Reviewed: Nov. 11, 2012

Tasty and easy to put together with ingrediants I had on hand.

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Reviewer:

Clover

Cooking Level: Intermediate

Reviewed: Sep. 10, 2012

Just had this for supper and OMG! No need to go out for Chinese again. I did add slivered baby carrots for color and also a bit more red pepper flakes, as we like spice. I had to cook my steak strips for an extra two minutes as it looked too raw. I used Bragg's natural liquid soy seasoning for a healthier salt content. This was great in the given proportions but does not make extra sauce. If you like to spoon sauce on rice, then double the wet ingredients. We really enjoyed this and will make it often. I think chicken would be good too.

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Reviewer:

bryna123

Reviewed: Aug. 14, 2012

Husband loved it - we ate it all. I made it as is, modified nothing except served it over steamed jasmine rice. Yummy.

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Reviewer:

Cindy

Reviewed: Jul. 10, 2012

This was really good. A lot of people complained that it was bland so I took the advice of other reviewers and added some fresh ginger to the meat marinade in addition to a little more garlic. I had some low sodium beef broth that needed using so I used that in place of the water in the sauce. I also added extra pepper flakes because we like things spicy. In addition to the onion and broccoli, I added some carrots and mushrooms too. Served it over jasmine rice. Delish!

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Reviewer:

MesaMa

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

Reviewed: May 22, 2012

Good but needs a little something more. Maybe add more vinegar or red pepper next time.

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Reviewer:

TIA2003

Cooking Level: Intermediate

Living In: Bellingham, Washington, USA

Reviewed: Mar. 10, 2012

great recipe but be careful using the serving calculator.If you calculate for 8 servings it asks for 19 CUPS of vinegar!

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Reviewer:

Laurie

Reviewed: Feb. 1, 2012

I enjoyed this beef dish. Cutting the meat was easier while partly frozen.

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Reviewer:

margiejo

Cooking Level: Intermediate

Home Town: Regina, Saskatchewan, Canada

Living In: Edmonton, Alberta, Canada

Reviewed: Jan. 24, 2012

Really "downsized" this recipe so it's more for me than anyone who wants a valid review ... I had some broccoli slaw to use ... Sauteed it (about 3c) in oil, added a couple miniportabellos. Combined 1T soy & 2t cornstarch. Added it to half cup less 2T water & 1/2t crushed red pepper. Added that to the almost done veggies. Didn't thicken a whole lot (blame the mushrrooms), but still pretty good. I meant to add the sugar, but forgot. Oops. :) It was so diluted, it really wasn't too soy/salty like that. Also, surprisingly, not too spicy either.

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Reviewer:

BOOKMARKER

Cooking Level: Intermediate

Reviewed: Jan. 13, 2012

This turned out to be a great dish, though I did use some lean pork instead of beef. I also swapped out the sliced onion for some thinly sliced red pepper strips. I served this with Sesame Noodles also from this site and it turned out to be a super yummy meal! A really good mix of spice and tang...not too much of either :)

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Reviewer:

ANJACKSON

Cooking Level: Expert

Home Town: Pickering, Ontario, Canada

Living In: Oshawa, Ontario, Canada

Reviewed: Nov. 16, 2011

The only thing I changed was omitting the onions. Also, I was a bit worried that the red pepper flakes might make it a bit too warm for the little kids but they didn't seem to think it was hot because they gobbled it right up. My friend was over and she asked me to email the recipe to her so she could make it for her husband and he loved it too! Thank you!

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