Reviewed: May 17, 2012

I used to make this recipe ages ago and was reminded of it thanks to an ex (they're not ALL bad). I recall it was delicious and not terribly difficult to prepare, so I'll definitely be making spicy crispy beef again. :)

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Reviewer:

Sasha927

Cooking Level: Beginning

Home Town: Miami, Florida, USA

Living In: Hollywood, Florida, USA

Reviewed: May 7, 2012

This recipe is excellent! My family said it tasted just like the restaurant.....I did change a couple of things, I added less sugar, a little more honey and substituted the rice vinegar and rice wine with Sushi seasoning (I didn't have the vinegar or wine)...but it turned out great!!!

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Reviewer:

MADVAZ

Reviewed: Apr. 22, 2012

We cut the sugar down by half and increase the fresh ginger to at least 1/4 Cup. We cook the ginger in the oil with the onion, garlic and red pepper, and then add the sauce to that. While keeping this sauce on a slow simmer, we fry the beef and once cooked, add it directly to the simmering sauce. The cornstarch from the beef thickens the sauce nicely. I can't believe more people haven't tried this recipe - it's delicious!

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Reviewer:

Liberty Belle

Reviewed: Mar. 9, 2012

Delicious and simple to make!!

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Reviewer:

Snoho

Reviewed: Jan. 28, 2012

Not particularly quick or easy but both both my husband and I enjoyed it greatly

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Reviewer:

Mrs Spookshow

Cooking Level: Expert

Home Town: Anchorage, Alaska, USA

Living In: Orlando, Florida, USA

Reviewed: Jan. 11, 2012

I don't usually rate my meals but I had to rate this one. Absolutely amazing! I followed the recipe almost exact however I didn't have (and couldn't find) rice wine so I used sherry instead. I also practically doubled the sauce. The meat soaks it up quite a bit. I didn't need to fry the meat for more than a minute and a half and once I put it in the sauce it turned out perfectly tender. I also sauteed the onion, peppers and garlic for about 3-4 minutes instead of 30 seconds. The veggies were still a little crisp but not crunchy (which is how I like it). My husband is very critical and has a very refined pallet and rated it an 11 and said it was better than restaurant style. Thanks for the amazing recipe! Definitely a keeper.

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Reviewer:

Rmomeni

Reviewed: Dec. 11, 2011

Can't stop making!! Only thing we do differently is omit the sake and sauté in a well-oiled pan... it'd turn out better in a fryer, but unfortunately we don't have one!

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Reviewer:

Ashlou

Cooking Level: Intermediate

Home Town: Fargo, North Dakota, USA

Living In: Sherbrooke, Quebec, Canada

Reviewed: Dec. 4, 2011

As others have mentioned, I was a bit skeptical about this recipe as written, but figured what the heck, I'd give it a shot. Glad I did. Pretty darn good. The only modifications I made were 1) added juice from two small oranges, 2) used 1 1/2 Tbsp powdered ginger root, 3) used siracha sauce instead of chili paste and white wine rather than rice wine (I was out of the original recipe ingredients so I had to punt *smile*) and 4) because the sauce was a bit thinner than I wanted, I boiled for about 2 -3 mins which thickened it to a consistency I was happy with. I will definitely make this again.

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Reviewer:

MOBLEYA

Cooking Level: Expert

Living In: Chicago, Illinois, USA

Reviewed: Oct. 23, 2011

Thanks for this recipe, I just love it.

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Reviewer:

AleksandraY

Reviewed: Sep. 16, 2011

OK I'm giving this a 4 stars because it was good but after making this I know that with a few changes in the amounts of ingredients it will become a solid 4 or even 5 star recipe. For our tastes it was way too sweet even though I used less sugar, use 1/2 the amount. Next time I'll be using low sodium soy sauce. I used aprox 2 Tbsp. Sriracha instead of chili pase (all I had on hand, doubled the garlic, half I sauteed with the onion and half I added to the sauce. I also used extra ginger. Because my husband isn't crazy about red peppers we used broccoli and loved it although keep in mind the broccoli absorbs the sauce like a sponge so you may want to make extra.

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