1. Chinese cooking wine
(read more here
)- sub with Mirin, dry sherry or cooking sake. If you can't consume alcohol, add 1/4 cup of chicken stock/broth - the sauce will take around 3 minutes to evaporate, but the end result will be similar!
2. Soy Sauce -
This recipe calls for DARK soy sauce, has more flavour than light and all purpose soy sauce, and makes the food a deeper brown colour. Can sub with all purpose soy or sauce, but beef colour won't be as dark brown.
- leftovers will keep in the fridge for 4 days, or freeze for up to 3 months!
per serving, excluding rice.