Reviewed: Jul. 30, 2006

Very flavorful and easy to make. I've made it twice, once only marinating 30 minutes and once doing it 20 hours (overnight). Definitely marinate overnight. The meat is much more tender and holds more flavor. I added some sesame oil and a pinch of red pepper flakes for additional flavor. I served this over Black Japonica (black and mahogany) rice which was the perfect accompaniment.

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Sheri O.

Cooking Level: Expert

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Reviewed: Jul. 28, 2006

Absolutely delicious! This recipe is so simple, but very great for the tummy.

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Kate S.

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Reviewed: Jul. 26, 2006

Very good. Turned out tender and great flavor.

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MICHELLEM66

Cooking Level: Expert

Home Town: Evansville, Indiana, USA

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Reviewed: Jul. 10, 2006

Delicious!! My family ate every last bite. I used top sirloin. Next time, I may add some red pepper flakes to give it some spice. Thanks for the recipe!

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CDOLET

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Reviewed: Jul. 3, 2006

This recipe is so easy, and the flavor was good. I doubled the recipe and served it at a dinner a few hours later. I just didn't think the taste was something that I felt 'wow' about. Great for a quick meal, though. Update: I made this a second time (didn't double it this time) and served it immediately (also tossed in fresh broccoli I had cooked for a few minutes before)--much better!

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AZIL

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Reviewed: Jun. 16, 2006

This recipe is AMAZING! I have never had any luck making stir fried beef until I found this simple recipe. I double the recipe but only used half the recommended sugar amount. I used sesame seed oil (tsp). I also added red pepper flakes. I had a teriyaki marinade that i added a tablespoon of just for an extra touch. I also added extra garlic. Anyway, point being that I thorougly enjoyed it and it was a big hit. This will probably be a family recipe forever!

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Jecca

Cooking Level: Intermediate

Home Town: Rocklin, California, USA

Living In: Renton, Washington, USA

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Reviewed: Jun. 14, 2006

I made this last night for dinner not really knowing what to expect from it. I was thrilled with the result (as was my husband!) I marinaded the meat for about 6 hours, though next time I'll probably marinade overnight. Just make sure you get good quality meat! It makes all the difference!

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Lauren

Cooking Level: Expert

Home Town: Long Island, New York, USA

Living In: Richmond, Virginia, USA

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Reviewed: May 28, 2006

Good tasting sauce and real easy to make. But don't expect this to taste like what you get in a Chinese restaraunt. I used round steak as stated and it wasn't very tender. Next time I'll use something more tender such as sirloin or a flank steak. The sesame seeds didn't stick to the steak, so next time I'll sprinkle a few on the finished dish. Can't wait to try it with chicken!

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Mrs. U

Cooking Level: Expert

Home Town: Beaverton, Oregon, USA

Living In: Hillsboro, Oregon, USA

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Reviewed: May 28, 2006

This recipe was great with my following changes: reduce sugar to 1 1/2 tbsp, substitute 1/2 tbsp of vegetable oil with sesame oil, add 2 tsp freshly crushed peppercorns, and reduced soy sauce to 3 tbsp. (used Kikkoman brand soysauce, saltiness of soysauce definitely varies from brand to brand). Was only able to marinate the meat for 45 mintues but t was fantastic! As an appetizer, try wrapping strips around asparagus stalks and bake at 350 degrees celcius for 20-25 minutes, broiling the last 5 minutes. The sauce becomes a little glazed on the meat! yum!

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grrlgab

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

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Reviewed: May 20, 2006

This was pretty good. I used top sirloin instead of round. Next time I will separate the meat from the marinade before I cook it so that the meat sautees instead of boils in the liquid. I will also use some brown sugar in addition to the white sugar. I did add some cornstarch to the sauce to thicken a bit. I think this would be very good with broccoli and red bell pepper added to it.

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LORLOR80

Cooking Level: Expert

Home Town: Macomb, Illinois, USA

Living In: Rock Island, Illinois, USA

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Reviewed: May 12, 2006

Fantastic recipe... I served it with stir-fried broccoli, red pepper, onions & mushrooms, all over white rice. The family loved it! Oh, I did replace a T. of the vegetable oil with a T. of sesame oil... we love the flavor. Thanks for a great recipe!

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Diana S.

Cooking Level: Intermediate

Living In: Ashtabula, Ohio, USA

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Reviewed: May 5, 2006

This was wonderful! Everyone loved it! I didn't have green onions or sesame seeds and it was still terrific! I tried it with chicken, too, and it made probably the most tasty, tender chicken I have ever had. Yum! I made an extra batch of the marinade and added about 2T cornstarch. Then I threw it in with frozen stir-fry vegetables after the meat cooked and let the vegetables get crisp-tender. It makes a very tasty sauce. GREAT RECIPE! Thanks!

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Joyful Kitchen

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Reviewed: May 1, 2006

Pretty good. Made extra marinade to serve with rice and lots of veggies (mushrooms, broccoli, asparagus, onion, & bell pepper). I had some trouble telling when the meat was done because the marinade turned the raw beef into the same color as the cooked meat and so some of it ended up under-cooked. I was making an extra pound and cooking in a wok so the beef was not all touching the hot surface at the same time. Just an FYI to keep in mind. Good flavor, will try again.

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Tammy

Cooking Level: Beginning

Home Town: York, Pennsylvania, USA

Living In: Wilmington, North Carolina, USA

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Reviewed: Apr. 27, 2006

We liked this. the sauce was delicious and the meat was tender. I will definitely make this again.

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Nancy in Texas

Cooking Level: Expert

Living In: Houston, Texas, USA

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Reviewed: Apr. 26, 2006

Everyone loved it but I will cut back on the oil next time. I doubled up on the soy sauce and will keep that doubled.

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Nancy jo

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Reviewed: Apr. 18, 2006

Pretty good...not fantastic but I'll probably still make it again.

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PrincessKristy

Cooking Level: Intermediate

Living In: Ottawa, Ontario, Canada

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Reviewed: Apr. 18, 2006

The sauce is so delicious. I only used 3/4 of the sugar that it called for because I didn't think it needed so much. Also since I'm vegetarian I used a bag of Morning Star "Steak Strips". My non vegetarian friends loved it. I also added broccoli and bell pepper. You can really add any vegetables you want.

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Saki

Living In: Boston, Massachusetts, USA

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Reviewed: Apr. 12, 2006

This recipe was wonderful. We will be making it again and again. I may cut down the sugar some though because I found it a touch on the sweet side. My husband loved it that way and thought it was perfect.

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SHSTRAHSBURG

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Reviewed: Apr. 9, 2006

I really liked this, but I don't think my husband cared for it that much. He's not a big fan of sweetened meat.

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LEAHNWOODS

Cooking Level: Expert

Home Town: Paintsville, Kentucky, USA

Living In: Charleston, West Virginia, USA

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Reviewed: Apr. 6, 2006

Tasted good, tender. Only changes I made were garlic powder instead of garlic cloves, and I used sesame oil, omitted the sesame seeds. The sesame oil brings a unique flavor to the meat. I might try it again, since it uses items I keep in the kitchen anyways.

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