Reviewed: Oct. 11, 2009

This recipe was very easy to make. When I did the taste test of the sauce it was alittle bitter for me so I put some sugar in it for taste and it was great. I will make this one for sure again

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dag666666

Cooking Level: Expert

Living In: Pueblo, Colorado, USA

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Reviewed: Sep. 28, 2009

Wow! This was great! I had some steak in the freezer I needed to use up. I thawed in out and cut it into strips and marinated it for a couple hours in soy sauce before making this. Cooked the steak in olive oil and the soy sauce it was marinating in. I just used carrots and sugar snap peas because that is what we like and cooked them in 1 Tb olive oil and 1 Tb sesame oil. The sauce is so yummy! Over brown rice this was WAY better than any take-out! Thanks for a great, quick and easy stir-fry recipe!

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Emily M.

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Reviewed: Jun. 28, 2009

This recipe is the best...I used 1 pkg of frozen stir fry veg, and i steamed some cabbage...I just combined the steak all the vegetables once they were done and added the bouillon mixture to simmer...everyone loved it..this is a keeper

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MISSIECAL

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Reviewed: Apr. 17, 2009

Soooo good! This was super quick and easy to make. I took one of the suggestions and added about 1/3 c. of brown sugar to the soy mixture before cooking; I also used frozen (thawed) stir-fry veggies with the fresh carrots and red bell pepper--this gave me enough to feed six people! I only used 3/4 lb. of sirloin which was plenty, even with the extra veggies. I'm eating the left-overs right now! I will definitely make this again and again :)

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StayHomeCook

Cooking Level: Expert

Home Town: San Diego, California, USA

Living In: Escondido, California, USA

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Reviewed: Mar. 26, 2009

Yum! This is one of the best stir fry i have ever tasted! i only made two additions. i added mushrooms and bean sprouts with the bell peppers. Absolutely delicious! Will make again!

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erika rojas

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Reviewed: Mar. 18, 2009

Five stars just isn't enough! This was incredible!! Yes, the meat and vegetables are an integral part of any Asian recipe, but if the sauce is bad, it ruins the whole dish. Yes, I did some minor tweaking for personal preferance, but the sauce was delicious. Made with boullion, no less!In all my years of cooking I've never made an Asian dish that I (or my family) really liked - until tonight. Even my 9-yr-old Mr Finicky ate it. That's reason enough to make this a keeper! I can't wait to try this with chicken.

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SHARON8799

Cooking Level: Expert

Home Town: Dayton, Ohio, USA

Living In: Fort Myers, Florida, USA

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Reviewed: Feb. 12, 2009

A wonderful dish. I used all fresh vegetables. Green pepper, red pepper, broccoli, carrots, snap peas, shitake mushrooms, and bamboo shoots. The next time I make it I will experiment with some other favorite veggies and I think I will try it by adding brown sugar like some other people suggested. I liked it as it was but I also like the sweet and salty flavors so am willing to try this both ways.

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foodlover

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Reviewed: Oct. 19, 2008

I make this recipe often and it is delicious and very versatile. I have substituted chicken and chicken bouillon for the beef and beef bouillon and it is just as tasty. For the veggies, I often just use the frozen stir-fry veggie mix from Costco and it's delicious!

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ERINDENISE21

Cooking Level: Intermediate

Home Town: Alexandria, Virginia, USA

Living In: Pleasant Grove, Utah, USA

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Reviewed: Oct. 9, 2008

I found this and asked my wife to make it for me. It was so good. She put in a few extras and instead of corn starch she used flour. We like it a bit more saucy. She also added a bit of brn sugar. It was better than most take out.

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tim

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Reviewed: Sep. 29, 2008

This was pretty good, I'd make it again simply because it was so fast and easy. I got everything cut/chopped and cooked before the (white) rice was done cooking; that's less than 25 minutes. Next time I'll try it with broccoli instead of the green pepper.

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Tricia Jaeger

Cooking Level: Intermediate

Home Town: Kenosha, Wisconsin, USA

Living In: San Diego, California, USA

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Reviewed: Jul. 8, 2008

Wow, we just made this & it was, as my husband put it "AWESOME", coming from my husband this is very high praise since he always says to new recipes it's "alright" or "okay". We left out the ginger, personal preference. Used frozen veggies, but will definitely use fresh next time, nothing beats fresh produce. Frozen certainly would do in a pinch. Make this as is & it is amazing. A definite keeper!!

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MOMMYM

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Reviewed: Apr. 13, 2008

I have been making asian food for a while and this is the first recipe I found that we love. I adjusted the veggies to what was on hand and added a little red pepper flakes with 1/4 cup of brown sugar. Very Good!

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Stacey

Cooking Level: Expert

Home Town: Gibraltar, Michigan, USA

Living In: National City, Michigan, USA

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Reviewed: Sep. 12, 2007

I made this twice so far. The first time I thought there was something missing so the next time I added 1/3 c. brown sugar to the bouillon/soy sauce/cornstarch mixture and it was so good. It made it much much better.

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VeggieBalls

Cooking Level: Expert

Home Town: Sunnyvale, California, USA

Living In: Grass Valley, California, USA

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Reviewed: Apr. 23, 2007

My husband like the recipe. He felt it needed more soy sauce. I added water chestnuts, which we love. I also did not use any cornstarch due to another rating I read, because we wanted our saucier also. I added a couple tablespoons of flour instead and it was just perfect consistency.

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