Beef & Cabbage Stir-Fry with Peanut Sauce

Peanut Sauce Too Heavy I was looking forward to this meal since I love cabbage and beef together. I made the sauce in a larger amount as some reviewers recommended. I did not like the peanut sauce at all. The peanut butter made it really heavy, gritty and too sweet (and I didn't add the sugar the recipe calls for). I think I might try it again without the peanut butter and see how it tastes. Bummed me out that it wasn't that good. Pros: Quick and Easy, One-Pan to Clean, No Carbd Cons: Heavy flavor, beef overwhelmed by sauce

Popular with the entire family I added some shitake mushrooms. Everybody loved it and asked for it to be made again. Pros: easy - everybody likes it

Sauce doesn't have depth None of the base ingredients are expensive, but the sauce doesn't do much for them. Pros: Base ingredients are good, and fairly inexpensive Cons: Rather bland

Just needs a few additions... This recipe is a great start, and with a few additions it's one of my favorites! I followed the recipe to a tee, then added some broccoli to the veggies, as well as some sriracha sauce to the peanut butter / OJ / soy sauce mixture. It was FANTASTIC like this - and made great leftovers! We had it over some couscous cooked in chicken broth because it's all I had in the house, and it went wonderfully : ) I'm making it again tonight for my parents, but with chicken instead of steak this time. I'm sure they'll love it as much as we do! Pros: Easy and healthy Cons: A little boring

Too bland, unattractive dishThe dish is easy, one pot and quick to prepare. The cabbage and beef quantities are too much for the peanut sauce. It needs a lot of spice - chili flakes or rooster sauce and was simply unappealing on the plate.Pros: Easy prep, no exotic ingredientsCons: lacks taste, needs extra spice not included in recipe

Too bland, unattractive dish The dish is easy, one pot and quick to prepare. The cabbage and beef quantities are too much for the peanut sauce. It needs a lot of spice - chili flakes or rooster sauce and was simply unappealing on the plate. Pros: Easy prep, no exotic ingredients Cons: lacks taste, needs extra spice not included in recipe

Split Decision I liked the dish, but my husband didn't. He said the sauce was too sweet and the meat didn't have enough flavor (he usually marinates everything). I thought it had flavor but agree with him that the sauce was a little sweet. I may try making it again without the sugar and marinating the beef before hand. Pros: Easy! Cons: The sauce was a little too sweet

Split DecisionI liked the dish, but my husband didn't. He said the sauce was too sweet and the meat didn't have enough flavor (he usually marinates everything). I thought it had flavor but agree with him that the sauce was a little sweet. I may try making it again without the sugar and marinating the beef before hand.Pros: Easy!Cons: The sauce was a little too sweet

Thumbs up from the familyThis was great. I used the slicing blade on my food processor for both the cabbage and carrots, so prepping the veggies took about 3 minutes. The carrots ended up as this coins as opposed to shreds, but they still cooked in the amount of time called for in the recipe. I put the beef in the freezer for 30 minutes as I prepped the veggies and sauce; waiting for it to chill was the longest part of the prep, but makes slicing it thin so much easier.I used a non-stick pan so I did not need the additional water- I wanted the veggies crunchy, not steamed. There was quite a bit of meat per serving in this recipe. If you're looking to cut calories or stretch out the servings, I'd say you could easily double the veggies and still have a hearty feeling meal. In fact, that's probably what I'd do next time, and make a little more sauce as well. As a side note, you do need a large pan- if you don't have a wok or a 12" saute pan, you'll need to cook in batches.Pros: Easy prep, quick, flavorful, filling

Thumbs up from the family This was great. I used the slicing blade on my food processor for both the cabbage and carrots, so prepping the veggies took about 3 minutes. The carrots ended up as this coins as opposed to shreds, but they still cooked in the amount of time called for in the recipe. I put the beef in the freezer for 30 minutes as I prepped the veggies and sauce; waiting for it to chill was the longest part of the prep, but makes slicing it thin so much easier. I used a non-stick pan so I did not need the additional water- I wanted the veggies crunchy, not steamed. There was quite a bit of meat per serving in this recipe. If you're looking to cut calories or stretch out the servings, I'd say you could easily double the veggies and still have a hearty feeling meal. In fact, that's probably what I'd do next time, and make a little more sauce as well. As a side note, you do need a large pan- if you don't have a wok or a 12" saute pan, you'll need to cook in batches. Pros: Easy prep, quick, flavorful, filling

This dish was wonderful! I used the napa cabbage instead of savoy cabbage and served with rice noodle. It was delicious! My husband loved it too. I'll make it again.

This dish was wonderful! I used the napa cabbage instead of savoy cabbage and served with rice noodle. It was delicious! My husband loved it too. I'll make it again.