Reviewed: Jan. 28, 2010

My husband loves this dish - he will even eat it without the meat and over brown rice for a healthier alternative. I use sliced cremini mushrooms and also add snap peas to the mix. The sauce is great, I add a bit of Worchestershire to the broth, which gives it an added kick. It's sooo easy and has so much flavor!! Love this recipe.

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5 users found this review helpful

Reviewer:

ANGELAPEA

Reviewed: Jul. 15, 2010

AWESOME! We have started using the sauce in other things too!

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6 users found this review helpful

Reviewer:

Heather D

Reviewed: Dec. 21, 2010

This was an awesome recipe!...The actual sauce is to die for. You can make this sauce to go with just about any stir fry...its a keeper!! Yum!

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9 users found this review helpful

Reviewer:

feensterj

Reviewed: Oct. 12, 2011

This was very good. I used 7oz of roasted peppers and added a little Worcestshire Sauce to it. I also served it over spaghetti because it was the only noodle I had on hand. It was still awesome. My family really enjoyed it.

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2 users found this review helpful

Reviewer:

Tamika

Reviewed: Mar. 5, 2013

I made this the other night with Deer loin. It was wonderful. Next time I want to add water chesnuts and bamboo shoots. Will make it again soon. Going to try chicken and use chicken broth.

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0 users found this review helpful

Reviewer:

Sue

Reviewed: Jun. 25, 2009

This was very good! Very flavorful sauce and definitely great to make with a cheaper beef cut! I put over brown rice and made more sauce than it called for. I also used regular mushrooms instead of portobello. Next time I would take the beef out while veggies are cooking and add later, just to keep beef more tender. I will definitely make again!

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14 users found this review helpful

Reviewer:

Leianne R

Reviewed: Jan. 3, 2010

Americanized version of stir fry but very tasty. We used 2 cloves of garlic instead of garlic salt and 1/8th lb Shitake Mushrooms.

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11 users found this review helpful

Reviewer:

SESPIVEY

Cooking Level: Intermediate

Home Town: Lexington, Texas, USA

Reviewed: Oct. 19, 2011

I thought this tasted pretty good. The only downside is it does dirty quite a few dishes and it only makes about 3 servings. It isn't traditional, in that it is more broth than oil in the sauce, but I was fine with that. I used a sharp pair of scissors to cut the sirloin into stir-fry thin pieces. I used a pan with 3" sides to fit all of the vegetables. I put about 1 Tblsp. of veg. oil in the pan and heated it on medium high before adding the beef. I also drained any liquid as it cooked. Once I added the vegetables, I put the lid on and, I let them steam about 5-10 minutes before adding the broth. For the broth I made some up, using the 1 3/4 cup of water and only 1 beef bouillion cube, so it wasn't too salty. To save time I also used minced garlic and peppers from a jar. I served it with a flavored rice recipe from this site. TY

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4 users found this review helpful