A spectacularly simple beef stir fry that is delicious served over freshly steamed rice. Sherry and oyster sauce make for a lovely and easy-to-make stir fry sauce. Try subbing broccoli for the spring onion, if desired.
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! - 31 Jan 2004 (Review from Allrecipes US | Canada)
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! - 21 May 2004 (Review from Allrecipes US | Canada)
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. YUMMY!!! - 28 May 2003 (Review from Allrecipes US | Canada)