I have been making a copycat Mongolian beef recipe. The recipe for the sauce calls for 1/2 cup of soy sauce 1/2 cup of water 3/4 cup of brown sugar ginger and garlic.
I generally like things that are salty but this sauce is too salty even for me. I'm thinking about cutting down the soysauce to 1/4 or 1/3 cup. But I think I need to add something else in or the sauce will taste too bland.
Any suggestions on what I could add?
I generally like things that are salty but this sauce is too salty even for me. I'm thinking about cutting down the soysauce to 1/4 or 1/3 cup. But I think I need to add something else in or the sauce will taste too bland.
Any suggestions on what I could add?