Japanese Beef Stir-Fry

Outside of adding some fresh minced garlic, I prepared this following the recipe closely. And we enjoyed the heck out of it. Sometimes things don't need a whole lot of explanation or analysis. This is one of those times. It works. (I used No Name Sirloin Steaks, baby bok choy and basmati rice. Hubs made "Cucumber Sunomono" to go with - delicious )

Perfect for weekdays. Prepare night before so all you have to do next day is cook it. A few things I did other than recipe called for: 1) Marinate Beef overnight in salt, pepper, minced ginger. 2) Cut up all veggies night before. Placed all veggies together in ziplock bag in fridge. 3) Mixed sauce night before and added red pepper flakes to add spice. I browned the beef with the ginger that I marinated with. It added that "japanese" flavor that I was looking for. Enjoy!

YUMYY! I didn't have shitake mushrooms on hand so I just used regular button mushrooms. This was a big hit! Will make again!

Fabulous! Even my pickiest child loved it! Marinated the meat in 1cup soy, 2TBS chopped garlic, and 1/4cup lemon juice. Tenderizes the meat nicely.

It looked very nice. It wasn't an overly exciting flavor, but the sauce was pretty strong/salty. I should have followed some of the other suggestions to cut down the soy sauce and add some ginger.

This recipe was simple, easy but taste amazing. I even screwed up and forgot to add the broth and it still turned out amazing.

this was very good, however i made it easy on myself and used frozen stir fry vegs.

Lovely recipe. Very easy to do. All I would change, possibly, is the Beef broth to oxtail soul and maybe add a tablespoon of oyster sauce. Hat's off to Campbell kitchen for this dish!!

I found this recipe looking up healthier beef recipes on Allrecipes. It tasted pretty good, but boy was it time consuming! I actually cut up all the vegetables and sliced the meat earlier in the day because I was going to be busy in the evening. Half the meat and vegetables had to be cooked at a time, as suggested, which made it a little messy and dirtied more dishes than necessary. The end result strangely reminded me a little bit of the flavor of chop suey. I definitely will try buying the sirloin as suggested. I thought it was way more tender than round steak. I also don't ever use bok choy so that was an interesting addition I had not thought of. Overall it was just too much time in the kitchen, for my normal quick stir fry recipes, but it surprisingly was much better than what I would expect from a healthier beef dish.

This was a nice stir fry. I prepped all of the ingredients the day before (thawed/sliced/marinated beef and chopped all of the veggies) so it was a much smoother weeknight meal. Following the advice of fellow reviewers, I marinated the beef in a soy/lemon juice/garlic marinade to ensure the meat would be tender and it really added a nice flavor to the beef. I followed the rest of the recipe, save two ingredients: our local grocery store doesn't carry bok choy, so I used green cabbage and I DETEST celery, so I left that out. I'm lazy, so I added all of the beef at once, then removed it and took care of the veggies. I didn't feel like removing the veggies, so I removed the pan from the heat and heated the sauce in the small saucepan, then added the sauce/meat to the veggies and stirred. I served this over brown rice. 4 stars because this is crazy salty, and I used reduced sodium soy sauce. And I love salt. Oh yeah, I also added a bit of sesame oil to the oil (and I reduced it to 1T) to give it a bit more of an Asian flair than just the name :)

i made this today. i omitted mushrooms and used less soy sauce. i will make this again. tasty recipe

Wow! I've had a lot of home made stir-fries in my day, and all were okay, but never anything impressive. But THIS recipe is amazing! Even my husband who really isn't much of an Asian food fan went back for seconds! I made the recipe as Directed except: I used marinated tofu in place of beef to make it vegan (my god was it yummy), and i added 2 cloves of galic and a 1" finely chopped piece of finer right before I sautéed the veggies. It was quite saucy, but I'm a saucy lady so it didn't bother me any :D

great recipe!!!! i loved it. It felt like I was eating at a fancy asian restaurant....but even better!!!!! and I cooked it all by myself!!!!!

we really enjoyed this dish. I didn't have as much meat or mushrooms as it called, or all the red peppers. Used a green and red pepper instead, also it seemed that the whole bok choy was too much, but in the end it was definately worth it. Very yummy and flavorful

I thought the sauce was a little strong and would cut back some on the soy sauce. I added a frozen bag of stir fry veggies and it was nice.

Very good,we really liked this a lot. I added chopped garlic to mine because I like garlic in almost everything. It turned out perfect. Would recommend this recipe. thank you

Good with whatever veg is on hand

Recipe is easy to make. I personally used half ingredients but sauce amount was used as instructed. I ended up using a little more sauce than half. It was good but, for my taste buds sauce was a bit strong on the soy part. However my husband loved it said, "that's the way it's supposed to taste". I will definitely save recipe just make some adjustments next time.

I made this last night. I did use different veggies (broccali, carrots, and snow peas due to preference) but I kept everything else the same. I also seasoning the beef with garlic power and black pepper. Wonderful. My husband and grown kids loved it and it made a great portion. I'm looking forward to the leftovers. Thanks for sharing.

My husband and myself loved this the only thing i did was marinate steak there is an excellent one i got from this web site i had already tried it with a good streak and it is the best it is called Juicy Marinated Steak enjoy

Really delicious! My husband raved about it. I made it without all the vegetables because it seemed like there was going to be too many as I was chopping them up. After all was said and done, however, I regretted it because there seemed to be too few. So my advice would be to follow the recipe as is. You won't regret it!

Very tasty. Beef should be cut thinner, and could use a little less soy sauce.

This was good, but the prep was a solid 45 minutes. For that much work, I was bummed that it ended up tasting like good Chinese takeout in brown sauce, and this costs a lot more. I definitely didn't slice the beef thin enough, but otherwise followed the recipe to a T. May or may not make again.

This was so delicious, fun and easy to make. My boyfriend is vegetarian, so we stir fried diced tofu and used vegetable broth. We also used about double the garlic (we're garlic fiends), and sushi rice instead of regular long grain. The stickiness of the rice mixed with the sauce and shiitake mushrooms completely made the dish; we will definitely be making this again!

Very tasty, and we liked the bok choy! I will say that I didn't have any condensed beef broth on hand, and have never even seen it, so I added double the bullion to the broth I made. It was a little too heavy on the salt. I don't recommend it. Despite that, it was still really tasty.

Awesome! It needs/needed something more with seasonings. I cooked the meat in two cloves of garlic. I also added sesame seeds and garlic and onion powder at the end. Would have loved to add some fresh or powdered ginger, but could'nt find any. :( Great recipe! Family loved it! Thanks so much for sharing!

This was very good. I didn't have cabbage, so I left it out and increased vegetables.

This was a great recipe! I did add some garlic and a little red pepper to spice it up a bit. This will become part of our monthly rotation. Easy and flavorful.

Made this tonight. Used a bag of frozen veggies and did not add the sugar. Served it over whole grain rice and it was very impressive! I will use this recipe from now on!

Very good. I would make this again.

Made this for dinner. We ended up not eating the sauce at all. It was way to salty.

This is SOOOO delicious! I've made it with both steak and chicken and much prefer the chicken. I add garlic, use a bag of frozen stir fry veggies in addition to the mushrooms and bok choy, and omit the celery and green onions. The sauce is perfect - don't change a thing! I don't bother removing the meat/veggies from the pan between steps or work in batches. It's not necessary if you have a large enough pot.

I liked it. Though I did add a few things. Felt it needed garlic and pepper which I added and it improved the flavor. Thanks for posted. I served it over noodles

Loved this recipe! We ran out of soy says so we used teriyaki sauce instead and we didn't use onions. It was perfect and the kids even begged for seconds!!

Amazing! Added a few things of my own like some garlic and changed up the vegetables a little bit but absolutely amazing.

We had a lovely wok that I was too intimidated to use...so glad I "wok" up! My family and I loved this recipe!

I had some bok choy that I got in my Bountiful Basket and me nor my family had ever eaten it. I found this recipe and decided to try it and we loved it so much that we made it again and again and again. We now bok choy regularly. It's really delicious. It's a little time consuming chopping all those veggies (I chop by hand. My Grandma taught me food only taste better if you put your blood, sweat, and tears in it.) but well worth it.

This was wonderful! Husband and I really enjoyed. Unfortunately didn't have the bok choy and will definitely add next time but even without it, the dish was definitely a keeper!

This was easy and delicious. I switched up the veggies a bit and used thin cut carrots, and a green pepper instead of the mushrooms and celery. My husband and I loved it but my 5 year olds were not thrilled with it, although they did eat it at least!

Not a big stir fry fan" but had a record Bok Choy crop coming out of the garden so decided to give it a try. Hubby and daughter love stir fry! WOW! I loved it! I cut recipe down to 4 servings as there are only 3 in the family. We ate it and the daughter finished the leftovers the next day. The crew did have one comment other then, WOW! Next time, don't half the recipe. We need more leftovers!

best stir fry I've made at home! Thank you for sharing

This was surprisingly easy to make and very good too. All my picky's ate this dish, so I know I will make it again. I was fresh out of Chinese cabbage, so I substituted broccoli for a delicious dinner.

Great dinner for the whole family. Took time to prep, but worth it to me, who LOVES asian foods. We have found ourselves ordering in a lot on Friday nights lately, which is fine, but why not make it a home cooked meal once in a while that we all can help out with? ~ I added a dash of fresh pressed ginger to the pork (we used pork since it was what we had on hand) and it was great. Will make again.

I added 2 cloves garlic, i teaspoon pressed ginger, substituted seasame oil for vegetable - left out cabbage and substituted green peppers & snap peas. Yum!!!

The flavor was great. But it was very saucy as written. Next time I will make 1/3 the sauce. I marinated the beef for 8 hours in soy sauce, lemon juice and garlic. I also froze the beef for an hour before cutting in to make it easier to slice thin.

This recipe was absolutely the best stir fry I have ever made. MDis not use

This was a great stir-fry, what really made it was the combination of veggies!! In the grocery, I noticed there was bok choy and Chinese cabbage, two different kinds of vegetables. I used the bok choy, and it was wonderful. I would suggest using low-sodium beef broth and low sodium soy sauce because the sauce was very salty so I ended up not using as much as the recipe called for since I didn't have the low sodium versions.

This was so good!! I used sesame oil, and left out the veggies we don't like. I usually make a dish, and then immediately start making plans for what I'll change next time. With this, I had no changes for next time. And next time will be soon!

I only used the broth recipe, and used chicken broth instead of beef, but it was really good. Nice consistency and it gave the extra flavor/sauce needed with my chicken and veggie stir fry over white rice.

Wish I would have marinated my meat beforehand, but WOW was this tasty! My kitchen smelled like a Japanese steakhouse! I didn't have beef broth, so I used chicken broth instead. Added minced garlic and a splash or two of lemon juice to the meat as it was cooking. Also used the veggies I had on hand: Green cabbage, celery, green peppers, and zucchini. This is definitely a recipe that can be altered to fit your tastes!

wow! great all the way!

I really enjoyed this recipe. The sauce was flavorful and easy to make and it incorporated a ton of great healthy vegetables. The recipe is extremely versatile to allow for adding whatever you've got in your veggie drawer.

Used 3.6 pounds of thin-sliced flank steak, 2 cups of beef stock made with Better than Boullion, 1 cup of soy sauce, 2 onions, 2 cloves of garlic, a whole red pepper, and @ 6 oz. sliced button mushrooms. It was amazing, and made enough for dinner for 3 nights.

Very good! Even our picky toddler liked it. I added 2T chopped garlic and 1T fresh grated ginger, right before the sauce is added (cooked them about 2min) and added extra veggies (snap peas were a great addition) Next time I'll try a reduced beef stock or bouillon though as I didn't like the canned taste.

very good, i just used a bag of frozen stir fry veggies

Excellent dish. Taste like an authentic Japanese meal that I have at a restaurant only this one is better. I omitted the mushrooms and celery and used a bit less soy sauce. It's important to follow the instructions correctly and it will be amazing.

I don't know what I did wrong but mine never thickened, none the less the flavor was great and will make again.

Doesn't smell stir-fry until its done, but it taste great! we just used normal mushrooms and normal cabbage. This recipe makes a LOT more than we expected, they must be feeding football players or something. Definitely add the garlic!

This was very good! Next time I will marinade the beef over night & it will probably be 6 stars. I'll also try adding a little ginger. Will definitely make again.

Great flavor and quick and easy to prepare! Wasn't sure I was gonna like the celery in this but it worked well! Thanks!

Easy recipe when you remember to put the broth in

I just used frozen veggies to make a simple stir fry, added a spoonful of minced garlic and a shake of ginger and it turned out delicious!! I fried the beef and made the sauce according to the recipe and will definitely be making this again.

this was a huge hit with my family including children under 12. I used a little less soy sauce that required and followed advice from others re marinating meat with soy sauce, ginger, garlic and lemon juice) it was awesome :)

Absolutely delicious!

Will use this recipe again.

I gave this five stars. However, I made this with chicken broth, chicken breast and even threw in some shrimp I had on hand. Everybody loved it. I also made rice and put this on top of it. I will definitely make this again. Thanks for sharing.

Made this for my hubby and I and it was absolutely delicious. I made only two mods to it that's it. Instead of beef I used chicken and instead of condensed beef broth I used mushroom base (to me it just tastes so much better) and then followed the recipe as written. There was no need for me to add any salt and pepper as the mushroom base and soy did the job. I never ever hear anything from my hubby when he's eating dinner with me (in terms of taste) so when I heard "Mmmm, this is a good dinner" it was adamant I leave a great review for the owner of this recipe (not to mention that I felt fabulous for making something he liked!!) Thank you so much for sharing. I'm definitely making this again and again and again. Awesome!

Loved this! Restaurant quality meal. However, I added a few extra veggies though: broccoli, baby corn, carrots slices, bamboo chutes, green bell pepper, orange bell pepper, and yellow onions. I also substituted brown rice for white rice and only used the bell peppers instead of red peppers. Also added 3 tablespoons of freshly minced ginger to the sauce. So fabulous.

I made this for my boyfriend and he really liked it! this tastes so good.

Used low salt broth and soy sauce per other reviewers and added a variety of other veggies and was very happy with the results.

very good. careful, the sauce thickens very quick.

This recipe was amazing. However substituting the rice with rice noodles made it even better. Also shiitake mushrooms are unavailable where I live for the most part, but regular mushrooms did just fine. A hint of fresh garlic and just a pinch of ginger made this a favorite for me.

I didn't have condensed beef broth so I improvised with beef bouillon and water to what I estimated it would be. I added minced garlic to the meat as it was cooking. I also used frozen stir fry veggies and it turned out great!

NO NEED FOR CHINESE TAKE OUT!! I have made this recipe 3 times now and each time it gets better and better! I add water chestnuts and broccoli and a teaspoon of minced garlic. I also use low-sodium soy sauce. I eliminate the celery and the cabbage for personal taste preference. I love how the sauce thickens up at the end. I would strongly recommend using a good quality meat and when you brown it do not cook it thru, otherwise by the time you serve the meal the meat will be too dry and lose its taste. So fast and easy to make even the kids clean their plates!

I liked this recipe. I did make several changes along the way.

Loved it! Made exactly as written. Does take some work to do all the chopping but very worth the effort. Especially loved the bok choy.

A favorite of my family's and lucky for me because it's easy to make!

Delicious! I'm wondering if this can be adapted to chicken as well.

This is a very tasty. We enjoy it a lot. I do add a garlic , and any vegetables in the house at the time, that need to get used, but sure don’t need too. It’s really good! We like it on jasmine rice.

Way too salty

made this with left over steak. very quick and easy as I skipped one whole step of cooking the steak!. added approx 1 tps of fresh grated ginger (as others suggested) and then followed as written. Big hit! will make again.

Very delicious...you can use what ever vegetable you wish too!!! I used the veggies I froze from my garden last year and it was perfect!!!!!

Both the wife and I loved it.

I used a flank steak and only had mushrooms on hand. Also did not have beef broth but instead just used a beef bouillon cube dissolved in a cup of hot water. This was very good! This made plenty of sauce. In fact, could probably use less soy sauce next time.

Very tasty! The only additions were crushed garlic and white pepper served with yakisoba noodles instead of rice. Will definitely make this again!

First attempt (as written) came out way too salty. Switched to low sodium soy sauce and decreased the quantity from 4 ounces to 3. Much better, and I'll definitely be making this again.

Really good! Added fresh garlic and some fresh minced ginger - Yum!

This came out great! It was hard to cut the steak thin enough, but it had a great flavor.

It’s all about the sauce! I didn’t have any of the veggies on hand so I improvised with carrots and frozen green beans, it was great. I also added cubed tofu and it was really good. Will definitely be making this again! :)

Cook onion with beef Slice beef into bite size pieces We added broccoli, carrots, chili peppers, water chestnuts, bean sprouts. We did not use cabbage.

This was a delicious recipe! I used chicken instead of beef, and it worked out perfectly. The only thing I felt was lacking was something crunchy; peanuts or water chestnuts might be a good addition.

I tried this for the first time..but only had a handful of veggies on hand. Green, red and yellow peppers. Cremini mushrooms, and onions. Instead of beef I used thinly sliced pork chops..cooked ahead of time and sliced into strips. The sauce is amazing! My son loved it, as did I. I will definitely make this again..changing it up a bit with different, healthier options. Might even try throwing in a bit of quinio for something different. For the rice, I used pre flavoured rice, which added a little bit of a kick.

prep took a long time prob due to lack of experience end result was amazing... used only about 1/4 of a bok choy and I thought it was enough great and tasty recipe

I should've marinated the meat but I was looking for a low calorie stir fry that was quick. This has good flavor and is very easy to make even though the meat could be softer.

Extremely salty! Would have been good otherwise.

Used 16oz bag of frozen 'asian mix veggies', about one cup of frozen chopped onions, and one cup of frozen chopped bell peppers. Also substituted beef with chicken breast cut into thin strips, and chicken broth (made from a bouillon cube). Didnt have cornstarch, so based on the internet - I substituted with double flour. Everything came out fantastic! I loved it! But it did make a *lot* of sauce and it was pretty salty (I love salt, so I dont mind really). In the future Ill probably use less soy sauce. Made a good amount too! Ill likely freeze into smaller portions since Im just myself. :)

we really enjoyed this dish. I didn't have as much meat or mushrooms as it called, or all the red peppers. Used a green and red pepper instead, also it seemed that the whole bok choy was too much, but in the end it was definately worth it. Very yummy and flavorful

This turned out delicious. I followed the recipe except I had beef stock instead of vegetable stock. We thought it was a great blend of flavors.

Easy to make on weeknights if you're in the mood for stir-fry! The recipe is very versatile; you can sub the meat for tofu (or get rid of it entirely if you want) and sub the veggies for any that you have. The sauce is very easy to make and even better the next day. Highly recommend if you're in the mood to make something quick.