Reviewed: Sep. 17, 2009

I loved it!!! After reading a few reviews I didn't add as much soy sauce as the recipe called for, because I didn't want it to be too salty. This is a truely amazing dish!!!

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S. Barlow

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Reviewed: Feb. 22, 2009

really good recipe but next time I'd probably use a more tender cut of beef or pound it down a bit to let the flavors soak into the meat more. I will make this again.

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mkw101

Cooking Level: Intermediate

Home Town: Mankato, Minnesota, USA

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Reviewed: Feb. 4, 2009

loved it! thanks for sharing.

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LITTLEPONIES

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Reviewed: Oct. 1, 2008

This wasn't bad, but I couldn't give it five stars--my son loved it, but my husband and I thought it was tasty but really salty. Come to think of it, with soy sauce, beef boullion, and canned tomatoes, how could it not be? I just now looked at the sodium content in the recipe--more than 1400 grams per serving! Holy smokes! Anyway, it was really easy and quick to put together, so perhaps with some lower salt modifications, I might make this again sometime.

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BLUEGIRL5

Cooking Level: Intermediate

Living In: Saugus, Massachusetts, USA

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Reviewed: Aug. 29, 2008

This was very good -- will probably add it to my regular "rotation." I made it because I had a package of beef round sandwich steaks from my supermarket's meat department, and wanted to make something with them other than steak sandwiches. For this recipe, I just cut them up into strips. Good way to use this inexpensive cut of beef. The recipe does make a lot of gravy; next time I would probably reduce the amount of liquid. I didn't use water and bouillon -- just canned beef broth, which saves a step. I was glad I drained the canned tomatoes, which the recipe doesn’t specify but should, IMO. I would also cut back the soy sauce a little, but that’s just personal taste. I served it with a package of frozen, steam-in-the-bag white rice with vegetables, just as a timesaver. I think this made a better accompaniment than plain white rice would have.

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Edie

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Reviewed: May 2, 2008

Why do people give recipes 4 stars when they change the recipe, if you change the recipe then it is your own fault if it doesn't turn out!!

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cookingdiva

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Reviewed: Mar. 10, 2008

Really really good!! I chop up my own tomato(s) instead of canned... and i add at the last 5-10 min so they dont get soggy.

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Chefette Trisha

Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

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Reviewed: May 6, 2007

Everybody loved it!! Thanks!!

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Lonnie

Cooking Level: Expert

Home Town: Salinas, California, USA

Living In: Dallas, Texas, USA

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Reviewed: Apr. 27, 2006

We love this recipe. My hubby always gets a smile on his face when I tell him that I am making this. Great!!!!

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Jen

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Reviewed: Jan. 12, 2006

Really delicious! This was super fast to prepare and tasted great.

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Julie P

Cooking Level: Intermediate

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Reviewed: Nov. 8, 2005

This is an easy recipe to make. However, the taste was nothing special, kinda like a slighly fancier ghoulash. Not bad; not really delicious, but not bad.

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JLILLY19

Cooking Level: Expert

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Reviewed: May 25, 2005

very tasty and easy to prepare. tastes like an upgraded version of spanish rice. family enjoyed it! thank you!

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LORRAINEDEER

Cooking Level: Intermediate

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Reviewed: May 3, 2005

I'll give this 3.5 stars. In my opinion, this recipe is average - not the best but not terrible either. I used boneless sirloin, added chopped onion, decreased the water by 1/2 cup, and added sliced mushrooms toward the end. I was able to serve it with brown rice so it gets points for that.

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SHADOWMERV

Cooking Level: Expert

Home Town: Waukesha, Wisconsin, USA

Living In: Sussex, Wisconsin, USA

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Reviewed: Apr. 7, 2005

Very tasty but needs more 'stuff' in it. I will add mushrooms and red peppers next time.

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CHEFBROOKS

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Reviewed: Mar. 9, 2005

Nice, healthy meal. I used a cut of the Laura's beef + did not make the gravy. I used two kinds of peppers and served over brown rice. A great way to have a correct portion of red meat.

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mtb

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Reviewed: Mar. 2, 2005

This was great. Very easy to make and most of the ingredients were items I have on hand.

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jadavies

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Reviewed: Feb. 24, 2005

Great Recipe. Very tasty. I had 1 1/4 lbs of round steak so I cut back the tomatoes to 14 oz & used 1 c of water with beef bouillon. I used red pepper instead of green pepper.

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JOY

Cooking Level: Expert

Living In: Toledo, Ohio, USA

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Reviewed: Feb. 22, 2005

Good recipe!! A bit on the soupy side but very flavorful. I added red pepper as well as the green pepper. I will make this again, cutting back on the water next time.

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SAPOSY

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Reviewed: Feb. 22, 2005

A tad soupy, in my opinion...I will try this again but next time I will only use about 1/2 cup of water to dissolve the boullion cube in...it has a nice flavour otherwise. I was a bit apprehensive about the ginger, but it was not strong at all. I am anxious to try the leftovers today as so many say they are better than the first time around.

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ANN7258

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Reviewed: Sep. 1, 2003

This was really good. Here were my modifications: I added a red bell pepper, a sliced onion, and about 4 cloves of garlic along with the bell pepper. I used 2 15 oz cans of whole tomatoes, and cut up the tomatoes myself. I only added 1-1/3 cup of water along with the bullion, and used 3 TBS of the cornstarch. I used about 1/3 tsp of ground ginger as we are not real crazy about this spice. It sure made a lot, and it was really really good. As others said, the next day it was even better with the melding of the flavors. The only thing is that next time, I will use a more tender cut of steak (vs the london broil which I used). The meat was kind of tough. But the flavor was excellent!!!! Good find.

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Joyce A.

Cooking Level: Expert

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Steak and Rice

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