Beef, Shiitake, and Snow Pea Stir-Fry

cilantro is a nice addition, in general i think the ingredients together work well, but i would have chosen to add in a different order, and use a different cut of beef.

• Anonymous

• 7/26/2021

I agree with other reviewers that this is a flawed recipe. I made as directed and the beef did end up over-cooked and chewy/rubbery. and the ginger does end up burning when added at the beginning.

• Anonymous

• Minneapolis, MN

• 7/26/2021

Delicious! Here's how I tweaked it: I used coconut oil instead of sesame oil (just because I needed to use up my jar) to saute the mushrooms and ginger, plus I added garlic, because where there is ginger there must be garlic. I used thin French green beans because I had them, less Hoisin, about two tbsp. and two tsp. chili garlic sauce. I served it over butternut squash spiralized "noodles" and used the sesame oil at the end just to sprinkle some over the dishes before serving. Sesame oil is not really for cooking, just taste...Yum!

• Anonymous

• Atlanta, GA

• 12/11/2019

There is a lot wrong with this recipe. A few drops of sesame oil should be sprinkled on at the very end, for its flavor; added at the very beginning, this delicate oil doesn't stand up to the high cooking temperature. The minced ginger doesn't hold up either; it's burned after the being stir-fried with the mushrooms for three minutes. The beef is cooked too long and ends up boiling in the juices in the pan; it gets rubbery. It's hard to believe this recipe was tested before it was posted.

• mackenzie_birrell

• Vancouver, BC

• 10/18/2016

首先,这更多的是一种现代中国的配方,as Chinese don't use cilantro much. Thanks for the reviews about the cilantro - agree, 1C is way too much, and I used half a cup. I really don't understand the complaints about the spiciness because even 2t is barely noticeable. Marinate the meat in 2 T soy sauce, 1T cornstarch for at least 10 minutes. The cornstarch keeps the meat soft. As someone noted, flank steak can be used - usually authentic Chinese recipes use flank steak, but either works. I didn't have garlic in my chili sauce so I added two diced garlic cloves with the ginger and cooked in the oil. Needed double the oil. Veggies can be snow peas, snap peas or zuccini.

• Anonymous

• Palo Alto, CA

• 3/25/2016

One fork because we liked the way the snow peas were used. Other than that, way too spicy and heavily flavored sauce for our tastes. Normally I like leftover stir fry for lunch, but this one went down the disposal instead.

• fisherscook

• Fishers, IN

• 1/7/2016

Beef was tough. Agree marinate first. Otherwise tasty, especially if you like cilantro.

• Anonymous

• Florida

• 10/28/2014

Very quick, easy and quite tasty! My husband and teenage son both loved it too. I will definitely make this dish again. Other than using 1/2 the chili sauce and adding some fresh a garlic, I followed the recipe exactly. Next time I will increase the chili sauce and cut back on the cilantro, as it was a little over powering.

• chskog19

• Orlando, FL

• 7/19/2014

A great weeknight dinner. Quick and easy but it does have a kick so the chili-garlic sauce should be used sparingly. I served it with Uncle Ben's prepared Brown Rice.

• karenfar

• Huntington Beach, CA

• 1/30/2014

This was very tasty and simple to prepare. We used more chili garlic/less hoisin and it was still just a tad sweet for us. Also used flank steak sliced thinly against the grain and it was very tender.

• Anonymous

• plano, tx

• 3/5/2013

Loved this recipe! I used the full amount of chili garlic sauce and it was very spicy... I think I'll tone it down a tiny bit next time. I marinated the beef in soy sauce for about 20 min before slicing. My husband and I really enjoyed it!

• ELinden

• Winnipeg, CAN

• 10/28/2012

Excellent! Reduced chili-garlic to 1/4 of amt, so not too spicy.

• Anonymous

• Monterey Hills, CA

• 7/15/2012

It was good. I heeded the warnings about tough meat & used ribeye. Made a few other changes to suit our tastes. But the basic idea is good & I will make again.

• Anonymous

• Smoky Mountains, TN

• 6/26/2012

There are much better easy stir fry recipes out there. This one is too sweet (probably thanks to all the hoisin) and too heavy on the cilantro. Such a waste of good steak. I definitely wouldn't do it again.

• kaphelps

• southern CT

• 2/18/2012

A delicious, easy stir fry. I used tri tip steak that I sliced very thinly. I also wanted more veggies, so I added slivered bok choy and more mushrooms (shiitake and baby bellas). I am not a fan of cilantro, so I skipped it and nobody felt it was needed.

• sussrum1

• NJ

• 1/3/2012