Friday Dinner, Peking Beef. This came out fantastic! It took me right back to old Peking. I used London Broil for my meat. It velveted nicely, but was a bit chewy. Needed more time in the marinade. The dish had some nice spice, but was also sweet and sour. I halved the recipe (attached).
Do you refrigerate soy sauce after opening the bottle? Help me settle a debate with my girlfriend...