This was very good. I used sambal oleck instead of gochujang. I used extra broccoli and cut out the rice and hanger steak instead of the flank steak. I did slice it thin. It was just the right amount of spicy and tangy. We were very full for well under 400 calories. Always a plus.
Amazing! My friend loved it. Also, the sauce is a little bit too spicy.
Very good... my only recommendation would be ...depending on your spice level to go easier in the hot pepper sauce!
This was delicious. I changed it up a little bit, I used pork instead of beef since I'm working on a budget and the pork was on sale, I also added more garlic and an onion into the recipe. It was great though. I'm a very inexperienced cook, but I managed make this and served it to my roommates, who all really liked the recipe as well!
I really enjoyed this recipe. I made a couple of changes 1) because I didn't have sherry on hand or enough lemon juice. And 2) common sense dictated that the stake should be thinly sliced (who's ever had stir fry with super thick slices, large chunks or a while slab of beef? Not me!) and that I may need to add a bit of additional liquid to the dish after the sauce was added. Which I did (chicken stock.) Anyway, the basics of this recipe are good. Cooking is all about being flexible and adjusting and this recipe need only slight adjustments/editing with that in mind I will certainly make this again.
Beef was too tough The beef was nearly inedible. I should have known. Flank steak needs to be marinated to be tender. Plus the recipe doesn't describe how the beef should be cut. I suspect it needed to be thinly sliced, but that didn't occur to me until afterwards. I wouldn't make this again. Cons: Tough beef, sauce was watery