This was absolutely TO DIE FOR good. I made 1/3 of the original recipe to make 2 servings (except that I used 3/4 lb. of meat). Marinated the meat about 19 hours. Used 1/2 regular and 1/2 lite soy sauce, subbed sweet yellow onion for the shallot, tripled the garlic, and subbed cooking sherry for the mirin. I cooked the meat in its marinate; when it was almost done, I added some fresh mushroom pieces. This recipe was very quick to put together, except for the meat. My only gripe was de-fatting and de-grizzling the chuck eye steaks. I wound up with pieces of meat that were all different sizes, and thinly slicing them into uniform size strips was not only an impossibility, it was a joke!!! Even though chuck eye was really delicious in this, I think I would use boneless NY strip or rib-eye next time, so that the slicing would be a dream.
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This was absolutely TO DIE FOR good. I made 1/3 of the original recipe to make 2 servings...