I made this today and it was very quick, very easy, and very yummy! The only thing I changed was I used ginger powder instead of fresh ginger. I cooked the steaks for 4 minutes on the first side and 3 minutes on the second side and it was perfect. I mixed the sauce up while the steaks were cooking and I was done cooking in less than 10 minutes, from start to finish (well except for the rice, but I started it earlier). I used my cast iron skillet so it retained the heat really well. When it was time for me to reduce the sauce, the skillet was still so hot that I didn't have to turn the heat back on and it reduced perfectly. Before I reduced the sauce, I took a taste and actually said aloud, "Mmmm, that is GOOD!" The only downfall is that my house got super smoky. But it was worth it. I'll definitely make this again! Good choice Judy!
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