Reviewed: Apr. 14, 2012

This was soooooo easy and my family loved it!! I will definitely make this again and again. Thank you for such a great recipe. P.s. I added carrots too.

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Reviewer:

Mezulfa

Reviewed: Mar. 19, 2012

This had really good flavor. didn't take long at all. I was surprised that the tomato soup didn't ruin it. it wasn't too tomato-y. it was a bit spicy but not so much to burn one's mouth. my husband even had seconds, and he's picky.

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Reviewer:

bookchick

Reviewed: Feb. 17, 2012

I've made this twice now, and the second time (with modifications) was definitely better. I didn't cook the beef until the juices evaporated, because last time it turned out hard and dry. I added a bit of onion powder and just a dash of ginger. Aside from overcooking the beef the first time around, this recipe is wonderful! I'll be making this again for sure!

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Reviewer:

Katie

Cooking Level: Intermediate

Home Town: North Jackson, Ohio, USA

Living In: Circleville, Ohio, USA

Reviewed: Jan. 24, 2012

I have to admit, I wasn't really sure what to expect w/tomato soup in this recipe. I pleased to announce, it works; it really works! I did choose to marinate my beef strips in some soy sauce, white vinegar, lemon juice, and garlic all day while I was at work. I also added a splash of sesame oil to my canola oil to cook the beef. To make this even easier, I used Uncle Ben's microwavable pouch brown rice (90 seconds!). What a great weeknight meal; this will be used again at the LTH house. DISCLAIMER: We don't typically eat Chinese foods "out", so I can't make any comparisons to your favorite local take out joint.

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Reviewer:

lovestohost

Cooking Level: Intermediate

Reviewed: Jan. 13, 2012

Really simple to make, and yummy. I have food allergies, so Chinese takeout is not an option. It fixed my Chinese food craving. I will say I liked it better the next day re-heated.

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Reviewer:

SweetandSour

Reviewed: Jan. 5, 2012

This was a very tasty, easy recipe, although I did make some changes: I added more vegetables (1/2 white onion, 1/2 red bell pepper, 1/4 lb sliced mushrooms), reduced the vegetable oil and the condensed soup each by half, replaced the garlic powder with several minced fresh cloves, and replaced the crushed red pepper with a tablespoon of Huy Fong chili garlic sauce. I also cooked the onion and garlic briefly before adding the meat to the pan. It turned out nicely spicy and flavorful with these changes, and the tomato soup/vinegar mixture added a nice amount of tangy and sweet to offset all the chili garlic sauce. I also served it with half the proscribed amount of brown rice to make it lower calorie and more diabetic-friendly, along with a side of tangy purple cabbage coleslaw (an edited version of Angie's Dad's Best, a recipe from this site).

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Reviewer:

bitterquill

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Blackfoot, Idaho, USA

Reviewed: Dec. 14, 2011

This was way better than I had thought it would be. Quick and Easy, too.

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Reviewer:

Carrie

Cooking Level: Expert

Home Town: Virginia Beach, Virginia, USA

Living In: Sumter, South Carolina, USA

Reviewed: Oct. 19, 2011

It started to taste as if the soy sauce was burning in the process or something. I had the heat down near to a simmer for the most part, never over medium so I have no clue how to have prevented this but I noticed it just moments after putting in the sauce. No one in the family ate it...sorry.

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Reviewer:

katrinia17

Cooking Level: Beginning

Home Town: Phoenix, Arizona, USA

Living In: Tacoma, Washington, USA

Reviewed: Jul. 7, 2011

This is alright. Much too tomato-y I had to go back and cut it with some more soy sauce & vinegar & it was still tasting like I added veggies & rice to tomato soup.

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Reviewer:

NQuade

Reviewed: Apr. 13, 2011

Just Ok, it had a little bit of an odd taste but not bad. Wished it tasted more like the Beef and Brocolli from the restaurants. Will look for a different recipe

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