This is my third try to get this without it being published before I finish. Since the amount of brown sugar seemed excessive, I used only two tablespoons. I also used less expensive thin slice steak and tenderized it. I worked with the meat first because the sauce is quick. I kept the sauce hot while the meat finished cooking and placed the meat into the sauce rather than discarding the oil, returning the meat to that pan, and then adding the sauce, I added the meat directly to the sauce, raised the heat to medium-high, added the green onions, and let it cook until the sauce thicken. This works much more easily than trying to get rid if extremely hot oil and is safer. It's delicious and one of our favorite meals over steamed rice.
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This is my third try to get this without it being published before I finish. Since the...