Reviewed: Mar. 3, 2012

Tasty.

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Reviewer:

Craig Smith

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Home Town: Saskatoon, Saskatchewan, Canada

Reviewed: Jan. 10, 2012

I tried to make this last night and it was so bad, I didn't even serve it. All I could taste was cilantro. I must have done something wrong, but I don't know what it was and I won't be trying again.

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Reviewer:

tmp06

Reviewed: Jun. 5, 2011

My hubby and I love this dish! It is so simple and yet so flavorful! Thanks for this super yummy recipe!

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Reviewer:

kamcakes

Reviewed: May 1, 2011

Just happened to pick up some reduced price beef round steak (already thinly sliced-perfect for stir fry) at my local grocery store & gave this recipe a try. It came out absolutely delicious. I tend to try and stay true to the original posters' recipes, but took MayGanB's advice and substituted sugar snap peas for the green beans, and water chestnuts for the chilies (used what I had on hand). I did stick to the original marinade/sauce however - thanks Helen - an excellent blend of flavors. *Note to others*- some are saying to double the sauce; you will need an extra can of pineapple for the juice, because one 20 oz. can works out just right for the juice needed for the marinade/sauce - as listed above. I also marinated for about 2 hours - the beef was extremely tender.

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Reviewer:

Robbo

Cooking Level: Intermediate

Reviewed: Mar. 2, 2010

It was really good. I did taste the ginger and pineapples so I was happy. I hope my girlfriend likes it.

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Reviewer:

Winston

Reviewed: Feb. 27, 2010

Tried all types, got to say this one is my favorite also.

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Reviewer:

Jackies Recipes

Cooking Level: Expert

Home Town: Barbourville, Kentucky, USA

Living In: Princeton, West Virginia, USA

Reviewed: Dec. 11, 2009

I used tofu instead of beef. Fresh grated ginger instead of powdered. And a habanero pepper in with the red pepper. Next time I will make double the sauce, And I'll probably use oyster sauce instead of soy. Delicious.

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Reviewer:

Katy Shay

Cooking Level: Expert

Home Town: Clearfield, Utah, USA

Living In: Tooele, Utah, USA

Reviewed: Jan. 18, 2009

I made this recipe according to the instructions. I served it over saffron rice.

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Reviewer:

KRISTON SCOTT

Cooking Level: Intermediate

Home Town: Bartlesville, Oklahoma, USA

Living In: San Antonio, Texas, USA

Reviewed: Mar. 23, 2008

I omitted the cilantro, green chiles, and green beans. I added waterchest nuts and sugar snap peas. I created a thick sweet sauce using sweet and sour, honey, brown sugar and soy sauce, marinate the meat and cook a little of the sauce over everything at the end. YUM!

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