Reviewed: May 14, 2013

Just made this yesterday for a friend and myself. Very easy, very tasty, perhaps a tad slaty for my taste. Not a problem will leave out the tsp. of salt next time. My friend loved it as it is. I did add three bell peppers and a whole onion. Also used one packet of "Flavor Booster" rather than the bouillon cube because that is what I had in the pantry. Other than that made it as written. I have already shared this recipe with several people. Would love to have more like this in my rotation. Thank you for sharing, it's a keeper.

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kyrat-m

Cooking Level: Intermediate

Home Town: Akron, Ohio, USA

Living In: Round Rock, Texas, USA

Reviewed: May 12, 2013

Husband loved this one and so did I. Very easy, only change I made was I used tri tip as that is what I had. Didn't add salt as it does not need any. Used beef flavor boost as I didn't have any beef bullion and put the peppers in the last hour of cooking otherwise they would be too mushy. Outstanding recipe. Thanks.

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Beverly

Reviewed: May 9, 2013

for my taste go a little lighter on the soy sauce (little too salty) otherwise reall great

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sue

Reviewed: May 8, 2013

Great recipe! I put it on for 8 hrs. I added fresh garlic, and a cup of red wine and 1/2 cup of beef broth. Smells wonderful as it cooks. Definitely a keeper.

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grannisymth

Home Town: Atlanta, Georgia, USA

Reviewed: Apr. 29, 2013

WONDERFUL IN SO MANY WAYS!!! I was absolutely surprised with the fragrance of this dish! It filled our home with a lightly delightful suggestion of a delicious dinner! It WAS delicious, too. Normally, I make the recipe as-is, because it drives me nuts when someone says, "I made it exactly as written, except... " and soon I discover what they made was not the recipe as written at all. So, I'll slap my hands right now. OUCH! I did not add the salt. I did use "Reduced salt Soy Sauce".

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CDabis

Cooking Level: Intermediate

Home Town: Hannibal, Missouri, USA

Living In: Grass Valley, California, USA

Reviewed: Apr. 28, 2013

Great recipe! However, I did make a few changes: 1. I used 2lb venison backstrap instead of beef, 2. I used 4 bell peppers instead of 2, 3. I added a handful of mushrooms cuz they had to go, 4. added fresh garlic, cayenne, and red pepper flakes cuz we like our food spicy! Also, I made stovetop instead of in the crocpot becuz I was short of time. Worked out fantastic! Plus, the house smells soooo good while this is cooking! Served it on hot buttered rice, yum! Thank you MJWAGNER68!

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Reviewer:

cathy

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Seattle, Washington, USA

Reviewed: Apr. 27, 2013

Nice recipe. Great for busy weeknight.

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mjm555

Reviewed: Apr. 27, 2013

Very Good and easy to make. Family loved it.

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krisco81458

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

Reviewed: Apr. 26, 2013

I love this recipe.

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LEOTA

Reviewed: Apr. 26, 2013

Made this with just a few minor tweaks. First I used Chuck steak, cause I like it better for crock pot recipes, secondly, I used !/2 of a red, yellow, orange and green peppers, and third, I omitted the salt, as the soy sauce is plenty salty enough. We really enjoyed this served over white rice. Will make again.

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