Reviewed: Apr. 10, 2006

Very good. Everybody loved it.

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Jodi

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Reviewed: Apr. 5, 2006

It was ok, nothing great about it though.

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Ira1216

Cooking Level: Beginning

Home Town: Makati, National Capital Region, Philippines

Living In: Sherman Oaks, California, USA

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Reviewed: Feb. 28, 2006

I wanted to like this, but I didn't like the hamburg with the rice and the flavor wasn't there for me...sorry.

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Sully

Cooking Level: Intermediate

Living In: Cambridge, Massachusetts, USA

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Reviewed: Feb. 25, 2006

Boyfriend said, amidst mmm-ing noises, "You can make this all the time. This is my favorite ever." I used about half the beef, but that's something I normally do with recipes calling for ground beef. Instead of serving it over rice, we mixed it with Nasoya Chinese noodles.

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YOORA

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Reviewed: Oct. 16, 2005

This was good but would have been much better with a diffrent meet. I didn't have chilli past so I used tomato past. It just was not that good sorry

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BANGER5

Cooking Level: Expert

Home Town: Elm Grove, Wisconsin, USA

Living In: Minburn, Iowa, USA

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Reviewed: Aug. 10, 2005

A very good meal! I used only green bell peppers to save $$ and tomato paste instead of chile. Also, I quadrupled the liquids. And, I served it with brown rice. I will definitely make this again!

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BRITTLUCK

Living In: San Antonio, Texas, USA

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Reviewed: Aug. 5, 2005

Made with beef and turkey, both were excellent! Quick, easy and reheats well.

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BALLYB

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Reviewed: Jul. 6, 2005

I only had one yellow pepper, but it worked out. I'm sure it is even better with the correct amount of peppers, no matter what color. I subbed 1 tbsp of dried parsley and a little more than 1 tsp of ground ginger. Since I did not have low-sodium soy sauce, I did regular and omitted the extra salt. I used Thai chili sauce for the paste, and basmati rice instead of jasmine. Jasmine rice is too much like eating perfume for me. Overall, I thought this dish was really easy, and really tasty, and I look forward to making it with the right amount of peppers!

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Sola

Cooking Level: Expert

Living In: Spokane, Washington, USA

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Reviewed: Jul. 3, 2005

Me and my husband adore this recipe! I make it at least once a month. Instead of chili paste (because I can never find it) I use tomatoe paste and I add all the sauces until it tastes right to me. If it looks dry, I add chicken or beef broth. We love to mix the left overs with the rice and put in the fridge for the next day. Tastes even better the next day for lunch! Great recipe, thanks!

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Patti

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Reviewed: Jun. 25, 2005

Easy and delicious! The best combination as far as I'm concerned. There is also a lot of room for play with the vegetables. I may add broccoli the next time I make this dish.

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CHESAHNA

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Reviewed: Jun. 13, 2005

This recipe is okay; I agree with the others that it needs more liquid. Also, it's missing something. Needs more flavor; is too meaty.

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JENWOP7573

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Reviewed: Jun. 9, 2005

This dish smelled so good while it's cooking and the taste didn't disappoint. I used one each of a green, yellow, and red bell pepper and two dashes of cayenne red pepper instead of chili paste and 1/2 c. beef broth instead of 1/4 c. (this soaked into the rice and made the dish a little jucier). This will become a regularly cooked meal for my husband and me.

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KRISAZG

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

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Reviewed: Feb. 15, 2005

We used non-meat crumbles instead of ground beef and added 1/2 an onion. This is the best stir-fry I've ever made and my boyfriend really liked it. We will make it again for sure!

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LDA431

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Reviewed: Feb. 4, 2005

I am always looking for ground beef recipes, because we have a whole freezer full of ground elk meat at home (much leaner than beef!), and this made a decent weeknight meal. Except grating the ginger always takes SO long!??!? I agree it was more spicy than flavorful, not a good recipe for a dinner party.

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MIZEMYERS

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Reviewed: Jan. 18, 2005

I was very dissapointed with this recipe. It tasted more like a ground beef (ground turkey, in my case) goulash than an asian dish. Possibly I would have had different outcome if I had used sliced steak, pork, chicken or shrimp. I don't think I will make this dish again.

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SLRACZYK

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Reviewed: Jan. 17, 2005

This was very tasty. I used thin sliced steak instead of hamburger and added about 1/4 cup of cooking sherry. I served it over linguine and my family enjoyed it.

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DEHERE98

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Reviewed: Oct. 16, 2004

I really liked this dish but I must of used too much beef because there was like no liquid. Next time I will double up on the liquids.

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PACIFICGAL

Cooking Level: Intermediate

Home Town: Santa Cruz, California, USA

Living In: Waikoloa, Hawaii, USA

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Reviewed: Sep. 28, 2004

Doubled, this was still not excessive for my family of five. I added a sliced sweet onion too, and served it with chili sauce, so people could kick it up to their preference. Very quick, satisfying and tasty.

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True North

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Reviewed: Sep. 3, 2004

Very bland and meaty - it tasted "hot" more than it actually tasted like anything. Not worth trying.

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LWYANCEY

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Reviewed: Sep. 2, 2004

We loved this recipe! It had an interesting flavor that my husband, myself, and my 17 month old daughter just loved. Next time I make it, I want more green pepper. I think the peppers I used this time were too small and therefore the hamburger started to slightly overwhelm the flavor. But, this one is a keeper!

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