Originally Posted by
Heespharm
4-6 tablespoons of soy sauce
1-3 teaspoons of vinegar (preferrably rice vinager)
1-3 teaspoons of sesame oil
4 cloves of garlic minced
2 teaspoons of ginger (I buy premashed from Kroger)
1-2 tablespoons of water to thin it out
1/8 cup of brown sugar
Then 1/8-1/4 cup of Splenda to taste... (To keep calories down can use sugar but use a lot less if you do... Some people use coca cola for sugar and the acid helps tenderize the meat) also some people use Bosc or Asian pears blended to mash for their sugar but my recipe is the quick and dirty way the pears makes it taste phenomenal..
Taste the marinade should be sweet... Will become less sweet as you cook
Rinse meat with water to get excess blood out as this will help taste and keep the meat softer then squeeze dry (optional)
Then marinade for 30min to two hours in the fridge. stirring every once in while to help marinade soak in... Overnight in the fridge is what my mom does...
Then pan fry or grill... I prefer pan fry for ease of use and also I can use the cooked marinade juice to spread over rice (mikes rice sooo good)... Cook until pieces cooked through the longer you cook the tougher the meat gets...
Serve with asian white rice (I will usually get extra from eating Chinese and use that if I'm feeling lazy) and can wrap in red lettuce leaves korean style... Hold leaf in hand put rice and some pieces of meat in leaf, wrap up and eat by hand..
Sorry my measurements aren't exact but I just make this by taste, feel, and look...
Enjoy!