what's missing, Bonniez is garlic. I tried it both ways and a clove of garlic to 4 servings adds a new dimension. I make this regularly at the request of an asian friend who says it is the best she's ever had. We can't get enough of it at my house also. Good Going Sue L!
I'm sorry I wish I could rate this one higher Sue-I usually love your recipes, but DH & I found this recipe to be bland and missing something that we couldn't quite put our finger on. Thanks for sharing.
Can't believe I'm this first one to review this one. The taste of this dish was outstanding. The sauce was so beautifully balanced - I would say 25% sweet and 75% savory. I used tenderloin and (my fault I'm sure) it didn't come out so tender. I let it rest for 3 hours instead of 30 minutes thinking it would be better, but my hubby said he thought that could make sliced meat chewy (it was). But I will definitely make this again and again - p.s. Oyster sauce is key!
This was great! I didn't have corn starch and used flour as a substitute. I also did not have brown sugar and it still turned out fine. This will be a regular