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I thought this was very good. but to the others out there criticizing recipes on this site, cant criticize accurately if you change the original recipe. makes no sense to say its bad or wasnt ...
This was good. I used pre-cubed beef from the grocery to save time. Doubled the sauce to compensate for lots of veggies we were adding. Used 1/3 cup fresh OJ and a few TB of marmalade instead...
I thought this was very good. but to the others out there criticizing recipes on this site, cant criticize accurately if you change the original recipe. makes no sense to say its bad or wasnt ...
The sauce gets 10 stars! Double it! It is amazing, just like the local take out place, even better because I know the quality of the ingredients. I have made this recipe as is, BUT I always redu...
Sauce is what makes it great. Like others, we altered it by: using 1/3 cup orange juice instead of concentrate *and* stirfrying batches with only 1 Tbs of peanut oil each time. Cuts down on ca...
I'd have to say that this was the closest you could get to 'authentic' Chinese restaurant food. I followed the suggestion of others and reduced the sugar by half, doubled the sauce and left the ...
I made this dish for my mom's birthday and it was a hit. I made a few changes that were simple and easy. In my wok I cooked a medley of frozen veggies, fresh onion, garlic, ginger, and bean spo...
Turned out fantastic. I did as others suggested and doubled the sauce while cutting the sugar in half. I also omitted the orange peel as it really didn't need it. Next time I will reduce the vin...
This is a very good recipe. The first time I felt the beef was very bland, but once it was added to the orange sauce it was perfect. The second time I fried the beef with flour instead of corn...
I added only 1 TBS of ginger, and this was delicous! My husband enjoyed it too. As other's have noted, cutting back on the ginger keeps it from overpowering the meat. I can't wait to make thi...