Beef with Vegetables

"a keeper! good basic recipe that takes well to improvisation. The kids said it tasted like take-out. I used green pepper, yellow pepper, onion, mushrooms sliced, diagonal sliced carrots and celery. ..." See more I left out the sugar since I don't like sweet sauces. I doubled the amount of ginger and garlic, (well, maybe I tripled it). I added a dash of dry sherry since I am allergic to oysters....and it turned out fantastic. Next time want to try broccoli instead of peppers. Maybe add bamboo shoots and water chestnuts too. Thank you for this recipe."

"I don't think this recipe gets enough credit for what it is. It's basically like a beef and broccoli recipe. It has a really good flavor and is great with rice. I ALWAYS double the sauce paste because..." See more it thickens better. I would definitely use oyster sauce if you can find it because it adds another good dash of flavor to the sauce. I only use broccoli with this recipe because I don't really like fancy colorful veggies. It's also a good basic recipe and leaves lots of room for adding your own things. Doesn't take very long either so give it a try."

"We enjoyed this, but I improvised with the recipe, particularly in the technique. I used a sirloin steak that I sliced very thinly against the grain and on the diagonal when it was still in a semi-fr..." See moreozen state. Because it was so thinly sliced, it needed a very brief cooking time, just a minute or two on high heat. I removed it from the pan, then cooked the rest of the vegetables, little by little and being careful not to crowd the pan, on high heat and again, just a minute or so until they were crisp-tender. As I cooked each ingredient I dumped it in a “holding bowl.” When the meat and all the vegetables were cooked I returned it all back to the pan where I added the sauce ingredients, omitting the sugar and ginger, and enough broth to get it to the desired thickness. I like very little, if any, sauce with my stir fry, so the amount of it was just right for me – in fact, I didn’t even use all of the broth called for. Stir fry requires no simmering, so I returned it to the heat just long enough for the cornstarch mixture to thicken. Served over hot, cooked rice, this was so tasty, and just to our liking - without the sugar and ginger, and with nothing overcooked in order to retain each ingredient’s flavor and color. I’ll be “hitting the road” again, so this was an ideal and delicious way to make use of the baby bok choy, sweet onion, zucchini, mixed color bell peppers and mushrooms I had in the fridge."