though the soy/hot sauce treatment implies asian the end product is versatile and can be served with just about anything. spanish rice/ beans and broccoli. pasta w/pesto and salad. or roasted new potatoes and asparagus.
i always make plenty because the left-overs have even more potential. save the pan juices in a bowl. the next day it's easy to fork off the fat layer. what left is a great basis for soup or gravy. below is a simple bean soup i like to make for lunch by adding the broth to refried beans. here i added leftover quinoa and braising greens.