recipe reviews for:

Steak Stir-Fry

“No one would guess this elegant entree is a snap to prepare at the last minute. To save even more prep time, use frozen mixed veggies instead of fresh. This is a free sample recipe of our Quick-Smart™ premium recipe collection. Taste of Home's Fast Family Favorites features 330 mouth-watering recipes most of which can be table-ready in 60 minutes or less. All 330 recipes interact seamlessly with Allrecipes' exclusive timesaving Quick-Smart™ tools. The complete Premium Collection is available by subscription only.”

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Reviewed: Nov. 26, 2008

This was awesome. Just make sure you dont add any salt because the other ingredients make it salty enough. Perfect over fried rice!!

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judy's favs

Cooking Level: Expert

Home Town: Jasper, Florida, USA

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Reviewed: Nov. 5, 2008

This was okay after we dumped way more garlic and ginger powder on it at the table....

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LaurelStein

Cooking Level: Expert

Home Town: Cedarburg, Wisconsin, USA

Living In: Peoria, Illinois, USA

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Reviewed: Sep. 23, 2008

Yummy. I really liked that it wasn't as sweet as you might find in a restaurant. I added mushrooms, broccoli, and kung pao peppers.

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chimi

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Reviewed: Sep. 11, 2008

I think this recipe turned out really good. I did have to tailor it a bit to my personal tastes, but really enjoyed the mix of flavors. Thanks for sharing.

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Crystal Dawn

Cooking Level: Expert

Living In: Lacey, Washington, USA

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Reviewed: Aug. 20, 2008

This is an amazing and easy recipe! I made it so quickly. We used filet mignon steak with this which was very tender. I used hardly any oil and only had chicken stock on hand, but it still turned out amazing. I would recommend this to anyone.

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calicook4

Cooking Level: Expert

Home Town: Bishop, California, USA

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Reviewed: Aug. 20, 2008

Fantastic!! I found myself without carrots on hand, but even so, I loved this recipe. I will make it again with carrots. Serve over sticky jasmine rice.

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Amanda Y

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Reviewed: Aug. 14, 2008

This was very good! As others did, I added extra ingredients. Instead of carrots and celery, I added pea pods, water chestnuts, 1/4 c of sliced vidalia onion as well as the green onion. I substituted red pepper for green since that's what I had on hand. For personal taste reasons, I cut the ginger to 1/2 teaspoon and added more garlic. I did take a suggestion and used a can of beef broth and it worked out fine as far as the sauce. Thanks for the recipe. :)

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JMROSS

Cooking Level: Intermediate

Home Town: Bay City, Michigan, USA

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Reviewed: Jul. 11, 2008

My husband was craving stir fry for awhile, and I came across this recipe. It worked really well and was incredibly good, even though it was a little salty. I'll have to buy some low-sodium soy sauce. I'll definately make this again.

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emilymarie

Cooking Level: Intermediate

Home Town: Enumclaw, Washington, USA

Living In: Bothell, Washington, USA

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Reviewed: May 19, 2008

excellant stir fry.anyone who gave this less than a 5 must of done something wrong.Iused frozen chinese veg,you can add any kind of veg,and it came out outstanding make plenty of rice when making this. thanks this is a keeper

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Cooking Level: Expert

Living In: Plainville, Massachusetts, USA

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Reviewed: May 15, 2008

This recipe was awsome!! Thank you!

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Charity

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Reviewed: Feb. 28, 2008

Nice flavor, but the steak was very tough. :(

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theChestnutMare

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: Feb. 11, 2008

I followed the recipe exactly and everybody in my family thought there was too much ginger.

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chaseaidan

Cooking Level: Intermediate

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Reviewed: Feb. 5, 2008

This is one of our new favorites! I read the other reviews/suggestions carefully, and this is how I made it: Instead of the main veggie being carrots/celery, I used pea pods (awesome!). I did include a little carrot and the pepper and green onions as called for. I did double the sauce as suggested, HOWEVER, I did NOT double the soy sauce along with all the other ingredients. I had almost a 1/3 cup of soy, but ran out (D'oh) so added about 1/8 cup more of fish sauce. I think that gave it a good zing. I followed the recipe otherwise. Browning the meat beforehand worked out fine, and the sauce tasted FANTASTIC! Not too salty at all. I felt like the stir-fry was 'swimming' in it a little bit, but that is only an aesthetic observation. It still tasted great. You could probably get away with a little less than double the sauce, though, too.

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Alison

Cooking Level: Beginning

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Reviewed: Feb. 4, 2008

I give it five stars after a a slight change in the recipe... along with the grean onions, use some yellow onion, and I also cooked the steak with a bit of steak seasoning... mmmm!!!

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dumblond199

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Reviewed: Jan. 31, 2008

This was really boring. I am so disappointed on how it tasted since it took a good deal of time to make.

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KAZSIL

Cooking Level: Beginning

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Reviewed: Jan. 26, 2008

Very good but I put my spin on it, too with what I had on hand. I made it for 6. Instead of water and beef boullion, I used 1 can beef broth and 2 packets of beef Herb-Ox (I like the additional seasonings.) I also used lower sodium soy - 1/2 cup and then the 2 TBSP cornstarch. I put in a shaker and shook, shook, shook. We love garlic so I upped the amount to 3 cloves, peeled and minced. I also used 1 1/2 tsp fresh ginger, minced as I happened to have some. I added the garlic and ginger to the browned steak. Cooked for 5-7 minutes and added 3/4 can of pineapple chunks. Then I added 2 bags of somewhat thawed frozen stir-fry vegetables. A couple of good shakes to the broth-soy mixture and then I added on top. Brought to a boil. Put on simmer and covered for about 10 minutes. Some ate with rice and others grabbed a bowl and dug in! Very good! Even better the next day! Thanks for the inspiration!

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SUEMAC7131960

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Reviewed: Jan. 20, 2008

This is the best!!

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GOLZ74

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Reviewed: Jan. 15, 2008

This is such an easy recipe to make....I cut corners and use the frozen stir fry vegetables, but the meat and the sauce have great flavor. Everyone goes back for seconds with this recipe. Thanks for sharing!

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Brenda

Cooking Level: Expert

Home Town: Blue Rapids, Kansas, USA

Living In: Odell, Nebraska, USA

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Reviewed: Oct. 13, 2007

I cheated and used frozen stir fry mix, but other than that, I followed the recipe. It was delicious!!

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FREAKITIKI97

Cooking Level: Expert

Home Town: Lima, Ohio, USA

Living In: Pearl City, Hawaii, USA

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Reviewed: Oct. 3, 2007

We had a Sunday barbeque where the T-Bones were overcooked just a little bit (they were medium). I didn't eat mine because I prefer mine rare. We didn't want to throw it away so for a weeknight dinner, I looked for a stirfry recipe to cut it up and put in. This was the ticket! No time at all and one meal turned into two! Used leftover white rice from local chinese restaurant, low sodium soy sauce, and a tablespoon of flour instead of cornstarch because it was all I had on hand.

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