Steak Stir-Fry
No one would guess this elegant entree is a snap to prepare at the last minute. To save even more prep time, use frozen mixed veggies instead of fresh. Sometimes I substitute chicken, chicken bouillon and curry for the beef, beef bouillon and ginger. —Janis Plourde, Smooth Rock Falls, Ontario
Reviews
Re: bad review from Trevor: use beef broth instead of bouillon as it is a known fact they are super salty, also adjust or omit cornstarch for less goopy and healthier stir fry. Rookie mistakes!
This recipe was horrible. The bouillon cube made it so salty, and two tablespoons of cornstarch made the consistency way too goopey. Ruined my good steak and vegetables. Find a different recipe.
This was a homerun. Leftovers did not last very long. I had used leftover steak, which worked well in this recipe.
I have made this numerous times. Since the first time my husband gets hungry for this and requests it often. Tonight I made riced cauliflower instead of rice and added water chestnuts. Easy and versatile
Best Asian recipe I’ve found so far. And easy
This was very flavorful and easy to make. We loved eating it over rice. I did double the sauce because I added extra meat.
Great meal to prepare after a busy day at work. I did use the frozen vegetables which made it even more convenient. It was finished at the same time the rice was cooked. Tasty too!
Delicious and easy to prepare. Will keep this one in my meal rotation!
Tasty recipe! I prepared it with a few alterations. I used ground beef, frozen vegetables and 1/2 can of beef broth.
This was a delicious meal. My husband kept saying “whatever you’re doing in there it smells so good.” I used what I had on hand - bell pepper, snow peas, and green onion. Used fish sauce instead of soy sauce. I like the suggestion of adding a little crunch. Husband kept talking about it and ate all the leftovers the next day. I will definitely make this again