L
Lululemon
Guest
Here's a recipe I found on Epicurous...I don't have Sherry and can't imagine buying any just for a
recipe - we're a wine and beer house.
What can I substitue for Sherry? Can I skip it? Will Mirin work? Do you have a better Beef &
Broccoli recipe? Sorry - too many questions.
Any suggestions would be appreciated! Thanks, Melanie
BEEF AND BROCCOLI STIR FRY
1/4 cup soy sauce
2/4 cup dry Sherry 1 tablespoon honey 1 tablespoon (packed) chopped garlic 2 teaspoons grated orange
peel 1 pound flank steak, cut diagonally across grain into thin strips
1 large head broccoli, cut into florets
2 tablespoons vegetable oil 1 tablespoon cornstarch Cooked white rice
Whisk first 5 ingredients in large bowl. Add meat; toss to coat. Cover and refrigerate at least 1
hour and up to 4 hours.
Blanch broccoli in large pot of boiling salted water 2 minutes. Drain. Rinse under cold water;
drain well.
Heat oil in heavy large wok or skillet over high heat. Drain meat well, reserving marinade. Add
cornstarch to reserved marinade and mix until smooth; set aside. Add meat to wok and stir-fry until
almost cooked through, about 2 minutes. Add broccoli and stir-fry until crisp-tender, about 2
minutes. Add reserved marinade mixture and boil until sauce thickens and coats meat and broccoli,
stirring constantly, about 2 minutes. Season to taste with salt and pepper. Serve over rice.
Serves 4.
Bon Appétit November 1995
recipe - we're a wine and beer house.
What can I substitue for Sherry? Can I skip it? Will Mirin work? Do you have a better Beef &
Broccoli recipe? Sorry - too many questions.
Any suggestions would be appreciated! Thanks, Melanie
BEEF AND BROCCOLI STIR FRY
1/4 cup soy sauce
2/4 cup dry Sherry 1 tablespoon honey 1 tablespoon (packed) chopped garlic 2 teaspoons grated orange
peel 1 pound flank steak, cut diagonally across grain into thin strips
1 large head broccoli, cut into florets
2 tablespoons vegetable oil 1 tablespoon cornstarch Cooked white rice
Whisk first 5 ingredients in large bowl. Add meat; toss to coat. Cover and refrigerate at least 1
hour and up to 4 hours.
Blanch broccoli in large pot of boiling salted water 2 minutes. Drain. Rinse under cold water;
drain well.
Heat oil in heavy large wok or skillet over high heat. Drain meat well, reserving marinade. Add
cornstarch to reserved marinade and mix until smooth; set aside. Add meat to wok and stir-fry until
almost cooked through, about 2 minutes. Add broccoli and stir-fry until crisp-tender, about 2
minutes. Add reserved marinade mixture and boil until sauce thickens and coats meat and broccoli,
stirring constantly, about 2 minutes. Season to taste with salt and pepper. Serve over rice.
Serves 4.
Bon Appétit November 1995