Reviewed: Jul. 25, 2008

This dish was excellent!! My husband and I both enjoyed it very much, and was fairly simple from start to finish.

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SNYDERSHILO


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Reviewed: Jul. 24, 2008

My family and I love this stir fry! I follow the recipe and it turns out great. I will say that like it more with wine than appple juice or water. This dish is also very quick to make when using frozen vegtables.

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The Maker of Dinner

	Cooking Level: Intermediate
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Reviewed: Jul. 20, 2008

very good recipe! i only gave it a 4 star rating because i used my own sauce and marinade. i added just a touch of fresh garlic, but this a great dinner for any night. also, very easy to put together.

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katz

	Cooking Level: Expert
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Reviewed: Jul. 7, 2008

I made this last night and it was ok. The beef did not have much flavor. My husband said not to fix it again and we did not keep the leftovers.

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yellowrose28

	Cooking Level: Intermediate Living In: Seaside, California, USA
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Reviewed: Jul. 4, 2008

YUM! We really enjoyed this recipe! I used low-sodium soy sauce and white cooking wine and thought it was a bit salty. I would recommend using regular white wine to decrease the salt. Delicious flavor!

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NTRDM2004

	Cooking Level: Intermediate Home Town: Buffalo Grove, Illinois, USA Living In: Omaha, Nebraska, USA
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Reviewed: Jul. 1, 2008

I made this with one of those ready made, handy dandy stir-fry veggie packs. The sauce needed a little something extra - I added minced ginger from a bottle, some garlic powder, and a teeny splash of sesame oil. It still needed something else, but I don't know what. Oh, and I think this would be way better served with noodles. This was ok but I wasn't entirely happy/full after eating it.

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Caroline C

	Cooking Level: Expert Living In: Denver, Colorado, USA
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Reviewed: Jun. 23, 2008

Super easy and very yummy! I used the apple juice, and it came out great!

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jen


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Reviewed: May 12, 2008

The sauce for the beef totally made the dish. Everything was perfectly cooked and pre-cut brocolli florets made the dish even quicker. Definitely one to make again and again with whatever veggies I have on hand.

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KIDDMG


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Reviewed: Apr. 26, 2008

Very easy. In the meat marinade, I also added garlic powder and a bit of ginger. Once the meat was in the wok, I added beef broth and a small amount of rice vinegar. It was very quick and easy!

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Jodi R

	Cooking Level: Intermediate Home Town: Columbus, Ohio, USA Living In: New York, New York, USA
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Reviewed: Apr. 23, 2008

Great recipe! My babysitter (my mom) ate the leftovers the next day, and asked me what restaurant I had ordered it from. I followed the recipe as it is written.

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Anna P.


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Reviewed: Apr. 14, 2008

Way too salty!!!

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Laura


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Reviewed: Apr. 13, 2008

This recipe turned out well for me. I bought a bag of pre-cooked beef strips and used broccoli, sliced bell pepper, and cut up roma tomatoes for the vegetables. When I was mixing up the "sauce" portion, instead of using sugar, I put in a little bit of ginger and some garlic powder. Mmm...very good!

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Kristen


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Reviewed: Apr. 7, 2008

Good Recipe. Made with London Broil/Round steak. Sliced meat super thin while frozen. Used 1/3 less soy sauce. Used chinese cooking wine for the liquid. Marinated overnight.

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Jeannie


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Reviewed: Mar. 27, 2008

This was good. I found that the veggies needed more time to soften so I microwaved them after cooking for about 4 minutes. Used Brocolli, carrots, green beans and scallions. I added some garlic and ginger to the meat. I added all of the sauce to the meat, let it marinate for about 30 minutes and cooked the meat in the sauce. The sauce was very thick so I added some beef broth while cooking until it thinned to my liking. Family liked it and so did I. Will make again. Thanks.

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Kim


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Reviewed: Mar. 10, 2008

The taste was exceptional . . . and preparation was nice and quick! What more could you ask for!!

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STECK

	Cooking Level: Intermediate Home Town: Allentown, Pennsylvania, USA Living In: Jim Thorpe, Pennsylvania, USA
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Reviewed: Mar. 6, 2008

While cooking the meat in the prepared sauce mixture did make the meat very tender and moist, I did not care for the imparted taste of leaving all the liquid that cooks out of the beef in with it. Next time I think will prepare some sauce for use as a marinade without the cornstarch, cook the meat and drain, then add a fresh sauce mixture with cornstarh for the final cooked sauce. I used chicken broth as that is what I had on hand, and added 1/2 t of white pepper. Overall thought it was very good minus the one issue I had with it.

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Jeff

	Cooking Level: Expert
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Reviewed: Feb. 29, 2008

Very good basic stir-fry recipe that you can easily alter to suit your tastes or ingredients on hand. I used Sherry as that's all I had and it tasted great. Also, if you like your dishes a little more seasoned-up, you may want to add some cracked black pepper and some red pepper flakes like I did. Very good and I'll put this one into my regular rotation.

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SAF1969

	Cooking Level: Expert Living In: Lincoln, Nebraska, USA
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Reviewed: Feb. 23, 2008

I liked this recipe. The beef was moist and the flavours were good...something different, almost like a Chinese soy sauce. Thanks.

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