Comments on: Chinese Beef and Broccoli (One Pan Take-Out)

By: Liz

Liz — Thu, 15 Feb 2024 14:07:37 +0000

This recipe is so good. No one wants to take out anymore.

By: Ian S

Ian S — Fri, 09 Feb 2024 03:44:26 +0000

Great flavor and so easy! I used some tri-tip that I had on hand and velveted with baking soda for 30 minutes. So good! Thanks!

By: Stephen

Stephen — Thu, 21 Dec 2023 01:14:13 +0000

A simple recipe for a satisfying dish. I’m cooking for two and we have substantially reduced our takeout. Thank you, Maggie!

By: Maggie Zhu

Maggie Zhu — Fri, 15 Dec 2023 22:32:43 +0000

In reply to Ada T.

I think the “regular one” is the toasted kind. Sorry if my wording here is confusing. Because you can find raw sesame oil, I wanted to distinguish. But actually the raw type is harder to find.
Anyhow, if the sesame oil you have is in an amber color, it should be the correct type.

By: Ada T

Ada T — Fri, 15 Dec 2023 19:11:04 +0000

II’m having a hard time finding the toasted sesame oil, I only have the regular one. how can I substitute that?

By: Michael Pinto

Michael Pinto — Sun, 15 Oct 2023 23:16:43 +0000

Terrific recipe. Had it for dinner last night. Congratulations on becoming a mother!

By: Michelle

Michelle — Wed, 04 Oct 2023 15:21:15 +0000

Outstanding Recipe. My family loved it and was extremely quick dinner after a long work day.

By: Christopher Burke

Christopher Burke — Thu, 03 Aug 2023 18:43:55 +0000

This is so easy! It is better than takeout, my wife and kids cannot get enough. I made 12 servings for a family of five ( with 3 teenagers) and had enough for lunch the next day! Oh my god after sitting refrigerated overnight it was even better! The flavors melded further into each other. This is the best brown sauce ever made, it is not salty, but packed with flavor. I started to follow Maggie on LinkedIn because of this dish. Her recipes are easy, inexpensive and best of all family friendly. I will not use any other Asian recipes again.

By: Maggie Zhu

Maggie Zhu — Mon, 31 Jul 2023 13:43:41 +0000

In reply to Dave.

In this post I showed some pictures of Shaoxing wine: https://omnivorescookbook.com/essential-chinese-ingredients
These are usually the good ones that I prefer to use.
If you plan to make Chinese food a lot, I would get a bottle of Shaoxing wine. It’s very important in Chinese cooking and almost every stir fried dishes contains it.
Sometimes I recommend my readers to replace the wine with chicken broth, if they have to make the dish non-alcoholic. It is not the most ideal approach since the flavor of the sauce changes.

By: Dave

Dave — Sun, 30 Jul 2023 03:52:47 +0000

Im totally new to cooking and even newer to Chinese/Japanese/Oriental styles of cooking, so I have a few questions, mainly bout ingredients!! You call for a sherry/Shaoxing wine?!?! I’ve never in me life heard of this an most certainly do not have any of it!! What may I readily use in place of it!! We are a dry home so have no stand by alcohol on hand,, but I’m not against buying some if needed for certain recipes, jus need to know which ones are best and where to possibly look for them, as I live in the southwest of the United States!!