Since I always marinate it overnight, I don't fuss much over the slicing of the beef. I cut it as thin as I can with my terrible knives and don't worry about it too much. Make sure all of the sugar dissolves in the marinade before adding it to the beef. I use brown sugar and it takes longer to dissolve. Since I hardly ever buy green onions, I use white or red onions and it works great. I cook it indoors on a very hot pan with very little canola oil. I sautee the meat in batches and really quickly. Since the pan starts getting black, after a few batches (I double the recipe sometimes), I roll a ball of paper towel and quickly clean the pan using kitchen tongs. I don't serve it with traditional sides. Tonight was with quinoa and brocollini, a few weeks ago as fajitas (gasp). Delicious!
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Since I always marinate it overnight, I don't fuss much over the slicing of the beef. I cut it...