Beef Stew With Spinach and Snap Peas
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01/03/2006
This was a slap-up evening meal for the family in my opinion. I did alter the recipe some by adding canned slice mushrooms, water crescents, dark-green onion, and baby corn to the veggies. I also used a snow pea stirfry veggie mix to get more than of a variety of veggies (I dearest'em!). I used butter instead of cooking oil equally well to add flavor. Since there were and then many veggies, I doubled the sauce mixture and used garlic ruddy wine vinegar in place of the rice wine since I couldn't notice it at the store. Served over white rice with chow mein noodles over pinnacle. Succulent!
05/29/2006
I used a leftover rib eye, cooked to MR, & sliced information technology thin before sauteeing. I did employ sesame oil to saute in, I did double the sauce, I used mirin for the rice wine, added 2 pea size dollops of wasabi, added a one-half a tin of water chestnuts & virtually a cup each of sugar snap peas, sliced buttons & broccoli. The sauce was semi-banal and then I striking it due west/ near 1/2 loving cup of orange juice & a tbp. more than of fresh grated ginger....big improvement. Served it over jasmine rice, garnished westward/ sliced greenish onions & toasted sesame seeds. I finished it westward/ Pineapple Orange Sorbet (from this site.) & that complemented the dish perfectly.
11/20/2005
This was delicious and easy to make. I added sliced mushrooms, scallions, and h2o chestnuts. I also doubled the sauce and added a bit more cornstarch to it. In addition, I threw in some teriyaki sauce and asian hot chili paste for some more flavor - my company loved it. I also used a improve cut of meat; I used sirloin, which I thought to be more tender and flavorful. I would definitely make this again.
06/26/2002
I made this recipe twice. I found that the hush-hush is slicing the meat very sparse. The proffer of marinating the meat also added more flavor. I used saccharide snap peas the second time instead of snow peas and thought information technology too added more flavor.
05/08/2000
This is a very easy and delicious chinese stir fry -- perfect for a fast and hearty weekday meal. I added sliced mushrooms, onions and water chestnuts to add some variety.
ten/05/2003
This was WONDERFUL! I liked the cutting of beef I used. I liked that I added thinly sliced onion and water chestnuts. I used rice vinegar instead of rice wine (not sure if there's a big difference) only my dish turned out fabled. Thank you for sharing! YUM!
02/13/2002
Quick, easy and excellent! Couldn't detect Rice Vino, so used white cooking wine instead. Besides used ground ginger, instead of fresh minced ginger root. Came out corking. Made a double recipe - No Leftovers!
10/28/2002
This dish is delicious and so simple to brand. My picky meat-eating boyfriend loved it too! I replaced the snow-peas with regular green peas and it was much more enjoyable to eat. I would recommend doubling the sauce ingriedients especially when served over plainly white rice...yummy!
03/06/2006
I am half-oriental, so I grew up eating all kinds of oriental foods, and this recipe is one of the BEST stir fries I've had!! I did make a few changes, though. First, I forgot to add the sugar to the sauce, simply I think I wouldn't take liked it anyhow, so I'm glad I left it out. :) I also doubled the sauce, because the stated amount didn't seem to make enough (as other raters have mentioned). I cooked the meat start and set information technology aside. I reduced the amount of ginger and garlic (my husband doesn't like too much of either) to about one/2 tsp. each (I merely used the stuff grated/minced in a jar...easier that way). After frying, I added i Tbsp. butter, 5 fresh mushrooms (sliced and chopped), and 2 med-size carrots (sliced thinly); stir-fried all until carrots were crisp-tender. So added green peppers (3 modest, sliced in strips), snowfall peas (halved, strings and tips removed), 1 tin can bamboo shoots (tuckered), and the cooked meat. Fried almost ii-3 minutes, added sauce, and followed rest of recipe directions. DEFINITELY A KEEPER!!!
01/31/2011
Really needs to be in a wok. The meat is a little chewy and my sauce didn't thicken when following this recipe. Flavor was decent though.
06/09/2011
Sooo good! I 4X's the sauce--crusade we like sauce. Merely for the 2 of us. Marinated the steak in the sauce about of the day. Added stir fry veggies from the store. I did add a bit of toasted sesame oil at the end simply because we love information technology. I would wear it as perfume if I could. Wonderful! BTW: Rice vino is Not the same as rice vinegar. Look for Shaohsing Rice Cooking Wine OR dry sherry. It does brand a deviation.
02/25/2013
I fabricated extra of the sauce, some of which I used to marinate the beef for awhile before I got started cooking. I used just a pinch of basis ginger, and added some chicken goop and a tad more than cornstarch to recoup. Rather than snow peas I used a mix of vegetables - celery, onions, mushrooms, infant bok choy, red bell pepper, zucchini and bean sprouts. Loved it this way, merely I know I wouldn't have been nearly as enthusiastic about this with just snow peas.
01/23/2012
Classic recipe yet not original. Add together hot pepper flakes to ginger and garlic. Add green onions,mushrooms and celery to snowfall peas. At terminate add combination of 1/4 loving cup chicken broth, 1tspn sherry and two tsp. cornstarch. Mix to thicken.
03/31/2011
This dish was delicious. It was so much more tastier than the CHINESE TAKE-OUT...and it was Easy. I am not a 'regular' cook...I have slacked off for years...*sheepish grin*...and so this recipe made me feel like I tin can practice annihilation...and practise it better than what I pay Good MONEY for...lol. Thanks.
02/03/2011
I have to admit, this was great and I was suprised at how light and flavorful the sauce was. I as well doubled the sauce and it works well over rice, or with noodles added at the finish and coated. As a side annotation, I noticed many, many reviews that stated that the taste was way too 'vinegary'. Please note that the recipe calls for RICE WINE, not RICE Wine VINEGAR. I nearly made that fault, too. Cheers, all, and happy cooking!
09/30/2003
I thought this was a nifty recipe. I used the thin sliced steak prepackaged in the meat section, less cut! I also am a huge fan of water chestnuts so I added those, also as onion. I didn't have any rice wine, but I added ane Tbsp of Cider Vinegar and it came out great. I did let the meat marinate in the sauce for about an hour before cooking. This was incredible over rice noodles. I tried this sauce with chicken recently and thought information technology was ok, but much ameliorate with the steak. A nice switch from a store bought sauce.
eleven/12/2006
I really enjoyed this dish. I used sirloin, which I salted and peppered. Side by side time I might season it a bit more beforehand. I also tripled the sauce ingredients as another reviewer recommended. If you similar sauce for your rice or noodles, definitely triple the recipe. Also, you can easily add any of your favorite stir fry vegetables to this. I added blood-red peppers, only would also similar to attempt it with broccoli, infant corns, or even greenish beans or asparagus. Yous can reallly cater this to your tastes. Very easy (I followed the directions exactly), very delicious, very impressive. Thanks!
eleven/12/2006
I really enjoyed this dish. I used sirloin, which I salted and peppered. Side by side time I might flavour it a bit more than beforehand. I too tripled the sauce ingredients as another reviewer recommended. If you lot like sauce for your rice or noodles, definitely triple the recipe. Also, you can easily add together any of your favorite stir fry vegetables to this. I added red peppers, only would also like to try it with broccoli, baby corns, or even green beans or asparagus. Y'all tin reallly cater this to your tastes. Very easy (I followed the directions exactly), very delicious, very impressive. Thanks!
01/23/2012
This recipe is awesome but I add sesame oil to mine & sometimes I add teriaki sauce & chili paste to change things up a scrap.
ten/19/2000
This recipe was great, and I'm not a beefiness lover. I thawed the meat in the marinade, so it marinated for quite a while. I also used more sugar (wasn't sugariness enough) and cider vinegar instead of rice vinegar considering that's what I had on manus. Very tender meat, and delicious flavour.
08/15/2005
This was a great, quick repast. I doubled the sauce then there would be enough to spoon some over the rice. I used rice wine vinegar, and also added some sliced onion. Would definitely make this once more.
x/26/2011
All I can say is WOW! Nosotros LOVED this! I couldn't detect rice wine, then I used cooking sherry equally other people suggested and it was excellent. I made 4 times the sauce just then we would have extra for rice. I made it with Asian Kokosnoot Rice from this site and that was a FANTASTIC pairing! Added some water chestnuts and broccoli too which really soaked upwardly the sauce. The cooking time was right on! Super like shooting fish in a barrel! Super quick! Super Good! I cannot wait to brand once more.
01/24/2001
I added red pepper, onion, broccili, water chestnuts and bamboo shoots. Was good but needed the extra veggies.
01/03/2012
I would definitely recommend doubling the sauce. If I had read other reviews first, I would have seen that is was a recurring theme in the reviews. Likewise, I think I overcooked the meat, as it turned out a tad tough for us. Maybe with the above changes, it would exist better. But a nice try for my get-go attempt at annihilation "asian" that didn't come from a frozen bag.
01/23/2011
This was awesome!! The only change I made was to use ribeye instead of round steak. Information technology turns out much more than tender. This is a corking quick & easy dish that everyone volition love!
04/16/2012
This was delicious. Not only did I double the sauce, merely I doubled it and marinaded the beefiness strips in it for several hours and then fabricated another batch (doubling it) and heating it in a pot to thicken it and then pouring over the servings. I also added Asian chili sauce to spicen information technology upwardly a fleck.
01/27/2012
If you add the correct amount of cornstarch or arrow root to the sauce earlier cooking and mix it in well. then you won't accept to wait for the sauce to reduce and thcken. Tthereby, non overcooking the meat and snow peas. Nada worse than overcooked stir-fry!
06/xix/2008
4 stars as written, 5 when made with my substitutes. Instead of doubling all the sauce ingredients to increase the volume (which would add a huge corporeality of sodium,) I added a loving cup of beef stock (canned may be used) and increased the cornstarch to 2 tsp, which I dissolved in the stock before adding. The result was a very tasty, appetizingly brown sauce to spoon over the veggies and beef. Be sure to mince the garlic and ginger root very finely. Used lean top round steak which worked very well. Added a small can of sliced water chestnuts, drained. Likewise used 1 Tb rice vinegar and two Tb mirin (rice wine) at the same time as the other liquid ingredients. This resulted in plenty of very flavorful sauce to go over 1/2 cup rice cooked with 1 cup water. Every morsel was inhaled. Admittedly rockin'!!
01/06/2011
This was actually good and piece of cake. I used the frozen bagged stir fry mix with broccoli which really cut downward on time! Definitely use fresh ginger. It adds a lot of flavor. Served with white rice.
02/06/2011
I have a recipe that follows this 1 merely has fresh mushrooms, water chestnuts, cherry, yellow or orange bell pepper to information technology . I utilize fresh veggies and double the sauce when I make Thai glutinous rice. I utilise fresh veggies to avoid the added sodium similar about frozen take. 1 or 2 fresh bell peppers, ane sm pkg fresh mushrooms. 2 paw-fulls of fresh snow peas are well under $x. Even the film. on this site looks like they added carmine bell pepper to it.
12/02/2011
This wasn't PF Chang'southward but the sauce had a super flavor!! I froze the meat for nigh thirty minutes so that I could cut it very sparse! I sauteed the meat on high rut to endeavour to go some browning (added the garlic and ginger later...didn't want it to over cook). Doubled the sauce (which I highly recommend) and used frozen mixed Asian veggies. Served over basmati rice. Pretty great for a random Mon or Tuesday nighttime repast. Quick too.
03/14/2005
We loved this recipe!! Manner to Go HOLLY! I fabricated this i evening for dinner with my inlaws. I rooted around in the freezer and plant Round Steak, barely defrosted and sliced information technology thin. The but real change I made to the recipe was to add a bit of Hot Garlic Chili Sauce (Sun Luck) and it really jazzed it upward, non that there was annihilation wrong with information technology before. I too doubled the sauce and added just a tad more cornstarch to make information technology just a smidge thicker. Anyhow, fantabulous recipe. I've been begged to make it again (by my ultra picky Mother In Police) BTW, if anyone here (like my MIL) has Celiac disease and can't eat wheat, you tin by Soy Sauce that is wheat free and and so this recipe is 100% A OK and no one will feel like they are only getting so then supper. Thank you for the cracking recipe!
01/02/2011
Double beefiness and vegetables. Quadruple sauce.
03/03/2011
This recipe is a great base of operations to start with. But to make ameliorate than your local Chinese take out this is what I did. I started with sesame oil in my well seasoned wok (makes all the difference) and sauteed the garlic. I so added fresh broccoli,snap peas, and onion. Cooked until tender. I and then removed the veg's to bowl and cooked salt and brindled steak until rare. I tripled the sauce and put the fresh ginger in sauce and corn starch (mix corn starch and water in separate bowl and pout into sauce correct before use) I and then added the veg's back to meat, poured sauce over mixture and bring to boil. Turned oestrus on low and added some fresh pineapple (optional). I served with light fried whole grain rice with garlic and was amazing!
01/xviii/2012
Good flavor. Doubled the sauce as others suggested and it was just right to spoon over rice. Added more veggies.
11/14/2010
My favorite! Very flavorful without beingness salty. I double the sauce.
10/twenty/2010
This was okay; I doubled the sauce and added another teaspoon of corn starch; still not what I'm looking for, but the kids liked it well enough. I also added sliced baby portabello mushrooms, shredded carrots, broccoli instead of snow peas, and some xanthous squash to add some color.
11/14/2011
marinated it in the sauce for an hour and so made a 2nd batch of the sauce to cook it in. Wonderful.
04/01/2008
This was good but I would take liked information technology to make more sauce. If I try it once more, I volition double the liquids in it to endeavor to achieve this.
03/05/2012
Swell with a few adjustments: 1. As anybody has said, at LEAST double the sauce. ii. Marinate the meat in the sauce for at least a few hours beforehand (I included some garlic in the sauce for this). I as well added a flake of sambal chili paste to the sauce for extra rut, besides as some scarlet/yellowish bell peppers for sweetness/texture/color. Sesame oil instead of vegetable oil is also a overnice touch if available. The only tricky function of this recipe is non overcooking annihilation but still giving the sauce enough time to thicken. Marinating the meat keeps information technology moister for longer, giving the sauce more fourth dimension to reduce. I besides suggest adding the snow peas belatedly in the cooking process. In a simmering liquid, they'll go totally limp and lose their crunch pretty rapidly--they really don't demand more than than about 3-iv minutes on the oestrus. Flavors are fantastic, though--definitely a keeper!
11/xiv/2010
Another practiced recipe MARBALET. This was like shooting fish in a barrel and rather quick for a stir-fry. I wasn't going to buy rice vino for 2 tablespoons, then I but used a sweeter white wine I had in the house. For the one lb of beef it was equal ii thick round steaks I got from Sam's. The actual recipe fabricated about 2 large servings or 3 pocket-sized ones though. My but real tip is to make sure to piece the beef paper thin or buy it that way. I served this this night with a bag of instant rice I boiled in the microwave, for v minutes, for ease tonight. Excellent stir fry - Cheers!
12/11/2011
This was very skilful. As others have mentioned I would double the sauce. Also I marinated my meat in 1 tbsp of blistering soda and water for a few hours earlier I cooked the meat to make it tender.
05/19/2002
Wonderful fresh flavors. The garlic and ginger stand up to the beefiness--no need to add any other seasoning. I marinated the beef strips in the soy/rice wine mixture for fifteen minutes before stir-frying; this helps to tenderize (as does slicing the beef against the grain). I like the proposition of slicing the ginger for like shooting fish in a barrel removal at service. This will be served over again.
06/12/2005
we substituted filet mignon and added some terriyaki during cooking and served over a bed of shredded cabbage sauteed in the sauce mixture and served with jasmine rice. an first-class meal.
02/25/2015
Double the sauce. Great flavor. My kids liked information technology. Think I'll add pineapple side by side time.
11/14/2010
I added red peppers since my family unit loves them, and also onions...very skillful, unproblematic recipe.
04/18/2012
This was and then good! I marinated the beef for a couple hours & double batches the sauce. Delicious!
01/10/2003
I thought this was wonderful. Information technology had a very good season that would work well with craven likewise. My husband took over and stir fryed it after it marinated. We substituted teriyaki sauce for soy sauce, ruby-red vino vinegar for rice wine and broccoli for the snow peas. Nosotros too added peanuts. It was served with white rice.
02/22/2013
It was cracking but I think CityGirl22 is right.. more sauce, with teriyaki, mushrooms, scallions & water chestnuts would make it perfect! Next time I'll do it that mode. I also like to use Jasmine Rice. I likewise couldn't find Rice Wine so I used dry out sherry. I used Sugar Snap Peas and a good cut of meat. Put the beef in the freezer for a while and the sparse slicing volition be much easier and safer. Enjoy!
01/24/2012
Awesome! I don't do vegetables and if stir fried the way recommended, the snow peas come out with perfect snap. I stir fried some yellow and scarlet peppers in sesame oil for xxx seconds and added after the snow peas for extra colour and flavor. Added a little flake of ginger and garlic afterwards adding snow peas to stir fry. Served with a szechuan mango and chili dipping sauce over white rice.....AWESOME!
05/21/2010
This was ok, simply your average stir fry, nothing special. Perhaps adding more stuff to make information technology stand out some would help, maybe I'll try over again old and add more garlic, some crushed cherry pepper and hot oil and run into if that helps.
02/08/2011
Yummo! Being budget-minded & having a big family, I happened to find some thin-sliced sirloin on auction, used FROZEN snow pea pods & for a health reason, put this over Whole Grain Barley. Fantastic!
11/23/2002
Very simple recipe. Sometimes I utilize sugar peas and a sliced red pepper to give it a squeamish color. Very tasty. I make this dish very oftentimes and am known for my stir fries!
05/05/2012
Admittedly love it! I've made it with the beef and snow peas as well every bit chicken and brocolli. I doubled the sauce which worked out well. Excellent and like shooting fish in a barrel dinner to brand during the busy work week.
05/02/2012
I love honey this recipe. It'southward so piece of cake to make and taste groovy! One thing though, y'all have to double the sauce. Too make sure to prep your snow peas or snap peas by removing stringy part off both ends. Not fun to consume with that on them.
12/06/2004
Super yummy! Have already made this two times! Make certain the beefiness is sliced thin or it is also chewey. My immature kids loved it too. Piece of cake to make and has a wonderful taste.
10/31/2000
I made this recipe for dinner this night my husband went bananas over it! I added brown mushrooms, red onion and a lycopersicon esculentum cut in quarters and it was really delicious. I think that yous need to add more things to it other than just snow peas. Five Stars in my family unit!!!!!!!!!!!!!!!
10/23/2007
this is SO piece of cake and tasty. I fabricated this with chicken and it came out just like the full general tsao's chicken recipe i make (from this website) except MUCH MUCH easier. I volition make this ofttimes with chicken / beefiness / pork...
eleven/08/2005
I thought this was neat. Very quick and easy. Nice subtle flavor. I liked the distinctiveness of the flavors and how they flowed. Wasn't a great hit with the kids only mine are really weird eaters anyhow. I'll be making this again. Thanks.
01/06/2012
This was yummy. Came out a little bit dry out and then be careful not to melt the beef also long.
01/thirteen/2011
I thought this was skillful simply felt the vinegar was overpowering. Next fourth dimension, I will cut the vinegar in half and perhaps substitute mirin or rice vino.
02/02/2012
Corking...watch the soy sauce. utilise low sodium def salty, simply yummy!! :) will make once again and add more than veggies
05/23/2011
This was very yummy, I loved the sauce. My only complaint is that it didn't get thick enough, I didn't want to add together more cornstarch later on it had reduced some, merely will up the amt for the side by side time. I will definetly use the sauce recipe in the future equally a dipping sauce for pot stickers or egg rolls.
04/20/2012
Love this - I doubled the sauce, as recommended by many others, and it was perfect. Cooking the beef strips slowly and evenly, until just pink in the pan is the primal to melt-in-your mouth beef - yous may even need to cook half at a time, to ensure the beef isn't sitting on tiptop of other pieces, which would cause some strips to cook more than than others. This is key. Those who try to apace brown the beef, will find tougher beef.
09/xx/2007
I didn't take rice wine or vinegar so I used Balsemic Vinegar and this went from a four star to a 5! Succulent.
08/25/2001
Due to diet restrictions, I did not add the chocolate-brown saccharide and used sesame oil. It was great!
10/eleven/2007
Very tasty. I marinated the meat in soy sauce, rice vinegar and chocolate-brown sugar. Doubled the sauce and added red/green peppers, mushrooms and onions.
05/24/2009
Turned out very overnice, had them with fried rice.Very piece of cake to make for a quick lunch. I would be careful with the soy sauce and salt the next time though.
08/01/2009
I found this recipe using the AllRecipes' DinnerSpinner on the iPhone app. It sounded likewise good to pass upwards, and I was correct! Suggested changes are substituting sesame oil for the vegetable oil, double (or triple!) the sauce equally suggested below, and employ low sodium soy sauce. Also marinating the meat in the sauce (without snow peas) for as long every bit possible, up to 24 hours. I add together shredded carrots with the snow peas - exist careful not to melt the snow peas too long. They should exist slightly crunchy.
04/27/2004
added beefiness broth to sauce, and yellowish bell peppers, roasted red bell peppers, carrots, and green onions, served over vermicelli with sesame oil. an excellent base recipe, you tin add whatsoever yous want!
03/28/2012
Per some of the other reviews, I doubled the sauce and I added a frozen bag of mixed broccoli, onions, peppers, and mushrooms. I served with basmati rice. Very tasty and easy!
x/17/2007
A very good recipe! My married man loved information technology, although it took a lot more than 15 minutes to be set, it was so worth it the wait, my kids liked it very much also, I don't like to change the recipes also, so I followed the instructions as they came, it needed salt at the end, but once it was done, I really liked it.
12/fourteen/2014
The picture shows different vegetables than what was in the recipe. I like the pictured version better. A piddling more than attractive and crispy. The basic recipe is good.I added a nuance of gravy chief browning sauce to bring out the flavors. It is skillful with broccoli too.
01/30/2012
like the others....not sure if the poster meant rice wine or rice wine vinegar....and so I put both in to encompass my bases! 2 TB rice wine vinegar and i Tb of wine. I made information technology with chicken since that is what I had defrosted/on hand. The previous posters are correct...not enough sauce. Need to brand double the sauce corporeality.
06/30/2005
My family loves this recipe. I accept made it with snow peas and broccoli and each time it comes out wonderfully!
11/19/2011
Soooooooo good. Fast, inexpensive, even my food snob hubby loved it. Thanks for a neat recipe.
01/30/2012
My boyfriend and I really enjoyed this. I added some carrots every bit well and doubled the sauce as recommended, that was definitely the right call. I also thought I had rice vino but realized it was rice vinegar that I had so I used some sherry instead and it turned out fine. Also added a dash of chili pepper at the terminate for a little heat.
10/31/2010
This is an splendid base recipe! We added more veggies. Bok choy, broccoli, carrots. and added extra ginger. we did double the sauce because we had it over rice. We will be brand this over again and maybe add something to spice it upwardly a bit.
07/xi/2011
this was good! I volition brand this again, the marinade had such such good flavor. For veggies I added one onion, ii small green bell peppers and i very big brocoli crown and it was perfect! this would be skillful with whatever veggies you have on mitt. served with brown rice and a side of sauteed garlic bok choy and it was a healthy, filling, satisfying meal!
04/21/2012
Very Skillful! I besides made the mistake of buying rice wine vinegar only thanks to other reviewers I defenseless my mistake earlier I made the recipe. Since I had sherry on paw I substituted it for the rice vino. I followed the recipe ingredients exactly except for the rice vino . I did double the sauce since so many other reviewers recommended this and I was glad I did. The snowfall peas I added at the very stop because we like them with a scrap of crisis.
03/26/2008
I've been searching for a stir-fry sauce for a while now, and this is the get-go i both my married man and I liked! I will probably utilize it with all meat and veggie combinations from now on. I always at to the lowest degree double and thicken the sauce, just this has such a strong/good flavor that I didn't need as much as usual. Besides, be prepared to serve every bit soon every bit the snow peas are added, as they cook in about 2 minutes. WONDERFUL when brilliant green and well-baked; not then great 2 minutes afterward when they are overcooked. Cheers for a swell recipe!
10/28/2007
Excellent! I subbed white wine for rice wine (didn't accept whatsoever), and I added some sliced red bell pepper and onion with the snow peas. Yum!
12/22/2010
Great beef stir fry sauce!
09/25/2008
great recipe as is. I noticed other reviews commenting on besides much vinegar. The recipe calls for rice vino not rice wine vinegar.
02/07/2012
I don't retrieve what beef I used but information technology was quite tough. Stick with what's recommended in the recipe and you should have excellent luck. Very flavorful stuff and like shooting fish in a barrel to make. Enjoy!
x/01/2002
This ane is REALLY tasty. I used sweet peppers & mushrooms in lieu of the snowpeas, and it turned out great. Thinly slicing & marinating the meat for near ane/ii 60 minutes kept it tender, and helped the flavors penetrate. Definitely a keeper!
07/25/2016
The only change that I made was to double the sauce. This is one of my favorite recipes.
02/13/2010
This was good but kind of boring! I would add more than veggies next time!
04/27/2006
I dear any recipe that has me spending more than time at the table chewing, than in the kitchen cooking! This i was very simple to make, and enjoyable to share with my family. The highlight for me was watching my three twelvemonth old scarf it down, since he is not a fan of red meat. We found a winner for him, anyway. However, my husband thought this was banal. When given the pick to take leftovers for luncheon, he turned up his nose. So, I charge per unit this a iii--easy to make, a simple pleasure (I liked it, only didn't dear it), but not terribly flavorful or robust. But then once again, I used Tamari instead of a fuller flavored and maybe saltier soy sauce. Perchance if I weren't allergic to wheat I could have a go at the heartier soy & come across a difference. I served it over a bed of Asian rice vermicelli & highly recommend this addition. I will make this once again--when my husband is out of boondocks & I need to just feed the kiddos & me (grins).
01/29/2014
Adept flavor. I doubled the recipe every bit others suggested. By the time the sauce thickened, the meat and snow peas were over cooked. I would recommend cooking the sauce separately then adding at the end.
05/25/2007
This was very good. I did not have rice wine, so I used 1 tablespoon of rice wine vinegar and a little extra brownish carbohydrate to balance the tartness. I used the "stiry-fry" meat from the meat counter then it was already cutting up and I bought bagged saccharide snap peas (I meant to purchase snow peas...). It only took about 10 minutes to throw this together. Delicous! Next fourth dimension I'll endeavour it with the snowfall peas, although the saccharide snap peas were neat!
06/23/2013
Fabricated it but as written. Easy weeknight meal with mostly stuff I had on hand. DH loved information technology merely I am still off Asian food with my pregnancy. Will keep and make over again afterward babe!
04/19/2012
This was wonderful. Had to add another review considering it nosotros needed one more than. Now we have 667. Love allrecipes. I accept the app on my telephone and information technology is so handy in the grocery store.
07/09/2013
I dislike it when people change the recipe then rate it. It is non a honest rating of the recipe. The first fourth dimension I fabricated this recipe I altered information technology slightly. I tripled the sauce my wife and I practice not like plain dry rice. That actress sauce was just the right amount for us. I don't consider this changing the recipe, but a purist might. The 2d time I made it I did brand additions to it. I added sliced light-green onions, sliced mushrooms and some shredded carrots and the additional sauce. Nosotros thought that this made the recipe even ameliorate. Very expert basic recipe with lots of potential. Thanks MARBALET.
04/05/2012
This is an piece of cake and delicious meal. The merely change I fabricated was to use sesame oil instead of vegetable oil. Information technology's a five-star recipe if you want something similar Asian food on a week nighttime and are limited on time.
02/12/2012
Very like shooting fish in a barrel to make with elementary ingredients. I doubled the sauce simply side by side time I would use depression sodium soy sauce every bit the sodium levels are high when you lot double the sauce.
05/03/2005
This was great! My hubby (who doesn't go excited about nutrient) idea it was wonderful, too. I substituted scarlet vino vinegar for the rice wine and doubled the sauce as suggested. I volition make this once more!
10/04/2014
I doubled the sauce & used it to marinate the meat. I also added mushrooms,onions, carrots & peppers. It definitely needed more than flavor in the sauce but that's probably because I added more veggies. All in all an piece of cake & good recipe to build from.
02/24/2010
Okay, the beef was not skillful, I don't know if information technology was the cutting or what. Very boring, I added more than of everything but still zip special. Won't make this again.
Source: https://www.allrecipes.com/recipe/15679/asian-beef-with-snow-peas/
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