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5
out of 5
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Awesome,
April 13, 2009
By neilthecellist
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"Everything about this recipe is great. I only suggest that you use cilantro instead of green onion (green onion gives a weird taste for West Lake style)
Also, I would've used a thicker beef* for this recipe -- again, this is traditional to West Lake. Only in America do you find ground (thinner) beef used.
* In Taiwan/China we take thick beef and thin-slice it (kind of like a stir-fry, but slightly thinner pieces)."
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17 of 17 people found this review helpful.
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