Recipe by LINDA CILEK
"The best beef stir-fry dish I've ever tasted. It's easy, and the oyster sauce gives it such a wonderful flavor. Enjoy."
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1 1/2 tablespoons
flank steak, thinly sliced
green onions, cut into 1/2-inch pieces
A very tasty recipe, but I did make a few changes. I doubled the sauce and added approx 1 T. soy sauce to the sauce (I didn't like the strong "fish" taste). Going on others' suggestions, I added carrots and broccoli. I didn't have any sherry and so I used Beef broth (which I use as a substitute for sherry most of the time). It turned out great! Thanks for sharing!
This was my first time making a stirfry, so I wasn't sure what temperature to have the burner at...I ended up going back and forth between high and medium-high.
I used red wine (merlot) instead of sherry and added 2 T of this garlic-ginger stir fry sauce I found at the store. Next time I will either add more of this sauce, or use fresh ginger to get that great flavor. I also added broccoli. I wasn't too big on the flank steak...way too fatty, and therefor chewy. Next time I will use a lean cut of meat, and also add a lot more green onions, and perhaps some shallots as well. I couldn't taste the onion at all. Also, although I liked the flavor of the peanut oil, I may try olive oil (or a mixture of the two) next time, as it was the flavor that stood out the most to me...but I would like to be able to taste it all! All-in-all, I really enjoyed it and am excited to do some more stirfying! :)
This was yummy! I doubled the sauce and added a splash of soy sauce, as someone recommended. I also added freshly diced ginger and broccoli and called it broccoli beef. I made rice and fresh wontons to go with it (I used the recipe inside of the wonton wrapper to make them). There's definitely no need to add salt to this as it's pretty sodium-rich (maybe it was the splash of soy). My Mom gave me some asian cooking tips as she was over: Stir fry is done at very high eat, so crank it up. Cook the beef first, then remove it. Add the veggies (no more oil) and about 1/4 cup of water and put a lid on it. About a minute later return the beef to the pan and created an opening in the center of the pan. Pour the sauce in there and stir it around in the middle until it's translucency changes (about 1 minute). Combine all ingredients and serve. My husband said that this was restaurant quality and perhaps the best broccoli beef he's ever had!
This is an excellent dish. I didn't have any sherry so used port instead. I also added some regular sliced onion, garlic & mixed veges and served with fried rice.
I did end up doubling the sherry and fish sauce component of the sauce but left the other measurements the same. I served it over my own fried rice recipe. It turned out amazing! I will be making this again.
The family loved it. You can add a variety of vegetables to this recipe. I added yellow pepper, red pepper and garlic. I doubled the sauce to spoon over the rice. Will definitely make this again!
OMG! This was SO Yummy. I did make a couple of adjustments. I used White cooking wine instead of sherry because that is what I had on hand. I doubled the sauce and added broccoli. This was very easy and tastey. Don't leave out the oyster sauce. It just makes the recipe.
This was a quick weeknite meal. Added broccoli and red pepper strips. Also, took advice of reviewers and added soy to the sauce. Very nice.
* Percent Daily Values are based on a 2,000 calorie diet.
Beef with Green Onion
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 135
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