Reviewed: Jan. 4, 2012

This is super fantastic. I add mushrooms, broccoli and assorted vegetables that I have in the fridge. The sauce is so good...definitely a company dinner

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Reviewer:

Nan

Reviewed: Jan. 4, 2012

We don't cook red meat very often and decided to give this recipe a try to expand our meat horizons - We thought this was delicious! I followed some of the other reviews used orange juice instead of sherry and sesame oil instead of vegetable oil and 86-ed the orange peel. After cooking the beef I sauteed onions, carrots and mushrooms, then added the garlic, ginger and beef back in. I highly recommend adding the extra veggies and next time I will try the snow peas or broccoli as some other folks recommended. I added a heaping 1/2 teaspoon of the red pepper flakes and it was plenty spicy. Thanks for a great recipe!

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Reviewer:

RachelJD

Reviewed: Nov. 22, 2011

I'm new to cooking and decided to give this a try, since it's pretty simple. This is a delicious recipe. I omitted the garlic (I'm allergic) and it was still soooo tasty! It's rare to find a recipe for Asian-style food that still has a lot of flavor without the garlic. The first time I made it I didn't have cornstarch and tried using flour instead. That didn't work...I invested in some corn starch and it made the sauce thick and perfect! This also tastes great with chicken.

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Reviewer:

Milady1812

Cooking Level: Beginning

Reviewed: Sep. 29, 2011

This is pretty good. I did a few things differently. First, I made the whole thing in the crockpot. Second, I used sirloin since we don't like round steak. I first seasoned and seared the sirloin like you would a pot roast. Then I slow cooked it whole for a few hours before taking it out and thinly slicing it. Put the slices back and let it continue for a few more hours. Like others, I didn't have sherry so I used OJ. Didn't bother with orange peel, either. I did use substantially more crushed red along with some cayenne because we are spice freaks. I also used more orange marmalade since I didn't think the orange flavor was quite strong enough (IMO, soy sauce tends to overpower a lot of other flavors). Finally, I added mushrooms to give it more body. Served it over jasmine rice and it was a pretty big hit!

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Reviewer:

leighj

Cooking Level: Expert

Home Town: Poughkeepsie, New York, USA

Living In: Aurora, Colorado, USA

Reviewed: Sep. 24, 2011

Cooked it and it was pretty good. I followed the recipe but the sauce came out pretty thick. I think I need to you use less corn starch next time. Otherwise, great meal and not hard to make. If you have orange marmalade with some orange peels in them, then I think you can knix the orange peels for zest. Thanks for the recipe!

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Reviewer:

Pfrodino

Reviewed: Sep. 5, 2011

This was a big hit in my house! I skipped the orange peel as suggested by other reviews and rather than sautee the garlic and ginger, i just mixed them into the sauce mix and poured it all in at the same time. I made 1.5x the sauce beacause I had about 1.5 lbs of round steak but I don't think I really needed to, it was plenty of sauce. Could have been a bit thicker for presentation sake, but I will definitely be making it again!

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Reviewer:

JMMILL

Reviewed: Jul. 23, 2011

I did not care for this.

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Reviewer:

Cyndy

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Cooking Level: Intermediate

Reviewed: Jun. 12, 2011

This was SOOOO good! I substituted flour since I didn't have any cornstarch, omitted the sherry and used Sesame Oil instead of vegetable oil, but other than that, I followed the recipe and it was DELICIOUS!!! Also added carrots and asparagus to the cooked meat and let it simmer until tender.

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Reviewer:

saraychang

Cooking Level: Intermediate

Living In: Nashville, Tennessee, USA

Reviewed: Mar. 27, 2011

This had some of the right flavors and textures but it wasn't that orange-y. I might try mixing this recipe with another and add orange concentrate and marinate the meat first.

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