Reviewed: Dec. 27, 2009

This recipe was awesome! Even my 17 month old ate it. I added some onions and didn't put ginger root, i didn't have any but did have fresh ginger paste. thank you dianne, wonderful recipe.

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25 users found this review helpful

Reviewer:

heatherklenz

Reviewed: Dec. 1, 2009

VERY good!! Doesn't have the "exact" restaurant taste, but definitly a new addition to my recipe collection! I kept the ingredients the same other than I used chicken breast and doubled the sauce. I didn't think these changes changed the recipe so I could still give it an accurate rating. The second time I made this I added fresh mushrooms, water chestnuts and corn (the stuff commonly used in asian recipe's). Thanks Dianne!!!!

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31 users found this review helpful

Reviewer:

Dani

Reviewed: Nov. 12, 2009

Most excellent! I tried it with beef and also with chicken. I really like it with chicken. I will be using this recipe often.

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53 users found this review helpful

Reviewer:

007m52

Reviewed: Dec. 18, 2009

Familiar with Chinese cooking, I recognized this as a classic blend of seasonings and ingredients as well as an accurate cooking method. Therefore, I prepared this exactly as written - and it was perfect, just as I had anticipated it would be. My only criticism, and the only thing I did differently, was that the recipe calls for round steak, which I don't think is suited for this style of cooking. I used a New York strip steak, but tenderloin or sirloin would have worked well too. The ingredients in the marinade are so traditional and so key to the dish that I don't really see how you could make any changes and get a fair result. This was just delicious and made hubs and I members of "the clean plate club." Just a tip - if you partially freeze the steak for a half hour or so until semi-firm you will find this so much easier to cut into the thin slice so necessary for this style of cooking.

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554 users found this review helpful

Reviewer:

naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

Reviewed: Nov. 21, 2009

I usually don't try recipes that have few reviews but took a chance with this one and I must day that it's really tasty! I didn't have any sherry but it was good nevertheless! Thank you for sharing this with us!

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6 users found this review helpful

Reviewer:

Mikeybikey

Reviewed: Dec. 2, 2009

Sometimes we find this type of meal too salty but, using low sodium soy sauce, this was excellent! I must come to terms with the fact that I just do not like round steak, however, and will use chicken next time around. Quick and simple, this is a great busy weeknight meal.

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2 users found this review helpful

Reviewer:

cookin'mama

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Boston, Massachusetts, USA

Reviewed: Dec. 7, 2009

I've tried many beef and broccoli recipe and this is definitely the best one so far. I didn't like the smell of the sauce before cooking it, but it turned out great !

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1 user found this review helpful

Reviewer:

nlc

Reviewed: Jan. 6, 2010

OMG!!! Delish. Substitute hoisin sauce and a few tsp of dumpling sauce because of seafood allergies. By all means do not discard the ginger and garlic, burst of flavor in your mouth. Sesame seed oil is essential. Added 2 TBPS of water at the end. Easy recipe to make. Now preferred recipe for B & B. Thank you Dianne...;-)

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0 users found this review helpful

Reviewer:

Canciondelmar

Reviewed: Jan. 20, 2010

Major raves from 12 year old and hubby - no left overs, they LOVED it. Be warned, oyster sauce is VERY salty, so low sodium soy would be fine. This is every bit as good - if not better - than take out!

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1 user found this review helpful