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Delicious! We made a few small adjustments to the recipe and added one sliced green pepper.
Amazing! This was delicious and easy and fun to cook. Thank you!
We ate dinner outside. Added the peppers, and Garlic. It burned right away. Filling the house full of smoke. Did you know that smoke from habanero peppers will make the air absolutely unbreathable? Us adults were choking i felt worse for my 8 month daughter who got rushed outside the house faster than the eye could see.
Just you all know playing with high heat lots if bad stuff can happen fast. Beef tasted good not as sweet as i would have liked maybe add another tablespoon or two of honey.
Hi, Wesley! Wow! Yes, I can imagine hot pepper smoke would be hard to breathe. You do have to be careful when working with high heat. I’m glad hear all was well in the end and you even liked the flavor of the beef.
I ended up adding some dark brown sugar because I also thought it wasn’t sweet enough as is. But it was a hit with my husband and an easy quick recipe!
I added an onion instead of cilantro I also didn’t add the chili peppers I added 2tbls if pepper also used ground ginger instead of fresh and I used apple cider vinegar instead of what it said and it was delicious with a dash or two of hot sauce
Great recipe. But you can also add egg white, chinese rice wine and corn starch to create that velveting mix. It adds more flavour. After an hour of marinating, add the beef into boiling hot water for 2 minutes to rinse the slurry stuffs. Dry it. Then you can stir fry with veggie.
good but a bit bland, needs something to spice it upperhaps a pepper sauce?
Amazing! I didn’t have chilis, so I added maybe a teaspoon of crushed pepper to the pan after the meat was cooked. I’m so glad I read the comments, too, because many people were adding more vegetables to the stirfry. I had some cauliflower that was steamed halfway and some spinach. To extend the sauce, I just added most of the marinate back in with the cauliflower, since it had to cook a bit, anyway. The only thing I’d do differently is add the spinach at the end with the scallions; it disappeared into the pan because I put it on too soon. This was so delicious, and I was surprised to actually taste the sesame from the oil with all of the other bold flavors.Once again, you are the Cilantro Queen! I’ll be doing this again.Also, I had to marinate the meat overnight due to scheduling issues and it turned out perfectly!
This was excellent – thanks for sharing!
This was by far one of the best recipes I’ve tried in a long time! Can’t wait to make it again!
I used the marinade on the meat and it was wonderful!!! I did the rest the way I normally do. If I had used anymore ginger it would have been too much.
It was so great! Thank you for the recipe.
This is my first time making stir fry. Used round steak that was precut for stir fry. I had 1/2 lb meat. Used whole marinade. Marinade for 3 hours. Very salty. Meat had a weird texture. Hubby is not happy. What did I do wrong? I appreciate your help!!!
Hi Anne, so many variables! You used the full amount of marinade with only 1/3 the amount of beef called for in the recipe, and you marinated it for a full 3 hours, which might account for the saltiness. It could also be the soy sauce you are using. Different types of soy sauce have different intensities of salt. I don’t know how thin your pre-cut slices of beef were, but if they were thinner than the 1/2 inch strips that I made, that would also expose more salty marinade to the beef. The recipe calls for top sirloin. Top round isn’t going to be as flavorful.
Thin cut meat should not be marinated for that long, it will cause it to break down too much.
~15-30min is plenty enough.
Overmarinating can give strange texture, depending on type of marinade it can for instance give a soggy kind of texture that makes the mat feel like overcooked pasta, other marinades can give a kinda squeaky/rubbery texture.
Also, did you use chinese or japanese soy?
Chinese tend to be saltier.
If you google “the ginger people” you’ll find minced organic ginger in a jar that keeps forever in the fridge. I find this is easier and less wasteful than buying a fresh piece of ginger and old using an inch of it. I’m sure there are other brands but I found this at Whole Foods, which gives it their seal of approval as far as I’m concerned.
It may not be available where you live, but well stocked stores around here carry fresh ginger by weight, you can simply break of a knob of appropriate size.
The difference in flavor is enormous.
Fresh ginger freezes beautifully as another alternative for you. I typically peel it and cut it in to two inch chunks and freeze it or freeze it minced. If you freeze it in chucks I usually let mine sit out for about 10 or so min before cutting it so it’s easier and safer to cut.
Made this in a wok with extra hot peppers, extra ginger, one whole bunch of baby asparagus, and half of a red bell pepper thinly sliced, for some color. Used cumin that was freshly ground in a mortar. It looked beautiful and was delicious!
I’ve used this recipe so many times, I have it memorized! It always turns out fantastic! Here are a few suggestions, that I’ve found to enhance the flavor, even more. Try using several heaping tbs. of brown sugar, in addition to the honey. The glaze is delicious, and locks in even more of the flavorful juices! I often add other vegetables, including asparagus, grape tomatoes, yellow peppers,etc. It’s nice to serve over pad thai noodles, or any kind of “glass” noodle – wide and flat works best.
Is the optional sesame oil the light or dark/toasted variety? At what point would you add it?
Hi Jarrett, good question! It’s the dark toasted variety. Add it in with the vegetable oil when stir frying the beef. I’ve clarified the recipe, thank you.
This recipe has been a staple in my house for years. I absolutely love the flavour. I add in a sliced green pepper for some extra veggies and it’s awesome. Thank you for making such an awesome recipe! It’s lovely and fresh tasting with a little zing
p.s. also did not use corn starch + water
left out rice vinegar, chilis, one scallion, and cilantro plus the meat I used was sliced steak that was smoked salmon thin
it was great though!
if there’s a next time, yay asian without exclusive ingredients!, I’ll use 50% more of both green onions and ginger
Absolutely amazing! This is the first stir fry recipe that actually was a success for me. The flavors are amazing. An hour marinade was enough for the meat to absorb the flavors. I don’t like it too spicy so left out the pepper. I added some veggies, matchstick carrots, broccoli florets, and sliced mushrooms with a bit of seasoning, before returning the meat to the pan. Also sprinkled a bit of the marinade for more sauce to coat the veggies. My boyfriend loved it.