Beef Enchilada With Cheese Sauce Food Network
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04/25/2003
WOW Brent!!! I was a little skeptical about this recipe because I wasn't sure how the beef would turn out...(I rarely fry anything), but I was in total shock when I tasted how good this was. I know this is just as good as the crispy beef I've ordered at a local chinese restaurant around our area. I didn't use fresh ginger...only powdered and instead of the chili paste, I used hot chili sauce. I thickened up the sauce with a little cornstarch at the end since mine was a bit watery. But other than those few changes, I pretty much followed the directions. I highly recommened this recipe!!
11/11/2006
Fantastic starter recipe! Porportions were right on! I changed it up by: adding flour and water to make a batter, using MORE fresh ginger, MORE garlic, adding sesame oil, and a FABULOUS FLAVOUR BLAST: real orange juice, grated orange zest and orange marmalade--EVERYBODY at the potluck RAVED and ate it all!!! My husband said Make sure you bring home any leftovers!! I didn't use the chili paste, the sliced onion, or the red bell pepper; and I added shredded carrot for colour! The recipe multiplied perfectly up to 6 lbs of beef!
10/18/2005
Delicous and relatively easy to make - just a bit time consuming. To those who don't have rice wine on hand - the internet said you could substitute it with either vermouth, white wine or sherry. I ended up having to use the cheap cooking sherry and it worked out fine. (I always keep it in the closet for emergencies - like this one!)
04/26/2010
Wow, this was really good. I have made this twice now and I used left over roast beef the first time and pork the second. I did make a few changes in the sauce as follows: I used 3 tabsps of light soy sauce and 1 tabsp dark soy sauce. I left out the rice vinegar and just used rice wine vinegar instead. Also 7 tabsps of sugar seemed too much and I only used about 2. This is a really good recipe and has become a favorite in our house
12/06/2002
WOW!!!!! This recipe was awesome! Everytime I try to make chinese it turns out horrible. This was easy and turns out great. My 18month old daughter loved this! I like this better than my local restaraunt!! Instead of the red pepper i used a few whole dried chili peppers (They are easy to find in any grocery store). I stirred in some shredded carrot right before I served the dish(That's the way the locals do it). It makes it colorful and yummy. I accidently added more honey (2 Tablespoons instead of 1.5) but it was still awesome. Use fresh ginger and garlic. Dont use the pre-processed junk in the jars. The only other think I did was remove some of the garlic and onion chunks after I had cooked the sauce for about 10 minutes. This makes it a little less spicy (better for the kids) YUMMY!!!!!!!!!!!!!!!!!!!!!!!!!!
11/23/2002
This is fantastic! Even though I substituted chardonnay for the rice wine and chili sauce for the chili paste and frozen mixed sweet bell peppers for the fresh, it still tasted exactly the way I'd imagined it would! Next time I'll use the fresh red bell pepper to get the crispness. My husband took the leftovers for lunch which he usually doesn't care to do. We'll be having this often - can't wait to make it for friends and family! Thanks, Brent!
02/19/2010
This was excellent. I was a little skeptical about all the sugar and honey but it was delicious. Made a few minor changes. Used green onions, grated the ginger into the sauce, added hot pepper flakes to sauce, stir fried broccoli with the peppers and onions, and added cashews at end. Made a cornstarch slurry to thicken the sauce. I would have liked more sauce and probably because I added broccoli it needed more sauce. Will probably make 1 1/2 times more sauce next time. Thank you for this recipe. We live out boonies and have had no luck finding a decent Chinese restaurant. My fiance said this was 10 times better than any thing we ate in a Chinese restaurant here.
09/16/2011
OK I'm giving this a 4 stars because it was good but after making this I know that with a few changes in the amounts of ingredients it will become a solid 4 or even 5 star recipe. For our tastes it was way too sweet even though I used less sugar, use 1/2 the amount. Next time I'll be using low sodium soy sauce. I used aprox 2 Tbsp. Sriracha instead of chili pase (all I had on hand, doubled the garlic, half I sauteed with the onion and half I added to the sauce. I also used extra ginger. Because my husband isn't crazy about red peppers we used broccoli and loved it although keep in mind the broccoli absorbs the sauce like a sponge so you may want to make extra.
09/07/2001
This recipe gets two thumbs up! I was surprised at how similar it tasted to restaurant style crispy beef...It's quick and easy, even for amateur cooks like myself.
07/13/2001
Delicious recipe. Very close to restaurant style. I simmered a little longer so the sauce was thicker and used ALOT less oil for cooking the meat. I didn't have chili sauce on hand but ketchup with a dash of cayenne worked just as well. I kept the spicyness down so the kids would enjoy it as well. This recipe will become a standard in our family.
06/28/2006
I think this is an excellent recipe, although I did alter the sugar content by halving the called for amount due to previous reviews. This seemed to do the job for me. I had no chili paste so used red pepper flakes. Worked out very well.
06/30/2010
My husband made this for me 3 times, and every time has been a hit! Thanks for the recipe!
07/10/2010
Perfect when you omit the salt. Could not find chili paste, so substituted Frank's Hot Sauce. Serve with stir-fried green beans and sliced red peppers. Thanks for sharing.
06/22/2010
This had great flavor. I cooked it on the stove and put the beef back in the sauce in the end to absorb some of the flavor. I used ketchup and chili powder combo for the chile paste. My boyfriend watched me make this and was skeptical, but in the end loved the entire dish.
06/25/2006
This is fabulous! It's a lot of work, though, to prepare the meat. I have a hard time keeping the steak slices from clumping together. However, the family raves about the meat, so it's worth it! I had to cut down on the sugar--I used 2 TBSP of white sugar, and substituted brown sugar for the honey. I used sherry in place of the rice wine. I've made this using julianned carrots and celery, and also with broccoli and green onions. Delicious both ways! Thank you!
01/11/2012
I don't usually rate my meals but I had to rate this one. Absolutely amazing! I followed the recipe almost exact however I didn't have (and couldn't find) rice wine so I used sherry instead. I also practically doubled the sauce. The meat soaks it up quite a bit. I didn't need to fry the meat for more than a minute and a half and once I put it in the sauce it turned out perfectly tender. I also sauteed the onion, peppers and garlic for about 3-4 minutes instead of 30 seconds. The veggies were still a little crisp but not crunchy (which is how I like it). My husband is very critical and has a very refined pallet and rated it an 11 and said it was better than restaurant style. Thanks for the amazing recipe! Definitely a keeper.
03/28/2001
I've been looking for a recipe for ginger beef for a long time and this one nailed my expectations!
12/01/2010
I dont write reviews usually, but this was soooo good. The sauce is very versatile and can be used with other dishes too. For this recipe i used roasted garlic as i had some and finely minced onions. I saw on food network that crispy beef should be fried three times, i fried it twice. And in the end, i added some slivered green chilies.
01/31/2010
This dish is awesome! My first thought was that it was too much work and time to prepare, but then I tasted it, and it's worth the time! A lot of the prep can be done beforehand so the next time I make it I will plan accordingly. Definitely a great recipe with great flavor!
04/12/2006
Very Good. My family loved it. Will make again.
05/16/2006
This is an EXCELLENT DISH!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! This is close to the famous dish at a Chinese place I ate at in ChinaTown in CA. Thanks, Brent, You Get 5 STARS *****
02/01/2011
I thought this was amazing! A little on the sweet side though but i couldnt find the chile paste (4 diff stores, nobody knew what it was) so i just added some chili powder instead but apparently not enough. It was still amazing though and even my kids loved it!
09/08/2009
I have made this several times, it is a wonderful substitute for chinese take-out because you know what's going in it. The corn starch is what gives the beef it's crispiness that lasts even after you put the sauce over it. I agree with others, put the beef into the freezer for a short time before slicing. It really does help in getting a thinner slice. I usually double the sauce and serve with steamed brocolli, Jasmine rice, and an eggroll. A great recipe that will be enjoyed time and time again. By the way, leftovers are great!
09/16/2009
This recipe is great! We just finished eating it for our first time. I hardly changed it all. We added peas and diced carrots instead of the red bell peppers like a restaurant from home. The sauce was excellent, and I thickened it up with about a TBSP of cornstarch right at the end as another reviewer said to do. 3 cloves of garlic and only 1 TBSP of Ginger. We will definitely be making dish again... Living in Italy we don't have a wide variety of asian food so it's all got to be homemade, and thanks to recipes like this I can do just that!
07/06/2009
For those who are having trouble with the meat clumping together, it's easier to slice and avoid it sticking together if you freeze the meat for 15-30 minutes before trying to slice it. This helps the slicing process by making the meat more firm allowing for thinner slices. The thinner slices also help with the crispiness of the cooked beef. If it's clumping together when cooking, then be sure to allow the cornstarch coating to dry on the meat before trying to fry the meat. Also, be sure to allow plenty of room in the pan with plenty of oil so the strips don't have to touch each other while they're cooking. This should help you enjoy the yummy, spicy, and crispy beef without any clumps!
05/14/2011
I had to make a lot of modifications to this recipe b/c I don't keep a many of the ingredients on hand. It was still excellent! I used flour instead of cornstarch, white vinegar instead of rice vinegar, water instead of the rice whine and chili powder in place of the chile paste. Also I omitted the ginger b/c I don't like ginger. This really tasted just like something you'd get at a restaurant. Delicious!
12/04/2011
As others have mentioned, I was a bit skeptical about this recipe as written, but figured what the heck, I'd give it a shot. Glad I did. Pretty darn good. The only modifications I made were 1) added juice from two small oranges, 2) used 1 1/2 Tbsp powdered ginger root, 3) used siracha sauce instead of chili paste and white wine rather than rice wine (I was out of the original recipe ingredients so I had to punt *smile*) and 4) because the sauce was a bit thinner than I wanted, I boiled for about 2 -3 mins which thickened it to a consistency I was happy with. I will definitely make this again.
04/24/2006
I liked the sauce more than the meal. This was just "ok" but it is doubtful I will make it again.
01/06/2001
Once you get all the veggies prepared, this recipe is dead easy and quick. When I made it, I didn't deep fry the beef long enough so it wasn't as crispy as I would have liked it. Because of the deep frying, I would not recommend this as a kid friendly recipe. It's very colorful as well as tasty, I'll definitely make this one again!
01/09/2002
Awesome - the kids love it.
01/24/2004
EXCELLENT...this was just about the best Chinese Beef recipe that I have made. I added some snow peas and topped it off with toasted sesame seeds. Will make again, thats for sure. Thanks a bunch
07/25/2010
Ended up using chicken, and doubled the spices (hmm.. I always seem to do this)... It was great!
01/21/2004
this was pretty good! I have to admit, i didn't really follow directions.... but this recipe gave me the main idea. I don't own a deep-fryer (helloooooo fatty!) so i saute'd the beef with a touch of olive oil. It also didn't come out very spicy at all, so i added jalapeno powder and ground mustard. It might not have been spicy because i didn't have chili paste, so i used tomato paste mixed with a gourmet chili powder. (guess i didn't use enough chili powder?) I also added extra garlic. I wanted enough sauce to pour over rice, so i doubled the sauce (except the sugar) and i was glad i did! 1.5 x the sauce probably would have been sufficient. I'm glad i didn't double the sugar, however, because it was sweet anyway.
05/31/2005
Tasty! I used 3 tbsp of sugar, and it was plenty sweet enough for us. I used orange and yellow bell peppers as that's what I had, and omitted the rice wine as I didn't have any. I would make this again. Thanks, Brent!
12/08/2006
I used brown sugar, which I think caramelizes better and red onion, which again gives that sweet taste. Also, I used fresh thai chilis instead of chili paste. I think it needs a bit more water and to cook just a touch longer so that you get a nice sauce. With that extra bit of sauce, this dish goes great over stir fry noodles.
06/08/2006
This was so yummy! I doubled the recipe. It was very sweet but I like sweet so I was good with it. Hubby thought it was too sweet. We served this on rice noodles. Serving it on rice would be good as well. Whole family enjoyed even the smaller children.
10/25/2010
The dish was tasty. Sweet tasting but flavorful. Too bad for so much sugar/honey. The addition I did was the 1.5 Tbp cornstarch to the sauce (I used broccoli too). I felt that there was too much liquid that isn't coating the content, so I added the cornstarch (before sauce got too hot & made sure it dissolved) into the sauce. So much better!
08/11/2009
Sooooo good! I added carrots to mine and replaced green bell for the red, it was all I had. Also didn't have the rice "wine" vinegar so just added more rice vinegar. Turned out delicious!! My husband, who doesn't care to much for chinese/asian food said, "I would eat chinese more if it tasted like this". I was in heaven, due to loving compliments about my food! Thanks so much for this recipe!
09/27/2005
Very yummy! I added a bit more chile paste for an extra kick- but my boyfriend and I like extra spice. I also used sesame oil in place of the vegetable oil for sauteeing and threw in sugar snap peas and julieened carrots for added nutrition. This one definitely goes in the recipe box.
04/17/2003
I made this for some friends and they all loved it! It was definitely restaurant quality cuisine.
07/29/2004
The recipe was amazing... everyone loved it. I found the recipe a bit on the sweet side. I also tried it with chicken breast instead of the steak and cut down on the sugar. Was absolutely exquisite.
02/04/2011
Very good!I could not get the beef to crisp,i did not want to over cook ,being i did the beef in small batches in my wok,but the beef was very tender and tasty.As others have siad it could do with a little lees sugar.I pretty much followed the recipe to a tee ....exept i had no red pepper and, right at the end i tossed in 2cups of cole slaw mix and some bean sprouts yummm gave it color and crunch
07/04/2005
This is SOOOOO good!! I cut down on the heat the second time I made it but it was so yummy either way!
07/04/2005
This is SOOOOO good!! I cut down on the heat the second time I made it but it was so yummy either way!
02/03/2010
Really good. I was dancing around the kitchen trying to fry, dice and make sauce, but the outcome was delicious!
04/21/2006
This was fantastic! We always order Crisy Beef from our favorite take-out place but no more! My kids loved it! Next time I'll make additional sauce on this side.
11/14/2007
This is so great! I like it even better than Panda Express' Crispy Panda Beef. I used top round steak, since it is much cheaper than flank steak, and I used powdered ginger(1 and a half Tbsp.). Also, I didn't have rice wine, so I just used extra rice vinegar in place of it, and it was still great. I didn't have fresh garlic; I forgot to add my 1/4 tsp. garlic powder, which is what I will do next time, but it was still very yummy even with no garlic. I hate spicy stuff, so I did not use any chile paste. This is a great Asian dish with a very tasty sauce. Try it!
05/03/2010
This was great! Only complaint was that 7TB is a whole lot of sugar. Next time, I'd make it with less. Also, this is an easy recipe to make gluten free! Just substitute tamari or gluten-free soy sauce instead of regular soy sauce. All other ingredients should be gluten free--but always check labels to make sure. Yum!
01/28/2012
Not particularly quick or easy but both both my husband and I enjoyed it greatly
02/17/2003
Wow-I was impressed with this recipe and I found it very easy and quick to make. My husband is Korean and loves Asian food. He was very impressed by the meal.
05/04/2003
This is great, it's the closest thing I've tried to restaurant ginger beef anywhere, thanks.
05/19/2006
Very good. I only added 2 1/2 tbs of sugar and I did not add any of the honey. Other than that I kept everything the same. This is really good. I will be making this again. Thanks for sharing!:)
08/12/2011
Pretty good recipe, definitely something I'll be making again. I'd just recommend to take the sugar ingredient out. Theres already enough honey for some sweet taste.
07/31/2006
this is "good", personally I prefer "Crispy Orange Beef" from this site.. However I now have been using this as a beef & broccoli dish, by tossing in steamed broccoli.. very good :]
06/05/2005
What an amazing recipe!!! A must try for anyone who loves sweet and spicy. I marinated my steak slices in oil,soy sauce, garlic and a little chille paste first. I also used brown sugar instead of honey, which turned out great.
04/04/2006
WONDERFUL! TRY IT IF YOU LIKE CHINESE!!!!This is a family favorite! Sometimes I'll ask the butcher to slice the meat for me, it saves one step since there is alot of ingredients:)
11/07/2014
Finally, Chinese CRISPY beef! The one thing I would change is to add some five spice powder or other chinese seasoning to the cornstarch mix. Salt and pepper just does not cut it when it comes to flavoring the beef. Other than that, perfect recipe. Make sure to get the oil hot and the beef extra crispy, turn the strips over a few times. The crispier they are, the better.
04/30/2011
Brent, I have to agree.... I also have never found a good recipe for Spicy Crispy Beel. THIS is WONDERFUL. I did find I added just a little more water, and because I like a kick I did add a 1/4 Tbs pepper flakes. Thank you for sharing. Will use this alot
12/07/2004
This was very, very good. I don't have a deep fryer so I just fried the beef strips in a skillet with about an inch combo of olive oil/corn oil. I used two red peppers, one whole sweet onion, approx. 1/2 lb. fresh snow peas, and two small cans of pineapple chunks. Because of the vegie additions I doubled the sauce and it worked out very well, though next time I'll probably use one tbls less ginger. Seven tbls of sugar seemed like a lot for my taste, so I used 1 tbls regular sugar and 1 tbls splenda. This made it just the right sweetness for me. I added about 1 tbls of corn starch to my doubled batch of sauce to thicken it. I added the crisped beef to the sauce/vegie mix just before I served it and what a wonderful crunchy, sweet, gingery masterpiece. Thank you for the recipe.
03/07/2004
This was very good, but not quite worth 5 stars. Also, this was a little labor intensive. I found that the oil could be significantly reduced. I like the Sesame Beef recipe off of here better when I am in the mood for Chinese. Not sure I would make again. Thanks for sharing.
12/14/2006
Really, really good! If you have non vegie lovers in your house just set the onion & pepper aside before making the sauce.
11/04/2010
Oh, WOW. It really DOES taste JUST LIKE the real thing! Thanks for sharing, Brent!
12/11/2011
Can't stop making!! Only thing we do differently is omit the sake and sauté in a well-oiled pan... it'd turn out better in a fryer, but unfortunately we don't have one!
04/21/2010
love it..so did my husband..
08/25/2010
This is a great tasting & very easy to make recipe. I would however suggest as always to read the other reviews for modifications. This recipe however didn't need much modification. The only thing I would do differently is to add crushed red peppers as even though it was delicious as is, it was not very spicy. Mild at best. Make sure your oil is very hot as the beef will not crisp as it should but the meat was very tender and the sauce was amazing. Next time I will try it with pineapples & green peppers. Also this amount was enough for 2 people not 4.
09/28/2009
5 stars all the way. This was really good. I did not have chili paste so I used half a tablespoon of ketchup with some chili powder, I also did not have rice vinegar or wine so i just used regular vinegar.I didnt think it would turn out because of all the changes but it was fabulous. I even added some red pepper flakes for extra spice. I recommend cutting all the ingredients up first and preparing the sauce before as well so that all you have to do is prepare the meat and fry and then go from there with no stops it makes its easier. It was great.. no left overs at all!
04/02/2007
This was really good. Since I have younger children who don't like things too spicy, I only added 1 tsp chile paste and 1 Tbs. fresh ginger. This turned out great - all five kids ate it, and it still had a little kick to it. I think my chile paste was extra strength.
02/12/2010
This is the best ginger beef I have ever tasted!! Thanks for the recipe!!
10/23/2011
Thanks for this recipe, I just love it.
04/16/2007
I made this for my family and they love it. I had some mushroom so I added that to my dish as well.
08/31/2014
Loved this meal and so did the husband! He requested we add this to our special recipe list :)
05/13/2004
I really enjoyed this recipe. I did cut down on the ginger and used a splash of white wine instead of the rice wine. All in all, a very tasty dish that is reminiscent of crispy swechuan beef. All you would need to add is julienned carrots and celery.
10/20/2007
This recipe was DELICIOUS. The only thing I changed was that I omitted the rice wine since I didn't have any wine on hand, and this didn't make a difference.
08/23/2014
Thanku!!! My fussy sons couldn't have enough of it..they wanted second servings!!
03/09/2012
Delicious and simple to make!!
03/13/2015
It was too salty for our tastes. I will decrease the soy sauce and try to time the cooking of the meat better. Outside of the sodium (and tough meat) the recipe was "ok" But my 15 year old ate it all!
04/28/2004
Fantastic! Didn't change a thing. I could eat this again tonight, but we polished this off last night. Thanks so much!
04/11/2007
I used maple syrup instead of honey and it was a bit off. when I went half honey and half maple syrup, it really bumped the flavour up a notch.
06/16/2016
Very tasty
12/29/2014
I changed a few things. Used Jasmine Rice instead of regular. Used mushroom soy sauce instead of regular soy sauce. Used Asian stir-fry oil and just fried in a pan (no deep fryer) and it crisped up nicely on the outside, tender inside). No fresh garlic so used garlic salt in the coating instead of regular salt. Added cayenne pepper in lieu of missing chili paste. A touch sweet but good.
06/10/2004
To me it was just like having a baby....seemed like alot of work....but when you are done....you forget ALL about it. It was FANTASTIC!!!!
04/14/2004
Yum! This was great. It was spicy but not too much. I cut back on the ginger, but next time, I'll add the full amount. It was good served over rice. Takes a lot like what you may get at a restaurant.
02/18/2004
This is fantastic! This recipe is perfect as is. I can't wait to make it again. I knew my kids wouldn't like the sauce, so instead of adding all the fried beef strips to the sauce I passed some of the fried beef strips off as steak nuggets. The kids loved them dunked in catsup.
01/30/2010
This is the best! I am always hesitant to try new asian recipies because they don't tend to come out right and my family is pretty picky. My family LOVED this recipe! My kids are already asking when we can have this again! Thanks for a great recipe!
05/07/2012
This recipe is excellent! My family said it tasted just like the restaurant.....I did change a couple of things, I added less sugar, a little more honey and substituted the rice vinegar and rice wine with Sushi seasoning (I didn't have the vinegar or wine)...but it turned out great!!!
01/11/2015
It tastes better than the Chinese takeout place! I made it with ground beef---Amazing!
01/14/2004
This dish is awesome. I added some broccoli and baboo shoots to it though. Also, I didnt think it was too spicy. So I added 2 more tablespoons of the chili paste. This recipe is definetly a keeper and I will make it again.
10/25/2008
This is an wonderful tasty treat, and with a modification 5 star recipe. We double fried the beef 1 min. for the first fry time took it out of the oil let the meat cool and fried again until golden brown. I also did 2 batches of meat so it would not clump up. This was dish was so similar to our fav. resturant called City Lights in Dupont Circle/DC, I ate 2 servings at once! We will make this again for sure.
04/14/2005
Take-out perfect! I reduced the sugar to my tastes and used only 1 tbsp of ginger. It was DELICIOUS! I'll be making it again for sure!
07/18/2003
Excellent!
08/12/2014
Very yummy. My husband commented how he loved it too.
05/17/2012
I used to make this recipe ages ago and was reminded of it thanks to an ex (they're not ALL bad). I recall it was delicious and not terribly difficult to prepare, so I'll definitely be making spicy crispy beef again. :)
03/26/2007
The beef alone had a great taste even without the sauce. With the sauce this meal was sensational! My favorite recipe on allrecipes so far. I added steamed broccoli into the mix in the last step and it turned out wonderfully.
10/19/2005
It was very good and doesn't require an expensive cut of meat. However, next time I will follow previous suggestions and leave out at least half of the sugar. I'm a big fan of sweet & sour, but this was too sweet even for me.
02/15/2015
Good flavor, but a bit too sweet, and I had to add a cornstarch slurry to the sauce to keep it from being Crispy Beef Soup.
03/12/2005
Very good! Following other reviewers' advice, I cut down the ginger to two tablespoons and decreased the sugar to five tablespoons. When I cook this again (and I will, many times!), I'll probably reduce the sugar further. Also, I replaced the red peppers with green onions, which turned out very flavorful. Thanks for sharing this great recipe!
08/19/2004
This was great! It really did taste like takeaway chinese - I will definitely make this again. Great for using up steak that hasn't got loads of flavour as the deep frying really brings out the flavour of the meat.
12/07/2006
Delicious
02/20/2008
Man this was good... I didn't have a lot of the ingredients so I substituted many things, same amounts of each. I also marinated the steak strips in a mix of balsamic vinegar, soy sauce, and white wine (in a ziplock bag). No rice wine, used white wine No rice vinegar, used white vinegar No honey, used brown sugar No chile paste, used 1/2 tbsp crushed red pepper flakes Had to thicken the sauce with a bit of flour, but that's probably because I changed so many ingredients. Thanks for the awesome base recipe!
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Source: https://www.allrecipes.com/recipe/23420/spicy-crispy-beef/
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