I made this tonight using chuck blade and it was so really good! The lemon level was perfect. When I make this again, I would use 3 to 5 raw Thai chilis chopped up, put 1/3rd in the marinade with the beef, and the remaining 2/3rd with the carrots and green onion. Today, I used the crushed red pepper and added 2 Thai chilis, and this was barely a 2 star spicy. I also added fresh sliced asparagus to this dish which picked up the flavors really well. And maybe I would put aside a heavy pinch of lemon zest to finish the dish the second the heat is turned off to keep some bright punchiness at the end. Super easy recipe to make with a very high flavor and satisfying result! Thank you for your recipe!
Love this recipe! The soy and lemon flavor combination is so refreshing and pairs well with coconut brown Jasmine rice. Any combination of stir-fry veggies will work wonderfully here. I omit the crushed red pepper since hubby objects to anything too spicy, although I quite enjoy about half the amount called for here. I also use grape seed oil in lieu of vegetable oil, gluten free reduced sodium tamari in lieu of soy sauce, and omit the cornstarch. It's a very simple, quick, and healthy dinner. A definite favorite for us.
this was good! used 2 tsps crushed red pepper and was very spicy!!! will use 1 next time... along with the carrots, i added asparagus and 1/2 zucchini but no green onions. also added some ginger, lemon peel and 1/4 c coconut milk. maybe lemongrass would be good in it. my family liked. might be good with chicken as well. served over forbidden rice mixed with sesame oil.
This tasted just like the Tiger Cry steak from our favorite Thai place! Loved it, and will make again and again!
Easy recipe to make, but missing something. I made it exactly. I didn't find it as salty as the other reviewers. It has the potential to be something with some alterations, but I just wasn't thrilled.