Reviewed: Apr. 6, 2008

such a delicious meal.!isubstitue meat with chicken and added moree vegies like green and red bell pepper.unfortunately my soy sauce was not enough.to complete it i used water and cooked in a big wok.mmh i liked tht.easy and yummy.thx

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Asli Ocak

Cooking Level: Expert

Living In: Izmir, Izmir, Turkey

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Reviewed: Mar. 25, 2008

As others have noted, you need to add alot more red pepper flakes to make it really firey. I marinated the meat for about an hour, and was surprised at how much it had absorbed the flavors. Not bad at all. Thanks!

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Caroline C

Cooking Level: Expert

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Reviewed: Mar. 16, 2008

We loved it. Served over white rice it is a filling easy meal. As others have stated hold the marinade back and just cook the meat first. Add the "juice" after the meat is brown.

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ELIZALIZ

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Reviewed: Feb. 18, 2008

I made this for my daughters birthday we went with Chinese New Year Theme. This was just GREAT!!!! I made it exactly as recipe stated and everyone ohh and aah over it. I will be making this again and again.

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LAinNashville

Cooking Level: Expert

Living In: Nashville, Tennessee, USA

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Reviewed: Jan. 10, 2008

Oh wow, this was good! My husband LOVED it. I added some fresh ginger and some worcestershire sauce to the marinade and left out the sesame oil until cooking (added to pan). When cooking I added chopped cabbage for extra fiber. I served over steamed rice, so the extra marinade was nice for that. This rivals anything at a good Asian restaurant! Thanks so much for the great recipe! I served it with Hawaiian Bread I fresh from the bread machine - the combination of spicy and sweet was awesome!

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JulieCC

Cooking Level: Expert

Home Town: Wichita, Kansas, USA

Living In: Decatur, Illinois, USA

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Reviewed: Jan. 3, 2008

A couple of options regarding the marinade: If done in a wok, cook the meat and veg first. Put on a plate, then add the marinade to the wok and reduce. Pour on top of the meat/veg. If done in a skillet, make sure it is 12" which covers a very large cooking area. Flared skillet is even better. Make sure liquid evaporates as quickly as possible. You want browned meat. In either method, make sure your pan is screaming hot. You can always add soy sauce, but you can't take it away. So marinade your meat using 1/2 soy sauce and 1/2 stock or water. Don't marinade the sesame seeds. As you're heating up your pan, put the sesame seeds in and swirl a couple of times in the dry pan. Reserve and add on top of the cooked mixture. That way, the sesame seeds get toasted, then relax to let the oils re-distribute. Who wants a wet sesame seed? I don't know if it's Chinese, but I added scallions (green onions) at the end. Fabulous. IN the end I separated the meat from the sauce, and cooked soba noodles in the sauce with some water added. This is a great starter recipe. Expand your horizons with it. I made spring rolls with some, and red lettuce leaves with others. Either way it was delicious.

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QAEDON

Cooking Level: Expert

Home Town: Portland, Oregon, USA

Living In: The Dalles, Oregon, USA

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Reviewed: Dec. 1, 2007

This was awesome. I made this one night because I had some meat and no idea what to do with it. Luckily I had all the ingredients on hand (big plus)! I made it per instructions except before adding the chili, I divided the mixture in half and added all the chili to only one portion. My toddler ate the part without chili with no problems! The rest was very good for me (maybe even add a little more chili next time). Fabulous the next day for lunch too (another big plus)! Will be making this again soon.

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stephanie

Cooking Level: Intermediate

Home Town: Lompoc, California, USA

Living In: Chicago, Illinois, USA

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Reviewed: Nov. 26, 2007

Great flavors! I did change it up a little. 1) I used ground beef and did not marinate, browned it and set aside. 2) I sauted 1 onion, 1 carrot, 1 stalk celery, 3 cloves garlic, 1 T ginger, and 2 T sesame seeds in sesame oil. 3) I then added 1 small can water chestnuts, 1 small can bamboo shoots, the browned beef, and a sauce mixture of the soy sauce, brown sugar, black pepper, red pepper, and 2 T siracha chili sauce. 4) Served over rice with a side of steamed edamame. Delicious! Next time I may try adding baby corn and green bell pepper with some extra soy sauce.

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Akai57

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

Living In: Boulder, Colorado, USA

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Reviewed: Nov. 23, 2007

YUM!!!! This was so popular, 2 lbs of meat fed only 3 people. Of course, 2 were teenage boys. :) I will make again for sure.

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terriyaki

Cooking Level: Expert

Home Town: Marysville, Washington, USA

Living In: Shoreline, Washington, USA

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Reviewed: Nov. 11, 2007

This was a good base recipe, but it needed some changes to the cooking/marinating process. I know from experience that if left too long sitting in soy sauce, the meat becomes de-natured and slimy. I also didn't like the idea of all the vegetables sitting in soy sauce for hours. I marininated the meat in 1 Tblsp soy sauce, a bit of minced garlic, sesame oil, cornstarch and 1/2 tsp baking soda for about an hour. I stir fried the garlic, some ginger and the red pepper flakes in very hot peanut oil for about 30 seconds, then added the onions, leeks and carrots (which I grated) and stir fried them for 3 minutes or so. I removed the vegetables from the pan, added a bit more oil, and stir fried the meat until it started to become crispy. Then I poured the sauce to which I added some sherry, more sesame oil and 1 Tblsp cornstarch over the meat and simmered briefly until it thickened. Then I returned the vegetables to the pan and stirred them into the sauce. This came out great. I served it with leftover sesame noodles and my family liked it a lot. Thanks for the post.

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Dianemwj

Cooking Level: Expert

Home Town: Burbank, California, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: Nov. 3, 2007

This was really good. Served with thw California roll Salad from this site. I left out the carrot and leeks. I also did not have sesame seeds. You can really change the heat on this with the red pepper flakes. Thanks--We did serve over rice

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RACHEL1070

Cooking Level: Expert

Living In: Anchorage, Alaska, USA

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Reviewed: Oct. 9, 2007

Very tasty and great over rice. Simple recipe that made for a different dinner.

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Mrs. Morrison

Cooking Level: Intermediate

Home Town: Burlington, Washington, USA

Living In: San Diego, California, USA

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Reviewed: Aug. 20, 2007

I am about to go down and make this for the second time. It is truly one of the most wonderful dishes I have ever made. I seemed to incorporate all of the reviewers suggestions (adding chestnuts, ginger, a bit of baking soda to tenderize, xtra carrots, cashews..plus baby corn and bean sprouts & a bit of sherry). I served over coconut jasmine rice from this site. It is just lovely.

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hisdrinkoffering

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Reviewed: May 25, 2007

This was really good. I made some changes, which is why I didnt rate it 5. But a good start to a good Asian dish.

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IMANKAY

Cooking Level: Expert

Living In: Houston, Texas, USA

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Reviewed: May 6, 2007

This was good.

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TheCambodianCook

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

Living In: Pensacola, Florida, USA

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Reviewed: Apr. 8, 2007

Outstanding! This recipe is amazing! I used a flank steak and put it in the freezer for a few minutes so it would slice very very thin. I also added a little extra red pepper, about a tablespoon in all. Next I drained the meat with a slotted spoon and fried it up in batches, so it would brown, then added it all back at the end when I cooked the sauce. I will definitely make this again.

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Nancy in Texas

Cooking Level: Expert

Living In: Houston, Texas, USA

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Reviewed: Mar. 24, 2007

Awesome. I mixed mine with lo mein noodles. If you use the round steak, you MUST slice paper thin, otherwise too tough. Sirloin or flank may be better, but I loved this. Will make again.

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h82ck

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Reviewed: Mar. 15, 2007

Great recipe. No complaints at all. Meat was tender and veggies delicious.

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Hefti

Cooking Level: Expert

Home Town: Saint Louis, Missouri, USA

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Reviewed: Mar. 7, 2007

Wow! I finally made something that is hot enough for my husband!!! It was a bit to hot for me, but I could not stop eating it!!!

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misspiggy067

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Packwood, Washington, USA

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Reviewed: Feb. 3, 2007

I used half the red pepper flakes so our picky son would eat it. Super easy to make, served it with plain brown rice. Will definitely make it again!

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CANELSON

Cooking Level: Expert

Living In: Austin, Texas, USA

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