Reviewed: Jan. 3, 2008

My family and I absolutely *love* this stir-fry!! It's such a versatile recipe since you can add any veggies you have on hand. 1 thing that we do is semi-freeze the meat before slicing it, so we can get it alot thinner which we prefer. We also like to let the meat marinate in the sauce for several hours in the refrigerator. Now my 22 year old son loves to treat the family by making this for us! Thanks for such a *yummy* recipe :o)

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Mary Jo

Cooking Level: Expert

Living In: Stuart, Florida, USA

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Reviewed: Jan. 1, 2008

Great family receipe. Based on other reviews I doubled the liquid and I used 1/4c applejuice & 1/4c red wine because I happened to have both. Instead of just dipping the meat in the mixture I let it maranate in it while I cooked my veggies. The receipe never said to pour the mixture in with your veggies after your done dipping the meat so I just poured it down the sink. I think next time I might triple the sauce and add it to the veggies & meat and let it cook all together for a minute. This stirfry had great flavor just not enough liquid as I like a good amount of sauce.

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Titi68

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Reviewed: Dec. 20, 2007

Quick and easy and tasty! Made this for 6, all enjoyed it, I did double the sauce as others suggested. A keeper!

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MEGLANGFORD

Cooking Level: Intermediate

Living In: Lake Forest, California, USA

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Reviewed: Nov. 15, 2007

This was a nice change from my usual stir fries, it was pretty quick to prepare too. I used white wine in the sauce and added mushrooms and red and green peppers to the veggies. Many Thanks

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KEZ

Home Town: St Austell, Cornwall, England, U.K.

Living In: Plymouth, Devon, England, U.K.

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Reviewed: Oct. 28, 2007

This is a wonderful stir-fry recipe that lives up to its name. The dish remained moist, and was delicious served over brown rice. My husband had thirds (very unusual)! The only variation I made, at his request, was to add mushrooms. You must try this recipe!

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Kerry

Cooking Level: Intermediate

Home Town: Cape Cod, Massachusetts, USA

Living In: Georgia, Vermont, USA

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Reviewed: Oct. 5, 2007

I just wasn't that crazy about this. The veggies were good, but I always seem to find this kind of meat to be a bit tough. I would have enjoyed this more with the addition of some spices to kick it up a bit. Thanks for the post!

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Janine

Cooking Level: Intermediate

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Reviewed: Oct. 4, 2007

I made this last night with red wine as the liquid for the sauce and the addition of tri-color bell peppers...wonderful, fast, easy, adaptable recipe! The kids and husband all loved it. I'll be making this again for sure!

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JEANSB

Cooking Level: Intermediate

Home Town: Ripley, West Virginia, USA

Living In: Germantown, Maryland, USA

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Reviewed: Sep. 27, 2007

always a family favorite. and always turns out great, a fool proof recipie. i have never added in the chestnuts though- always forgot too, and still very deliciuos.

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Erika

Cooking Level: Expert

Home Town: Allendale, New Jersey, USA

Living In: Mahwah, New Jersey, USA

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Reviewed: Sep. 21, 2007

I was really good!...my boyfriend loved it, but instead of wine, apple juice, or water i used minute maid fruit juice....it tasted fantastic!

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druzan

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Reviewed: Sep. 13, 2007

This is a great recipe. I also doubled the sauce. Next time might even triple it so that there is more to drizzle over rice or noodles. I also used garlic with the veggies. Instead of pork I used pork tenderloin as that's all I had on hand and marinated it in half the sauce for about an hour. It was great. You really can't go wrong with this recipe. Its definately a keeper. Also, I added a teaspoon of oyster sauce to the sauce and it was really great.

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maggie

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Reviewed: Sep. 7, 2007

This was terrific--- I followed other users suggestions and doubled the sauce. I added some cayenne pepper to add some heat to it. I recommend using tenderloin as the beef. Its more expensive, but is worth it!

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Lindsay

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Reviewed: Jul. 25, 2007

This was pretty good. Not spectacular - but very good. It had the "expected" stir fry flavor to it. And, it felt really heathly eating it! Chock full of vegetables. My only complaint was the time it took to prepare - I wasn't in the mood this busy weekday night. But, the family (even the kiddos) gobbled it up and it was a very satisfying meal.

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Sara

Cooking Level: Expert

Home Town: Lincoln, Nebraska, USA

Living In: Wilmington, North Carolina, USA

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Reviewed: Jul. 1, 2007

This dinner was a huge success. I did take the advice of another and add ginger and garlic, also doubled the sauce.

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KellyJo

Cooking Level: Intermediate

Home Town: Spearfish, South Dakota, USA

Living In: Traer, Iowa, USA

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Reviewed: May 8, 2007

I really enjoyed this recipe. I doubled the sauce (did the white wine version) and added 2 tsps minced garlic and 1/2 tsp ground ginger to the veggies (personal preference). The veggies I used: broccoli, carrots, peas, celery, bean sprouts, bamboo shoots and water chestnuts. I always have to cook water chestnuts a little longer than recipes state - I still like them crispy, but they need a little extra time imo. I also let it all simmer together for a few minutes at the end. The sauce was thick and flavorful!

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Diyeana

Cooking Level: Intermediate

Home Town: Salt Lake City, Utah, USA

Living In: Sandy, Utah, USA

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Reviewed: May 4, 2007

Excellent recipe and aptly named. Only reason I didn't give this recipe five stars is because I like a bit of heat. The addition of 1/2 teaspoon of white pepper or 1/4 teaspoon of crushed red pepper gives this recipe the needed kick up to five stars.

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Fred N.

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Reviewed: Mar. 21, 2007

This is the "go-to" stir fry recipe in our house. I serve it with brown rice to make it a little more healthy.

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Let's Eat

Cooking Level: Intermediate

Home Town: Grinnell, Iowa, USA

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Reviewed: Mar. 17, 2007

This was a pretty good recipe. It seemed that the vegetables needed a little liquid to cook in, but it worked out anyway. The meat wasn't very tender, but that could have been the beef that I bought, not the recipe?!? I used onion, broccoli, green pepper and garlic. The sauce did have a good flavour.

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naomsweet

Cooking Level: Intermediate

Home Town: Parksville, British Columbia, Canada

Living In: Ladysmith, British Columbia, Canada

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Reviewed: Feb. 18, 2007

Everyone in the family liked this one - they all said it was better than take-out. Cooking the veggies like that was perfect! Just crispy enough. I used low sodium soy sauce but I think I'd like to try it with the regular soy sauce. I ended up having to add a little salt to my plateful. I also think I'll try chopping up some garlic and mixing it in with the meat before I add it to the sauce next time. Very good - thanks for a great recipe!

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michellelee

Cooking Level: Intermediate

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Reviewed: Feb. 1, 2007

Tasty but too salty. I would use low-sodium soy sauce next time. I also used red wine since that's what I had.

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MAZZY57

Cooking Level: Intermediate

Living In: Patchogue, New York, USA

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Reviewed: Jan. 28, 2007

I used the apple juice because I didnt have the other two options. I wasnt sure about using it at first becuase I dont like fruit with meat but you couldnt taste the apple juice after it was cooked at all. I also used flour instead of cornstarch and it turned out great. The whole family loved it.

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AMDYNZEE

Cooking Level: Expert

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Flavorful Beef Stir-Fry

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