"Lululemon" > wrote in message
om...
> 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

In a pinch I've substituted white wine, sake, or even chicken broth for
sherry...they work in a pinch but the flavor isn't quite right IMHO. So I
keep a bottle of cheap dry sherry just for cooking, it stores fine at room
temp and can be had for under $5 a bottle. If I liked sherry I might go for
a more expensive bottle but the el cheapo Taylor brand seems to work fine
for my Chinese stlye cooking needs.

If you really don't want to pick up a bottle of sherry, by all means
substitute some other variety of liquid for it, otherwise the sauce will be
too salty & too thick. The recipe is one that I've used with success on
several occasions.

Jessica
>
> BEEF AND BROCCOLI STIR FRY
>
> 1/4 cup soy sauce
> 1/4 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