Reviewed: May 18, 2007

I personally loved this recipe - except that there was WAY to much pepper for my husband and kids. I also didn't have a bell pepper, so I used celery and it was great!

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patriceeddins

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Reviewed: May 12, 2007

I didn't think I would enjoy this recipe as much as I did. Husband said I could make it again so I'm adding it to my recipe box. I used onion and mushroom added to the stirfry. Very good and easy

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MLEK75

Cooking Level: Expert

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Reviewed: Apr. 17, 2007

This was surprisingly good. I chose this recipe because I had ground beef and cabbage I wanted to use up. With a couple dashes of Franks Red Hot Sauce to give it a little zip, the family really liked this.

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Susanna

Cooking Level: Expert

Living In: Hamilton, Ontario, Canada

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Reviewed: Apr. 1, 2007

I always like to try the recipe as stated first before changing anything. I didn't drain the beef after cooking because the recipe doesn't instruct this. I think the flavor of the dish would have been really good were it not for all the grease. Way to greasy for me. I will try again and drain the grease after browing the meat to see if that helps.

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LADYCJ_99

Cooking Level: Intermediate

Living In: Moberly, Missouri, USA

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Reviewed: Mar. 18, 2007

This is relatively tasteless until you tweak it. I added onion, beef broth, salt and chili garlic sauce as recommended, and I thought it still needed something. Not sure what though. I served it over brown rice that I cooked in beef broth. Has potential, but just ok for me.

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KimberMc

Cooking Level: Expert

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Reviewed: Mar. 1, 2007

Had a little too much cabbage in it the first time I made it, so the second time I bought an even smaller head, otherwise use 1/3 head. I also added onion, carrots, mushrooms to the stirfry.

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susan

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Reviewed: Feb. 8, 2007

Very good and very easy. I cut up 3 chicken breasts and sauteed them in the oil with the garlic. I also doubled the recipe and used 1 red pepper and 1 orange pepper. The sauce was very tasty but a little thinner than I had hoped. I think next time I will cut back on the water. I had no issues needing salt. In fact, next time I will use low sodium soy sauce since I've noticed my fingers are swelling slightly. I will also grate a little ginger in with the cabbage, add some green onion and maybe some shredded carrots, mushrooms, and water chestnuts. I think broccoli would be too strong a flavor to add.

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TNociti

Cooking Level: Expert

Home Town: Kansas City, Missouri, USA

Living In: Atoka, Tennessee, USA

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Reviewed: Feb. 8, 2007

Very quick to make meal although I did not use chinese cabbage, just the regular cabbage which I precooked a bit first. We enjoyed this dish, just enough for 2 with a bit left over for a lunch for 1.

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Cathy G.

Cooking Level: Expert

Home Town: St. Catharines, Ontario, Canada

Living In: Thorold, Ontario, Canada

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Reviewed: Feb. 8, 2007

This was awesome. Easy to make and very tasty. I added sliced onions to the stir-fry.

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Rebo

Cooking Level: Expert

Living In: Houston, Texas, USA

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Reviewed: Feb. 7, 2007

Simple and fast to make. This recipe really depends on the garlic for it's flavor, so don't skimp there.

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nikkimanda

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Reviewed: Jan. 25, 2007

This receipe was very flavorful. Really easy and quick.

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Nikkie

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Reviewed: Jan. 24, 2007

used 1/2 bag of coleslaw instead of bok choy! (last time we used bok choy I really, really cleaned it, yet still found a fly within it's many crevaces! Ew, do you blame me?) Added: sliced one onion about 1 tsp minced fresh ginger My entire clan, including ages 2, 4, 7 & 12 ate it up and LOVED it! My husbandand I really enjoyed it! (I was skeptical, ground beef in a Chinese recipe?) I loved that it was incredibly cheap and fast to make. Good on thin, Chinese noodles or Rice! Don't let rice-a-roni know about this! They'll patent it! NOTE: Used ground Turkey, GREAT!

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MrsWifey/Mommy

Cooking Level: Expert

Home Town: Guelph, Ontario, Canada

Living In: Duluth, Minnesota, USA

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Reviewed: Jan. 21, 2007

This smelled better then it tasted. 4 stars because my son loved it. I will make it again but will add more spices.

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Tina

Cooking Level: Expert

Home Town: Bedford, Massachusetts, USA

Living In: Fort Walton Beach, Florida, USA

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Reviewed: Jan. 20, 2007

This is a delicious stir fry. We enjoyed it very much.

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Sue

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Reviewed: Jan. 19, 2007

This was very easy to make and very good, although I thought it needed a little more flavor, so I added a bottle of ginger teriyaki sauce I had on hand. I also used ground turkey instead of ground beef.

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BrookieCrocker

Cooking Level: Expert

Home Town: Pittsburgh, Pennsylvania, USA

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Reviewed: Jan. 17, 2007

Don't know if I should have given this recipe 4 stars because a few changes were made. Based on suggestions from other reviews...add onion, mushrooms, bean sprouts & beef broth instead of plain water. It turned out really good! We had it over rice and it would probably be even better over ramen noodles...thanks for the recipe, we'll make again.

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KATHYSONISLAND

Cooking Level: Expert

Home Town: Spokane, Washington, USA

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Reviewed: Jan. 17, 2007

Really good. We both loved it. Added our own vegetables. A bag of cole slaw mix saved time over shredding the cabbage, broccoli, mushrooms and water chestnuts and one thinly sliced onion.

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apedawn

Cooking Level: Intermediate

Living In: D'iberville, Mississippi, USA

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Reviewed: Jan. 16, 2007

Simple and really good, a new family favorite

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Kate Jay

Cooking Level: Intermediate

Living In: Edmonton, Alberta, Canada

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Reviewed: Jan. 16, 2007

Excellent! Always looking for something new and this was hit. Will be making again!

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NANCY F.

Cooking Level: Expert

Home Town: West Chester, Pennsylvania, USA

Living In: West Grove, Pennsylvania, USA

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Reviewed: Jan. 15, 2007

I was unsure about using ground beef in a stir fry, but was generally pleased with this recipe. Following a few suggestions, I added onion, substituted beef broth for the water, added salt to taste (it actually need quite a bit, and we're not big salt fans) and I added 2 TBSP of sweet chili sauce. It had a good flavor, but honestly was still a bit weak. Maybe next time I will try browning the beef in a seasoned oil. I served it over brown rice that I cooked in beef broth. I will make this again.

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