Asian Beef Stir-Fry

This was very good. My husband wants us to make it "once/week." Healthy changes we made: Only need 1/2 to 3/4 cup rice. Instead of frozen asian veggies, we cut up 2 small bell peppers, garlic cloves, 4 green onions, 2 cups broccoli, and 1 chopped onion. Also, some canned asian veggies: baby corn & water chestnuts. We added sesame seeds and sliced almonds to the wok first, to get them nicely toasted. Cut back the soy sauce to just 1-2 Tbsp. And used olive oil and a dash of sesame oil for flavor to saute everything.

This was good, but I think could have been better. It seems like a great cut of meat is key (just a bad week at the butchers block for me). I couldn't find the Asian dressing called for, but used a similar KRAFT brand instead and added my own ginger. I'll make this again.

I added crushed red pepper for an extra zing, it was a definite crowd pleasure. Add sparingly though, this way its not to HOT HOT HOT

My mistake with this one was i didn't cut the meat thin enough.

I couldn't find the Good Seasons dressing so I used another brand. It was still very good and easy to make. I used a bag of fresh stir-fry veggies instead of the frozen.

Super easy and quick. My family liked it. A welcomed change from the same old stuff!

We loved it! Great flavor and such a fast and easy recipe. We'll definitely try this one again.

This receipe is really good, and cooks up fast. I would definately make it again. I would add more vegetables next time.

Somehow I had too much "sauce". I thought it had good flavor but I am not a big fan of brown rice.

I would reccomend this recipe to anyone. It was very good. The thinner you can cut the beef the better so it soaks in the dressing taste more easily. Tasty!