Beef with Green Onion

I cooked this recipe according to the directions. My wife and I both enjoyed it! I added a package of frozen mixed vegetables in order to make it a more complete meal. I also served it over rice.

This was absolutely YUM YUM YUMMY !I doubled the sauce and increased the sugar just a tad. This one is a keeper for sure.

Amazing! I have to admit, the smell of oyster sauce has kept me from cooking with it for a long time, but now I’ve seen the error of my ways. I added a tbsp of soy sauce to the original sauce recipe and made 4x the amount. Used London broil sliced very thinly. After frying the meat in sesame and olive oil quickly with some onion and garlic, I added mushrooms, broccoli, cauliflower, red, yellow and orange bell peppers, zucchini and water chestnuts, along with the sauce, and let it steam for a few minutes while I boiled some Udon noodles. The sauce was amazing, the meat was tender and flavorful, just an all around wonderful dish. Thanks for sharing. We make stir fry all the time and this will be our new go to recipe.

This was great. I did add some garlic powder. Kids even gobbled it up. Will make it again for sure.

It’s so so.

I was definately PLEASANTLY surprised with this recipe. I did add soy sauce to cut back on the fishy taste as recommended by others. But I didnt taste it much. I doubled the recipe because i had 2lbs. of meat instead of one, and added red pepper flakes for a little kick. I will surely be making this again very soon.

OMG! This was SO Yummy. I did make a couple of adjustments. I used White cooking wine instead of sherry because that is what I had on hand. I doubled the sauce and added broccoli. This was very easy and tastey. Don’t leave out the oyster sauce. It just makes the recipe.

we loved this. it is super easy and super quick, and makes for a great last-minute meal! i didn’t use any oyster sauce (i didn’t have any in the house); I just used 2 tblspns of soy sauce in stead. worked and tasted great!

I did end up doubling the sherry and fish sauce component of the sauce but left the other measurements the same. I served it over my own fried rice recipe. It turned out amazing! I will be making this again.

We both thought it was yummuy.

I am rating this a 4* because as is I think it deserves a 2-3*, but with the modifications it deserves a 5*+, and I don’t want people to dicouraged in trying this. I followed the recommendations: double the sauce (still wasn’t enough for me, so I wound up whipping up some more right after adding the sauce and veggies to the meat then adding that also), add a TBS soy (per serving of sauce). I didn’t have dry sherry so I used sherry cooking wine I had on hand (and added 1TBS beef broth per sauce serving just because I had a bit left over in the fridge). I added about 3 cups broccoli florets, and about 10 or so baby carrots cut in quarters lengthwise. Last but not least I added 2 cloves garlic and about a quarter of an onion, both thinly sliced. I will add more green onions next time. Besides the time it takes to cut the veggies, this is a SUPER FAST AND DELICIOUS meal! Tasted like we’d ordered out! I served over white rice. Enjoy!!!

Excellent recipe as is, but even better if sauce is doubled and 1/2 lb.of snow peas and thinly sliced jicama are added.

Didn’t have much of a flavor to me and my fiance. Won’t be trying this one again.

Overall, a very easy and good basic stir-fry recipe. I added 1T soysauce and 3T water (I don’t like thick cornstarchy sauce base, I prefer mine thinner). Green onions were a bit over cooked for my taste so next time I’ll throw them in at the last minute or two.

Used a more tender cut of beef and added 2T soy sauce to the liquid ingredients. Very quick – loved that it didn’t require advanced marinating! Served with take-out fried rice and a bag of microwaved Mann’s broccoli (steamed right in the bag!).

This was my first time making a stirfry, so I wasn’t sure what temperature to have the burner at…I ended up going back and forth between high and medium-high. I used red wine (merlot) instead of sherry and added 2 T of this garlic-ginger stir fry sauce I found at the store. Next time I will either add more of this sauce, or use fresh ginger to get that great flavor. I also added broccoli. I wasn’t too big on the flank steak…way too fatty, and therefor chewy. Next time I will use a lean cut of meat, and also add a lot more green onions, and perhaps some shallots as well. I couldn’t taste the onion at all. Also, although I liked the flavor of the peanut oil, I may try olive oil (or a mixture of the two) next time, as it was the flavor that stood out the most to me…but I would like to be able to taste it all! All-in-all, I really enjoyed it and am excited to do some more stirfying! 🙂

Very easy to make and lots of flavor!!! This was a hit with my family.

This was a quick weeknite meal. Added broccoli and red pepper strips. Also, took advice of reviewers and added soy to the sauce. Very nice.

I made this tonight only used beef tenderloin instead of the flank steak so I cooked it for only a few minutes. This recipe is absolutely delicious! The flavor is great even though there are only a few ingredients. You won’t be dissapointed in this.

I give this 5 stars because of the few ingredients, the simple prep, the nice presentation. (Incidentally, I forgot to add the cornstarch, and it was still great!) Thanks, Linda, for the fine recipe!

I really didn’t find this recipe that exciting. I won’t make it again.