Reviewed: Nov. 9, 2009

excellent! I doubled the sauce and used alot of mushrooms. Very good flavor.

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nicole26

Cooking Level: Intermediate

Living In: New Berlin, Wisconsin, USA

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Reviewed: Nov. 9, 2009

The sauce is great. I used apple juice. I omitted the peas and water chestnuts, and added garlic powder and ginger. This was my third time making this. The first time, the cornstarch was like glue. By the time I added the vegetables, there was no sauce to coat them with. The second time I made this, I threw out all of the excess marinade, cooked the beef, made the marinade again, and added it at the end of cooking. For anyone that's not familiar with the power of cornstarch: cook beef, toss in vegetables, take the pan off the stove, add cornstarched marinade (coating everything), then return to the stove and stir till sauce thickens. This time, 3rd time, I cooked everything on medium-low, nice and slow, and it turned out fine, but I liked the way it turned out the second time better.

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Namitan

Cooking Level: Intermediate

Home Town: Modesto, California, USA

Living In: San Antonio, Texas, USA

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Reviewed: Oct. 17, 2009

Excellent, easy recipe. Ingredients are pretty much standard in my kitchen. I used the wine verson, but still added water to the sauce as it was beginning to clump up. Also added chopped garlic & red pepper flakes and doubled the sauce recipe. Was a little shy of beef so I added shrimp, it went very well. Used flour (out of cornstarch), worked just fine. I used frozen veggies (broccoli, peas, baby corn, carrots, onions, red/green peppers).

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Burn

Cooking Level: Intermediate

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Reviewed: Oct. 15, 2009

This was not as great as the stars indicate. I used different veggies but my problem was cooking the meat in the sauce. When you dump it al in the pan to cook, the suace clumps up making it to thick. I had to add some beef broth to keep it from burning. I think it would have been better to coook the meat without the sauce, adding the sauce after the meat had cooked. I am surprised that no one else had this problem...unless I was doing somethign wrong. Perhaps cooking at a low temp.? But stir fry is supposed to be at a high temp. So I won't be making this again.

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JANER60

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Reviewed: Aug. 31, 2009

I found the recipe to be very salty. HOWEVER this could be because I doubled the sauce mixture, as suggested by many reviewers. Apple juice may combat the saltyness better, I used white wine. My boyfriend thought it was fine but I had to add sugar on top, which sounds weird, but it made it really tasty. We also added yellow, red, and green peppers, yellow onion, about 1 tablespoon ginger, sesame seeds, bean sprouts and three hand-fulls of of unsalted cashews (which also added some sweetness against the salty.) BE CAREFUL CHEWING THIS MEAL! It may be because we used fresh sugar snap pea pods and not frozen, but I literally choked two times trying to eat. I love them but they are very stringy and the meat isn’t so easy to chew either (we used fresh stir-fry beef which I also choked on.)

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LaurenF88

Cooking Level: Beginning

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Reviewed: Aug. 11, 2009

I made this last night very good. I added a little Szechwan Chili Sauce to the meat when it was browned, [we like a little heat] I browned the meat first then started adding my veggies. I just threw them in, I didn't take them out and cook them one by one. I bought the pea pods, but I forgot to put them in. Well next time.

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Trisha

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Aug. 5, 2009

This is an excellent recipe. I wouldn't change any of it. I've made it about 10 or more times, and it's a family favorite.

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KAYE STUDT

Cooking Level: Intermediate

Home Town: Brookville, Indiana, USA

Living In: Miamitown, Ohio, USA

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Reviewed: Aug. 5, 2009

I liked that the recipe was so easy, and the sauce was good but not great. I had bought the round beef the grocery store had packaged for stir fry and while it was more tender than I expected, of course would have been better with fillet Mignon cut up in strips. I'm going to try it again and see if I get better results. I got home late from work and was starving so I didn't read any reviews for better results.

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Lizzie

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Reviewed: Jul. 21, 2009

THe sauce kind of threw me off. I am not much of a fan for cornstarch. The sauce had a weird texture..it's probably just my quirkiness. So only 3 stars from me.

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sweettooth55

Cooking Level: Intermediate

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Reviewed: Jul. 20, 2009

Delicious.... I followed the recipe for the most part, I used apple juice. And for my vegetables used a frozen mix of red/green peppers and onions, and also added snap peas and fresh onions. Turned out great, will be using this often!

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Kara

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Reviewed: Jul. 18, 2009

VERY tasty recipe! i will definitely make this one again!!

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cfelts1219

Cooking Level: Expert

Home Town: Bossier City, Louisiana, USA

Living In: Shreveport, Louisiana, USA

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Reviewed: Jul. 13, 2009

I love the ease of this recipe but I want to recommend to everyone to use Low Sodium Soy Sauce. I used regular and found it way to salty and I'm a salt lover. My daughter wouldn't eat it and my husband could barely choke it down which also says a lot because he will eat anything put in front of him. With that being said I gave it 4 stars because it is still a wonderful recipe and I will be trying it again with the Lower Sodium Soy Sauce. Other than that no changes are necessary. Oh, and I doubled the sauce too.

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Jenni G.

Cooking Level: Expert

Home Town: Austin, Texas, USA

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Reviewed: Jun. 15, 2009

I loved this recipe. I also doubled the sauce and used red wine because that's all I had on-hand. I love trying new stir-fry recipes and this one will definitely be on my favorites list!

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EYERONIC

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Reviewed: Jun. 14, 2009

nothing special

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Amber

Cooking Level: Expert

Living In: Houston, Texas, USA

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Reviewed: Jun. 14, 2009

this was great! i make stir-fry a lot, but this sauce with the beef was a lot better than my "normal" one. my husband LOVED it and he is picky. it was so easy, i think this will become a monthly recipe...thanks!

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cairocook

Cooking Level: Intermediate

Home Town: Duluth, Georgia, USA

Living In: Cairo, Al-Qahirah, Egypt

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Reviewed: May 2, 2009

Good recipe. I had to use more flour/cornstarch b/c I used frozen veggies that I did not thaw and drain before hand. I would recommend definitely using low sodium soy sauce, if not, the stir-fry is too salty for my liking. yum. I will make again.

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themrs720

Cooking Level: Beginning

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Reviewed: Mar. 12, 2009

very good I have even forgot to put in the crock pot and used the oven instead and it still comes out fantastic

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cook4fun

Cooking Level: Expert

Home Town: Knoxville, Tennessee, USA

Living In: Albuquerque, New Mexico, USA

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Reviewed: Mar. 6, 2009

Great resource for a stir fry! Just a couple tips I thought may help. I think marinating the beef is crucial in this recipe (I marinated for 2-3 hours). Also to achieve thinly sliced, tender meat (especially when using cheaper cuts) I suggest putting it in the freezer about 20 minutes prior to slicing. This makes it much easier to slice thin. I also always make sure to cut against the grain; this helps to combat chewiness. I did double the sauce as well as added fresh ginger and lots of garlic. The only other suggestion is to blanch broccoli and carrots if you're using them for just a minute or two before throwing them in the fry.

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Erin K.

Cooking Level: Intermediate

Home Town: Flower Mound, Texas, USA

Living In: Austin, Texas, USA

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Reviewed: Feb. 26, 2009

I added ginger and garlic. Cooked the meat mixture first then added all my veggies so they all had the yummy flavoring. I also substituted Braggs for the Soy Sauce - so it was Gluten Free.

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MILLERSIMPSON

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Reviewed: Feb. 24, 2009

Very good! It's a nice clean versatile recipe. Garlic & crushed red pepper was added and I used a different mix of veggies (brocc, onion, red pepper, celery, water chestnuts). Totally double the sauce and reserve half for when you take the veggies off the stove to set aside. Next time, I wanna add fresh ginger.

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