Ummm - delicious! The whole time I was at the store buying the various oils and sauces required for this recipe, my husband was grumbling that we needed so many. All grumbles were put aside when this came out of the oven. The only change I made was to steam some broccoli and toss it with the beef at the final stage before serving. Well, that and I think we used cut up chuck steaks as they were on sale at the time. We ate this as dinner over basmati rice, and then went back to nibble at it so often that there were no left overs to wrap up for the next day. We will definitely be making this again. As a word of caution, if you don't regularly make a lot of food with more asian geared spices and oils (and, like us, have run out of a few that we had), the start up costs for this recipe can be a bit steep for the student/recent grad cooking crowd, though there is definitely enough left over in the bottles to make this again and again and again.
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Ummm - delicious! The whole time I was at the store buying the various oils and sauces...
