Reviewed: Oct. 25, 2006

quick and easy recipe...i substitute sugar to 2 tbsp of honey.....a keeper! thanks for sharing..

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buckwheat05

Cooking Level: Intermediate

Living In: New York, New York, USA

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Reviewed: Oct. 19, 2006

mmm-mmm. This one is really go0d. I'm keeping it in my recipe box. :)

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ait0shi

Cooking Level: Intermediate

Home Town: Okinawa, Okinawa, Japan

Living In: Portsmouth, Virginia, USA

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Reviewed: Oct. 5, 2006

Very tasty! I added lots of fresh veggies (broccoli, mushrooms, carrots, peppers, onions) and thickened the sauce using a little cornstarch. My kids loved this recipe. Will definitely make this in the future.

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Jacqui

Cooking Level: Intermediate

Home Town: Lee's Summit, Missouri, USA

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Reviewed: Oct. 2, 2006

This is definitely our favorite stir-fry recipe. I do modify it a little, though, as follows: 1. I use stir-fry beef instead of round steak. It comes out much more tender. 2. I double the marinade, but put half in a separate container. This will be the sauce for the stir-fry veggies. 3. First, I put on the beef with its marinade, and let it cook until done. Then, I remove the beef, and add stir fry veggies and pineapple with the other batch of marinade sauce. Once those are crisp tender, I add the meat back in to warm it up, as well as the sesame seeds, and serve over rice or noodles. It's one of my favorite things to eat!!!

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happywife05

Cooking Level: Intermediate

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Reviewed: Oct. 2, 2006

This is my wife's favorite recipe. I add chopped broccolli, green peppers and asparagus. It's great served over rice.

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Vapors

Cooking Level: Intermediate

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Reviewed: Sep. 29, 2006

Great recipe! I made a few changes: only had time to marinate for 1/2 hr (still took on flavour) cooked the beef without the marinade, then added cornstarch with the sauce after. Reduced sugar by half and used half white and half brown sugar. Also added carrots and broccoli to the stir fry and served it all on egg noodles. YUM!!!

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Cooky McGee

Cooking Level: Intermediate

Living In: St. John's, Newfoundland, Canada

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Reviewed: Sep. 28, 2006

I personally loved this but my husband said is was "lacking a flavor" but failed to tell me what. Definatly a 5 star for simplicity! I added some chicken stock/ cornstarch slurry to the sauce after removing the meat to make a gravy and cooked some frozen vegetables in that. Delicious! Even kids loved it.

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KCHOSKINS

Cooking Level: Intermediate

Home Town: Myrtle Beach, South Carolina, USA

Living In: West Columbia, South Carolina, USA

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Reviewed: Sep. 21, 2006

We thought that this was good but not great. It was too sweet. I should have decreased the sugar. I also wish that I would have added a little corn starch to the sauce as some of the other reviews stated.

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skaatz

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Reviewed: Sep. 19, 2006

Great and easy! I would double the marinade next time and use a better piece of meat, one that is more tender. But great taste!

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lovebugs_mom

Cooking Level: Intermediate

Living In: Prineville, Oregon, USA

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Reviewed: Sep. 17, 2006

We really love this recipe at our house! Its the closest to restaraunt style chinese I have made. I only give it 4 stars though because as is its too oily and there is not enough sauce. I followed the advice of the other reviewers and doubled the sauce but I also replaced most of the oil with chicken broth. I actually only use about 1 tbsp of sesame oil and then about a 1/2 cup of chicken broth. I also add a bag of cooked, asian style veggies (which I buy frozen - it has water chestnuts, carrots, peppers and brocolli) into the finished mixture. If I have fresh veggies on hand I'll add them in too (like red peppers or asparagus). This dish goes well with most veggies so just add in whatever you got!

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casey boots

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Reviewed: Sep. 8, 2006

This was very very good. The flavor was fantastic, and everyone asked for seconds (next time I'll make more!) I doubled the marinade, and seperated it from the beef before stir frying. As suggested by others, I added a bit of cornstarch to the marinade and thickened it up a bit. I also added water chestnuts when I returned the marinade to the wok. Super, super recipe and very easy!

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MOONTOAST

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Reviewed: Sep. 2, 2006

This is wonderful! I think it needs to be thickened up with a very small amount of cornstarch. It would also be good if some chopped celery was added to it. YUM!

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Kathleen

Cooking Level: Intermediate

Home Town: Spokane, Washington, USA

Living In: Snohomish, Washington, USA

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Reviewed: Aug. 29, 2006

So easy and delicious. My husband isn't one for "chinese food", but when he says "you can make that again". You know it's good!

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Amy

Cooking Level: Intermediate

Home Town: Sullivan, Ohio, USA

Living In: Medina, Ohio, USA

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Reviewed: Aug. 27, 2006

Oh my gosh - this is TOO tasty! The liquid marinates very well into the meat... just be sure not to over-cook, as the meat will dry out. I chopped a green bell pepper and added it to the skillet, which was a great compliment to the sweet flavor. When meat is done, I removed it from the liquid and added a small amount of cornstarch to thicken (be sure to mix the cornstarch with luke-warm water first, in order to avoid lumps). Cook this on high and stir until liquid thickens a bit. Pour over meat and store. This dish is great when served with fluffy white rice. Thanks for this "restaurant quality" dish!!

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cshrwd

Cooking Level: Intermediate

Home Town: Saint Charles, Missouri, USA

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Reviewed: Aug. 20, 2006

SO good -- I cook it all the time. It impressed my in-laws too!

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ashleymulford

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Reviewed: Aug. 16, 2006

Not flavorful enough for me. I marinated over night. Stir fried without all the liquid (thought it would just boil the meat). Removed meat and put nappa cabbage and the reserved sauce in to quickly cook. I mixed the two together and so I am not sure why the flavor was so weak. Will probably made it again because it was still good just not great.

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COOKINFORGUYS

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Reviewed: Aug. 15, 2006

Got rave reviews from my husband. But I think its too sweet so probably will decrease the amount of sugar.

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Mononoke

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Reviewed: Aug. 14, 2006

Loved, Loved, Loved this beef. I also steamed some broccoli and red peppers and served over rice.One suggestion do not cook with extra marinade, instead add some cornstarch to it and simmer for a couple of min. and then drizzle over rice.

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GIANNA

Cooking Level: Expert

Home Town: West Chicago, Illinois, USA

Living In: Columbus, Indiana, USA

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Reviewed: Aug. 7, 2006

Okay, my husband and I almost have a problem with this stuff-we cannot stop eating it. It is so good and so quick to make and the sauce from the meat is so light that it goes wonderfully over egg noodles. Awesome, awesome, awesome!

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Old Crow

Cooking Level: Intermediate

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Reviewed: Aug. 2, 2006

awesome we will make over and over great taste, the only thing I did was cook the meat in the marinade and add a teaspoon of cornstrach to a tbs, of water I makes a great gravy and sever over rice.

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