Steak, Shiitake, and Bok Choy Stir-Fry

This was very tasty. Sauce had nice consistency. Did take a little time to stir fry everything separately. I substituted napa cabbage for the bok choy because we had it in the frig.

I decided to make this last night for dinner. I set everything up and let me tell you it was amazing. the flavors just work well. however two things I have to say it was a bit spicy so I would use a bit less hot pepper then what it calls for and shitake mushrooms where to exp so I used baby portobellos and they tasted great in the dish. hope you enjoy it as much as I did.

I've made this several times as is. More often than the steak version, however, I usually make w/boneless, skinless chicken and whatever veggies I have on hand. In that case I sub out chix broth for beef but follow everything else (i.e., marinating chicken for ~20 minutes, sauteeing veggies in Pam). It's a great stir-fry base!

A very good dish. I will certainly make this again. This would be a great company dish to serve. I was unable to get shiitake mushrooms, as they were out, so I just used regular mushooms and sliced them fairly big. I did serve this dish over rice. It was a hit!

Excellent. Boyfriend and I both loved it and he is a VERY picky eater. I would add a few more peppers to it but otherwise, nice level of spice and flavor.

My husband and I love this recipe. I made it again last night and he loved it more this time than the first.

This was really good, though I used boneless, skinless chicken breasts instead of steak, and cremini mushrooms instead of shiitake because they were cheaper. Definitely will make again.

Is it just me, or was this recipe kind of tasteless? I doubled the garlic and ginger, and even then, had to add salt to the final combination. I really wanted to like it, because it looked so good, but it really didn't do anything for me.

Decent flavor. I would use high heat to get a better brown on the steak and just flash cook the veggies. I would use 1/2 cup of stock instead of 1 cup. I found it to be a bit too soupy, and the veggies a little soft. Could also use a bit more salt.

Well like by my family and myself. Nice flavors, though I did add a bit of soy to the beef broth to give it a bit more flavor. Overall, a nice light meal. Will definitely make this again!

My family and I liked this recipe we followed it to a T except we omitted the ginger and used 3 colors of bell peppers yellow orange and red served over brown rice definitely will make this again in the future :)

I used an extra TBS of both garlic and ginger to the marinade; 3/4 cup of beef broth for the sauce; and added a TBS of soy sauce to the vegetables when I was cooking them. Still turned out pretty good over brown rice with a touch of Sriracha!