Reviewed: Nov. 5, 2009

Delicious over brown rice. Thought it needed a bit more flavor as the honey was very sweet. So added more spices to our liking.

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Lil Mermaid

Cooking Level: Intermediate

Home Town: Mansfield, Texas, USA

Living In: Fort Worth, Texas, USA

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Reviewed: Oct. 17, 2009

Stunning steak recipe. Very tasty! I never thought soy sauce, honey and red wine vinegar would make such a great combination!! I followed the instructions as suggested by Maria and it turned out perfect! If you want to make it spicy, as I like it, adding yellow banana peppers might do the trick but this recipe is fine as it is! I ate this wonderful dish with the 'deluxe mashed potatoes' recipe along with 'honey ginger carrots' and it turned to be a great meal. Of course, adding a bottle of Perez Cruz Cabernet Sauvignon from Chile made the meal even more delicious! Cudos to Maria for submitted this recipe!

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Daniel

Cooking Level: Expert

Home Town: Casselman, Ontario, Canada

Living In: Ottawa, Ontario, Canada

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Reviewed: Oct. 16, 2009

Awesome! My picky kids love this!

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Amy

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Reviewed: Oct. 4, 2009

This is an awesome recipe! The only change I made was to cut down on the honey by about 1/3 because I was afraid it would be too sweet. It had a great tangy flavor! My four year old had three helpings!!! I think this sauce would also be great for the "tofu and green beans" dish my sister and I always got at the Chinese take-out place in the Pittsburgh Airport. Easy and delicious! Thanks!!

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LadyAviator

Cooking Level: Intermediate

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Reviewed: Sep. 17, 2009

quick and easy! taste great!

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lindsey.schuck

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Reviewed: Sep. 2, 2009

I love this recipe. I have made it a few times and have not altered anything with the recipe. It is quick and easy and comes out great everytime.

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MICHMEIG

Cooking Level: Intermediate

Living In: Deptford, New Jersey, USA

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Reviewed: Aug. 29, 2009

I made this the other night for my husband and we absolutly LOVED it! I did everything the same as the recipe except I used the deer steak I had on hand and cooked it in the oven with beef broth and covered in foil for 2 hours. As some of you may know, deer meat is hard to get to taste good nd be tender, this method really helps and we cannot tell that it isn't beef! Thanks for the gret recipe! I will be making this a lot.

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Emily

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Reviewed: Aug. 14, 2009

This recipe has become a staple in our house....with the exception of a few changes. I added fresh, sliced roma tomatoes after the onions and bell pepper cooked for about 6 minutes. I also cooked the veges in a 3/4 cup of chicken stock. Be sure to add the cornstarch at the end,since the addition of the chicken stock makes the gravy more soupy.

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jennflorida

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Reviewed: Aug. 5, 2009

This was great. I read most of the reviews and made a few changes based on them. We loved it. I added ground ginger, red pepper flakes, and some corstarch at the end when we added the veggies back to the dish. I sauteed the veggies in olive oil first until they were crisp so they wouldnt be over cooked. I then removed them and kept them warm in another dish. I then fryed the meat strips on olive oil until they were done and ONLY then added the juices such as soy sauce, honey, etc. to the meat. Once I added the juices I added the sautted veggies and some cornstarch back to the mixture and cooked it for about 5 or 10 mts until everything was hot. I served it over white rice and it was delicious. Definitly a keeper and easy to make.

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Liana

Cooking Level: Expert

Home Town: Miami, Florida, USA

Living In: Baltimore, Maryland, USA

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Reviewed: Jul. 25, 2009

This came out pretty good. I cooked the beef first, then the veggies. After they were finished I set them aside and combined the ingredients for the sauce. I used rice vinegar instead of the red wine and reduced it to 1/4 cup. The sauce was too watery so I added corn starch and doubled everything so there was enough sauce. Its much easier to prepare the sauce separate for this reason. Once I got the desired taste I combined everything. My family loved it! I will use this again for sure.

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teenabeena

Cooking Level: Intermediate

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Reviewed: Jul. 8, 2009

I actually mixed the soy sauce, vinegar and honey and marinated the meat in it. After this I sauteed all the veggies and added the beef and sauce into the same pot and cooked everything together and it came out very yummy. Hubby loved it! I served it with rice. Thank you!

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tonton

Cooking Level: Expert

Living In: Brooklyn, New York, USA

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Reviewed: Jun. 23, 2009

This is so simple and so good. I didn't alter it a bit and I will be using this recipe over and over again! Next time I'll add different veggies like broccoli and snow peas.

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Mitzi

Cooking Level: Intermediate

Living In: Bridgewater, Nova Scotia, Canada

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Reviewed: Jun. 10, 2009

This was sooo good!! I used leftover london broil from last night (sliced it thin), peppers, onions, broccoli, mushrooms, baby corn and celery. More like a stir fry but the sauce is delicious. I doubled the sauce as some suggested but it was too much, next time I won't. Also added some crushed pepper as suggested - good call. Served over brown rice cooked in beef broth. Yumm...whole family approved!!

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Ang

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Reviewed: Jun. 9, 2009

I made this yesterday for myself and my boyfriend. He loved it! I was a tad bit nervous about the ingredients but they come together to create a wonderful dish.

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MACRON

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Reviewed: Jun. 8, 2009

We used left over steak, and made the sauce as written. It was VERY GOOD! I even took seconds....which is rare for beef items. This recipe is simple, fast and great tasting. Thanks Maria!

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mayegrace

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Reviewed: Jun. 3, 2009

The first time I made this, it was good but too much vinegar for my taste so the second time I used less vinegar than what the recipe called for and it turned out great. I've also used pork when I don't have steak on hand and it was just as good. Will continue to make it!

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sturah

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Reviewed: May 15, 2009

I planned on making this recipe and discovered I did not have any steak in the freezer so I substituted 1 1/2 lbs. large raw shrimp. I cooked the shrimp in the honey, soy sauce and red wine vinegar mixture until they were pink. Removed the shrimp from the pan and added them to the already cooked veggies. I then stirred in a mixture of 1 tbls. corn starch and 1 Tbls. water into the honey, soy sauce and red wine vinegar mixture into the brought it back to a quick boil, then poured it over the shrimp and veggies. Served over the cooked white rice. It was huge hit. My husband and I loved it. He said he thought the sauce was perfect match for the shrimp.

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Karen D

Cooking Level: Intermediate

Home Town: Riverside, Rhode Island, USA

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Reviewed: May 13, 2009

My husband and the 2-year-old triplets love this but I think it has a strange taste from the vinegar. I used skirt steak and double the sauce and let it cook for an hour. The meat is very tender this way.

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MLYIN

Cooking Level: Expert

Home Town: Taipei, Taipei, Taiwan

Living In: Bellevue, Washington, USA

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Reviewed: Apr. 10, 2009

This was AWESOME!! I made it just as it said to. My husband and I loved it! It tasted just like some Chinese take out we used to get. This will definately get put into our rotation.

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