This is a very good recipe. I read other reviews and used cilantro instead of parsley, which made it even better. I have to point out a couple things though: unless you have a deep fryer, making your own fries takes a really long time. I made this dish for 6 people and spent about an hour frying my own fries without a deep fryer. Next try I went with frozen "steak fries" and it came out just as good. The other thing to note is that if you will marinate your beef, it will release a lot of juice when sauteing it. So make sure you have very hot oil and even do it in batches, to make sure that your steak will stir fry instead of simmer in its own juices.

Reviewed On: Oct. 4, 2009

This is pretty good. I've never added orange juice to it though. I'll try it next time. Beer works well instead of white wine too. There's one thing I like to do different: I do like my cilantro/chili/garlic mix to "fry" and not just to simmer. The flavor (AND aroma!) that the chili pepper, the garlic and the cilantro release when being fried is IMO much better than the one they release when being simmered. So I omit the liquids in this step and add them later, and instead I add some oil to the blender (otherwise the herbs, garlic and peppers won't blend well) and then pour the mix into the hot pot and that will cause it to "fry". I also sautee the onions in the same pot, right after the cilantro/garlic/chili has been frying for a few minutes. Everything else is the same. **note**: Be VERY careful when deveining and deseeding the chili peppers. I do it with a knife and spoon and try not to touch the inside of the pepper until it's perfectly clean. Otherwise my hands will burn and so will everything I touch. Also, be ready to cough a bit, as the smell of the spicy part of the pepper you're removing will release some vapor that will make you cough. You can always buy the chili paste in a jar, but I warn you, that one will be hot.

Reviewed On: Sep. 29, 2009

This was yummy, yummy, yummy! I LOVE that it has lots of bananas. I've tried many recipes from this site and I did a combination between my two favorites that I thought I'd share: I used whole wheat flour, which is what I always use for banana bread. I added 4 oz of sour cream to make it even more moist (melts in your mouth!) and a touch of cinnamon. That's it! It baked perfectly @ 350 for 65 minutes. My pan was pretty full though, almost overflowing. So maybe I'll try in two smaller pans next time.

Reviewed On: Sep. 29, 2009