- Most Helpful
- Highest Rating
I didn't have oyster sauce or water chestnuts in my pantry, but this recipe looked awesome , so I went out of my way to go to the store and buy those ingredients. I followed the recipe to the letter as I always do, so I can fairly rate the recipe. I am so happy I put the extra effort in to make this. It was AWESOME, my hubby loved it. Kudos to you for posting this. I will make again, and now I will forever keep oyster sauce and water chestnuts in my panty.
Loved this. Did not have whole peppers, so used 1 Tbsp. dried flakes. Too much for the kids, but just right for me and the husband. We loved it and will have again. Also, I used 2 oranges, and it was very tasty. A nice hot dish for a cold night.
We loved this. A wonderful pungency from the oranges gave this a great flavor. The beef turned out nice and crispy and the sauce was delicious. I think I used an orange too small for the recipe and we felt it could use more of the orange strips. This however, did not detract from the recipes appeal. Thank you!
Yummy, yummy, yummy. We had this at a restaurant and I was craving it a week later. This was fabulous! I doubled the sauce, which was perfect for our family of 5. And even my picky ones ate it all. Thanks so much.
Great recipe !!! I made this tonite and it was really tasty and also very easy to do ..it's one of the best stir frys I ever made..Only change I made was to substitute the meat with chicken breast and added the juice of the orange to the sauce...Thank you for posting a delicious recipe This is definately a keeper!!!
This was really yummy and easy to make after the prep. I think next time I might add a bit of orange juice to the sauce though and make the peel a little bit thicker. The beef was crispy and delicious, thanks!
We loved this. Like some others, I added some orange juice to the sauce, and some fresh ginger, and tossed in a big bunch of chinese greens at the end. I found the beef was very crispy until I returned it to the sauce - I used peanut oil and cooked in small batches in an electric wok with no problems. I think the only way you'd keep the beef crispy is to serve it separately, which would be nice as well, but I liked it mixed in the sauce. Will definitely be making this again, and will also try it without frying the beef in the oil first, as I think it will be almost as nice plus healthier.
I found this recipe OK, I liked the fact I didn't have to make a batter for the beef, but the beef didn't get the really crispy/coated texture we like.
Great recipe - easy to make and better than the resturant ( excpet for the dishes LOL) Thanks !
I've been cooking Chinese food for about 35 years, so I _think_ I know what I'm doing, but I must have done something seriously wrong, based on all the positive reviews. This was too greasy, too salty, the sauce never thickened (I had to add extra cornstarch), and in general, I just didn't care for it. Just my opinion, of course, and lots of others seem to have loved it.