This was okay for me -- I ate it and enjoyed it! -- but as I often think when cooking something for the first time, it was missing a little something. I added garlic based on comments here as well as chicken broth and dark soy sauce -- two typical ingredients in most "basic" Chinese sauces. (The soy sauce is needed to balance out the strong taste of the rice wine but adds sodium.) I still think that the beef probably should have been marinated before using part of the sauce. These are just my picky notes. It was an okay meal with jasmine rice, but one that could be improved upon next time.