Reviewed: Feb. 2, 2008

A fast, good tasting meal cant get any better than this! Served over rice!

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Reviewed: Jan. 14, 2008

This recipe is awesome. You can even use it with left over steak. I made cooked all of the ingredients and then added my cooked steak. The family LOVED it!!Thanks Maria!

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DEBRA0522

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Reviewed: Jan. 5, 2008

I didn't care for this recipe. I think the vinegar was too overpowering. From reading other reviews I was really expecting for it to taste like my favorite chinese restaurant. No such luck. The taste was very "weird" for lack of a better word. I don't think I will be making this recipe again.

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4BOYZS

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Reviewed: Dec. 10, 2007

This is definitely a quick and easy recipe. I used skirt steak and it was delicious. Definitely need to thicken the sauce, if serving over rice. I cooked the beef the day before and allowed it to take in the flavor of the sauce. Then all I needed to do was cook the vegetables.

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teachme

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Reviewed: Dec. 5, 2007

I really liked this recipe for taste, and simplicity. I will try this sauce with different types of meats and vegetable combinations.

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raulmiamibeach

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Reviewed: Dec. 4, 2007

We LOVE this recipe! I make it every couple of weeks. I've even made short-cuts that do not alter the taste. I use a bag of frozen pepper/onion stir fry vegtables and stir fry meat (steak or even sometimes chicken). It is always delicious!! Thanks so much for this quick and easy recipe.

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NEMsMom

Cooking Level: Intermediate

Living In: Syracuse, New York, USA

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Reviewed: Nov. 29, 2007

without a doubt the best pepper steak i have evey had, and easy to prepare. you have to try this

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larry stevens

Cooking Level: Beginning

Living In: Dearborn, Michigan, USA

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Reviewed: Nov. 18, 2007

Delicious, loved the flavor, will make this one again!

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Jaclynn G

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Nokomis, Florida, USA

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Reviewed: Nov. 7, 2007

This tasted better to us the next day at lunch. I can't compare to take out as I never order this for take out but, I really did like it. I will make it again!

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stephanie

Cooking Level: Intermediate

Home Town: Lompoc, California, USA

Living In: Chicago, Illinois, USA

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Reviewed: Nov. 3, 2007

I doubled the sauce, very good. I sauted onion, bell pepper in oil with meat, beef stir fry very lean. Then I put soy sauce, honey and red wine vinegar in a bowl to the side. After meat was done with vegeatbles I poured out water in meat then added the sauce in bowl to meat with cornstarch and WALA! GREAT.....I love it and will make again...

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Ateya

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Reviewed: Oct. 27, 2007

Absolutuely wonderful. Made this for my family and some friends and even the kids wanted more...and kids enjoying a home cooked meal are a true measure of how good a dish really is. (smile). Anyway, I made some substitutions that I should mention. Instead of flank steak I used a round roast and cut up strips, I added mushrooms, & instead of red wine vinegar, I used rice vinegar.

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kac2research

Cooking Level: Intermediate

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Reviewed: Oct. 17, 2007

I added some red pepper flakes, some ground ginger and thickened it with corn starch, it was better than our Chinese restaurant. The blending of the flavors was amazing. It will be one our faorite recipes. Thank you Maria

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EADRIAN

Cooking Level: Expert

Home Town: Saint Paul, Minnesota, USA

Living In: Cartwright, Oklahoma, USA

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Reviewed: Oct. 16, 2007

This was phenomenal. I followed the directions from another review that stated you should cook the veggies first and then remove them, and then stir-fry the steak. The meat turned out so tender and juicy, the vegetables were still crisp, and the sauce tasted absolutely delicious.

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gleceria

Cooking Level: Intermediate

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Reviewed: Oct. 5, 2007

This recipe was outstanding. I was a little eerie making it at first, because of a lot of the negative comments. My husband and I loved it, and we thought it had a ton of flavor. I actually used round steak instead of flank steak, and I did put about 1.25 T of flour into the sauce to thicken it a little. I served it over white rice, and it was fantastic!

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belissa00

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Reviewed: Sep. 15, 2007

Delicious! Great with flank or skirt steak. Thank you!

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Laura

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Reviewed: Aug. 21, 2007

Even my husband who isn't fond of vinegar in anything, loved this. I also used leftover flank steak and mixed red wine vinegar and balsamic.Yum!

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lompoc sheri

Cooking Level: Intermediate

Home Town: Burbank, California, USA

Living In: Lompoc, California, USA

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Reviewed: Aug. 9, 2007

We liked this -- next time I think I'll cut back on the red wine vinegar a little bit.

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casey

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Reviewed: Aug. 7, 2007

The best! I let a few sample this recipe with much delight! I did increase the liquid to 1/2 cup each. Thanks Maria!

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HeidiHo6

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Jul. 17, 2007

My family really enjoyed this. I did add some black pepper to season the meat and marinated it in the sauce for about 45 minutes before cooking it. I served it with rice and cucumber salad and it was a quick and easy dinner.

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