How Many Ounces of Beef in Famous Star
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04/25/2003
WOW Brent!!! I was a piffling skeptical about this recipe considering I wasn't sure how the beef would turn out...(I rarely fry annihilation), but I was in total shock when I tasted how skillful this was. I know this is just as practiced as the crispy beefiness I've ordered at a local chinese restaurant around our area. I didn't apply fresh ginger...only powdered and instead of the chili paste, I used hot chili sauce. I thickened upwards the sauce with a trivial cornstarch at the end since mine was a bit watery. Just other than those few changes, I pretty much followed the directions. I highly recommened this recipe!!
eleven/11/2006
Fantastic starter recipe! Porportions were right on! I changed it up by: adding flour and water to make a batter, using MORE fresh ginger, More than garlic, adding sesame oil, and a FABULOUS Flavor BLAST: real orange juice, grated orangish zest and orange marmalade--EVERYBODY at the potluck RAVED and ate it all!!! My hubby said Make sure you bring home whatsoever leftovers!! I didn't use the chili paste, the sliced onion, or the red bong pepper; and I added shredded carrot for colour! The recipe multiplied perfectly up to 6 lbs of beef!
x/18/2005
Delicous and relatively easy to make - merely a scrap fourth dimension consuming. To those who don't have rice wine on hand - the internet said you could substitute it with either vermouth, white vino or sherry. I ended up having to use the cheap cooking sherry and information technology worked out fine. (I always keep it in the closet for emergencies - like this one!)
04/26/2010
Wow, this was really good. I have fabricated this twice at present and I used left over roast beef the outset time and pork the 2nd. I did make a few changes in the sauce every bit follows: I used 3 tabsps of light soy sauce and 1 tabsp nighttime soy sauce. I left out the rice vinegar and just used rice wine vinegar instead. Besides vii tabsps of carbohydrate seemed too much and I only used about 2. This is a really good recipe and has become a favorite in our house
12/06/2002
WOW!!!!! This recipe was awesome! Everytime I effort to make chinese it turns out horrible. This was easy and turns out cracking. My 18month quondam daughter loved this! I like this better than my local restaraunt!! Instead of the carmine pepper i used a few whole dried chili peppers (They are easy to find in any grocery store). I stirred in some shredded carrot right before I served the dish(That's the mode the locals do information technology). Information technology makes it colorful and yummy. I accidently added more than honey (2 Tablespoons instead of ane.5) merely it was even so awesome. Use fresh ginger and garlic. Dont use the pre-processed junk in the jars. The only other think I did was remove some of the garlic and onion chunks after I had cooked the sauce for about ten minutes. This makes it a little less spicy (improve for the kids) YUMMY!!!!!!!!!!!!!!!!!!!!!!!!!!
eleven/23/2002
This is fantastic! Fifty-fifty though I substituted chardonnay for the rice wine and chili sauce for the chili paste and frozen mixed sweet bell peppers for the fresh, it yet tasted exactly the style I'd imagined it would! Next fourth dimension I'll use the fresh ruby bell pepper to go the crispness. My husband took the leftovers for tiffin which he usually doesn't care to do. We'll exist having this often - can't wait to brand it for friends and family unit! Thanks, Brent!
02/nineteen/2010
This was excellent. I was a little skeptical well-nigh all the sugar and honey but it was delicious. Made a few minor changes. Used green onions, grated the ginger into the sauce, added hot pepper flakes to sauce, stir fried broccoli with the peppers and onions, and added cashews at end. Made a cornstarch slurry to thicken the sauce. I would have liked more sauce and probably because I added broccoli information technology needed more sauce. Volition probably make i 1/2 times more than sauce adjacent time. Thanks for this recipe. We live out boonies and have had no luck finding a decent Chinese restaurant. My fiance said this was 10 times improve than whatsoever thing we ate in a Chinese eating house here.
09/16/2011
OK I'thou giving this a 4 stars because information technology was practiced but after making this I know that with a few changes in the amounts of ingredients it volition become a solid 4 or even 5 star recipe. For our tastes it was manner as well sweet even though I used less sugar, use ane/2 the amount. Next time I'll be using low sodium soy sauce. I used aprox 2 Tbsp. Sriracha instead of chili pase (all I had on mitt, doubled the garlic, half I sauteed with the onion and one-half I added to the sauce. I also used extra ginger. Because my married man isn't crazy most ruddy peppers we used broccoli and loved it although keep in heed the broccoli absorbs the sauce similar a sponge then you may want to brand extra.
09/07/2001
This recipe gets two thumbs up! I was surprised at how similar it tasted to restaurant style crispy beef...It's quick and easy, even for amateur cooks similar myself.
07/thirteen/2001
Succulent recipe. Very close to eating place mode. I simmered a little longer then the sauce was thicker and used ALOT less oil for cooking the meat. I didn't have chili sauce on hand but ketchup with a dash of cayenne worked just equally well. I kept the spicyness down so the kids would enjoy it as well. This recipe will become a standard in our family.
06/28/2006
I call up this is an excellent recipe, although I did alter the sugar content by halving the called for corporeality due to previous reviews. This seemed to do the chore for me. I had no chili paste then used red pepper flakes. Worked out very well.
06/30/2010
My husband made this for me 3 times, and every fourth dimension has been a hit! Thanks for the recipe!
07/10/2010
Perfect when you omit the salt. Could not find chili paste, and then substituted Frank's Hot Sauce. Serve with stir-fried green beans and sliced crimson peppers. Thanks for sharing.
06/22/2010
This had keen flavor. I cooked information technology on the stove and put the beefiness dorsum in the sauce in the stop to absorb some of the flavor. I used ketchup and chili powder combo for the chile paste. My fellow watched me make this and was skeptical, only in the finish loved the unabridged dish.
06/25/2006
This is fabled! Information technology'due south a lot of piece of work, though, to prepare the meat. I have a hard time keeping the steak slices from clumping together. However, the family unit raves nearly the meat, so it'due south worth it! I had to cut down on the carbohydrate--I used two TBSP of white saccharide, and substituted dark-brown sugar for the honey. I used sherry in place of the rice wine. I've made this using julianned carrots and celery, and also with broccoli and green onions. Delicious both means! Thank you lot!
01/eleven/2012
I don't usually rate my meals merely I had to rate this ane. Admittedly amazing! I followed the recipe almost exact however I didn't have (and couldn't find) rice wine so I used sherry instead. I also practically doubled the sauce. The meat soaks it up quite a bit. I didn't need to fry the meat for more a minute and a half and once I put it in the sauce it turned out perfectly tender. I besides sauteed the onion, peppers and garlic for about 3-four minutes instead of 30 seconds. The veggies were still a little well-baked just not crunchy (which is how I like it). My husband is very disquisitional and has a very refined pallet and rated it an 11 and said it was ameliorate than eatery style. Thanks for the astonishing recipe! Definitely a keeper.
03/28/2001
I've been looking for a recipe for ginger beef for a long fourth dimension and this one nailed my expectations!
12/01/2010
I dont write reviews commonly, but this was soooo skillful. The sauce is very versatile and tin exist used with other dishes as well. For this recipe i used roasted garlic equally i had some and finely minced onions. I saw on food network that crispy beef should exist fried iii times, i fried it twice. And in the end, i added some slivered dark-green chilies.
01/31/2010
This dish is awesome! My first thought was that information technology was as well much work and time to gear up, just then I tasted information technology, and it's worth the fourth dimension! A lot of the prep tin be done beforehand and so the next fourth dimension I make information technology I will program accordingly. Definitely a swell recipe with keen flavor!
04/12/2006
Very Good. My family loved it. Will brand once more.
05/16/2006
This is an EXCELLENT DISH!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! This is shut to the famous dish at a Chinese place I ate at in ChinaTown in CA. Thanks, Brent, You Get 5 STARS *****
02/01/2011
I thought this was amazing! A little on the sweetness side though only i couldnt find the chile paste (iv diff stores, nobody knew what it was) so i simply added some chili pulverization instead simply apparently not enough. It was yet astonishing though and even my kids loved it!
09/08/2009
I have made this several times, it is a wonderful substitute for chinese take-out because you know what's going in it. The corn starch is what gives the beef it's crispiness that lasts fifty-fifty subsequently you lot put the sauce over information technology. I hold with others, put the beef into the freezer for a brusk fourth dimension earlier slicing. Information technology really does assistance in getting a thinner slice. I usually double the sauce and serve with steamed brocolli, Jasmine rice, and an eggroll. A great recipe that will exist enjoyed time and fourth dimension once again. By the way, leftovers are great!
09/xvi/2009
This recipe is groovy! We merely finished eating it for our start time. I inappreciably changed it all. We added peas and diced carrots instead of the red bell peppers like a restaurant from home. The sauce was excellent, and I thickened it up with about a TBSP of cornstarch right at the end as another reviewer said to do. 3 cloves of garlic and only 1 TBSP of Ginger. We will definitely be making dish once again... Living in Italy we don't take a broad variety of asian food so it'due south all got to be homemade, and thank you to recipes like this I can exercise merely that!
07/06/2009
For those who are having problem with the meat clumping together, it'due south easier to piece and avert it sticking together if you freeze the meat for fifteen-30 minutes before trying to slice information technology. This helps the slicing procedure past making the meat more firm allowing for thinner slices. The thinner slices as well assistance with the crispiness of the cooked beefiness. If it'due south clumping together when cooking, so exist sure to permit the cornstarch coating to dry on the meat before trying to fry the meat. Also, exist sure to permit enough of room in the pan with enough of oil so the strips don't accept to affect each other while they're cooking. This should assistance you enjoy the yummy, spicy, and crispy beef without whatever clumps!
05/14/2011
I had to make a lot of modifications to this recipe b/c I don't keep a many of the ingredients on paw. It was still excellent! I used flour instead of cornstarch, white vinegar instead of rice vinegar, water instead of the rice whine and chili powder in identify of the republic of chile paste. Besides I omitted the ginger b/c I don't like ginger. This really tasted just like something you lot'd get at a restaurant. Delicious!
12/04/2011
Equally others have mentioned, I was a scrap skeptical nigh this recipe every bit written, only figured what the heck, I'd give it a shot. Glad I did. Pretty darn good. The only modifications I made were 1) added juice from two pocket-sized oranges, ii) used i i/2 Tbsp powdered ginger root, 3) used siracha sauce instead of chili paste and white wine rather than rice wine (I was out of the original recipe ingredients and so I had to punt *smile*) and 4) because the sauce was a fleck thinner than I wanted, I boiled for about 2 -3 mins which thickened information technology to a consistency I was happy with. I will definitely brand this again.
04/24/2006
I liked the sauce more than the meal. This was merely "ok" but it is doubtful I will make information technology again.
01/06/2001
In one case you get all the veggies prepared, this recipe is dead easy and quick. When I made information technology, I didn't deep fry the beefiness long enough so it wasn't as crispy equally I would have liked it. Because of the deep frying, I would not recommend this as a kid friendly recipe. Information technology's very colorful as well as tasty, I'll definitely make this one again!
01/09/2002
Awesome - the kids love it.
01/24/2004
Fantabulous...this was just about the best Chinese Beefiness recipe that I have fabricated. I added some snow peas and topped it off with toasted sesame seeds. Will make again, thats for sure. Thanks a bunch
07/25/2010
Ended upward using craven, and doubled the spices (hmm.. I e'er seem to practice this)... It was keen!
01/21/2004
this was pretty proficient! I have to admit, i didn't actually follow directions.... simply this recipe gave me the main thought. I don't own a deep-fryer (helloooooo fatty!) and then i saute'd the beef with a touch of olive oil. It also didn't come up out very spicy at all, so i added jalapeno powder and ground mustard. It might not have been spicy because i didn't accept chili paste, then i used tomato paste mixed with a gourmet chili powder. (approximate i didn't apply enough chili powder?) I as well added extra garlic. I wanted enough sauce to pour over rice, so i doubled the sauce (except the carbohydrate) and i was glad i did! 1.5 x the sauce probably would have been sufficient. I'g glad i didn't double the sugar, however, because it was sweetness anyway.
05/31/2005
Tasty! I used 3 tbsp of sugar, and it was plenty sweet enough for us. I used orange and yellow bell peppers as that'south what I had, and omitted the rice wine as I didn't take any. I would make this again. Thanks, Brent!
12/08/2006
I used brown carbohydrate, which I think caramelizes improve and red onion, which once more gives that sweet gustatory modality. Also, I used fresh thai chilis instead of chili paste. I think information technology needs a bit more h2o and to cook just a touch longer so that y'all go a nice sauce. With that extra chip of sauce, this dish goes great over stir fry noodles.
06/08/2006
This was then yummy! I doubled the recipe. It was very sweet but I like sweet and so I was good with information technology. Hubby idea it was also sweet. We served this on rice noodles. Serving it on rice would be skillful as well. Whole family enjoyed even the smaller children.
x/25/2010
The dish was tasty. Sweetness tasting but flavorful. Also bad for so much sugar/love. The add-on I did was the one.5 Tbp cornstarch to the sauce (I used broccoli likewise). I felt that there was also much liquid that isn't blanket the content, so I added the cornstarch (before sauce got too hot & made sure it dissolved) into the sauce. So much better!
08/11/2009
Sooooo proficient! I added carrots to mine and replaced green bong for the red, it was all I had. Also didn't have the rice "wine" vinegar so merely added more rice vinegar. Turned out delicious!! My married man, who doesn't care to much for chinese/asian food said, "I would eat chinese more if it tasted like this". I was in heaven, due to loving compliments about my food! Thank you so much for this recipe!
09/27/2005
Very yummy! I added a bit more republic of chile paste for an extra kicking- but my fellow and I like actress spice. I besides used sesame oil in place of the vegetable oil for sauteeing and threw in sugar snap peas and julieened carrots for added nutrition. This one definitely goes in the recipe box.
04/17/2003
I made this for some friends and they all loved it! It was definitely eating place quality cuisine.
07/29/2004
The recipe was astonishing... everyone loved it. I found the recipe a bit on the sweet side. I also tried it with chicken chest instead of the steak and cut down on the sugar. Was absolutely exquisite.
02/04/2011
Very good!I could not get the beefiness to crisp,i did non want to over melt ,being i did the beef in modest batches in my wok,but the beef was very tender and tasty.As others have siad it could do with a piddling lees sugar.I pretty much followed the recipe to a tee ....exept i had no red pepper and, correct at the end i tossed in 2cups of cole slaw mix and some bean sprouts yummm gave it color and crunch
07/04/2005
This is SOOOOO skillful!! I cutting downwards on the estrus the 2nd fourth dimension I fabricated it simply it was so yummy either manner!
07/04/2005
This is SOOOOO good!! I cut down on the heat the second time I made information technology but it was so yummy either manner!
02/03/2010
Actually practiced. I was dancing effectually the kitchen trying to fry, dice and make sauce, but the result was delicious!
04/21/2006
This was fantastic! We always guild Crisy Beef from our favorite take-out place but no more than! My kids loved information technology! Next time I'll make additional sauce on this side.
eleven/14/2007
This is and so corking! I like information technology fifty-fifty better than Panda Limited' Crispy Panda Beef. I used top round steak, since it is much cheaper than flank steak, and I used powdered ginger(1 and a half Tbsp.). Also, I didn't have rice wine, and so I simply used extra rice vinegar in place of it, and information technology was still great. I didn't accept fresh garlic; I forgot to add my 1/4 tsp. garlic powder, which is what I will do side by side time, but it was still very yummy fifty-fifty with no garlic. I hate spicy stuff, so I did not employ any republic of chile paste. This is a nifty Asian dish with a very tasty sauce. Try it!
05/03/2010
This was great! Only complaint was that 7TB is a whole lot of sugar. Side by side time, I'd make it with less. Also, this is an piece of cake recipe to make gluten free! Just substitute tamari or gluten-costless soy sauce instead of regular soy sauce. All other ingredients should be gluten free--just always check labels to make sure. Yum!
01/28/2012
Not particularly quick or easy merely both both my married man and I enjoyed it greatly
02/17/2003
Wow-I was impressed with this recipe and I establish it very like shooting fish in a barrel and quick to make. My hubby is Korean and loves Asian food. He was very impressed past the meal.
05/04/2003
This is great, it's the closest thing I've tried to restaurant ginger beef anywhere, thanks.
05/19/2006
Very proficient. I only added 2 1/2 tbs of sugar and I did not add any of the dearest. Other than that I kept everything the same. This is really good. I will be making this again. Thanks for sharing!:)
08/12/2011
Pretty good recipe, definitely something I'll exist making again. I'd just recommend to have the saccharide ingredient out. Theres already enough honey for some sugariness taste.
07/31/2006
this is "good", personally I prefer "Crispy Orange Beefiness" from this site.. All the same I at present have been using this equally a beef & broccoli dish, by tossing in steamed broccoli.. very good :]
06/05/2005
What an amazing recipe!!! A must try for anyone who loves sugariness and spicy. I marinated my steak slices in oil,soy sauce, garlic and a little chille paste first. I also used brownish carbohydrate instead of honey, which turned out cracking.
04/04/2006
WONDERFUL! Attempt It IF YOU LIKE CHINESE!!!!This is a family favorite! Sometimes I'll ask the butcher to slice the meat for me, information technology saves one stride since there is alot of ingredients:)
eleven/07/2014
Finally, Chinese CRISPY beefiness! The one thing I would change is to add some v spice powder or other chinese seasoning to the cornstarch mix. Common salt and pepper just does not cut it when information technology comes to flavoring the beef. Other than that, perfect recipe. Make sure to get the oil hot and the beef extra crispy, turn the strips over a few times. The crispier they are, the meliorate.
04/30/2011
Brent, I have to concur.... I also take never establish a good recipe for Spicy Crispy Beel. THIS is WONDERFUL. I did find I added just a little more water, and considering I like a boot I did add together a ane/4 Tbs pepper flakes. Give thanks you for sharing. Will use this alot
12/07/2004
This was very, very expert. I don't have a deep fryer so I just fried the beefiness strips in a skillet with about an inch combo of olive oil/corn oil. I used two red peppers, ane whole sweetness onion, approx. ane/two lb. fresh snowfall peas, and two pocket-size cans of pineapple chunks. Considering of the vegie additions I doubled the sauce and information technology worked out very well, though adjacent time I'll probably use one tbls less ginger. Vii tbls of sugar seemed like a lot for my taste, then I used 1 tbls regular carbohydrate and ane tbls splenda. This fabricated it just the right sweetness for me. I added about 1 tbls of corn starch to my doubled batch of sauce to thicken it. I added the crisped beefiness to the sauce/vegie mix but before I served it and what a wonderful crunchy, sugariness, gingery masterpiece. Thank you for the recipe.
03/07/2004
This was very proficient, but not quite worth 5 stars. Also, this was a little labor intensive. I found that the oil could be significantly reduced. I like the Sesame Beef recipe off of hither ameliorate when I am in the mood for Chinese. Non sure I would brand again. Thanks for sharing.
12/fourteen/2006
Really, really good! If yous have non vegie lovers in your house just set the onion & pepper aside before making the sauce.
11/04/2010
Oh, WOW. It actually DOES taste JUST LIKE the real thing! Thank you for sharing, Brent!
12/11/2011
Can't stop making!! Only affair we exercise differently is omit the sake and sauté in a well-oiled pan... it'd turn out better in a fryer, only unfortunately we don't have ane!
04/21/2010
love it..then did my husband..
08/25/2010
This is a not bad tasting & very like shooting fish in a barrel to brand recipe. I would all the same suggest as ever to read the other reviews for modifications. This recipe nonetheless didn't need much modification. The only thing I would exercise differently is to add crushed cherry-red peppers as even though it was succulent as is, information technology was not very spicy. Mild at all-time. Make sure your oil is very hot as the beefiness will not crisp equally it should but the meat was very tender and the sauce was astonishing. Next time I volition try it with pineapples & light-green peppers. Also this amount was plenty for 2 people not four.
09/28/2009
5 stars all the way. This was really good. I did not take chili paste so I used half a tablespoon of ketchup with some chili powder, I also did not have rice vinegar or wine so i but used regular vinegar.I didnt think it would turn out because of all the changes only it was fabulous. I fifty-fifty added some red pepper flakes for extra spice. I recommend cutting all the ingredients upwards get-go and preparing the sauce before besides so that all you have to do is prepare the meat and fry and and then go from there with no stops it makes its easier. Information technology was great.. no left overs at all!
04/02/2007
This was really good. Since I accept younger children who don't like things too spicy, I just added 1 tsp chile paste and 1 Tbs. fresh ginger. This turned out great - all five kids ate it, and it still had a niggling kick to it. I think my chile paste was extra strength.
02/12/2010
This is the best ginger beef I take ever tasted!! Thanks for the recipe!!
10/23/2011
Thanks for this recipe, I just beloved information technology.
04/16/2007
I fabricated this for my family unit and they dear information technology. I had some mushroom and so I added that to my dish besides.
08/31/2014
Loved this meal and so did the husband! He requested we add this to our special recipe list :)
05/13/2004
I really enjoyed this recipe. I did cut downwardly on the ginger and used a splash of white wine instead of the rice wine. All in all, a very tasty dish that is reminiscent of crispy swechuan beef. All you would need to add is julienned carrots and celery.
10/20/2007
This recipe was Succulent. The only thing I inverse was that I omitted the rice vino since I didn't take any wine on hand, and this didn't make a deviation.
08/23/2014
Thanku!!! My fussy sons couldn't have plenty of it..they wanted second servings!!
03/09/2012
Succulent and simple to make!!
03/13/2015
It was too salty for our tastes. I will decrease the soy sauce and try to time the cooking of the meat better. Outside of the sodium (and tough meat) the recipe was "ok" But my fifteen year old ate it all!
04/28/2004
Fantastic! Didn't modify a thing. I could swallow this once more tonight, but we polished this off last night. Cheers and then much!
04/11/2007
I used maple syrup instead of dearest and information technology was a chip off. when I went half honey and half maple syrup, information technology really bumped the season up a notch.
06/16/2016
Very tasty
12/29/2014
I inverse a few things. Used Jasmine Rice instead of regular. Used mushroom soy sauce instead of regular soy sauce. Used Asian stir-fry oil and but fried in a pan (no deep fryer) and it crisped up nicely on the exterior, tender inside). No fresh garlic so used garlic table salt in the coating instead of regular salt. Added cayenne pepper in lieu of missing chili paste. A touch sweet simply skillful.
06/10/2004
To me it was just like having a baby....seemed like alot of work....only when yous are washed....you forget ALL about it. Information technology was FANTASTIC!!!!
04/14/2004
Yum! This was great. It was spicy just not also much. I cut back on the ginger, simply next time, I'll add the full amount. It was good served over rice. Takes a lot like what you may become at a restaurant.
02/eighteen/2004
This is fantastic! This recipe is perfect as is. I can't wait to arrive once again. I knew my kids wouldn't similar the sauce, so instead of adding all the fried beef strips to the sauce I passed some of the fried beef strips off equally steak nuggets. The kids loved them dunked in catsup.
01/30/2010
This is the all-time! I am always hesitant to try new asian recipies because they don't tend to come out right and my family is pretty picky. My family LOVED this recipe! My kids are already request when nosotros tin have this again! Thanks for a bully recipe!
05/07/2012
This recipe is excellent! My family unit said it tasted but like the eatery.....I did change a couple of things, I added less sugar, a niggling more honey and substituted the rice vinegar and rice wine with Sushi seasoning (I didn't take the vinegar or wine)...but it turned out great!!!
01/11/2015
It tastes better than the Chinese takeout place! I made it with ground beefiness---Amazing!
01/14/2004
This dish is awesome. I added some broccoli and baboo shoots to it though. Also, I didnt call up it was too spicy. So I added ii more than tablespoons of the chili paste. This recipe is definetly a keeper and I will brand it once more.
10/25/2008
This is an wonderful tasty treat, and with a modification 5 star recipe. We double fried the beef i min. for the first fry time took it out of the oil permit the meat cool and fried again until golden chocolate-brown. I also did 2 batches of meat so it would non clump up. This was dish was so similar to our fav. resturant called City Lights in Dupont Circle/DC, I ate ii servings at once! We will brand this again for sure.
04/fourteen/2005
Take-out perfect! I reduced the carbohydrate to my tastes and used only one tbsp of ginger. It was Succulent! I'll be making it once again for sure!
07/xviii/2003
Excellent!
08/12/2014
Very yummy. My husband commented how he loved it too.
05/17/2012
I used to make this recipe ages agone and was reminded of it thank you to an ex (they're non ALL bad). I retrieve it was delicious and not terribly difficult to set up, so I'll definitely be making spicy crispy beef once again. :)
03/26/2007
The beefiness alone had a cracking sense of taste fifty-fifty without the sauce. With the sauce this meal was sensational! My favorite recipe on allrecipes so far. I added steamed broccoli into the mix in the last footstep and it turned out wonderfully.
10/nineteen/2005
Information technology was very good and doesn't require an expensive cutting of meat. However, next time I volition follow previous suggestions and leave out at least half of the sugar. I'grand a big fan of sweet & sour, but this was too sweet even for me.
02/15/2015
Good season, just a flake too sweet, and I had to add a cornstarch slurry to the sauce to keep it from existence Crispy Beefiness Soup.
03/12/2005
Very practiced! Post-obit other reviewers' advice, I cut down the ginger to 2 tablespoons and decreased the sugar to five tablespoons. When I cook this once again (and I will, many times!), I'll probably reduce the sugar further. Also, I replaced the ruddy peppers with light-green onions, which turned out very flavorful. Thanks for sharing this nifty recipe!
08/19/2004
This was great! Information technology really did sense of taste like takeaway chinese - I will definitely brand this once more. Great for using up steak that hasn't got loads of flavour as the deep frying really brings out the flavour of the meat.
12/07/2006
Delicious
02/20/2008
Human being this was good... I didn't take a lot of the ingredients and then I substituted many things, same amounts of each. I also marinated the steak strips in a mix of balsamic vinegar, soy sauce, and white wine (in a ziplock handbag). No rice vino, used white vino No rice vinegar, used white vinegar No dear, used brown sugar No chile paste, used 1/ii tbsp crushed red pepper flakes Had to thicken the sauce with a scrap of flour, but that's probably because I changed then many ingredients. Thanks for the awesome base recipe!
Source: https://www.allrecipes.com/recipe/23420/spicy-crispy-beef/
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