Love, love, loved it. Simple and delicious. I did make two small changes: 1) Per each recipe's worth of marinade, I cut the red pepper flake back from 1 tablespoon to 1 teaspoon, which was plenty spicy enough for me (I like spicy food), but still a tad too spicy for my wife. 2) To make it a little saucier, I threw in a tablespoon of cornstarch mixed with a half cup of chicken broth at the end.
Beyond that, I do have a few suggestions... For a less salty and agressive soy character, I used low-sodium tamari (Japanese soy sauce). As other reviewers recommended, I stir-fried a julienned carrot, red pepper, and onion after cooking the meat and removing it from the pan. I marinated 1.3lbs of meat in a double batch of the marinade, and I think doubling up the marinade was a good idea, otherwise it would have been a tad dry.
I will definitely make this again. Nom, nom, nom!
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Love, love, loved it. Simple and delicious. I did make two small changes: 1) Per each recipe's...