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.
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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.
In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…View all Moveable Feast recipes and video extras
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