Delicious! Didn't have sesame oil so I added some sesame seeds when sautéing the garlic. Left out the oyster sauce used extra hoisin. Subbed rice wine vinegar for the red wine but I think it would be very similar either way. Had ramen noodles on hand so served it with them. Really delicious way to use stuff you've got on hand to make a tasty Asian-inspired dish!
Delicious! Didn't have sesame oil so I added some sesame seeds when sautéing the garlic. Left out the oyster sauce used extra hoisin. Subbed rice wine vinegar for the red wine but I think it would be very similar either way. Had ramen noodles on hand so served it with them. Really delicious way to use stuff you've got on hand to make a tasty Asian-inspired dish!
No no problem with the whatever. Not interested. Just care that it was easy to make and tasted great
This is very good. There are a lot of ingredients in the marinade but once that part is done it is easy to complete. I did cut the chili sauce in half and it was plenty spicy. I'll definitely make this one again!
I made this as directed except for substituting venison loin for the beef. Marinated overnight. I might add a little fresh ginger next time because the wife likes ginger.
It was very easy tasty and I would definitely do it again.
This is the second time I have tried this recipe. The first time I followed the recipe I can't say I really enjoyed the result. I marinaded the meat and broccoli for the stated time. I found the meat was very salty after cooking and the broccoli made tough and discoloured by the marinade. 1 cup of broccoli was not nearly enough either. The flavour over all was quite good and made the recipe worthy of a second try - with alterations. Second time around I marinaded the meat for a couple of hours only and blanched the broccoli - using much more this time - before adding it to the pan just before serving. This way it kept its colour and bite. You could use a cheaper cut of meat for this because it is tenderised with the marination. The addition of about 1/2 tsp cornflour mixed with 1 1/2 tsp water to the sauce at the end of cooking makes a slightly thicker sauce which holds onto the noodles a lot better. This is a 'once in a while' dish because of the salty sauces but nevertheless a good standby if you have a bit of time for preparation and want a quick meal with not too much cooking at the end of it.
Absolutely delicious! My whole family approved. It has just the right amount of spice.
I added water chestnuts.We thought it was too salty.
