This recipe was simple and fantastic! First thing I did was half-freeze or partial-freeze my flank steak so that it was firm but not frozen solid. That makes it super easy to slice thinly and I got nice thin slices. I marinated overnight (honestly it was 24 hours, because I prepped it the night before, but couldn't cook it until dinner the next night, you know?). I did not cook it on a grill, I used a nonstick pan on med-high heat stirring often. Then my 4-year-old and I ate them in "lettuce cups" using big pieces of butter lettuce, and they were so amazingly delicious. I can imagine, though, you could add rice noodles, sliced green onions, siracha, or any other elements to make it a little fancier. But this food is fine on it's own.
This recipe is perfect!
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This recipe was simple and fantastic! First thing I did was half-freeze or partial-freeze my...