Reviewed: Nov. 15, 2009

We LOVED this recipe. I made the sauce per the recipe other than using cayenne pepper in place of regular pepper. I made it with prawns instead of beef because my daughter isn't big on meat. It was delicious and both my kids (6 & 8) cleared their plates. I threw in some sliced mushrooms and pea pods with the onion and garlic. I served it over rice. I will definitely make this again!

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Trynity

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Reviewed: Oct. 7, 2009

enjoyed it a lot! The sauce was not as peanut buttery as I thought it might be, but still had good taste and came together quickly.

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Beth Ann

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Rome, Lazio, Italy

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Reviewed: Aug. 17, 2009

This was really fantastic! Very easy to make as well. I can't wait to make it again as the whole house smelled delicious.

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Tammy G.

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Reviewed: Aug. 14, 2009

The sauce for this dish had a very good flavor. As I seldom follow a recipe exactly, I made some changes. I added a green and red pepper and a small zuchini sliced to bite size pieces. It was very good over egg noodles. When I make this again, I will try a little more peanut butter to increqse that flavor. It did not reheat very well. I mixed all the noodles in before serving. I think a better approach may be to keep the noodles separate until ready to serve.

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Ernie

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Reviewed: Aug. 6, 2009

I loved the flavor of this dish and served it over udon noodles. Not to many flavors that were actually in it came through though. You can smell the peanut butter but it almost felt like it was non existent while eating. Still a very enjoyable dish and will make again with a few adjustments for my own personal taste.

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JHinch

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Reviewed: Aug. 3, 2009

Simple to make, but the beef broth over powers the peanut butter, you don't taste the peanut butter. It tastes more like a gravy. I would add more spices to the sauce for sure. It was good, but not wow. Improvise if you're going to make this recipe.

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KSTEWART520

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Reviewed: Jun. 24, 2009

Delicious and easy!

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aba1660

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Reviewed: Jun. 23, 2009

this is a great recipe.it is a favorite in our house.I have made this recipe with steak,chicken,shrimp,and pork.it all works.for veggies I use stir fry veggie mix,broccoli,or a pepper and onion veggie mix.I serve over brown rice or wheat penne pasta.I will also use natural peanut butter and add a little extra.I want to try this recipe sometime with cashew butter instead of peanut butter.might be good!

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tmwood

Cooking Level: Intermediate

Home Town: Carver, Massachusetts, USA

Living In: Denver, Colorado, USA

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Reviewed: Jun. 4, 2009

Actually, the "not so spicy recipe" is great for kids. It is hard to make dinner for them and us parents and leave out the spices all the time. This work for both the kids and us because it is flavorful without anything that offends the kids tastebuds. I used chunky peanut butter too. I simplified with a bag of frozen stir fry vegetables. Worked great!

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HotStuff

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Reviewed: Apr. 14, 2009

The recipe is good, but seems to missing that "something". It was rather bland - maybe cilantro? I will make again and tinker with the recipe as it is a good base. And you really only need to make 1/2 the sauce as it was more than enough for the amount of meat/veggys in the dish.

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Annie B

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: Feb. 27, 2009

The taste was good, but there was way too much sauce even with two cups of added vegetables. I am looking for recipes that taste like authentic asian food and this really did not. This was an okay recipe, but I wouldn't make it again.

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Bethany

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Reviewed: Feb. 25, 2009

I thought this was good and pretty easy to make.

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teresand77

Cooking Level: Intermediate

Home Town: Blaine, Minnesota, USA

Living In: Tucson, Arizona, USA

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Reviewed: Jan. 28, 2009

Wow, this was really good! I used chunky peanut butter, a bit more than it called for, substituted beef bouillion dissolved in water, added red pepper flakes and threw in a half bag of frozen snap peas veggie mix. Served with noodles (thin spaghetti). YUM!

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judiblue

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Reviewed: Jan. 8, 2009

This is pretty good. I used ground beef instead of the steak, and added some broccoli. My family enjoys it. Thank you.

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Rose

Cooking Level: Intermediate

Living In: Searcy, Arkansas, USA

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Reviewed: Dec. 1, 2008

I loved this stir-fry! I added tofu, carrots, red bell pepper and an extra spoonful of peanut butter. Served it over rice, and got major compliments from the boyfriend and step-mother! Definitely making this again; it's quick and tastes awesome.

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The Purple Chef

Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

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Reviewed: Nov. 26, 2008

Pretty tasty! Sort of Thai inspired. Make the recipe as written but try serving it on large lettuce leaves. Top it with freshly shredded carrots and a little cilantro.

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STEVERAMSEY

Cooking Level: Expert

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Reviewed: Nov. 12, 2008

This was so delicious. My boyfriend and I loved it and I even ate it left over the next day and it was still awesome. I didn't change a thing but I am sure my boyfriend poured some beer in it when I wasn't looking!

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palooba

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Reviewed: Nov. 6, 2008

Good quick recipe. I added ginger to the beef

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SHANESMOMMY

Cooking Level: Intermediate

Living In: Punxsutawney, Pennsylvania, USA

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Reviewed: Nov. 2, 2008

Hubby said this was to die for and I agree. I used chunky peanut butter and doubled the amount. I added 1 cup of cabbage to the veggies. Delicious!

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GrandmaB

Cooking Level: Expert

Living In: Olympia, Washington, USA

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Reviewed: Aug. 7, 2008

This was really good! I'm not one for stir fry, but it has a different flavor than your typical stir fry. I thought it was a nice change of pace. I only gave it 4 stars because I added in a whole bag of frozen stir fry veggies in addition to the original ingredients and there was still way too much sauce. It really about drowned the veggies. Awesome flavor, but cut down on the liquid to probably half of what it calls for.

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