So I can see that this dish is a bit polarizing. Overall, good dish. I made it as directed, actually doubled the recipe and it worked well.
The recipe does have a tendency to be on the sweet side and for those who said it may be too salty you may want to try amino's instead. The low sodium seemed to be fine. I did use flank steak and that is the key for this dish. If you start using different meats your mileage will vary. You could use
Sirloin – a bit more tender.
Skirt steak – similar to flank, but with a stronger beefy flavor.
Ribeye – for a richer, fattier version.
The sauce does thicken quick so you may either need to use more water (I added an additional cup as I made a double serving of it) or less cornstarch. To balance it I think a red pepper could work. I used Penzy's Bangkok spice 1 teaspoon and added the green onion 30 minutes before done. Served with Jasmine Rice and steamed Broccoli on the side or mixed in after plating.
Do not cook this dish more than 3 hours regardless of the meats above you used.
