Great substitution for our standard chicken stir-fry. We usually overcook our vegetables so it was good to know how long to truly cook them.

I gave this 4 stars because of the changes i made but i great starting point. First off, I did not have any peas on hand and i made this recipe much larger. I sliced a large onion, julienned some baby carrots and sliced red pepper. I doubled the sauce and used a bag of steamfresh broccoli which i added at the end. I also added a splash of the beef broth to the water for the rice. Next time, I will actually triple the sauce becuase i added so many more vegetables. I will also try rice wine vinegar as a previous reviewer had mentioned and also as mentioned you should drain the beef before adding the other ingredients. Overall, it was very good and will make this again.

This was a simple fast recipe that was delicious! My husband really enjoyed it and my (2 yr old) daughter actually ate all of her vegtables. Will definitely make again.

I read so many reviews, you all added something to make it more favorful. Recipe with ingredients listed, needs something for flavor. Sesame oil, onion, crushed peppers. Something for a bit more flavor, savory or spice.

This recipe was AWESOME! My husnand and I have been trying our own chinese recipes and this one tops them all. I did alter it a little bit though, I marinated the boneless chuck shoulder cut up, (thin) in 1/2 cup of the sherry, 1/4 cup of good soy sauce, a TBL ginger and a TBL cornstarch, I also added about a TBL of this awesome spice from mickeysrubsandspices galled "great garlic pepper" If you love garlic check out that site, I met the guy at a street fair and these are all great spices, plus free shipping! Anyways, I marinated it only for an hour but next time I will do overnight. Then we made the actual recipe the same just exactly doubled the sauce and added about 5 cloves of fresh garlic. Extra ginger too because I only had dry, not fresh. All and all, this recipe is great for the whole family and beats any take out restaurant! Thanks so much for the post.

This recipe was excellent!!! I mixed up the sauce ingredients but also added about a tablespoon of an Asian Peanut marinade. Once all mixed I poured sauce on 1 Lb. of beef and let it marinade for about 3 hours. It was a big hit with the entire family!

I doubled the sauce and marinated the meat in sherry, soy, garlic and cornstarch (which makes the meat tender!). I also added dried black mushrooms and the whole family loved it!

So easy to make. I added fresh ginger and carrots and made extra sauce. I will marinade the meat first next time but I loved this recipe. Much cheaper than ordering out!! You can make it in 30 mins or less.

I made this recipe Saturday for my family. I made the sauce ahead of time. The sauce was pretty good. I liked the texture. Overall I liked this recipe.

This was amazing!! I didn't have all the veggies so I added extra broccoli and substituted the beef with chicken!! It was awsome!!

Very good. I doubled the sauce as mentioned previously. I used a combination of vegetables that I had left over from a fresh veggie platter- broccoli, carrots, red pepper, and mushrooms. I also added a sliced onion with the beef and garlic.

Great easy to make dish. Great flavor and quick to make!

This was a good basic recipe. I did make several changes. I made a marinate for the meat (3T lite soy sauce, 3T rice wine vinegar, 1t garlic chili paste and ½ t minced fresh ginger). The meat probably marinated for at least 15 minutes. I stir-fried the broccoli as written in the recipe. I then added 8oz. of fresh mushrooms and cooked for an additional minute or two. I also doubled the sauce recipe, as recommended by others. I didn’t have any sherry so I substituted rice wine vinegar, which worked well. I added 1t garlic chili paste and another ½ t minced fresh ginger to the sauce recipe. I didn’t have a grease problem with our meat, as other have written. If you do marinate your meet (which I recommend for a lot of added flavor) please remember, this isn’t meant as a substitute for the sauce recipe. We ate this over basmati rice. The whole dish was ready in about 30 minutes.

Well... I WONT DO IT AGAIN. SORRY

This is the ideal recipe for folks who like a toned-down, blander version of Chinese food. I added about half a cup of thin onion strips to the veggies, which added some much-needed flavor. I would also suggest doubling the sauce recipe because this barely made enough sauce to cover the veggies and meat, so it was rather dry. Also, be sure after you’ve browned your meat and garlic to drain it! This should have been mentioned in the recipe because less experienced cooks might follow it word-for-word and end up with a greasy mess. Overall, this was an easy-to-make, hearty meal, but I’ll try for something with a little more zing next time.

Great Recipe! Cutting the meat against the grain, thin strips, and marinating really helps to tenderize the meat. I would definetly make again!

I had a tough time finding a stir fry recipe that my husband and I really liked and this was the winner. We make it a couple times a month.

Made this last night. Nothing special but still good. Does not taste like the restaurant style however I would make it again.

Delicious!