This recipe is easily our favorite! I sharpened my knife and sliced up the beef as thinnly as possible (the key) and marinated for 24 hours. I also used rice wine vinegar instead of mirin, forgot the shallots, and saved some of the marinade for a sauce while cooking (added some corn starch/water mixture to thicken the marinade up)! Next time, I will place the meat on top of a bed of grilled or lightly cooked red onions for some added flavor. We ate this with lightly pickled cucumbers and white jasmine rice, and it was the perfect meal. We even loved the leftovers!
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This recipe is easily our favorite! I sharpened my knife and sliced up the beef as thinnly as...