Reviewed: May 12, 2012

Pretty good. Tasted just like Chinese food but not nearly as salty and oily. The 1/3 cup brown sugar is a must.

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Reviewer:

matt151617

Living In: Plattsburgh, New York, USA

Reviewed: May 1, 2012

I loosely followed the recipe but I added my own spin as I thought this could use a little “oomph.” I used chicken broth rather than beef bouillon and water, and added just a smidge of mirin (2 T.) and brown sugar (I T.). I don’t like ginger, so I eliminated it altogether. For the vegetables, I simply used cremini mushrooms and the whites of scallions. Always mindful of “bad” carbs, I served this over Shirataki (no carb, no calorie) rice and braised baby bok choy. I can’t believe how much I ate.

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Reviewer:

naples34102

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

Reviewed: May 1, 2012

Delicious! I added the brown sugar as others have and used beef broth instead of bouillon, just because I had some already. I also added a bag of mixed veggies I had (carrots/corn/green beans) so my kids would eat it. They won't eat peppers. They liked it and I did too. Might try it on brown rice next time just so it's healthier. Try it!

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Reviewer:

beachguy

Reviewed: Apr. 25, 2012

My family loves this. I do something different every time I make it. The original way is good but sometimes I just use some of the stir fry mixes they sell in the freezer section.

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Reviewer:

wendy

Reviewed: Apr. 2, 2012

I made this recipe and it was pretty good but I did make some changes. I didn't use any beef bullion and instead cut up garlic and sauteed in a little bit of oil, added a tablespoon of ground fresh chili paste. Then I added a few tablespoons of brown sugar, a splash of rice vinegar, and a few splashes of soy sauce. This is what I cooked the steak in. Then I removed the steak after it was finished, and put my frozen bag of stir fry vegetables in the wok to cook up the rest of the sauce. Then I cooked the rice, put the meat back in with the vegetables, mixed it all together- YUM!!!

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Reviewer:

cantcookworthbeans

Cooking Level: Beginning

Home Town: Springfield, Virginia, USA

Living In: Virginia Beach, Virginia, USA

Reviewed: Mar. 22, 2012

WE really enjoyed this, no change made except not so much onion as I hate onions, but did compromise and used a bit of onion salt. Will make again

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Reviewer:

Cdnshaz

Cooking Level: Intermediate

Reviewed: Mar. 20, 2012

Yum! I added the 1/3 cup brown sugar that the other reviews suggested and I used flour instead of cornstarch. Perfect!

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Reviewer:

laviles

Reviewed: Mar. 13, 2012

love love love this! so easy and so healthy with all the veggies. Frozen work fine but fresh veggies, whatever is in season (ahem.. cheap), make this awesome. Use fresh ginger and you won't be sorry. Only difference is I marinated the beef with the garlic ginger and pepper and little bit of soy sauce. I also added the brown sugar as others suggested. Weekly Rotation :)

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Reviewer:

NONAMEPLUMB

Reviewed: Feb. 17, 2012

This had good flavor but I think it would have been better if the beef had been marinated. What's really nice about this recipe is that a small amount of beef thinly sliced goes a long way and looks so much more than is actually there. I used low-sodium bouillon & soy sauce so I didn't have the salty issue that other reviewers mentioned.

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Reviewer:

Deb C

Cooking Level: Intermediate

Living In: Peabody, Massachusetts, USA

Reviewed: Feb. 14, 2012

Ooooohhhh Yaaaa, this one is a keeper, for sure. I did a little (know I shouldn't ) Dr. ing up,I used 1 bag of “Deluxe Stir fry” from Wal-mart, some mushrooms. I also added a little over 1/4 c. splenda brown sugar and didn’t have beef bullion so used 1 cup of lower sodium chicken broth and 1/3 c. low sodium soy sauce with the corn starch. My Hubby is still raving about it. I think I'll try using Chicken next time. Thank you for sharing this recipe.

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