Beef and Sugar Snap Stir-Fry

This stir fry was great! Not too much work for a weeknight. My husband complimented the flavor. Regrettably my kids wouldn't eat it because of the slight heat and assertive sauce. I marinated the meat for a few hours, and next time might salt it a little prior to cooking because the meat itself tasted a little flat.

Pretty easy for a weeknight dinner and hubby loved it.  Will make again.

You simply must add mushrooms! Don't over cook the flank steak. Spice it up as you like!

I followed the recipe somewhat - used sirloin steak instead of flank steak as it was on sale. Very tender. I added a tablespoon of sesame oil and a tablespoon of corn starch to the beef with vinegar and soy. Added two teaspoons of corn starch to sauce as thickener. Cooked the beef in two batches rather than all at once to not overcrowd the wok so could get the Maillard reaction on the beef.

My family really and I enjoyed it - will get into the rotation for sure.

This is a good way to use leftover steak or pork. I mixed thinly sliced leftover ribeye steak with the soy and vinegar as directed but waited to add to the skillet with the Hoisin mixture at the very end so that the meat didn't overcook. I think maybe over cooked meat might be the reason some reviewers say the meat was tough. My husband loved it just the way it was but I found it just a little bland and think it could use maybe twice as much Hoisin.

Flavor abounds with this easy recipe. Need extra time to prepare veggies, but well worth the effort.

My family really enjoyed this recipe. I increased the low sodium soy sauce to 3 T and increased the rice vinegar to 4 T, putting that extra T of each in with the beef which I think added to the flavor. I also added sriracha to the beef because we like extra spice and others had stated the dish was a little bland. We always use fresh garlic and ginger because it makes a big difference and does not take that much extra time to chop. In addition, I didn't use the carrots, but added a can of water chestnuts and an entire bag (12 oz.) of Eat Smart Vegetable Stir Fry. I served it on 1/2 C of Birds Eye steamed brown rice and everyone felt as though they had a full meal. It ended up being 394 calories and no one got up from the table feeling unsatisfied.

Very good recipe,quick and easy! I used boneless sirloin tip steaks instead of flank steak, because they were on sale. I am sure it would be even better with the flank steak.

My husband and I loved this! It was outstanding. After reading other reviews, I added a dash of Tuong Ot Sriracha hot sauce.

Delicious as is. Used fresh veggies from the local farmer's market - maybe that could be why mine was tastier than what others have reported? The leftovers were even tastier than the first night as the leftover sauce really soaked into the meat/veggies.

I added the sesame oil to the hoisin mixture since it wasn't stated where to add it in the recipe. I used only fresh minced ginger. It was really good. I thought it made enough sauce however I will add more crushed red pepper flakes next time. It needed a bit more spice to make it more Asian style. It's a great way to use fresh sugar snap peas that are in season now.

Followed the recipe except I used fresh ginger and fresh garlic. I also added a splash of Jalapeno Pepper Wine (LaBelle Winery) to give it some zing, and used plenty of red pepper flakes. It was very good! Served with white rice as suggested, adding green onions and some of the toasted sesame seeds. All in all, a very nice meal which will be repeated often! I prepped all the vegetables in the morning and kept them refrigerated until I started putting the stir fry together.

We liked this, although I thought it could be a touch spicier. Followed the recipe fairly exactly and found it to be easy to put together. Served it with brown rice.

It was OK, but not ready in minutes. By the time I finished slicing the beef, chopping the onions, bell pepper, carrots, and green onions, and destringing the peas, I was exhausted. As for using only one pan, sure, but what about all the bowls needed to hold the various ingredients? We will make it again, but will drain and dry the meat before stir-frying and maybe add a little cornstarch to the sauce.

We made this for dinner tonight. It was good, but I think next time we'll use more red pepper flakes. We had a zucchini in the fridge so we included that in the mix. We just increased the sauce by a little bit. We did add the toasted sesame oil to the sauce and used peanut oil instead to saute the beef and veggies. We'd make this again because it was really easy.

Very quick and delicious stir fry. I used fresh ginger, since I had it around. Also, I added 1T chinese (shoaxing) wine to boost the sauce flavor, and 1/2t cornstarch to thicken sauce. I went easy on the crushed red pepper - only a pinch. My kids ate it all up along with the brown rice side dish

My husband and son LOVED this.

We loved it, loved it, loved it !!!!!!

A great and simple dish. I already had most of the ingredients in my pantry. Good light flavor!

I've made several recipes from this site, but we suffered a major disappointment with this one. It was sadly bland (and I am not a spicy food fan). In addition, the only thing at my local supermarket that approximated "bottled, minced ginger" was Crystalized Ginger at $15.00 a copy. Not on my budget! I substituted grated fresh ginger (rather than powdered). Can't say whether that was the reason for the lack of flavor. Otherwise, the only flavor was from the onion. Don't know how I could have jazzed this up...

I used sliced beef tenderloin, much more tender! Next time I will omit crushed red pepper for my kids sake! Will make again!

easy to make n tastes yummm!!!

This is ok. I substituted snap for broccoli. It was somewhat bland as others commented. I think I would try a different base next time with the same veggies.

I made this with chicken and it was okay but kind of bland. I added pineapple chunks to the finished product and it gave it just the boost it needed. Quick and easy weeknight meal that I will make again .

Very easy to make and quick. Good flavors, but the meat turned out kind of dry and chewy.

I'm always leary of only four stars. When the video comes on it would be nice for them to say what type of rice they would serve- There are so many- long grain, jasmine etc. I have tried a couple of other recipes with beef but they have always turned out a bit overcooked and my family and I have decided we'll forego any recipe that has "rubbed" in it.

I'd definately make this again. Both my wife and I loved it. Snap peas were fresh from the garden. We were looking for a recipe to use them and this is perfect. We cooked it just as was called for in the recipe and served it with brown rice. We like stir fry in general, but this is tops.

This was my first real attempt at making beef stir-fry. I've made other asian dishes. My boyfriend and I liked the