Spicy Beef Stir-Fry
Rate This RecipeRead users' reviews (16)
- Recipe categories: Grains, Rice, Meat, Beef,
- recipe
- ratings & reviews(16)
COMMENT ON THIS PROJECT
Sign in
All fields are required.
Signing in
Please enter your email address and we will send your password
E-mail Address
Your password has been sent and should arrive in your mailbox very soon.
Not a member?
Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.
It's free and easy.
Advertisement
Food Network’s Most Popular
-
Recipes
-
Videos
-
Yummy Bacon Wrapped Appetizers
(04:27)
-
The Contessa's Mac and Cheese
(05:14)
-
Creamy Macaroni and Cheese
(04:09)
-
NYC On the Go
(01:03:00)
-
Ham and Cheese Spirals
(02:46)
-
Paula's Summer Macaroni Salad
(02:05)
-
Mac and Cheese Throwdown
(03:01)
-
Sweetie Pie's Mac and Cheese
(00:02:11)
-
Texas Rib-Eye Steak
(02:57)
-
Best Ever Mac and Cheese
(02:54)
-
Yummy Bacon Wrapped Appetizers
-
Photo Galleries
-
Summer Cookout Salad Recipes
40 Photos
-
Spring Weeknight Dinners
20 Photos
-
Memorial Day Dessert Recipes
9 Photos
-
Things to Grill in Foil
11 Photos
-
Great Grilled Vegetables
19 Photos
-
Spring Desserts for Entertaining
13 Photos
-
Healthy Chicken Recipes
28 Photos
-
Recipe of the Day: What to Cook in June 2012
36 Photos
-
Best BBQ Rib Recipes
23 Photos
-
BBQ Side Dish Recipes
25 Photos
-
Summer Cookout Salad Recipes
-
Topics
Review This Recipe
You must be signed in to review this recipe.
or Register to Review
Average Rating:
Total Reviews: 16
Showing 1-10 of 16
Sort by:
SELECT
By autumnlambeth
on April 14, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Very good and versatile. Used snap peas, bean sprouts, and red, yellow, and orange bell peppers... doubled the sauce and added extra garlic and sugar, used sherry and added 1 Tbsp each Mirin, rice vinegar and soy sauce and added 3 Tbsp toasted sesame seeds for extra flavor. It would be easy to substitute whatever beef cut and veges you have on hand. Spicy and delicious.
By compton1500_
Shelbyville, IN
on February 09, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
ELIMINATED THE BOK CHOY AND SUGAR, DOUBLED+ THE SAUCE, ADDED PLENTY OF VEGETABLES (RED PEPPER, ONION, SUGAR SNAP PEAS, MUSHROOMS, BROCOLLI, TOMATOES, ADDED 1 CAN OF WATER CHESTNUTS (DRAINED, CRUSHED RED PEPPER FLAKES, AND SPRINKLED WITH SESAME SEEDS. LET ME JUST SAY "AMAZING"! HUSBAND AND KIDS RAVED ABOUT IT! DEFINITELY STORING THIS RECIPE IN MY FILES!
By leslie_loyd_9468059
Washington, DC
on January 20, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Agreed, expensive to get started but then you have the ingredients to make it again. Great flavor and didn't even know I liked bok choy until I made this.
Added some frozen stir fry veggies too.
By vpowers
Fleming Island, FL
on January 02, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
A lot of ingredients, a lot of clean-up afterwards but definately worth it! Even my pickiest son cleaned his plate & actually asked for more. It's a keeper!
By paula's pleasures
on October 14, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
awesome and easy friday night dinner
By pickerts
Bend, OR
on April 19, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This was a very good recipe. Altered, of course. First, I used half the amount of beef. Second, I'm a saucy kind of girl, so I DOUBLED the sauces; so 2 TB corn starch and 4 TB vermouth (cuz I had no rice wine for the raw beef to soak in, and 2 TB vermouth 4 tsp sesame oil, 4 TB oyster sauce for the cooked beef to soak in. I also doubled the ginger and garlic. There was no baby bok choy at the grocery store, so I used regular. I separated the stems and leaves, and cooked the stems for about 3 minutes with the onions then added the leaves and sugar. There wasn't every much extra sauce; I thought it was the perfect amount. Also used crushed red pepper like other did. Soooo good!!
By wmshelton
austin, TX
on March 26, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Good stuff. Just substituted broccoli, red pepper, and snow peas for the bok choy, and crushed red pepper as it's what I had handy. Will make again.
By mschuff_12207145
Randolph, 70
on February 16, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This is a great basic recipe! I used Gekkeikan Japanese rice wine (sake instead of the Chinese wine.From this recipe, I realized that the oyster sauce, with its complex flavors, is central to this "brown"sauce. I've made it with left over steak, chicken, tree ear mushrooms, broccoli, carrots, whatever veggies I have on hand. I use less corn starch for a lighter sauce and bump up the garlic. Thank you.
By ngaloski_12014598
smithfield, 79
on June 13, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
excellant flavor added pea pods and red pepper and served with wide lo mein noodles. One caution, don't make ahead. The bok choy wilts if left to sit
By KathyC5611
Whitby, ON
on May 08, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I used pepper flakes instead of the dried chiles. This recipe lacked the depth of flavour I expect in a stir fry. If I make this again, I'll up the garlic and add hoisin sauce.