With the wildly divergent views about this recipe I was a bit apprehensive going in. I read all the customizations and incorporated a few. I used 2.5 lbs of flap meat because it was on sale, and it was ideal - I get really impatient cutting meat, and flap was perfect for this purpose since I could practically pull it apart with my hands to make strips. I skipped the browning stage and threw it all in the pot. I reduced the brown sugar by half. I couldn't find fresh ginger so I substituted a pinch of powdered. I like my onions well cooked so I put them in from the beginning, but they were a little too destroyed after 3 hours on low so next time I'll delay them. I used Lee Kum Kee brand hoisin. This turned out astonishingly close to my great local chinese takeaway, about 95% there. I'll make tiny tweaks next time, maybe a little more ginger if I can't find fresh, just a hair more sugar. Even with more than double the amount of meat, there was still sauce left over, though I did need to stir it more often while it cooked to keep the meat covered (my slow cooker is oval not circular). Excellent recipe, not too sweet (with modification), not too salty! I had to stop myself from eating the whole darned thing.
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With the wildly divergent views about this recipe I was a bit apprehensive going in. I read...