Spicy Beef Stir-Fry

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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!!

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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.

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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.

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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

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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.

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Add a few leaves of basil and cilantro at the end.

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I made this recipe as listed except I used left over new york strip steak that was seasoned with Anne Burrell's rib-eye rub. That probably added a kick to the meat. (very good rub I also did not know how to use chile's and I was not sure how hot they would be. So, I removed the seeds before adding. Not sure if that was necessary. Otherwise, this was better than most take out's I have had.

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I needed a quick go to recipie for beef stir fry, this nailed it. I substituted zucchini and yellow squiash for the bock choi. I deglaized the pan after cooking the beef for 10 min. I then sprinkled a tablespoon white sugar over the vegies before bringing the beef back. I served it over plain rice from a rice cooker and poured a Californa Zinfandel. Six guests ate 5 lbs of vegies and still had room for desert!

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The taste is pretty good and is easy to make. I had to let the beef cook for about 25 min before combining it with the bok choy and onions. The beef absorbed the flavor much better that way and it kept the vegtables crispier, instead of soggy when it was ready to serve. Over all, this is a simple recipe to make at home when you have a taste for something "Asian".

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