This was sooooo tasty! I increased the red pepper flakes, as we like it spicy. Will make again!

This was VERY salty, and I hate to say it, but unappetizing. I will not make it again.

Nothing special or too different from what I grew up eating. I wouldn't call this "Fire" - I added the more than the amount of red pepper and some Sriracha Hot Sauce and can still barely taste the heat. I agree with other reviewers that the sauce was too salty for me and that it needed more brown sugar. One advice for others - do NOT leave out the sesame oil or substitute it. The sesame oil is very important in Asian cooking and gives this recipe its flair.

Very very good! I did make some changes due to the other comments. I cut down on the soy sauce b/c someone said it was to salty. I am dissapointed I did that b/c I felt it needed more salt and ended up adding some to my plate. Also I added like 2 teaspoons more of brown sugar and wished I would have added even more. Lastly I added like another teaspoon of red pepper flakes which gave it the perfect hottness. I served it with jasmine rice. This was a wonderful dish and hubby liked it a lot to, which I LOOOOVE the praise when a great meal is put on the table...which this was!!

Had a good flavor, nothing fantastic although the kids really enjoyed. I would have liked to taste the brown sugar more.

I have made this a few times and it is gone very quickly. My hubby loves this recipe so much. Thank you

Great addition to 'asian night' cooking at our home.

This was really good. Easy to prepare too. We will have this one often.

We all found this to be very salty from the large amount of soy sauce. The flavour was not bad, but it was just too salty. Next time, I think I will use less soy as well as drain the excess sauce before cooking.

Hubby loved it! Thanks for sharing.

such a delicious meal.!isubstitue meat with chicken and added moree vegies like green and red bell pepper.unfortunately my soy sauce was not enough.to complete it i used water and cooked in a big wok.mmh i liked tht.easy and yummy.thx

As others have noted, you need to add alot more red pepper flakes to make it really firey. I marinated the meat for about an hour, and was surprised at how much it had absorbed the flavors. Not bad at all. Thanks!

We loved it. Served over white rice it is a filling easy meal. As others have stated hold the marinade back and just cook the meat first. Add the "juice" after the meat is brown.

I made this for my daughters birthday we went with Chinese New Year Theme. This was just GREAT!!!! I made it exactly as recipe stated and everyone ohh and aah over it. I will be making this again and again.

Oh wow, this was good! My husband LOVED it. I added some fresh ginger and some worcestershire sauce to the marinade and left out the sesame oil until cooking (added to pan). When cooking I added chopped cabbage for extra fiber. I served over steamed rice, so the extra marinade was nice for that. This rivals anything at a good Asian restaurant! Thanks so much for the great recipe! I served it with Hawaiian Bread I fresh from the bread machine - the combination of spicy and sweet was awesome!

A couple of options regarding the marinade: If done in a wok, cook the meat and veg first. Put on a plate, then add the marinade to the wok and reduce. Pour on top of the meat/veg. If done in a skillet, make sure it is 12" which covers a very large cooking area. Flared skillet is even better. Make sure liquid evaporates as quickly as possible. You want browned meat. In either method, make sure your pan is screaming hot. You can always add soy sauce, but you can't take it away. So marinade your meat using 1/2 soy sauce and 1/2 stock or water. Don't marinade the sesame seeds. As you're heating up your pan, put the sesame seeds in and swirl a couple of times in the dry pan. Reserve and add on top of the cooked mixture. That way, the sesame seeds get toasted, then relax to let the oils re-distribute. Who wants a wet sesame seed? I don't know if it's Chinese, but I added scallions (green onions) at the end. Fabulous. IN the end I separated the meat from the sauce, and cooked soba noodles in the sauce with some water added. This is a great starter recipe. Expand your horizons with it. I made spring rolls with some, and red lettuce leaves with others. Either way it was delicious.