The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Sep. 24, 2009
Great recipe. I am not even a big beef fan. The key that made this good for me was cutting the steak very thin before you marinade. It turns out very tender, not chewy.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Aug. 24, 2009
I have made this recipe twice now, the first time exactly as directed, and the second time (for company) using leftover steak and pork - and both times, my family (and company) RAVED! The only change I would make is to double the sauce, in hopes of having some left over. Otherwise, we all love it!
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Cooking Level: Intermediate

Home Town: East Haven, Connecticut, USA
Living In: Madison, Connecticut, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.55 star rating.
Reviewed: Mar. 20, 2009
I marinated a whole piece of flank steak in the sauce for 3 hours. I used 3Tbs regular soy sauce then added a little extra water to cover the meat, brown sugar, added 1 clove minced garlic, and 1/2 heaping Tbs fresh grated ginger (1/4 tsp ground ginger = 1/2 Tbs fresh). Lastly, 1 large thinly sliced red pepper. Served over brown rice. This tasted like meat marinated in soy sauce, but I know that's because of the regular soy so no deductions there... BUT. We thought this was rather bland, and that more seasoning is needed.
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Cooking Level: Expert

Home Town: Sterling, Virginia, USA
Living In: Pleasanton, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Feb. 13, 2009
I've made this recipe a couple times now. I can't believe how delicious it is for something so easy. I double the amounts and serve over brown rice. Followed the recipe exactly with the exception of adding onions to the peppers.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Jan. 2, 2009
THIS WAS A GREAT RECIPE..I ADDED SOME MUSHROOMS, RED AND YELLOW PEPPERS,RED WINE VINEGAR, AND GARLIC FOR TASTE. I ALSO ADDED WATER TO EXTEND THE SAUCE AND DILUTE THE SALT FROM THE SOY SAUCE..THIS IS A WINNER FOR MY FAMILY.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.55 star rating.
Reviewed: Sep. 28, 2008
The recipe was good, but I had to add a little bit more oil - too dry - flavor was good but needs something, can't tell what it is.
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Cooking Level: Expert

Living In: Miami, Florida, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.55 star rating.
Reviewed: Jun. 29, 2008
This was very tasty. I just had regular soy sauce and had to use red wine vinegar instead of white. Even with these substitutions it was very good but a bit overpowering. I`m pretty sure using the proper soy sauce would have been better. Made a double batch of the sauce and used it on the roasted potatoes. Yummy!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Mar. 24, 2008
This recipe was great and easy. The only variation I used was to add some fresh garlic while the peppers and onions were cooking and 1/4c of beef broth for extra sauce. It was perfect over rice.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.55 star rating.
Reviewed: Feb. 20, 2008
This was okay. I guess I prefer my stir fry's with a variety of vegetables, so will look for that instead.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Jan. 24, 2008
This recipe was absolutely easy to make and oh so yummy. I did make a few variations (of course so many of us often do). I added some red wine vinegar to the sauce and as far as the veggies goes, I used red capsicum, garlic (try it makes a big difference), onions and mushrooms. Oh so yum yum!
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Cooking Level: Intermediate

Home Town: El Paso, Texas, USA
Living In: Canberra, Australian Capital Territory, Australia

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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Jan. 23, 2008
Tastes like it came straight out of a real Chinese restaurant, only fresher. I added some yellow onions and red peppers, and it was outstanding. So easy to make, although I did have to cook my meat for much longer than the recipe suggested.
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Cooking Level: Intermediate

Home Town: Lake Charles, Louisiana, USA
Living In: Midland, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Jan. 20, 2008
awesome! quick, easy, and delicious!! will make often
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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Jan. 4, 2008
This tastes as good as what you would get from a restaurant and it is so easy and fast. I will make it again and again. My finicky teen even liked it! My only change was to use one green pepper,one red pepper and one onion for variety.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Jan. 1, 2008
Mmmm! Quick and easy! Changed just a little. Added a large yellow onion to the peppers next time might add a pound of sliced mushrooms. I used a sirloin tip roast sliced thin instead of flank steak just because our flank steak was twice the price. The sirloin took on the flavor wonderfully and was super tendor! Served this over buttered noodles! YUM! My whole family loved it! Thanks!
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Cooking Level: Expert

Home Town: Detroit, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Jun. 17, 2007
This was really good and easy to make. I loved the flavors all coming together. I added some cauliflower because my husband likes it and some chopped green onions. Thanks for sharing:)
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Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.55 star rating.
Reviewed: Jan. 23, 2007
I would use more ginger- but I love ginger. Simple.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Oct. 17, 2006
This meat was great! I just used the recipe for the meat since I had a bag of bok choy, snap peas and sugar peas, but it turned out great. The only thing I changed was using white vinegar since I did not have white wine vinegar. Give it a try!
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