I have mixed feelings on this. While the flavor is good, I dont find the texture of the meat pleasing. As most others recommended, I didnt throw the peppers in untill the last 30 minutes or so, and the onion about an hour earlier. I use strips of pepper, along with larger "ribbons" of onion. However, cooking the meat that long breaks it down far to much for my taste, almost like a shreaded beef. I've made this a few times, and still have yet to find a good balance of cooking time, and still giving the sauce a good flavor. I actually find quick cooking this in a wok to work a lot better, and gives it a fresher overall feel.
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I have mixed feelings on this. While the flavor is good, I dont find the texture of the meat...