Reviewed: Oct. 16, 2008

It was good, but not as flavorful as I thought it would be with all the ingredients. Almost seems easier and tastier to buy the dry mixture in a package. Will try again and play around with the spices to add more zip.

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Marley_Mom

Cooking Level: Intermediate

Living In: Huntsville, Alabama, USA

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Reviewed: Oct. 13, 2008

This was fine, but nothing special. The sauce was not very flavorful.

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PUNKGIRL

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Reviewed: Aug. 20, 2008

I have made this several times. It's easy to make and taste's great!

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JOAN

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

Living In: Mullica Hill, New Jersey, USA

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Reviewed: Aug. 1, 2008

I loved the recipe. I did change a couple of things. I used one medium yellow onion and two medium shallots. I also added an 1/8 teaspoon of sesame oil to give it more of an asian flare. I substituted beef stock for the bouillon, and sliced almonds in place of the chestnuts. I heated the stock up in the microwave with the almonds in it to soften them up. The meal came out delicious and the health factor is what really makes this a five star recipe !!!

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craigmalone

Cooking Level: Intermediate

Home Town: Ocala, Florida, USA

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Reviewed: Jul. 22, 2008

Very very good and EASY! I used a mix of red, green, and yellow peppers and only 1 1/2 onion. Will make this again.

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Ernsk

Cooking Level: Intermediate

Living In: Erlanger, Kentucky, USA

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Reviewed: Jul. 20, 2008

This is a very good recipe. I never have waterchestnuts so I added fresh mushrooms and it tasted great!

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J. Cook

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Reviewed: Jun. 28, 2008

Delicious!!!! I follow this recipe exactly, except sometimes I use half red bell peppers, half green. Prepare all the ingredients ahead of time and warn your family/guests when it's almost time to sit down, and so you can follow the time suggestions exactly and the meat will be perfect. We like to have this with Rachael Ray's Ginger Noodles.

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J. Bedhead

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Reviewed: May 26, 2008

Great flavour. Thanks for sharing.

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bevlyn

Cooking Level: Intermediate

Home Town: Dartmouth, Nova Scotia, Canada

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Reviewed: May 18, 2008

Healthy, quick, and delicious! I make this every week. Omitted the water chestnuts. Used red peppers instead of green (personal preference). Served with steamed jasmine rice. Hubby and son always lick their plates clean.

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ANNA LISA

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Reviewed: Apr. 8, 2008

It came out really well! It's a quick easy meal the family liked. It was a little bland though, but that can easily be fixed.

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ShesSoSaucy

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Reviewed: Mar. 9, 2008

I didn't have water chestnuts on hand but I still thought the recipe was really good without them. So did my 8-year-old.

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Junk Sophisticate

Cooking Level: Intermediate

Living In: Twinsburg, Ohio, USA

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Reviewed: Mar. 6, 2008

Just made this for dinner and YUM! Really great flavor...like take out. Served this over brown rice, and the 4 of us gobbled it up! My husband's comment was, "Well, that was a nice snack!" Hey, we're pigs! :o) Will make this again for sure!

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FROGMORTON

Cooking Level: Expert

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Reviewed: Feb. 24, 2008

This was really good. Even my very picky teenagers enjoyed it. I only used 2 green peppers, they were plenty. And served it over a bed of white rice. Will definitely make this again.

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Rhonda

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Reviewed: Jan. 22, 2008

I have been looking for a pepper steak recipe that taste just like take out... and this was IT! Delicious like it just was delivered...

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HUMES81

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Reviewed: Jan. 18, 2008

This recipe was easy & great, my family could not get enough of it. I made it for six and the only thing I would change is to add more meat. It seemed like there was a lot more pepper and onion compare to the meat. It is a family favorite now!!

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Beck

Cooking Level: Beginning

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Reviewed: Nov. 27, 2007

It was good, way too salty though.

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TRAILINDAWG

Cooking Level: Intermediate

Home Town: Springfield, Pennsylvania, USA

Living In: West Chester, Pennsylvania, USA

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Reviewed: Nov. 14, 2007

This was a good starter recipe. I added fresh mushrooms, broccoli and used fresh ginger. Very good.

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Cathy G.

Cooking Level: Expert

Home Town: St. Catharines, Ontario, Canada

Living In: Thorold, Ontario, Canada

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Reviewed: Nov. 3, 2007

Yum. I have made this dish a number of times. I especially like it because it can freezed the used in a pinch.

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Althea

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Reviewed: Oct. 16, 2007

This came out way too salty for us. We did not use water chestnuts or onion, so maybe that helps absorb up the salt some. Way too salty for us, and we love salty food.

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fulsome-cooking

Cooking Level: Intermediate

Home Town: Clovis, New Mexico, USA

Living In: Albuquerque, New Mexico, USA

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Reviewed: Oct. 15, 2007

I made a veriation of this and thought it was great. I don't like ginger so I left it out and added extra garlic and some sesame oil. It was the best!

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