Recipe by Holland House®
"Thin strips of beef are quickly stir-fried with red peppers and peas in this colorful main course. Freeze the meat just until firm for ease in cutting into thin, uniform slices."
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Holland House® Sherry Cooking Wine
fresh broccoli florets
fresh pea pods
red bell pepper, cut into strips
boneless top round or sirloin steak, slightly frozen, cut into thin strips
garlic clove, minced
Hot cooked rice
This stir fry will be a staple in my family from now on! I had to make a few changes out of necessity. I didn't have the sherry, cornstarch, or red pepper on hand, so I just omitted the sherry, substituted flour for the cornstarch, added carrots cut into strips and vidalia onion....YUM! I have kids ages 4 and 2 and they just inhaled the veggies with the stir fry sauce on them. My 4 year old doesn't like veggies very much, but when I asked him which was his favorite in this recipe, he couldn't decide! Grown ups and kids alike will love this one!
This is the ideal recipe for folks who like a toned-down, blander version of Chinese food.
I added about half a cup of thin onion strips to the veggies, which added some much-needed flavor. I would also suggest doubling the sauce recipe because this barely made enough sauce to cover the veggies and meat, so it was rather dry.
Also, be sure after you’ve browned your meat and garlic to drain it! This should have been mentioned in the recipe because less experienced cooks might follow it word-for-word and end up with a greasy mess.
Overall, this was an easy-to-make, hearty meal, but I’ll try for something with a little more zing next time.
This was a good basic recipe. I did make several changes. I made a marinate for the meat (3T lite soy sauce, 3T rice wine vinegar, 1t garlic chili paste and ½ t minced fresh ginger). The meat probably marinated for at least 15 minutes. I stir-fried the broccoli as written in the recipe. I then added 8oz. of fresh mushrooms and cooked for an additional minute or two. I also doubled the sauce recipe, as recommended by others. I didn’t have any sherry so I substituted rice wine vinegar, which worked well. I added 1t garlic chili paste and another ½ t minced fresh ginger to the sauce recipe. I didn’t have a grease problem with our meat, as other have written. If you do marinate your meet (which I recommend for a lot of added flavor) please remember, this isn’t meant as a substitute for the sauce recipe. We ate this over basmati rice. The whole dish was ready in about 30 minutes.
This recipe was AWESOME! My husnand and I have been trying our own chinese recipes and this one tops them all. I did alter it a little bit though, I marinated the boneless chuck shoulder cut up, (thin) in 1/2 cup of the sherry, 1/4 cup of good soy sauce, a TBL ginger and a TBL cornstarch, I also added about a TBL of this awesome spice from mickeysrubsandspices galled "great garlic pepper" If you love garlic check out that site, I met the guy at a street fair and these are all great spices, plus free shipping! Anyways, I marinated it only for an hour but next time I will do overnight. Then we made the actual recipe the same just exactly doubled the sauce and added about 5 cloves of fresh garlic. Extra ginger too because I only had dry, not fresh. All and all, this recipe is great for the whole family and beats any take out restaurant! Thanks so much for the post.
I read so many reviews, you all added something to make it more favorful. Recipe with ingredients listed, needs something for flavor. Sesame oil, onion, crushed peppers. Something for a bit more flavor, savory or spice.
This was amazing!! I didn't have all the veggies so I added extra broccoli and substituted the beef with chicken!! It was awsome!!
This recipe is sooo easy and delicious! I sub mirin (rice wine) for the sherry, and think that gives it a much more Asian flavor. I also usually double the broccoli and up the garlic to 3 cloves, because otherwise I think its a little bland, and I garnish with toasted sesame seeds before serving. I have also found that the amount of sauce is too low, so I usually add a little extra soy sauce and mirin, and sometimes a little water, as it begins to cook down. I'm sure its just because of all the cornstarch, but for me, its not even close to enough sauce to cover all the veggies and meat. I also agree with another reviewer that some onion would be a good addition. (I haven't tried it that way yet though.) But this is really delicious, and there are never any leftovers at our house!
I gave this 4 stars because of the changes i made but i great starting point. First off, I did not have any peas on hand and i made this recipe much larger. I sliced a large onion, julienned some baby carrots and sliced red pepper. I doubled the sauce and used a bag of steamfresh broccoli which i added at the end. I also added a splash of the beef broth to the water for the rice. Next time, I will actually triple the sauce becuase i added so many more vegetables. I will also try rice wine vinegar as a previous reviewer had mentioned and also as mentioned you should drain the beef before adding the other ingredients. Overall, it was very good and will make this again.
* Percent Daily Values are based on a 2,000 calorie diet.
Broccoli Beef Stir-Fry
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 136
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