I made this recipe pretty much as written, as far as amounts go. I used some different variations on a couple of items. I used reduced-sodium soy sauce, I'm glad I did. I used a natural form of sugar called sucanat instead of brown sugar and used London Broil steak instead of flank steak. I tripled the recipe and it took me three times as long to make too. :-) My family loved it though. One commented that it tasted a lot like a Pei Wei dish. That's compliment enough I think. If I were to change anything next time, I might tenderize my meat beforehand; although it was mostly quite tender. If I made this for company, I think I could make the sauce and fry the meat earlier in the day and keep in the fridge. Then it wouldn't take long to complete the final steps of chopping the onions and mixing it all together in the end. This way I could clean up the big frying mess on the stove ahead of time. All in all, it was a big success.
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I made this recipe pretty much as written, as far as amounts go. I used some different...