This turned out very well! The flavors are excellent. It's crispy, sweet, and tangy. I'm dinging a star because you really need to double the amount of sauce for the amount of meat. If I had not doubled the sauce, it would not have covered the beef. I followed the recipe exactly with only two exceptions - I used half brown sugar and half white which I think imparts a richer flavor than the white only would do. I also eliminated the salt as I thought the soy sauce would be salty enough and only used 2T of the ginger. The next time I make this I will add some red pepper flakes as we like a bit of a kick. This took me longer than indicated, but as I worked I figured out more efficient ways of working this and next time will do a couple of things differently. First, I will slice the meat in the morning and throw it in a baggie, then set it to 'dry' while mixing up the sauce and prepping the rice. Cornstarch and beef can be tossed in a baggie and then the excess can be shaken off in a fine mesh sieve which helps reduce the amount of cornstarch accumulating in the oil. Those two choices make this something that can easily be accomplished for a weeknight dinner. Overall, this is a really nice recipe!
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This turned out very well! The flavors are excellent. It's crispy, sweet, and tangy. I'm...