Reviewed: Dec. 4, 2008

The Sauce and spices are fantastic--they would go with just about any dish you. But, this recipe as prepared is great.

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Jesse

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Reviewed: Nov. 23, 2008

Quick & healthy! Instead of 1tbsp of brown sugar, I used 1tbsp of honey- just a habit. I hate adding sugar to meals. I also added sliced red peppers & onions to the dish. I'll make this next time I'm in a pinch.

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Rebekah

Cooking Level: Expert

Home Town: Vancouver, British Columbia, Canada

Living In: Owensboro, Kentucky, USA

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Reviewed: Nov. 14, 2008

Wonderful...family fav!

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Belly

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Reviewed: Nov. 12, 2008

PERFECT!!! The whole family loved it. Thank you so much for sharing and God bless!!!

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calebs wife

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Reviewed: Nov. 6, 2008

Great flavor as is. My husband loved this recipe. Next time I'll double the sauce.

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ByMarce

Cooking Level: Intermediate

Home Town: Lima, Ohio, USA

Living In: London, Ohio, USA

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Reviewed: Nov. 5, 2008

Oh, this was good! I made a couple minor changes out of necessity: I doubled the sauce (personal preference), used dry white wine instead of the rice wine, and threw in some red bell pepper strips. The sauce was good but a tad salty. next time I'll used low sodium soy sauce. I did throw in some extra cornstarch to make a thicker sauce. The flavors were good together, and I think this sauce could be versatile with different meats and veggies. Will go into my regular rotation for sure!

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BRWNEYEGRL46

Cooking Level: Intermediate

Home Town: Prairie Du Sac, Wisconsin, USA

Living In: Genoa, New York, USA

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Reviewed: Nov. 4, 2008

It was good, but I did add a little more sugar. It was too salty at first. Next time I am going to make a double batch just of the sauce, and sweeten it up.

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Emily

Cooking Level: Expert

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Reviewed: Nov. 3, 2008

I used this recipe for the sauce and added a bag of frozen stir-fry veggies with the beef. I thought it was really good. Assuming rice wine is the same as rice wine vinegar, I followed the sauce recipe exactly. I wouldn't change a thing. There was plenty of sauce for a lb. of beef and the veggies. I served it over brown rice. Will make again.

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rachel

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Reviewed: Oct. 30, 2008

Yum! I pretty much followed the recipe, but just doubled the quantity. I also listened to what some of the others said about increasing the sauce per meat ratio. I used beef sirloin, which was a good tender cut, and added sliced bamboo shoots. The sauce wasn't all that thick, but I think it ended up how it was meant to be. Quick and easy recipe and good flavor as well!

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jlee28

Cooking Level: Intermediate

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Reviewed: Oct. 27, 2008

Didn't like it at all. I think it's the vinegar component of the sauce. I have rated the recipe as written. However, I will warn you that I added mushrooms and do not recommended them, as they soaked up a lot of the vinegar and tasted very strongly of vinegar. As with another reader, my sauce did not thicken. My 2 yr old wouldn't eat it. I hope I can get him to try them again in the future.

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hike4diamonds

Cooking Level: Intermediate

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Reviewed: Oct. 22, 2008

Excellent! I used 1 TB chopped garlic & about 1/2 TBSP of ginger (no ginger root). I doubled the sauce by doubling the amt.of soy sauce, cornstarch, brown sugar, and I used rice vineger i/o rice wine - only 2 TBS rice vineger though & 1 TBSP water. I used pre-cut stir fry beef from the store. I/O the snowpeas, I used fresh green beans which I cleaned, snapped, and blanched for 3 minutes before adding it into the meat w/the sauce. YUM.

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mandy

Cooking Level: Intermediate

Living In: New York, New York, USA

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Reviewed: Oct. 21, 2008

Very good. I added red and green peppers and doubled the sauce. Delicious.

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Mrs Lash

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Oct. 15, 2008

I subbed cooking sherry for the rice wine. It was still incredible! I was late starting dinner and couldn't have picked a quicker recipe!

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PHEOBS

Cooking Level: Expert

Living In: Fountain Hills, Arizona, USA

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Reviewed: Oct. 7, 2008

I followed the recipe without any modifications and it turned out very good. It had a robust flavor and went great over rice. The only reason I do not give it an full 5 stars is because I would recommend a better cut of meat. If you use the recommended cut of beef make sure that you cut it extremely thin so it will not be tough and chewy.

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tlpinter

Cooking Level: Intermediate

Living In: Cuyahoga Falls, Ohio, USA

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Reviewed: Sep. 29, 2008

This was very good. I took the advice of others and doubled the sauce. I also didn't have rice wine, so I used 1/2 the amount called for and used rice wine vinegar. Delicious!

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kimmiecupcake

Cooking Level: Intermediate

Home Town: Red Lake, Ontario, Canada

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Reviewed: Sep. 26, 2008

I followed the recipe except for the rice wine. It's really hard to find ingredients like that in the country I live in so I substituted some dry red wine for it. I also threw in some baby corn and red pepper. It was a very basic, good stir-fry. Each guest was able to add thai chili sauce and other things to their individual plate according to their taste.

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LWELKNER

Cooking Level: Intermediate

Home Town: Downers Grove, Illinois, USA

Living In: Dubai, Dubai, United Arab Emirates

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Reviewed: Sep. 25, 2008

great recipe as is. I noticed other reviews commenting on too much vinegar. The recipe calls for rice wine not rice wine vinegar.

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helenl553

Cooking Level: Intermediate

Home Town: Wrentham, Massachusetts, USA

Living In: Martha's Vineyard, Massachusetts, USA

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Reviewed: Sep. 23, 2008

I loved this and so did my entire family. I added some bell pepper strips and water chestnuts. The sauce is fantastic and tastes very authentic. Thanks for the post.

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HeCooksToo?

Cooking Level: Expert

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Reviewed: Sep. 22, 2008

This was a really great and simple recipe as is!! No need to make any changes unless you wanted to add more veggies. I doubled the sauce as recommended so you had some for the rice and it was great!

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