Reviewed: Jan. 11, 2011

This was absolutely divine. Took a while to make but it was well worth it. It was a snowy, wintery night when we had this and it warmed us all right up.

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Reviewer:

LYZARD914

Cooking Level: Expert

Living In: Topeka, Kansas, USA

Reviewed: Oct. 19, 2010

I enjoyed this dish. Browned the meat and sauteed the onion, garlic, seasonings, etc. in the same pan. Transferred everything to my slow cooker then added the soup, tomatoes and water. I also added snow peas and bell pepper (red & yellow) because I felt it needed veggies. Cooked on high for several hours & served with rice noodles. Hubby said it was good enough to eat again. Good thing because daughter and I LOVED it! :)

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Reviewer:

spencerquartet

Cooking Level: Intermediate

Home Town: Peoria, Illinois, USA

Living In: Pekin, Illinois, USA

Reviewed: Jun. 25, 2009

I wasn't sure how this was going to turn out. All in all, it was just ok, I guess. I recommend omitting the salt - the soup provides more than enough. I ended up adding a little V8 juice because it got a bit dry. I didn't have time to make rice so I just served it with some steamed broccoli and cauli. I won't be making it again, but thanks anyway!

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Reviewer:

Caroline C

Cooking Level: Expert

Living In: Denver, Colorado, USA

Reviewed: Oct. 23, 2007

My family and I really loved the way this recipe came out. I was short on time so after browning the steak strips and the tomato, I dumped everything into my pressure cooker and cooked it for 15 minutes and it came out really, really tender. Next time I will add even more ginger and maybe a touch of hot sauce. I think the name is not quiet accurate, though. It's more like a ginger beef stew.

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Reviewer:

MariaR

Cooking Level: Intermediate

Reviewed: Oct. 18, 2006

Nope, Not very good. Not terrible enough to throw out, but won't make ever again. Not worth the amount of time it takes to make this. I followed the recipe exactly with poor results

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Reviewer:

RACHEL1070

Cooking Level: Expert

Living In: Anchorage, Alaska, USA

Reviewed: Jun. 8, 2006

I used round steak, and it was wonderful. I will add more veggies next time as we like a crispy veggie mix. Great recipe!

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Reviewer:

sassisue

Reviewed: May 29, 2006

This is an excellent recipe. The flank steak was so tender it was falling apart. Will make this one of my regular recipes.

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Reviewer:

MellyB PharmD

Cooking Level: Intermediate

Home Town: Salisbury, Maryland, USA

Living In: Swedesboro, New Jersey, USA

Reviewed: Feb. 13, 2006

Tasty.

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Reviewer:

IronRodd

Cooking Level: Expert

Living In: Austin, Texas, USA

Reviewed: Feb. 6, 2006

We really enjoyed this recipe. I only substituted a couple of things. Olive and sesame oil for the peanut oil and top round steak for the flank steak. It only took half an hour to cook. Will make again.

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Reviewer:

RYSWISKGAL

Cooking Level: Expert

Home Town: London, Greater London, England, U.K.

Living In: Nassau, New Providence, Bahamas

Reviewed: Mar. 23, 2005

This was so easy yet still delicious! The ginger root I had only made about two and a half teaspoons of grated ginger... I can't wait to try it next time with the full amount! Yum.

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