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Fri, Jan 30, 09 at 12:31
| Would anyone happen to know how to make the sauce or gravy that is used in Chinese resturants for dishes such as pepper steak and beef and brocolli. I love that stuff and every time I've tried to make it, it's been a flop. Any help appreciated.
Debby |
Follow-Up Postings:
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- Posted by gardenguru1950 (My Page) on Fri, Jan 30, 09 at 13:06
| Debby: Pretty easy... 3/4 cup light beef broth Combine the above ingredients in order and bring to a boil, stirring. Makes about 1/3 cup. When I make anything with broccoli, though, I go a little heavier on the oyster sauce and much lighter on the soy. Joe |
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