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.
Steak, Shiitake, and Bok Choy Stir-Fry
cpalma Posted: 08/13/09
tonimarie Posted: 03/01/09
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.
nyfoodie Posted: 04/26/10
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!
Anniesmom Posted: 12/31/08
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!
MichaelaNE Posted: 02/16/09
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.
patch19 Posted: 03/24/09
My husband and I love this recipe. I made it again last night and he loved it more this time than the first.
paigedorsey Posted: 10/14/09
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.
Ticky59 Posted: 03/13/11
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.
Periwinkle00 Posted: 02/01/11
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.
CarlaBillups Posted: 09/13/11
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!
kamkam18 Posted: 02/16/13
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 :)
jaimedun34 Posted: 05/20/12
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!
kharney Posted: 03/02/14
I really enjoyed this because it was quick and tasty. This would have been great as a noodle bowl! Make sure to spend the extra money for the flank steak as it was worth the cost!