Absolutely 5 stars. I froze my beef 15 mins, then sliced, marinated for around 20 hours (used flatiron, which is more tender than flank, but I'm certain that flank would tenderize in that time too). We grilled ours in a vegetable basket, using grilling tongs to flip the pieces of meat til they got a nice char as recommended. Served with egg rolls, white rice, lettuce leaves (used iceberg, all the other kinds looked wilty that day) and chili-garlic sauce (a red sauce made by the Sriracha company which is much milder and thicker than actual Sriracha) and a PF Chang's knockoff green beans recipe (which I did not add to my profile because it didn't turn out for me, so don't bother looking on my profle!). I will absolutely make this recipe again, as soon as possible! Thank you! (For those who don't like spicy food, substitute duck sauce, plum sauce, hoisin sauce, or make a dim sum (steamed dumpling) sauce recipe from somewhere online. You won't regret trying this one if you like Asian food - it's worth the effort!
Was this review helpful?
4 users found this review helpful
Absolutely 5 stars. I froze my beef 15 mins, then sliced, marinated for around 20 hours (used...