I like to use flank steak here; its full beefy flavor stands up to the marinade. Feel free to moderate the heat by reducing the number of chiles.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
I made this recipe mostly as directed, but I substituted Chinese broccoli for the broccoli & bok choi. It was good (in fact it is better for lunch today), but a little too tart and a little too liquidy for my taste.I think the imprecise measurement for the lemon juice is unfortunate ("juice of one lemon" as opposed to "one Tbsp lemon juice"), as is the lack of instruction that you may need to add more sugar to adjust the recipe to your taste.I found it unpleasantly tart (my lemon may have been juicier than expected), and had to add more soy sauce and sugar to counterbalance it. And I like things tart!If I make it again I may omit the lemon juice entirely and just add some lemon zest.Perhaps because of the additional soy sauce, it became too liquidy and did not reduce to glossiness, I had to add some cornstarch to thicken it.
Pete welcomes us to Virginia on this episode of Moveable Feast, where we meet skilled oystermen Ryan & Travis Croxton, as well as chef Dylan Fultineer. Dylan brings Pete to…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?