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: Apr. 28, 2004

I didn't have the beef bouillon granules so I subbed chicken-flavored Better Than Bouillon... and I added a couple extra cloves of garlic. Easy to make and healthy. Served stir-fry over white rice with broccoli on the side (I wanted to make sure there'd be enough sauce for the dish). I wouldn't have thought broth and soy sauce could make such a tasty sauce, but it was restaurant quality. I'm looking forward to playing with this recipe to make it my own.

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LIZCANCOOK

Cooking Level: Intermediate

Living In: Livonia, Michigan, USA

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Reviewed: Apr. 15, 2004

I also added some hot pepper and gave it a bit of zip!

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DEL_DAMICO

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Reviewed: Apr. 5, 2004

I've made this a couple of times and my guests have loved it! The steak comes out so tender and flavorful. One thing I did differently was to add soy sauce to the meat (w/the garlic, ginger & pepper) before cooking it.

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ALYSSALVSPARIS

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Reviewed: Mar. 15, 2004

This is great - I had to use teriyaki sauce because I didn't have soy - used broccoli and green peppers for veggies...this makes a nice sauce.

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Hemmie

Cooking Level: Intermediate

Living In: Rochester, New Hampshire, USA

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Reviewed: Mar. 9, 2004

Excellent recipe! Followed others advice and it turned out great. I also used Frozen Veggies. Will make this often.

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DDEE06

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Reviewed: Mar. 6, 2004

I used a frozen vegetable stir fry mix as suggested by some reviewers. This is fast,and easy to prepare. It looks as good as it tastes! 5*****star!

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BEINCOGNITO

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Reviewed: Jan. 7, 2004

I don't think anyone can make a stir fry at home where it tastes as good as at the restaurant, but this was really good. I had left over pot roast and lots of veggies to use up and this recipe was perfect, but I added LOTS more garlic. My husband and kids loved it, too. Thanks.

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patty crocker

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Soldotna, Alaska, USA

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Reviewed: Dec. 12, 2003

This was wonderful!!!!!! Instead of serving over rice I served with Ramen noodles. I didn't use the veggies they recommed, I used a stir fry mix that was frozen. But it was great.

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Jean Tagliere

Cooking Level: Intermediate

Home Town: Holland, Michigan, USA

Living In: Colorado Springs, Colorado, USA

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Reviewed: Oct. 8, 2003

Delicious! I used w/ out the steak and just with various veggies and a scrambled egg. Adjusted the garlic up and the ginger down to suit my taste and added a little lemon. Will definitely use again for other stir fries!!

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CHEFDALI

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Reviewed: Oct. 4, 2003

The recipe is absolutely excellent! I actually marinated the steak with a store bought spicy marinade. I used three different color peppers, two yellow onions, one zuccini and one can of spicy tomatoes. I fried the vegies in olive oil til they were half way done. (I actually didn't add the tomatoes til the very end) I made the sauce while they were cooking - I doubled it. Then since I didn't use the marinade suggested, I added the garlic clove, ginger and black pepper right to the vegies as they cooked (I only used 1/2 teaspoon ginger). I fried the steak in a separate frying pan while the vegies were cooking. Once the steak was half way done, I added the steak and sauce to the half way done vegies and cooked it all together til it was done. I served it over rice. It was absolutely outstanding!!!! It was the best stir fry I ever made!!!!!!!!!!! Thank you!!!!!!!!

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CINMAG6207

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Reviewed: Aug. 24, 2003

I used a "Flat Iron" steak in this and did not have a beef bouillion only chicken and it was still 5 Star Excellent. This is my new fave chinese recipe. Thanks

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Julie Mattise

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Reviewed: Jul. 15, 2003

I was pleasantly surprised at how good this recipe turned out. It was very easy, and fairly quick. My husband really liked it. This is a new addition to my recipe box.

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violet'smom

Cooking Level: Expert

Home Town: Houston, Texas, USA

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Reviewed: Jul. 15, 2003

I make stir-fry alot and this tasted very average. The technique in this recipe tends to make for tougher steak. Next time I will cook the vegetables tender-crisp first while marinating the steak in ginger, garlic, pepper, dash of soy, oil, water, cornstarch and sherry. Then take out the vegies, cook the steak, put back the vegies and then pour bouillion mixed with water and cornstarch over everything. A dash of hoisin sauce or oyster sauce may liven the taste up a bit too. Marinating the steak with cornstarch, etc. will produce a more tender steak. Cook quickly with high heat.

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Loladear

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Reviewed: Jul. 10, 2003

The sauce was delicious. Although its good as is, I've started adding a couple of teaspoons of San-J Szechuan hot and spicy stir fry and marinade. It makes even better.It adds a little spice that's really good. I've also substituted sliced mushrooms and brocolli for the carrots or celery. Yum.

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PATTYUF

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Reviewed: Jun. 26, 2003

We really enjoyed this meal. Tossing the steak with the garlic, ginger and pepper prior to cooking is what sets this recipe apart from others. I stir fried the steak until it was medium rare so when I added it back to the sauce it could cook the rest of the way and not be so tough (overcooked). I put in carrots, celery, onion and baby corn and served it over brown rice. This is a keeper!!

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JANYBIRD

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Reviewed: Jun. 13, 2003

WONDERFUL, WONDERFUL, WONDERFUL!!! This is the best stir-fry recipe I have ever tried and probably the last. In my opinion it was perfect. I used pork, instead of beef, which I had on hand. It rated 5 Stars with my family and I shall definitely use this recipe when I make stir-fry again. Thanks. Iret

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Tutu

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Reviewed: Jun. 2, 2003

I loved this recipe. It was super easy. Instead of the veggies that the recipe suggested, I used fresh broccoli florets, baby carrots, mushrooms, onions. Also, I read that the recipe was salty, so I used a lite soy sauce. Along with the steak, I used shrimp and served over noodles for a lo mein.

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Jean

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Reviewed: Apr. 6, 2003

This recipe was great. I served it to a dinner party. I doubled the sauce, and added some chicken, shrimp, baby corn, waterchesnuts, and peanuts. Tasted wonderful and very simple.

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TRISH1234

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Reviewed: Feb. 6, 2003

Really very good...used what was on hand, and so the meat turned out to be a strip steak. I sliced it very thinly while still half frozen. I used celery, carrots, green onions and water chestnuts. A keeper for sure!

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PEPPER B

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Reviewed: Jan. 20, 2003

Delicious! This stir-fry has a great ginger flavour - very subtle and not to overpowering. I used a frozen stir-fry veggie mix and it took me less than 20 minutes to make!

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