Steak, Shiitake, and Bok Choy Stir-Fry

I should have read the reviews first! Final product lacked some flavor but adding more low sodium soy sauce helped tremendously. I would add salt to the marinade and soy to the beef broth in the future.

 My changes: top sirloin stead of flank steak (was on sale); added a sliced green pepper that was one hand, used regular mushrooms instead of cremini (store was out), 3/4 cup beef broth instead of a full cup, a few generous sprinkles of S&P. I found 3/4 cup of broth was still too much and the sauce took forever to reduce; I can't imagine how liquidy it would be with a full cup. Even at 3/4 cup I think more cornstarch would have been handy as a thickener. Next time I'll do a half cup of broth with the suggested amount of cornstarch. We felt everything was cooked right at the recommended times but the flavour profile lacked something. Next time I may add a little anchony paste for depth, and maybe a little more red pepper flakes. Also agree with the person who said to cook the meat first - I think my beef would've cooked more to my liking if I'd cooked it first. 

An overall solid recipe. I like spicy foods, so I often double the garlic and crushed red pepper called for in most savory recipes, and that's what I did here. (Like a few other reviewers, I also added salt.)  The remainder of my can of beef broth went into the water I used to make rice, which added a little extra flavor. Next time I might try cooking the meat first, however -- after the veggies, I wasn't able to keep my pan quite hot enough for a decent sear. The marinade was terrific, though, and the steak came out moist and tender. I plan to try this recipe again and experiment with different combination of veggies and proteins! 

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!

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!

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!

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.

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!

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.

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.

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

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.

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.

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!