Reviewed: May 14, 2012

Served mine with chinese noodles. This is a good dish; I'll certainly make it again.

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Reviewer:

Sharyn

Cooking Level: Intermediate

Living In: West Sacramento, California, USA

Reviewed: May 3, 2012

This was a nice change from my usual stir fry, which doesn't include the sweet plum sauce and the salty peanuts. I followed someone else's suggestion for plum sauce substitution, combining apricot jam, honey, soy sauce and garlic, and it was great! I made half the recipe for just the two of us but doubled the sauce, and it still wasn't enough sauce. Next time I would triple the recipe for sauce. Still, it was yummy!

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Reviewer:

mamabetz

Reviewed: Apr. 11, 2012

Pretty good. Double the sauce.

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Reviewer:

Craig Smith

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Home Town: Saskatoon, Saskatchewan, Canada

Reviewed: Apr. 11, 2012

So good!!! I added more broccoli and peppers, and doubled the sauce. Perfect!

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Reviewer:

Marijka

Reviewed: Mar. 5, 2012

I made this yesterday evening and it was off the chain. The entire family loved it. I did take the advice of other reviewers to marinade my steaks for an hour prior to cooking. I had to double the recipe from 1lb to 2lbs of beef strips. I had bought precut beef stips and followed the remaining recipe.

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Reviewer:

ladydee68

Cooking Level: Intermediate

Living In: Great Mills, Maryland, USA

Reviewed: Mar. 2, 2012

I made this for a large group and tripled the recipe and added shitake mushrooms, snap peas and red, orange and green bell peppers. I used beef tenderloin and sliced it then marinated it in a soy/ginger/sesame marinade I came up with for more flavor. Served with fried rice. This was a huge hit, and will make this again, for work and for home.

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Reviewer:

lauraellen225

Cooking Level: Professional

Home Town: Kinsman, Ohio, USA

Living In: San Diego, California, USA

Reviewed: Feb. 14, 2012

Really good recipe, the only thing I changed was to omit the salted peanuts, my kids even like this, thank you for the recipe!

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Reviewer:

Arlene

Reviewed: Jan. 27, 2012

This recipe is definitely going into our rotation as an excellent "go to" recipe. I followed the recipe fairly closely... Didn't have any plum sauce... Found out how to make enough to replace the 1/4 cup asked for: 1 TBSP. EACH of low sodium soy sauce, plum jam or apricot preserves (I didn't have either, so I used orange marmalade and it was outrageously good), honey and then 1 clove of minced garlic. The soy sauce and garlic are repeated elsewhere in the recipe ~ go ahead and add those when needed, too. I didn't have any broccoli, so I subbed a bunch of asparagus. Also, had one of those bags of Fajita Beef from the Clubs ~ used that ~ and the flavoring in there went perfectly with the dish. Put it over some Basmati Rice and my husband and I were in heaven. Next time I'll double the sauce, as others have mentioned ~ that way there will be enough to pour a little over the rice, too. Thanks for posting...

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Reviewer:

Sue

Reviewed: Jan. 20, 2012

This was pretty bland. It's a good basic recipe, but we had to add quite a bit of Hoisin sauce to make it good. Notice that in the original recipe, the meat cooks without any seasonings. Well, it tastes like it. If I were to make this again, I would marinate the beef in soy sauce and cook with garlic and pepper.

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Reviewer:

SarahJP

Reviewed: Jan. 10, 2012

The first time I made this, I made it exactly as the recipe states except I marinated the meat in the sauce first. It was delicious. The second time, I used tofu instead of meat and added some sherry to the sauce. I really like how versatile this recipe is. I feel like it can be a base for many other stir fries.

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