Reviewed: May 2, 2008

This recipe is perfect as is. My husband and I make it at least twice a month and we don't alter it at all.

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Reviewed: Feb. 8, 2008

I also added more garlic, ginger and red pepper flakes. I used rice vinegar; since it is milder I might add a tsp or two more next time. Served it with rice made Asian style--no salt, so next time instead of water I will use a cup of beef broth to give it a flavor boost.

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Artie

Cooking Level: Expert

Home Town: Seward, Nebraska, USA

Living In: Utica, Nebraska, USA

Reviewed: Dec. 6, 2007

I really liked this recipe, but I accidently used low-sodium soy sauce which I think may have made it not so yummy. Next time I'll use the regular one.

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leanna

Cooking Level: Intermediate

Reviewed: Oct. 15, 2007

This was pretty blah. I added ginger, more garlic, chili sauce, and red bell peppers, and while it was pretty and smelled good, it just didn't really do it for us.

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REDPEPPER

Reviewed: Jul. 25, 2007

Made as written, this was extremely boring and lacking flavor. Like others, I added more red pepper and garlic, and some ground ginger too. It still wasn't that great. I won't be making this again. Thanks anyway.

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Caroline C

Cooking Level: Expert

Living In: Denver, Colorado, USA

Reviewed: Jun. 22, 2007

Hmm. I don't know if it was the cut of meat I used or what, but this wasn't very flavorful. Maybe I was just expecting something different. It wasn't very hot, to me, and I doubled the red pepper and quadrupled the garlic. The broccoli tastes fine, it's just the meat that isn't super. Next time, I'll use flank or skirt steak and I'll see if it turns out tasting better.

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Reviewer:

belligerent

Reviewed: Apr. 13, 2007

As written, pretty bland. With some fixing-up, however, it was delicious! I tripled the garlic, added 2 tsp. minced fresh ginger, 1 tsp. beef bouillon (to the sauce), extra 1/4 tsp. red pepper, and another tablespoon or so of soy sauce. Also used round steak, which was much more tender and less fatty than sirloin.

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Alison Diven

Cooking Level: Expert

Living In: Houston, Texas, USA

Reviewed: Mar. 27, 2007

We added ½ tsp. garlic chili sauce & 1 tsp. fresh ginger & allowed the beef to marinate for most of the afternoon. As other reviews have suggested, add any type of vegetable you like – the recipe only gets better. We also added a little extra ginger & garlic chili sauce to the vegetables. Several have said adding vinegar doesn’t seem to help but I disagree. We used rice wine vinegar which is a terrific addition. Served with steamed rice. Very good!

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Reviewer:

SAK

Cooking Level: Intermediate

Home Town: White Oak, Pennsylvania, USA

Living In: Westminster, Maryland, USA

Reviewed: Mar. 6, 2007

This recipe results in a deep, rich, flavorful sauce. Just the right amount of heat and sourness. Hubby raves every time I fix it!

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SGISLANDGAL1

Reviewed: Feb. 25, 2007

Hubby and I love this recipe! I don't find that the stated amount of vinegar adds a lot, though, I double it to get that little extra zing. It's great for when I come home after work and don't feel like spending any major time in the kitchen.

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