Reviewed: Apr. 29, 2012

Lots of chopping for prep, however, I marinated all overnight. Quick to cook and I served over noodles. Delicious! Good recipe to make the night before.

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Reviewer:

macej

Reviewed: Apr. 17, 2012

Very good. Has some kick to it.

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Reviewer:

Ursula

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Cooking Level: Intermediate

Home Town: Lorain, Ohio, USA

Living In: Bedford Heights, Ohio, USA

Reviewed: Apr. 13, 2012

FANTASTIC! I actually had more meat than called for, so I increased the ingredients by 1-1/2x. I used green onions (maybe 4-6, they were small) in place of the leeks b/c that's what I had and I shredded my carrots (I used 2 small). After cooking the meat, I thickened the sauce just a bit w/ a cornstarch slurry, so it would 'cling' to the meat better. The flavors of this are wonderful, but the heat level was a little much for us, so next time I'll decrease that a bit. I let my meat marinate maybe 3-4 hours and that was great! This is one of the easiest Chinese meals that I've made, lol. Served over jasmine rice w/ a side of 'Garlic Broccoli' also from this site. A definite keeper, for sure, and one that will be made often...WE LOVED IT! Thanks for sharing. :)

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Reviewer:

Christina

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

Reviewed: Mar. 19, 2012

This dish was delicious. I did it exactly as said other then I only marinated it for an hour cause I was in a hurry but turned out very good. I served it with some white rice. Will be using this often.

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Reviewer:

Stephanielynn

Reviewed: Mar. 12, 2012

Hi! I found this recipe to be quite excellent. I've used it a couple different times with beef, and also with chicken, and I found that the marinade compliments either meat nicely. I usually add more veggies to it though. I've added red & green peppers, bok choi, and celery, which I just sort of cut up and through in the skillet with the meat (so they still have lots of crunch). My boyfriend has requested this dish several times now, and I find the recipe useful because all of the ingredients are house-hold items for us. And you're right about having beer with it. I know you'd probably picture something rather light in colour and crisp, however, we've made a practice of drinking Guinness with it, and it is delicious! Thanks for a great recipe!

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Leannan Sidhe

Living In: Toronto, Ontario, Canada

Reviewed: Jan. 19, 2012

Great Make ahead meal! Also more than half veggies when you follow this recipe which is nice for someone trying to cut down on meat consumption. I usually make a batch a night or two before and let it marinade in the fridge, then prepare half for dinner and freeze the other half for a busy night I forgot to plan for

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Reviewer:

Heidi

Reviewed: Jan. 15, 2012

This was really good and I didn't have leeks, sesame oil or seeds. I only had time to marinate it for 1 hour and everyone still loved it. can't wait to try it again with everything called for.

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Reviewer:

honeyboo

Cooking Level: Expert

Reviewed: Dec. 19, 2011

excellent recipe, we used venison for meat, it didnt last long, darn kids. lol. very tasty, hint of sweet, hint of fire, very good!!!!! dont pass this up.

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chris b

Cooking Level: Intermediate

Reviewed: Oct. 13, 2011

We love spicy food & was excited to try this..we loved it. I added some chili oil & sriracha to the marinade. Served w/rice & broccoli. Thanks for sharing.

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Reviewer:

JillDana

Cooking Level: Expert

Living In: San Diego, California, USA

Reviewed: Sep. 30, 2011

This was excellent! Super fast & easy to make! I'm a spice wimp & didn't find this overly spicy so if you like "fire" you're def going to want to add more heat.

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