Reviewed: Jul. 16, 2008

I double the sauce and veggies and its perfect for my family of six!!!

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LANIDAN

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Reviewed: Jul. 11, 2008

Fast and delicious. Perfect for the busy week night.

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jg

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Reviewed: Jun. 30, 2008

authentic tasting. i doubled the sauce and used dried ginger as someone else recommended. i used 2 tbsp ginger but found it a bit much (although my husband said it was perfect). also used different veggies--carrots, celery, onion and red pepper. a great base recipe and a wonderful sauce.

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RobynHG

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Reviewed: Jun. 29, 2008

This was pretty good, but a little bland for our taste. I followed the recipe exactly except I added more variety of vegetables, and it was good, but as I said, pretty bland, I think if I make this again, I'll have to add some red pepper or something else to make it a bit more flavorful.

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SnowFaerie

Cooking Level: Intermediate

Home Town: Anoka, Minnesota, USA

Living In: Bellingham, Washington, USA

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Reviewed: Jun. 29, 2008

Oh my goodness, I wish I could rate this a 10!!!! This recipe was incredible!!! I always hate it when someone rates a recipe and adds all of kinds of things to it so I tried it normal the first time and it was incredible! I love the sauce so the next time I made it I doubled the sauce amount to give even more flavor. I also had some matchstick carrots in the fridge so I threw them in. You have to try this recipe but do it the way it is written up above first, you will love it!

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nateclingman

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Reviewed: Jun. 26, 2008

A delicious recipe. Only change I made was to add more veggies (waterchestnuts, baby corn, and edamame). Great for a weeknight dinner, came together really fast. Served with Basmati Rice.

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Auntie D in MN

Cooking Level: Intermediate

Living In: Woodbury, Minnesota, USA

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Reviewed: Jun. 23, 2008

HELPFUL TIPS AFTER MAKING THIS ALL MY LIFE: Being Asian, I love running into recipes that remind me of things I already make. The most important thing to take from these reviews is to DOUBLE THE SAUCE. My relatives would not want to eat any of these that have made this as is. ...just doesn't taste like anything you'd have at a good restaurant (as this is american chinese, not authentic). Doubling the sauce ingred. was just the right amount of sauce to accompany a side of rice. Don't overcook the steak. Frying until you get a nice brown color is the perfect way to tell if it's done & the estimate times on the recipe are pretty accurate assuming your slices are thin. Any mixture of veggies work (mushrooms, carrots, frozen peas, red peppers, sliced zucchini, water chestnuts) ...or just grabbing a frozen stir-fry bag of veggies. I add half a bag, and use the other half for the crispy orange chicken from this site that I also make when I'm making oriental food for guests. Red Wine VINEGAR is an acceptable substitution, but I'd encourage you to try more recipes on this site using rice vinegar!

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Chef Joy

Cooking Level: Intermediate

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Reviewed: Jun. 22, 2008

I trippled the marinade, used one part to marinade the meat and the other two for the sauce. I also sauteed some sliced sweet onion and red pepper in a little vegetable oil to add to the beef and snow peas.

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Rob & Kara's Nana

Cooking Level: Expert

Living In: Las Vegas, Nevada, USA

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Reviewed: Jun. 20, 2008

Excellent when modified per review by LISALANGLEY on Jan. 3, 2006

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kastry12

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Reviewed: Jun. 19, 2008

Four stars as written, 5 when made with my substitutes. Instead of doubling all the sauce ingredients to increase the volume (which would add a huge amount of sodium,) I added a cup of beef stock (canned may be used) and increased the cornstarch to 2 tsp, which I dissolved in the stock before adding. The result was a very tasty, appetizingly brown sauce to spoon over the veggies and beef. Be sure to mince the garlic and ginger root very finely. Used lean top round steak which worked very well. Added a small can of sliced water chestnuts, drained. Also used 1 Tb rice vinegar and 2 Tb mirin (rice wine) at the same time as the other liquid ingredients. This resulted in plenty of very flavorful sauce to go over 1/2 cup rice cooked with 1 cup water. Every morsel was inhaled. Absolutely rockin'!!

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Baricat

Cooking Level: Professional

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Reviewed: Jun. 19, 2008

We loved it - and it's extra nice that it's so low fat. I plan to add a bit of extra ginger next time though.

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Peach Brandy Cottage

Cooking Level: Professional

Living In: Dawsonville, Georgia, USA

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Reviewed: Jun. 19, 2008

This recipe is very very good. The sauce had a wonderful flavor. I made the recipe exactly as written except doubled the sauce. GREAT!

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JoAnne

Cooking Level: Expert

Home Town: Fullerton, California, USA

Living In: Peachtree City, Georgia, USA

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Reviewed: Jun. 17, 2008

This recipe was just AWESOME. I cooked it to the letter but doubled the sauce because I wanted to make sure enough of it mixed with the rice, and I must say it was unbelievably good. Great flavor, the boyfriend loved it, and it's quickly becoming one of our favorite dishes. I definitely recommend it for beginning cooks (like me) - it was simple and fabulous!

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'Chelle

Cooking Level: Intermediate

Home Town: Bountiful, Utah, USA

Living In: Los Angeles, California, USA

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Reviewed: Jun. 1, 2008

Really tasty, the sauce made with it makes it very good. I will definitely make this again.

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Julie

Cooking Level: Intermediate

Living In: Highland, Michigan, USA

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Reviewed: May 27, 2008

This was a very good stir-fry. I followed some other reviewers suggestions and doubled the sauce. It was perfect. It never did thicken as much as I would have liked, but it didn't affect the overall meal. Every in my family loved it. I also used an assortment of stir fry veggies instead of just the snow peas. Very good!

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witchy_mom

Cooking Level: Intermediate

Home Town: Chesapeake, Virginia, USA

Living In: Tampa, Florida, USA

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Reviewed: May 17, 2008

This was just ok for me. The main flavor was salt which just overpowered the whole dish. I probably won't make it again.

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BECCAWILLIAMSON

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Reviewed: May 13, 2008

This recipe is great. I used rice wine vinegar instead of rice wine (because it's all I had) and it turned out wonderful. Definately double or triple the sauce. The second time I made this I added broccoli as well, and it turned out well.

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SUPERCAT912

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Reviewed: Apr. 20, 2008

I used white cooking wine instead of the rice wine and omitted the cornstarch. I also added fried red peppers and steamed broccoli. Served over jasmine rice. It turned out perfect.

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amethystshells

Cooking Level: Expert

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Reviewed: Apr. 18, 2008

I have had this recipe twice in the last fortnight and it has became a hit with the family. I followed the recipe with the exception of rice wine which was unavailable I cooked some rice and additional vegies to make it a complete meal.

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