Okay I know you guys probably think that I only make Pioneer Woman recipes. Partly true. The other part of that story is that every time I make one of her recipes it turns out to be delicious. A success. A keeper recipe. Thus, I share it. So maybe it seems like I only use her as a source, but trust me, I DO branch out. Sometimes.
I heard about this recipe from some friends at work and had to try it. I must say, it is one of the best meals I’ve ever made. I seriously encourage you to try it yourself.
I will pass on the advice of my co-worker – cut the meat either the night or morning before and marinate it all day. That way when you get home from work, all you have to do is cook.
Here is my marinating meat. We like spice, so I added red pepper flakes to my marinade. Oh, another tip, make extra marinade. I added an additional 1/4 cup soy sauce, 1.5 Tbsp sherry, 1 Tbsp brown sugar, 1 Tbsp cornstarch and 1/2 Tbsp minced ginger.
When you’re ready for dinner, prepare your brown/white is rice and when there is about 10 minutes left, start cooking the meat.
I seriously cannot say enough good things about this recipe. The cut of meat is perfect. Tender, juicy, full of flavor from the marinade. I also added red bell peppers to make it more colorful.
Let me know if you make it and what you think!