Reviewed: Jan. 15, 2012

This was enjoyable. The 1 tsp curry makes it pretty mild...double or triple it for more of a kick.

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Reviewer:

Craig Smith

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Home Town: Saskatoon, Saskatchewan, Canada

Reviewed: Sep. 6, 2011

Actually very quick and easy. Perfect option for suring the week. Rather healthy. Will be making this again definitely. Might try it with chicken next time.

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Reviewer:

Kangaroo495

Cooking Level: Intermediate

Home Town: Melbourne, Victoria, Australia

Living In: Moscow, Moscow (Federal City), Russia

Reviewed: May 25, 2011

I served this over couscous. It was good, but I thought that the curry flavor didn't exactly stick out. Next time, I'll add more curry and let it cook longer.

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Reviewer:

maffechr

Reviewed: Apr. 22, 2011

We enjoyed this a lot!! I doubled the sauce and used a red pepper instead of green. I used 3 cloves of garlic as well. Next time I think I'll use fresh ginger and maybe some beef stock in place of the water for a little more flavor. Thanks!

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Reviewer:

mommyluvs2cook

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Santa Fe, Texas, USA

Reviewed: Jan. 7, 2011

I love this stir fry recipe! I use it every time I make stir fry! The only subsitutions I ever make are sometimes I use chicken breast instead of beef, or noodles instead of rice!

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Reviewer:

sweetpea

Reviewed: Nov. 4, 2010

I thought it was good! Will use again! I also used ground beef!

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Reviewer:

beach78

Cooking Level: Beginning

Living In: Calgary, Alberta, Canada

Reviewed: Oct. 20, 2010

It was a good marinade, but not the best stir fry I've had. I used a variety of other veggies and cut out the celery. I used green and red pepper, mushrooms and used sesame oil instead of vegetable oil...

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Reviewer:

TeriDee

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

Reviewed: Oct. 12, 2010

very good. I did not add the celery

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Reviewer:

bobbyg

Cooking Level: Intermediate

Living In: Channahon, Illinois, USA

Reviewed: Aug. 19, 2010

This is THE recipe. The one from this site that I make the most. I've found it's great as is, but also allows a lot of improvisation and substitution with ingredients on hand. I usually toss in a red pepper too and tend to make more of the marinade for the step where you remove the meat with slotted spoon. Been known to make this twice a week.

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Reviewer:

MichelleR

Reviewed: Jul. 6, 2010

My husband and I just tried this last night. It was awesome!! We used a little bit more curry and only one tomato because my husband doesn't like them. But other than that, we followed the recipe exactly and it turned out great!

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