Doubled the sauce, but only used 2/3 cup of brown sugar total so it'd be less sweet overall.
I velveted the beef to make it super tender - you should try it if your beef comes out chewy! It's an old Chinese restaurant trick!
Update: I used a cheaper cut of steak and velveted for about 25-30 minutes to try and make up for the lesser quality of the meat. The meat had no structure or chew - it was just mushy! Be REALLY careful velveting any longer than about 15-20 min or it'll essentially disintegrate on you!
