Reviewed: Nov. 27, 2009

Okay -- slightly flavorless

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Reviewed: Oct. 21, 2009

This was good, with a few alterations. I didn't have peppers so I used carrots,mushroom and broccoli. I was out of soy, so I used teriyaki(and a few splashes extra).Lastly I pounded the meat with a tenderizer and seasoned the steak with pepper and paprika before sauteing in the pan with olive oil.

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hmb812001

Cooking Level: Expert

Home Town: West Warwick, Rhode Island, USA

Living In: Center Barnstead, New Hampshire, USA

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Reviewed: Oct. 21, 2009

The first time I made this I didn't have any soy sauce and oddly enough, no steaks. But I was desperate for something different for dinner that night and used lean ground beef instead. My family loved it so much that I made it again last night using bottom round. I let it simmer longer than stated, as a matter of fact, I didn't start the rice cooking until after it was simmering, so maybe 30 minutes total. Definitely a keeper that will get used often.

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CRIMPLES

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Reviewed: Oct. 14, 2009

I always do my own spin on Chinese and this was no exception. I substituted fresh garlic and flat iron steak (cut across the grain). Flat iron steak makes an excellent gravy and reduces the amount of broth needed. I added celery for texture and paprika (couldn't find anything else that would work) for "earthy hints". I have to go easy on soy, so salt and pepper picked up the slack. The black pepper and plenty of simmer time gave this a really authentic taste. This is good stuff - good luck!

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Fly by Light

Cooking Level: Beginning

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Reviewed: Jul. 16, 2009

I like this recipe. It's really good. I added more water into the cornstarch mixture though so that it's not too high in sodium. But will definitely do this again.

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Janet Mendoza-Navarro

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Reviewed: Jun. 25, 2009

I don't like pepper steak but, after making it the first time I'm about to do it again. It is delicious.

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snewsom

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Reviewed: Jun. 16, 2009

I made this recipe for the first time today. It was really GOOD! After reading other reviews & people complaining of tough meat, I bought meat that was already cut for stir fry. Not only did it guarantee an easier prep but the meat was very tender. I doubled the recipe, except still used 1 can of broth. I also added a can of diced tomato for color and nutrition. I also used flour bc I didn't have cornstarch and the sauce still thickened. My family loved it, including my 3 year old minus the bell peppers and onions. It literally took me 15 minutes. It was great!

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diane

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Reviewed: Jun. 1, 2009

i followed the recipe to the letter, and it seemed something was missing, i will not make again

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wormosa

Cooking Level: Intermediate

Home Town: Springfield, Oregon, USA

Living In: Lafayette, Oregon, USA

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Reviewed: May 24, 2009

OMG this was awesome. I changed it up a bit but this is a good base recipe. I have a big family so I got 2lbs of chuck steak and cut it up. Added more garlic and soy sauce than the recipe called for. I also added a bag of frozen chinese vegatables. Very good and will make it many many more times.

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maryjane

Cooking Level: Expert

Living In: Manchester, Tennessee, USA

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Reviewed: Apr. 28, 2009

I liked this recipe. I always wondered how to get more sauce with my meat. I actually didn't follow as such not because I did not like the way above it is just because I started my cooking my meat than figure I wanted something different than just steak. What I did was I broiled my seasoned and broiled my steak. I actually simmer the sauce above than added my peppers,onions and meat (that I sliced after I broiled it, I like broiling my meat because even tough meat comes out not so tough)and let it thickened. The peppers really came out in the broth mix. I like this recipe because it is simple and yummy.

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maldonadolove

Cooking Level: Intermediate

Home Town: North Charleston, South Carolina, USA

Living In: Colorado Springs, Colorado, USA

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Reviewed: Apr. 25, 2009

Made this tonight and has become an instant family favourite. A couple of changes I made was 2 Tbsp Soy Sauce (China Lily) and didn't have cornstarch so, used 2 Tbsp flour. End result I don't think was affected. I cooked my peppers in Olive Oil as well as fresh mushrooms and then once gravy/steak was ready to serve, put it all into the same pot. My daughter (4-yo) went back for seconds and she never goes back for seconds. Highly recommend this a try for anyone. Bon Apetite !!

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Murray

Cooking Level: Expert

Home Town: Atikokan, Ontario, Canada

Living In: Cold Lake, Alberta, Canada

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Reviewed: Apr. 19, 2009

This is great my husband loved it. I don't eat steak so I made myself a chicken version and it worked out great.

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sdcross

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Reviewed: Apr. 13, 2009

I made this with ground beef and my husband raved about it (and he doesn't even like vegetables!)

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MommyChef

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Reviewed: Apr. 5, 2009

tasted really good; I would recomend really tenderizing the meat if you can't get really good cuts. Easy to accomplish with or without a wok

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SAWASEWA

Cooking Level: Expert

Home Town: Ames, Iowa, USA

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Reviewed: Mar. 30, 2009

Super easy. I added minced garlic to the meat stir-fry and fresh mushrooms with the onion and pepper. I tenderized the meat with a little pounding. A definate keeper

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ejv

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Reviewed: Mar. 16, 2009

We like this recipe. I also simmer the meat until tender then add the other ingredients. I had trouble with themeat being too tough for my taste. This is the recipe most like our favorite from Chinese take out. Very good.

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quigs

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Reviewed: Jan. 6, 2009

I gave this recipe 3 stars for flavor. It was extremely easy - good for a busy weeknight, but the meat turned out a little tough and the flavor was not as robust as I was expecting. I will try it again, but increase the soy sauce and garlic powder. I also will try simmering the meat in the beef broth before adding the corn starch slurry.

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Jennifer B.

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Reviewed: Dec. 3, 2008

The recipe was really good. I just added about ten chopped up baby carrots, and used thin cut breakfast steaks instead of the top sirloin. Overall we all enjoyed it and we will make it again.

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