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: Sep. 1, 2005

Very good and easy. My husband really liked it.

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JAYANDLAURA01

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Reviewed: Aug. 30, 2005

This recipe was too salty for my and most of my families taste. I will try it again but will try the lite soy sauce because other than salt it had a nice blend of flavors.

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sue

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Reviewed: Jul. 21, 2005

This is a super easy and quick weekday meal. Everyone enjoyed it and the leftovers were gone so fast!

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LIZLUV

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Reviewed: Jun. 23, 2005

We weren't too impressed, everyone ate the meal, but it actually reminded my husband and I of the chow mein that the school cafeteria served when we were kids.

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GLOJAO

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Reviewed: May 16, 2005

To liven this up, I marinated the steak in ginger, hoisin sauce, garlic, red pepper flakes, dash of soy, oil, water, cornstarch and sherry while cooking the vegetables. Used low sodium soy sauce and used beef broth instead of the bouillon to cut the salt. To the vegetables, I added sliced mushrooms. broccoli, and water chestnuts to give this some variety. Added a can of oranges along with the juice for the finishing touch.

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VORCHA

Cooking Level: Intermediate

Home Town: Packwood, Washington, USA

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Reviewed: Mar. 30, 2005

will do it again

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CHARLIEBUG

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Reviewed: Mar. 9, 2005

I followed this recipe exact and it turned out great! My husband who doesn't care for Chinese food or rice loved it. It's a keeper.

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CHERRYPIE24

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Reviewed: Feb. 9, 2005

This was OK-I doubled the sauce, per previous recommendations.

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GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Nov. 20, 2004

This was really good! I used lite soy sauce, and added broccoli. It had great flavor and was easy to make.

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LRAE

Cooking Level: Intermediate

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Reviewed: Nov. 20, 2004

This was pretty good, I followed everything very accordingly and the sauce came out real gooey and clumpy, water helped fix that, it was just a reg. tasting recipe, I'll be searching for others.

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ELIORA3

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Reviewed: Nov. 6, 2004

GREAT FLAVOR BUT NEEDS A BIT OF TWEAKING! I read all the reviews, and it came out delicious, but...almost too salty even with being cautious! Here's my take on a very good recipe! #1. I'd say low sodium soy sauce is a MUST, and I cut the beef boullion in half too. #2. I used fresh garlic(2 huge cloves). I used fresh Ginger-(3 quarter sized slices (minced) I used fresh veggies! #3. I doubled the sauce as suggested. I used Pineapple juice for part of the water, and also added about 1/2 cu drained Pineapple Tidbits to the veggies as they cooked. #4. After adding the garlic/Ginger/pepper to the steak I poured a bit of the soy sauce mixture over the steak for about 20 min before I stir fried it. It really did make the steak tender and help meld the flavors! #5 - I diced up some Cashews and sprinkled them over the top before serving. Wow... it was very good, and the flavor in the steak was outstanding!!

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Dung Beetle

Cooking Level: Expert

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Reviewed: Oct. 30, 2004

This was easy and delicious! My husband said the only thing that would make it better is if it was served topless. Sorry, I laughed at him so I had to tell it! He is a nut! 5 Easy Stars!!!

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MiLLERSMOM

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Reviewed: Oct. 21, 2004

Just finished making this recipe and it turned out wonderful! Very tasty and the house smells great. For the meat, I bought a package of fresh beef pieces for stir fry. Also, I used brown rice and added broccoli. Took about 35 - 40 minutes from start to finish.

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MUD30

Cooking Level: Expert

Home Town: Superior, Wisconsin, USA

Living In: Montgomery, Alabama, USA

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Reviewed: Aug. 24, 2004

This was excellent -- definitely a keeper! I even forgot the garlic (and we LOVE garlic) and it was still great! The only things I did different was use skirt steaks and the veggies I had on hand (broccoli, carrots, celery, red peppers, red onions and green onions). I also served it over brown rice so that it would be a little healthier. Just wonderful!!!

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Simchanna

Home Town: Bloomington, Indiana, USA

Living In: Long Island, New York, USA

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Reviewed: Jul. 23, 2004

Everyone liked the flavor of this but no one liked the steak. My husband said it would be much better with chicken. Will certainly try this again but with chicken breasts cubed instead of steak.

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Samantha Stinson

Cooking Level: Intermediate

Home Town: Kenner, Louisiana, USA

Living In: Nashville, Tennessee, USA

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Reviewed: Jul. 5, 2004

I live in Greece and it's just about impossible to find good Chinese-style food here. This more than satisfied by craving! I served it with basmati rice and pretended it was Chinese take-out :)

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KANGHARUE

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Reviewed: Jun. 21, 2004

This dish was the best steak stir-fry I have ever had. I used filet mingnon and let me tell you....that is the way to go. It was sooo tender and flavorful w/ the ginger and garlic. I also used ramen noodles instead of the rice just cuz I was in the mood for that....I'm sure it's just as good w/ the rice. Yummmmy

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532368

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Reviewed: May 27, 2004

my boyfriend and I LOVED this. I did have to modify this a little because we like more flavour. Added more ginger power, garlic and this Dutch sauce (they use for their meatballs). It was really YUMMY. a keeper.

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