Reviewed: Jul. 28, 2009

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.

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wtpooh

Cooking Level: Expert

Living In: Prattville, Alabama, USA

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Reviewed: Mar. 19, 2009

we loved this. it is super easy and super quick, and makes for a great last-minute meal! i didn't use any oyster sauce (i didn't have any in the house); I just used 2 tblspns of soy sauce in stead. worked and tasted great!

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lrelarkin

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Reviewed: Jul. 5, 2008

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.

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Chicken

Cooking Level: Intermediate

Home Town: Dunedin, Otago, New Zealand

Living In: Christchurch, Canterbury, New Zealand

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Reviewed: Oct. 11, 2007

We both thought it was yummuy.

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Brian

Cooking Level: Expert

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Reviewed: Sep. 17, 2007

I am rating this a 4* because as is I think it deserves a 2-3*, but with the modifications it deserves a 5*+, and I don't want people to dicouraged in trying this. I followed the recommendations: double the sauce (still wasn't enough for me, so I wound up whipping up some more right after adding the sauce and veggies to the meat then adding that also), add a TBS soy (per serving of sauce). I didn't have dry sherry so I used sherry cooking wine I had on hand (and added 1TBS beef broth per sauce serving just because I had a bit left over in the fridge). I added about 3 cups broccoli florets, and about 10 or so baby carrots cut in quarters lengthwise. Last but not least I added 2 cloves garlic and about a quarter of an onion, both thinly sliced. I will add more green onions next time. Besides the time it takes to cut the veggies, this is a SUPER FAST AND DELICIOUS meal! Tasted like we'd ordered out! I served over white rice. Enjoy!!!

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Kenya

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Feb. 15, 2007

Excellent recipe as is, but even better if sauce is doubled and 1/2 lb.of snow peas and thinly sliced jicama are added.

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CHARLES8

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Reviewed: Jun. 14, 2006

Didn't have much of a flavor to me and my fiance. Won't be trying this one again.

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Katie

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Reviewed: Mar. 3, 2006

Overall, a very easy and good basic stir-fry recipe. I added 1T soysauce and 3T water (I don't like thick cornstarchy sauce base, I prefer mine thinner). Green onions were a bit over cooked for my taste so next time I'll throw them in at the last minute or two.

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OZ

Cooking Level: Intermediate

Home Town: Seoul, Soul-T'ukpyolsi, South Korea

Living In: Redondo Beach, California, USA

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Reviewed: Sep. 14, 2005

Used a more tender cut of beef and added 2T soy sauce to the liquid ingredients. Very quick - loved that it didn't require advanced marinating! Served with take-out fried rice and a bag of microwaved Mann's broccoli (steamed right in the bag!).

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LIZCANCOOK

Cooking Level: Intermediate

Living In: Livonia, Michigan, USA

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Reviewed: Jul. 9, 2005

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! :)

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RedRobynNAU

Cooking Level: Intermediate

Home Town: Tucson, Arizona, USA

Living In: Chandler, Arizona, USA

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Reviewed: Apr. 7, 2005

Very easy to make and lots of flavor!!! This was a hit with my family.

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TOT137

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Reviewed: Jan. 26, 2005

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.

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J9215

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Reviewed: Jan. 23, 2005

I made this tonight only used beef tenderloin instead of the flank steak so I cooked it for only a few minutes. This recipe is absolutely delicious! The flavor is great even though there are only a few ingredients. You won't be dissapointed in this.

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Theresa

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Reviewed: Aug. 3, 2004

I give this 5 stars because of the few ingredients, the simple prep, the nice presentation. (Incidentally, I forgot to add the cornstarch, and it was still great!) Thanks, Linda, for the fine recipe!

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XMASRED

Cooking Level: Intermediate

Living In: Port Angeles, Washington, USA

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Reviewed: Jul. 30, 2004

I really didn't find this recipe that exciting. I won't make it again.

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EJANZEN

Cooking Level: Expert

Home Town: Corner Brook, Newfoundland, Canada

Living In: New York, New York, USA

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Reviewed: May 25, 2004

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!

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LCLZBARNES

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Reviewed: May 25, 2004

Thanks for this tasty recipe - it's great for 'add-ons' as reviews mention. I find that the reviews almost always contain handy tips and always read them before trying a new recipe. As one reviewer mentioned, it's perfectly fine to substitute more liquid already used in the recipe for any alcohol called for. I have many allergies and food intolerances and alcohol is one of the many. Love your recipes!

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Lesley

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Hamilton, Ontario, Canada

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Reviewed: May 21, 2004

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!

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KERI KENNELLY

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Reviewed: Jan. 31, 2004

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!

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COOK_4_3

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Reviewed: Jun. 30, 2003

I had some filet mignon that I had to make really quickly so I used this sauce recipe. This was pretty good and my husband really liked it but I think I prefer a marinated steak (this didn't have quite enough flavor for my liking). I would use the same sauce again if I didn't have the time to marinate. It was quick and easy.

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JENNIFER72_00

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Beef with Green Onion

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