Reviewed: Oct. 25, 2009

As written, I found it BORING. But I was inspired by some of the raters and added fish sauce, ginger and red pepper flakes. Then it was pretty good. There is (or was) a restaurant in the First National Bank Building in Dallas TX that served the best green bean dish - General something. If anyone knows that one and has the recipe, I would be soooo thrilled to get it.

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healthycooker

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Reviewed: Oct. 12, 2009

I cooked this one - my wife and nanny are both Vietnamese. Both looked at the ingredients and have to agree with a prior poster that said the person submitting could not be Vietnamese - no fish sauce. Anyhow, made the recipie. Tastes good, but somehow lacks a punch. Very hearty - but needs something other than just the broth/soy along with the ginger and onions. Maybe needs some greater seasoning or something added to the sauce to make greater flavor. Make again? Maybe.

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tkmak

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Reviewed: Jul. 28, 2009

I made this with fresh from my neighbor's garden green beans and added snow peas. My husband raved about it! A definite repeat recipe in our house.

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Shelby

Cooking Level: Intermediate

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Reviewed: May 20, 2009

My husband loved this dish, I did add boychoy to it and crushed peanuts which gave is a great stir fry tasted. I did used freah green beans but if you want green bean soft use frozen green beans instead.

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teddybear

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Reviewed: Mar. 13, 2009

I love this recipe. I have made it several times now and never change a thing. It's perfect as is. Even my daughter, who doesn't eat red meat, will eat this. Thanks for the great recipe!

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Becky

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Reviewed: Jan. 10, 2009

This is phenomenal. Made it exaclty as instructed and it turned out beautifully.

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ELKEHINZE

Cooking Level: Intermediate

Home Town: Wisconsin Rapids, Wisconsin, USA

Living In: Two Rivers, Wisconsin, USA

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Reviewed: Nov. 12, 2008

We have this at least once a month. It is really good.

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Melodivm

Cooking Level: Intermediate

Home Town: Eugene, Oregon, USA

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Reviewed: Jul. 28, 2008

I made this recipe exactly as stated and it was blah with very little flavor. However, after some doctoring it turned out not so bad. I ended up adding orange zest, orange juice, good honey, salt, more soy sauce and a bit of teryaki sauce and we liked it better. What I did like about the recipe was the easy to follow cooking instructions, the meat was tender and not at all over-cooked, but I will look for a better recipe next time as far as seasonings go.

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Amanda J.

Cooking Level: Intermediate

Home Town: Apple Valley, California, USA

Living In: Pinon Hills, California, USA

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Reviewed: Jul. 2, 2008

I happen to have fresh green beans and sirloin on hand so i decided to make this recipe. It was very easy, quick and tasty.Becuase i LOVE the taste of fish sauce in these kind of dishes, i added a little bit of fish sauce along with the soy sauce. I would have given it 5 stars had the recipe called for fish sauce. i think thats what made this dish tasty...that and lots of fresh garlic!

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ALFANN02

Cooking Level: Expert

Living In: San Diego, California, USA

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Reviewed: May 15, 2008

Love this recipe! You can substitute sugar snap peas or whatever vegetable you have on hand. I am not sure how authentic it is, but I have served it with rice, pasta or ramen noodles. It is super easy and yummy.

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Murphy's Mom

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Reviewed: May 27, 2007

Very tasty. My Vietnamese mother was always too impatient to provide recipes for her food - to her, it is all cooked "to taste," which means she's not interested in using and/or writing down measurements. To this recipe, I did add a little chili oil for kick, and was very generous with the garlic. In addition to green beans, my mother used to make this with sugar snap peas-also very tasty.

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Wheezbuh

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Reviewed: Mar. 10, 2007

I'll be honest the recipe seemed a little different than I expected, sweeter. I think once was good. My husband really liked it though, and it is hard to get him to eat veggies.

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Missy Anne

Cooking Level: Expert

Home Town: Payson, Utah, USA

Living In: Pleasant Grove, Utah, USA

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Reviewed: Aug. 17, 2006

This recipe was very easy and quick to make. Turned out very good. I did add more garlic and used fish sauce instead of soy sauce like other reviewers recommended and enjoyed it very much. Next time, I will add chili flakes though, just becaue I think it will give the recipe a little more kick. Thanks for sharing.

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anny

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Reviewed: Jul. 10, 2006

I just made this tonight, and my husband and 2-year old loved it! It was really easy and yummy! I served it with beef/vermicelli rice and I also used fat free, low-sodium chicken broth. I would recommend to EVERYONE!!!!!!!

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Katie

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Reviewed: Jul. 3, 2006

awesome!!!! I did not change a thing in the recipe but i was worried about it being bland so I added beef bullion to the rice yummy! this ia a great recipe, thankyou

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shawn

Cooking Level: Expert

Living In: Reardan, Washington, USA

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Reviewed: Jun. 12, 2006

As is, this recipe is 3 stars, but, with some simple doctoring, it can easily be 5 stars. I marinated the meat in fish sauce, low sodium soy sauce, olive oil, a dash of sesame oil, fresh garlic, ginger and cilantro for about 2 hours. I left out the cornstarch mixture all together. To the stir-fry I added sliced scallions, red pepper flakes and lime juice. Don't add salt, you won't need it, but, fresh cracked pepper is good. Then, when all was done, I tossed some fresh cilantro, thai basil and mint in it! This is a great starter recipe that you can alter according to taste!

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gibsey23

Cooking Level: Intermediate

Living In: Anchorage, Alaska, USA

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Reviewed: Mar. 7, 2006

I made this for my family the other night and they went crazy over it! My daughter who is 7 had fun just trying to pronounce the name of the dish. My husband raved about it and after words took the leftovers to work with him. Thanks again for the delicious meal. We'll definitely make again!

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ninelee

Cooking Level: Expert

Home Town: Long Beach, California, USA

Living In: Conway, Arkansas, USA

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Reviewed: Dec. 14, 2005

The one who wrote this recipe probably doesn't come from Vietnam. Some of you complaint it's not flavorful is because of the technique wasn't right! You don't use 1 clove of galic! You use as much as you like! put on medium high fire add oil then meat stir fast until it changer color half way, add a bit fish sause (enough to taste). When the meat just change color all together, transfer it to a dish. Remember beef or pork stir-fried too long with medium heat get chewy! Then add more galic and a bit more oil if you want on medium-high to high heat, pour in green beens. You need to stir them fast and continueously until they all turn to deeper green color; season with more fish sauce to the taste or you can use seasoned salted. The second stage of the been is to low down the heat to medium to low medium, stir the beens every 10 seconds or so untill they get soft. You may add tablespoon of water or so few times. Please remember that unlike chinese food, VERY few Vietnamese dishes have cornstarch in them in other to make the food look thick and shiny. Also remember unlike other Asian foods, southeast asian food (includind Thai food for example)season with fish sauce rather than soy sauce.

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Mai TLP

Cooking Level: Intermediate

Home Town: Ho Chi Minh City, Dong Nam Bo, Viet Nam

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Reviewed: Jul. 11, 2005

This was all right. As some have noted, we also found it to be a bit bland. Not a bad dish, just lacking flavour. Try adding some spices like ginger or some peppers (chili or a sauce).

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