Reviewed: Aug. 17, 2009

Very good & easy!! I did double the sauce recipe as others have commented and was glad I did...the sauce was a bit too gingery or sweet so I would probably change up the sauce a bit and taste as I go...I would definatley make it again.

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ajgirl

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Reviewed: Aug. 12, 2009

Very good dinner---would make again for sure. I didnt have beef so I used pork and it turned out wonderful. Thank you again for a wonderful dish

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Brooke

Cooking Level: Expert

Home Town: Parma, Ohio, USA

Living In: Brunswick, Ohio, USA

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Reviewed: Aug. 10, 2009

A very delicious meal, especially with the modifications I made. As opposed to just snow peas, I added sliced mushrooms and chopped onions and (fresh) basil. In the soy mixture, I also added some srichicha "rooster" hot sauce and red pepper flakes. Subbed white cooking wine because my supermarket did not have rice wine. I did run into one problem tho: Perhaps because I just washed the mushrooms (which can retain a ton of water), I had a lot of water, making the stir fry more of a boil. I had to spoon it out several times, and the cook time was much longer. In order to keep the flavor tho I held on to this extra liquid (which was a bit of a beef/garlic/ginger/veggie broth) and added it with the sauce at the end. I had to use quite a bit more corn starch, but it still turned out really great. Highly recommended.

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tim martin

Cooking Level: Intermediate

Home Town: Jacksonville, Florida, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Aug. 7, 2009

Usually I really like the recipes that I find on here. However, this one didn't work out. For some reason I couldn't get the sauce to thicken and the taste wasn't that appealing. It was somewhere between bitter and off tasting. My husband and I ended up just eating the rice and egg rolls I made to go with it. The rest ended up in the garbage.

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April0280

Cooking Level: Intermediate

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Reviewed: Aug. 7, 2009

As a beginner cook I found this recipe both easy and delicious. I doubled the sauce and was glad I did because there wouldn't be enough otherwise.

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Emily Lynn

Cooking Level: Beginning

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Reviewed: Aug. 4, 2009

This is great! Simple, easy, quick, and tasty. I substituted a cut-up salmon fillet.

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falling07leaves

Cooking Level: Intermediate

Living In: Atlanta, Georgia, USA

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Reviewed: Aug. 3, 2009

This is a delicious recipe, especially for being relatively simple. As a veggie lover, I added bell peppers, water chestnuts and bamboo shoots which worked well. Quality meat and making sure the snow peas still have a crunch are key.

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Brigitte

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Reviewed: Aug. 1, 2009

I found this recipe using the AllRecipes' DinnerSpinner on the iPhone app. It sounded too good to pass up, and I was right! Suggested changes are substituting sesame oil for the vegetable oil, double (or triple!) the sauce as suggested below, and use low sodium soy sauce. Also marinating the meat in the sauce (without snow peas) for as long as possible, up to 24 hours. I add shredded carrots with the snow peas - be careful not to cook the snow peas too long. They should be slightly crunchy.

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ShelleyM

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Reviewed: Jul. 28, 2009

I thought this was very good, my only complaint being that it was incredibly salty. I will cut waaay down on the soy sauce next time. However, the amount of ginger and garlic were just right. I didn't know if the rice wine meant actual rice wine, or rice wine vinegar. I have both, so used half of each. Served with white rice and my home made cream cheese wontons. I have made better stir frys, but I will definitely try this again after reducing the soy sauce.

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brandywyne

Cooking Level: Intermediate

Home Town: Milford, Michigan, USA

Living In: Encinitas, California, USA

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Reviewed: Jul. 24, 2009

This was excellent. I should have read the review first so I would have been prepared to double the sauce. I ended up having to make another batch after we sat down and realized how dry it was.

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Kangal Gal

Cooking Level: Expert

Home Town: Palmerton, Pennsylvania, USA

Living In: Laconia, New Hampshire, USA

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Reviewed: Jul. 16, 2009

Great base. I think it depends a lot on the soy you use - next time around I'll try using a lighter sauce or at least a low sodium one, cos it was a little on the salty side. But ! The texture was great, and so easy to make, and really nice tasting. Instead of snow beans I used green beans, broccoli, green capsicum, shallots and tofu. Also threw in some cashews which I think was a very nice touch. Goes great over noodles. Thanks :)

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snakemagic

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Reviewed: Jul. 10, 2009

I added extra veggies (mushrooms, zucchini, peas and green beans) because I love veggies and tripled the sauce due to the extra veggies. It was not good at all. The sauce was sour! I tried to add more brown sugar, but it really didn't do anything.

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Allison Foelber

Cooking Level: Intermediate

Home Town: Richland, Washington, USA

Living In: Placentia, California, USA

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Reviewed: Jul. 8, 2009

Great basic recipe that is very easy to make your own. If your beef strips are very thin, I suggest to saute them for only about 1 to 1.5 minutes a side then remove from the pan while you saute your veggies... add sauce and meat to veggies at same time. Any veggie combination works... tonight I used broccoli, carrots, celery, mushrooms, red peppers and onion...sauteed in sesame oil... to add some heat, I used 1/4 tsp of asian chili paste... thanks for the great start! I also doubled the sauce... hubby loves saucier stir-fries... thanks again!

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juliebeth

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Reviewed: Jul. 4, 2009

Very good, i do suggest marinating the steak in soy sauce and rice wine but otherwise it was awsome!

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Jolie94

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Reviewed: Jun. 25, 2009

I thought this was very dood. A keeper!!!

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jaglo

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Reviewed: Jun. 25, 2009

A sure-fire winner! As others suggested, I doubled the recipe for the sauce. I removed the steak from the pot as soon as it started to brown. Instead of snow peas, I used onions, green/red bell peppers,carrots and broccoli florets. Great flavor and the best stir fry. What I loved most is that ginger doesn't overpower this recipe. My husband and I ate it all - no leftovers.

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LARRYJEN

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Reviewed: Jun. 24, 2009

I am not the best at making stir-fry's, but this was so easy. I just made a little more sauce and used cooking sherry because I don't have rice wine. This recipe is defiantly going into my personal favs!

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Anna and Cats

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Reviewed: Jun. 23, 2009

This was actually a really nice recipe with no need to change the original ingredients. I did however double the sauce (which I don't think is a bad idea). The flavor was not too strong or salty as with other Asian recipe renditions on this site. My husband is a very picky eater so I've been trying out new recipes while he's gone. I have a feeling that this is one that he'd like.

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Michelle

Cooking Level: Intermediate

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Reviewed: Jun. 22, 2009

I got this recipe from an app on my iPhone and I've got to say this is the best, quickest, meal I've ever prepared. My husband love it and had seconds! I will defenetly cook this again!!! Delicioso!

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wendy228

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Reviewed: Jun. 22, 2009

This was great! I doubled the sauce recipe, but kept everything else the same. We will definitely be eating this again.

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nwkellee

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Asian Beef with Snow Peas

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