Reviewed: Mar. 12, 2012

Our favorite. My kids beg me to make it all the time!

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jkk918

Reviewed: Feb. 28, 2012

Good! Remember the kiwi.

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orchid_blossom

Reviewed: Feb. 18, 2012

Make sure you discard the marinade before cooking.

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EdPeters1

Cooking Level: Intermediate

Home Town: Uniontown, Pennsylvania, USA

Living In: Alexandria, Virginia, USA

Reviewed: Jan. 23, 2012

This was delicious and very easy to make. It tastes sweet like teriyaki, but isn't saucy. For the marinade, I didn't have mirin, so I subbed white wine plus one Tbsp. sugar. I marinated the meat overnight (I used the cut recommended, and it took about 15 minutes to trim all the fat off). When it was time to stir fry, I initially dumped it all in the wok (the marinade, too) but there was so much liquid that the meat was just stewing in it. I used a ladle to remove most of the liquid, and then the meat and shallots browned up beautifully. I served it over rice and topped it with bean sprouts and green onions, with a side of bok choy. My boyfriend loved it and asked me to make it part of the regular rotation. Great recipe!

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Reviewer:

SarahJP

Reviewed: Jan. 13, 2012

I followed most of the suggestions made in the review by TableTennis: "1. instead of using shallots I used spring onions 2. I used half brown sugar and half white 3. I also added 1 tsp crushed ginger." I also add the sesame oil half way through the marinade time. The result is delicious!

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Cooking Level: Expert

Home Town: Mcdonough, Georgia, USA

Living In: Douglas, Massachusetts, USA

Reviewed: Nov. 17, 2011

This is definately a keeper!!!! Even my pickly picky teenager ate it. I did read quite a few of the reviews and added some ginger and used 1/2 white and 1/2 brown sugar. WOWZEERS!!!!

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Reviewer:

phigdon

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Cooking Level: Intermediate

Home Town: Madisonville, Kentucky, USA

Living In: Owensboro, Kentucky, USA

Reviewed: Oct. 11, 2011

I made this dish exactly as presented for a young Korean guest. When he tasted it his face lit up and he said "That is just like my mother makes"! That's an apt comment for such a tasty recipe. Thanks!

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maggiegirl

Reviewed: Aug. 30, 2011

Didn't care for this recipe. I think my family likes beef more on the spicy side than sweet.

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Reviewer:

michelle

Reviewed: Jul. 30, 2011

Delicious!

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Reviewer:

cloudiestdragon

Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA

Reviewed: Jan. 26, 2011

4.5 stars. I used 2 lbs of flat iron steak and marinated 24 hours. I agree the key is to cut it as thinly as possible. Delicious. I did not cook all of it the first night. The second night, it was just as good AND the cold leftover meat was incredible. This would be great with sesame rice noodles (on site) or in a wrap with angel hair cabbage.

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