Reviewed: Jan. 4, 2009

Here is yet another clash between my fiance and I. I thought this was bland, and not at all like the Chinese version, he thought it was amazing. Add oyster sauce for a more authentic flavor and serve over rice.

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Reviewer:

Tricia

Cooking Level: Expert

Home Town: Los Angeles, California, USA

Living In: Milpitas, California, USA

Reviewed: Dec. 31, 2008

I omitted the mushrooms (because I don't care for them) and used frozen broccoli since that's what I had on hand - otherwise I followed the recipe and it turned out great. I doubled the recipe and made it while my parents were visiting and everyone said it was great. It's not take-out, but still good and easy to make. Will use this recipe again.

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Reviewer:

Morris

Cooking Level: Intermediate

Home Town: Lake Worth, Florida, USA

Living In: San Diego, California, USA

Reviewed: Dec. 29, 2008

This was wonderful! I did use round steak & left the meat marinating in the fridge for 2 days. By the time I cooked it, it was not tough, but I will use a more tender cut of meat next time. I also added a whole onion, cut in strips, a green and a red bell pepper. I doubled the recipe and there were no leftovers! It was as good as any restaurant. A good dish for company!

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Reviewer:

Gail

Cooking Level: Expert

Living In: Memphis, Tennessee, USA

Reviewed: Dec. 26, 2008

Very easy - Excellent.

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Reviewer:

Sarnya

Reviewed: Dec. 22, 2008

Strengths: it is a great base recipe. The linguine boiled in beef broth has a unique flavor that complements the dish. The broccoli stir-fried at the end is perfect -- a little bit cooked, a little big crunchy. Weaknesses: Following directions accurately and even using kitchen timers, my meat was incredibly tough. I bought a high-quality round steak and it was so rubbery it went to the dogs. Additionally, the dish is very bland and lacks any distinct flavor. The marinade smells nice, but the flavors didn't transfer into the cooked dish. I will definitely try it again, making more of the reader suggestions, and amping up the flavor. I think this is a great starter/base recipe, but it needs some tweaking.

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Reviewer:

Montrod

Cooking Level: Intermediate

Reviewed: Dec. 19, 2008

My family and I really liked this recipe, however I think the cornstarch would have been better used to thicken the beef broth instead of the marinade. Overall, we enjoyed it. Love the idea of cooking the noodles in the bouillion! It really made a difference.

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Reviewer:

Stacyee Lee

Cooking Level: Intermediate

Living In: Northville, Michigan, USA

Reviewed: Dec. 17, 2008

Great Recipe. It truly tastes like something from a restaurant. I used homemade broth, whole wheat pasta and Flank Steak and it was wonderful.

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Reviewer:

Chris From Kent, WA

Cooking Level: Intermediate

Living In: Kent, Washington, USA

Reviewed: Dec. 16, 2008

My first use of an Allrecipe selection. Maybe I expected too much. As a novice cook I followed the directions. It was a too bland for me. Needed more sauce and more asian spice flavor.

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