Cooking times plus descriptions made this an easy to follow recipe. I added 4 scallions west/ greens, water chestnuts, and carrots. Seasoned steaks with blackness and red pepper flakes and pounded with a meat tenderizer earlier marinating. Didn't have sesame oil or sherry, and then used i tbsp. white vinegar and a splash of white vino.
05/xxx/2011
I was Craving chinese like a prego lady (fifty-fifty though I'chiliad Not) but couldn't afford to get out, so this hit the spot!!!!! I made fried rice and potstickers to round out the meal. I peculiarly love that it takes authentic ingredients; kinda expensive to purchase for the first time but then all you lot need is the broccoli and steak later that! AND it's picky eater approved!!! My daughter gobbles this up!!!!
12/04/2012
This recipe is awesome, or as my son Josh said, "Wow, now I tin can die and go to heaven!"
10/16/2010
This is very good. Super easy to brand, besides. My husband idea information technology was a tad fleck salty, so next time I am going to use reduced sodium soy sauce, although we suspect the oyster sauce is also a culprit.
eleven/21/2009
I commonly don't endeavour recipes that have few reviews but took a chance with this one and I must day that it's really tasty! I didn't take whatever sherry but it was good however! Give thanks you lot for sharing this with united states of america!
12/28/2010
I admit I have only had beef and broccoli a few times in restaurants - I usually prefer other dishes. I generally made this for my wife. I followed the recipe exactly, and was grateful that in that location were non whatsoever ingredients that were hard to find. The result was very good. Let me add a few comments: cooking on a hot stove, yous might not need to cook for as long as the recipe says, peculiarly when cooking the broccoli. 2nd, this dish does not have a sauce when y'all finish: information technology is glazed meat with slightly glazed broccoli. It volition not exist dripping in sauce. The simply affair I would change is the carbohydrate - I would cutting that in half.
ten/27/2010
Needs more soysauce and a boot. Doubled marinating sauce.
09/fourteen/2011
My daughters liked this very much, and even though I don't usually like making stir fry, this wasn't also bad to brand. Cheers!
09/08/2011
As others have stated, this was extremely salty and more similar three servings than 4. The serving consequence can be fixed, I'm not sure the saltiness can.
09/26/2010
~Even improve than going to my favorite Asian restaurant! We similar spicy Asian nutrient, so I added some crushed cerise pepper flakes with the broccoli. I tossed in some sesame seeds with the marinade likewise. This recipe is a definite keeper!!!~
03/14/2012
Just ate this for lunch ... OMG! This is the all-time Chinese Dish I've ever tried on this site. Information technology surely is an instant hit in my family unit. Fifty-fifty my daughter who is the pickiest eater in the globe loved it. Thanks Diane for this wonderful meal! I followed the other reviewer's recommendation of stirring 1/2 teaspoon baking soda on the beef strips overnight. Marinated the beefiness mixture for one hour. Then followed the entire recipe to the dot. Except for the meat, I used rib eye steak, since that's what I have and used white wine instead of sherry. The meat was so tender and the whole dish is and so delish. Yum! Yum!
08/08/2011
This sauce was delicious. I used chicken instead of beef and it was excellent. Side by side fourth dimension, I'll endeavor beefiness.
02/02/2011
In that location are just some things that distinguish a good Chinese recipe from a great 1. Ane of those is sesame oil. It's a must and it alone can brand all the difference in the world. Another one is oyster sauce. It gives a dish its deep rich season. I knew right away that this would be a great recipe. Nonetheless, not existence a sherry lover, I substituted it with beefiness broth. It yielded a nice rich sauce that wasn't real sweet as other reviewers accept noted.
09/13/2010
Very good. The just modification I fabricated was to add together a couple of chili peppers into the oil with the ginger and garlic at the beginning of the recipe. That gave it merely a little heat. We like thing a little spicy in our family. However, it would have been just every bit skilful without it and will definitely be added to my drove.
11/10/2010
I've been looking for a beef due north broccoli recipe for a long time and I've finally found it. I didn't change a matter. Delicious! Thank you!!!
08/08/2011
With the title of this recipe, I was expecting flavors closer to what I would sample at a local Chinese restaurant but was sadly disappointed. I even used a higher quality cut of beef. I felt the recipe called for besides much sesame oil and non enough soy. Also, instead of frying my broccoli, I steamed it.
02/10/2010
It was actually good! I'd suggest not using as much soy sauce, as it turned out actually salty. Nosotros had to add extra cornstarch, this was a little runny. Thanks so much for a great recipe!
08/23/2011
Oyster sauce was kinda weird when it was fresh... tasted a million times improve equally leftovers the side by side mean solar day.
01/13/2011
Awesome recipe! Sauce ingredients are perfect and the amounts are a swell balance. I may have used a little extra soy sauce by error- simply I have the low sodium kind so no large flavor difference. I love Chinese style food and this recipe is so fast, and tastes similar eating place food. I didn't have sherry vino so I used another carmine vino hanging around the kitchen and there were none the wiser.
06/18/2010
I tripled all the sauce ingredients except the sesame oil, oyster sauce and sherry. Nosotros similar a saucier chinese entree and simply past eyeballing the ingredients, I knew information technology would make enough sauce for us. Because I don't normally have sherry, I used 1/3 c. hoisin sauce. I know that's a stretch simply I bought everything for a seperate Beef and Broccoli recipe and at the concluding infinitesimal, switched to this one. I panicked because I didn't have sherry or beef broth on hand, looked through the refrigerator door and saw that I had one/4 total jar of hoisin sauce. That was a skilful accidental improver. Good try for my commencement endeavor at Beef and Broccoli.
03/06/2011
Wonderful....don't change a thing!
12/10/2012
Very practiced sauce - went a little low-cal on the sugar and did not take the ginger- I can never get my beef tender, notwithstanding, and I used a sirlin instead of the very lean round cut - thought it would exist more tender but still a bit chewy. Maybe marinating longer would be ameliorate...
12/17/2011
This is near equally good as it gets for a habitation made Asian dish. It is difficult to reproduce the effect achieved with a commercial stove. But the sauce is good, I all the same, selected a ameliorate cut of meat than suggested. Other than that, it is proficient to become.
01/13/2011
Bang-up recipe!! It tasted succulent and was super easy to make!
12/02/2010
keen recipe.. really eating place manner. very like shooting fish in a barrel. followed recipe except for: ane) exchanged sherry for a sweet wine. 2) cooked beef for xx minutes instead of 5mins for desired tenderness - calculation small amounts of h2o simply to foreclose it from drying or burning upward.
10/13/2014
I am a culinary specialist in the United States Navy. I have been making this recipe now for most ii months and my shipmates love it! What i learned from it primarily was how to properly cook the broccoli so information technology doesn't plough dark-brown and mushy... Flavors work keen together, consistence of the coat is perfect... Only all around wobderful! Thanks very much for sharing... HOOOOOYAH!
12/08/2011
Amazing. Period. I found buying beef round and slicing against the grain into nigh 2x1in. rectangles was much better than buying pre-sliced beef. pre-slicing the beefiness, before sale, takes all the juice out of it, and the end product turns out too dry/chewy. With the round, it came out perfectly juicy.
07/18/2011
Great recipe and very like shooting fish in a barrel to make. Plus, this is a adept one to prep alee of time so it's quick to make for dinner. I've followed information technology exactly, and it's come out perfect both times. To ensure the beef is tender, I cut it confronting the grain.
eleven/28/2010
I followed the ingredients/directions exactly and this dish came out a bit also sweet for my family. Next time I'll exit out the sugar. Not sure this is good enough to telephone call 'restaurant way' though. Information technology was okay.
ten/25/2010
This was pretty skillful, not quite what I personally used to in broccoli and beefiness but tasty plenty. I added onion & shredded carrot to the whole mix because that is what I similar in it. Everything else was the same. Will brand this once more! Thanks!
07/20/2011
First bite I wasn't too impressed. Once I let it cool a niggling and the flavors settled, totally amazing. Was sad when I finished.
07/31/2011
Outstanding! The merely matter I'd change is that I'd cut the beef into flake sized pieces and double the cornstarch because mine was runny. I might put some crushed ruby-red pepper in it next time to add together some heat. Swell recipe.
07/29/2011
Delicious! I used craven instead of beefiness and didn't have sherry, so I used fruit juice instead. If you lot want to use frozen broccoli like I did, thaw it offset and employ a little extra cornstarch so the sauce won't be too runny afterwards you add the broccoli. Don't add the thawed broccoli to the pan until the very end or it might overcook and turn to mush.
05/29/2014
Fabricated this for a large grouping of people. I but doubled the meat and every thing for the sauce and it was perfect. The longer you marinade the improve it comes out. Added red bell pepper cut thin and sautéed with the broccoli and minced the ginger and garlic and left it in. Also added onions. This dish was so tasty. I will be making it frequently when I feel similar having Chinese just don't want to go have out.
07/02/2012
The oyster sauce ruined it.
12/01/2012
Very flavorful. I added some mushrooms, carrots and bell pepper for color and multifariousness. Followed exactly equally recipe called for. Next fourth dimension I will endeavour it with craven.
03/24/2011
The sherry sense of taste was a trivial strong for me. Maybe I volition reduce information technology or omit it next fourth dimension. Otherwise, it was good.
08/07/2011
I made this last night for dinner and nosotros all loved it! I accept been searching for a while for a beef and broccoli recipe close to what my favorite restaurant makes and this is it! I did have to change up one thing since we don't e'er have sherry in the house, I used water with a chip of beefiness bouillon instead. I besides used skirt steak merely because that's what I had in the freezer. Thanks!!
02/05/2011
Very good! I added more vegetables, so needed to double the sauce, simply very proficient! Getting skilful tasting oyster and soy sauce volition brand a large difference in how this dish turns out for you. Also the quality of the meat. I left out the carbohydrate and constitute the sauce to and so have the perfect flavor for my tastes.
10/29/2011
Fashion to much oyster sauce. Couldn't hardly stand up the odour of it white information technology was cooking. Will continue to look for another beefiness & broccoli recipe this one was not the 1.
12/03/2010
This is my starting time fourth dimension making beef and broccoli and it turned out pretty practiced. I followed the recipe exactly except I doubled the sauce and used ground ginger. The next fourth dimension I make this I will apply a more than tender beef since the circular steak is not tender enough for my liking. I also will marinate the meat overnght and tedious cook information technology for extra tenderness. Every bit is... this dish is pretty yummy:-)
xi/09/2011
This is Delicious and unproblematic to make! I never thought I could make Chinese food until this. My 4 kids (7, ix, 11, xiii) all dearest it. Thanks for a groovy recipe. I sliced the beefiness very thin (slightly frozen) and so added one tsp blistering soda per lb of beef, put it in a zipper bag in the refrigerator overnight and rinsed well before marinating with the sauce.
12/06/2010
Pretty adept, although my husband and I didn't similar the strong flavor or odor of the oyster sauce. Maybe information technology's because we practise not like fish. Side by side time I'll utilize only half of the oyster sauce that the recipe calls for and see how that does.
07/22/2010
This recipe puts my local joint outta business concern - I was a footling hesitant as I've never used oyster sauce before, but this was simply wonderful. Nosotros ordinarily talk over a new recipe while we're eating ... simply not this fourth dimension - we were too busy chowing downwardly to talk. I did double sauce recipe, halved sesame oil (as information technology'due south so strong and I don't care that much for it), and added some chunked white onion pieces. Served over steamed rice with a side of spicy sesame noodles. Will make once again (and again and once again). TY so much for recipe. Oh - almost forgot - I had visitor and forgot to let the meat marinade - was rushing around at terminal minute and managed to only become almost 15 to 20 minutes of soaking time in while rice cooked - however tasted fantastic.
07/30/2012
This was not very good. The sherry and the sesame oil really over power this recipe. Would not brand this again.
04/06/2012
Flank steak works pretty well, equally long as you cut against grain and makes thin strips. Oil and cornstarch will help to tenderize the meat. High rut and quick stir-fry are the key. Recommend to use Chinese broccoli and go on garlic and ginger in your dish for a true Chinese style beef with broccoli.
07/25/2010
As advertised, this tasted like restaurant style beefiness and broccoli. I did not take sherry, and then I used Asian rice wine. Turned out smashing!
09/10/2012
Merely got through eating this - LOVED it! I will be making again and over again. I made exactly equally stated except used strip steak as another reviewer suggested. So easy and so tasty. The sauce was awesome - amend than most chinese places I've eaten beef and broccoli at.
01/24/2012
This might pass for decent beef with broccoli...if the only Chinese nutrient yous've had came from Central Texas. It'southward merely not good. It's as well sweet, and has an odd flavour to it. The sauce didn't thicken up or really coat the meat as it should, and the beefiness it chosen for wasn't the to the lowest degree bit tender (of course this problem can be resolved with a dissimilar cut and better preparation). At whatever rate, the flavor left a lot to exist desired. No i finished their serving and I wouldn't even bother trying to tweak it.
07/28/2011
This is sooooo easy and sooooo yummy. This recipe is perfect as is. It also is a adept base to create your own stir fry. Cheers!!!
01/20/2010
Major raves from 12 twelvemonth old and hubby - no left overs, they LOVED it. Exist warned, oyster sauce is VERY salty, so depression sodium soy would exist fine. This is as as good - if not better - than take out!
11/13/2011
This was a striking at volume club! It had nifty season. I call back I would utilise a little less sesame oil adjacent time
02/18/2011
It was crawly!!
11/18/2011
Like shooting fish in a barrel and delicious. Added one medium onion, sliced. Might effort calculation a minced garlic at the end next fourth dimension for a little more flavor.
02/01/2010
This was okay, but not a family unit favorite. They said was a little also salty. It was a overnice change of pace. Maybe effort again with a niggling less soy sauce.
06/13/2011
This was perfect! I was able to make this EXACTLY as presented hither and everyone LOVED Information technology. I fabricated this twice in 2 nights. THe first dark I had to substitute for jarred minced garlic, powdered ginger & Japanese manjo aji mirrin sweet rice seasoning for the sherry. Information technology was still awesome.
01/06/2012
I was surprised at how good this was! Followed the ingredient list but added sliced mushrooms with the broccoli. I added a flake of h2o along with the broccoli and steamed it with the lid closed for a couple of minutes before standing on with the recipe. Easy, fast and tasty.
01/06/2010
OMG!!! Delish. Substitute hoisin sauce and a few tsp of dumpling sauce considering of seafood allergies. Past all means practice not discard the ginger and garlic, outburst of flavor in your mouth. Sesame seed oil is essential. Added two TBPS of h2o at the end. Easy recipe to brand. Now preferred recipe for B & B. Thank you lot Dianne...;-)
01/01/2012
Simple to gear up. The flavors alloy well (I was worried my 12 year old wouldn't like the oyster sauce). We both agreed information technology was expert and nosotros'll eat it once again. We served ours with elementary sticky rice (Botan) and next fourth dimension will probably try adding in some water chestnuts or other items. Another nice matter was that it was pretty fast to prep, marinate and melt!
12/28/2012
Perfect. Be careful, it is like shooting fish in a barrel to over cook the beef (the marinade hides the colour).
01/24/2011
Sorry. Once I fabricated the sauce, I couldn't tummy the smell to continue. It stunk upwardly my kitchen even after I poured it down the bleed.
12/02/2009
Sometimes nosotros observe this blazon of meal too salty just, using low sodium soy sauce, this was splendid! I must come to terms with the fact that I just do not similar round steak, however, and will employ chicken adjacent fourth dimension around. Quick and simple, this is a corking busy weeknight meal.
07/30/2011
This was pretty good. My husband enjoyed information technology. Next time I volition marinate meat longer and employ 3 heads of broccoli. Neat recipe for cooking at home.
08/01/2011
I absolutely loved this recipe! I will make this again and again simply with a few tweaks. I adopt to use fresh grated ginger instead of a slice which has to be discarded. I will likewise add together maybe a tablespoon of brown sugar for a bit of sweet. Other than that, this recipe is perfect!
02/08/2013
Seemed too spicy hot at first repast but leftovers were succulent.
06/05/2012
I followed this to a T. I have had Beef and Broccoli at many local Chinese places and this doesn't come shut to those.
07/28/2011
This recipe was easy and very tasty! I will definetly keep this one! My kids loved information technology, meat was tender and glazy... yummy! perhaps next time I can add a little spiciness to it... some chili oil>?
06/26/2011
very skilful! it takes a while to cook. To brand the broccoli cooking easier cut the stems closer. And i didnt use Sherry or Oyster sauce and information technology turned out keen! I Highly Recommend this!!
04/11/2012
I wanted and then much to love this. That much oyster sauce put it into common salt overload. In the by, other receipes take called for perchance a tablespoon or two of oyster or fish sauce. I should've known better. Loved the concept. It would've been terrific if I could've figured out a way to get that table salt cake out of in that location. Feel free to share remedies for that state of affairs. Volition try recipe over again after tweaking amounts. Thanks!
08/03/2012
I didn't think this tasted like restaurant beefiness and broccoli, but information technology was practiced, and I will make it again. The sauce seemed salty to my tasted, then I omitted the soy sauce. The sauce turned out OK with that change. I also made well-nigh half once again as much sauce. Side by side time I will add sliced onion.
11/16/2011
This was really adept! I follow all the directions as written, except I added some linguine noodles. My 6 year old was non a fan, just myself and hubby loved it.
11/xiii/2011
This was good and quite easy to make, however, I know my taste buds and added garlic, didn't accept fresh ginger and used 1T of basis ginger. The second time I fabricated information technology, I didn't have enough broccoli so added water chestnuts, baby carrots and chopped onion, it became beef & vegetables and everyone cleaned their plates! I served with brown rice cooked in beef goop.
10/27/2011
My partner & I had this last nighttime for the first time. We had broccoli a couple of nights ago so I substituted broccoli with chinese pea pods, fresh mushrooms and h2o chestnuts. He LOVED it then much he ate almost the entire recipe minus the small plate I had. He doesn't swallow that much normally ever! But he loved this! Can't wait to try it with some other meat and other veggies.
ten/06/2014
I don't normally care for broccoli beef, but I did love this version! Subsequently tasting the marinade every bit is, I felt it needed a scrap more zing. Then, I made two pocket-sized changes....I tripled the ginger and garlic (and minced both). There was no need to remove information technology from pan and leaving the minced ginger in gave it way more flavor. I too substituted canola oil for the vegetable oil to cut down on fatty. With these minor additions, it was a five star recipe in my book, but gave information technology a 4 star equally written. TIP: I did two batches, past the second batch I was in a major hurry. Then, I steamed the broccoli in the microwave for two min outset, then tossed it into the wok. It cutting downwards on the cooking fourth dimension and still worked well.
Source: https://www.allrecipes.com/recipe/191156/restaurant-style-beef-and-broccoli/
0 Response to "Sherry Cooking Wine in Beef and Broccoli"
Post a Comment