I made the recipe with all the listed ingredients, but I cooked the steak by itself to try to get a sear on it before adding it and the veg to the sauce. I didn't have bell peppers, so I used a couple of big cubanelles instead, and I added some chopped ginger to the sauce. We liked it OK, but it wasn't a 'wow'. I was originally doubtful about the sauce, but I made sure to cook it several minutes to reduce it and drive off the vinegar bite before I added everything back. That made a huge difference, turning it from a real eye-popping nose-tingling experience to a more ordinary sweet and sour. It was pleasant. I need to work on my searing technique with the beef, it ended up boiling a little in its own juices despite my best efforts. We will probably do this again.
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