Recipezaar

I've concocted a pot full of something and I'm excited to see how it turns out. I merged two recipes from Recipezaar, and added some tweaks and twists of my own. Super Easy General Tso Chicken and Slow Cooked Teriyaki Beef, for those interested.

In essence, this is what I've done:

1 1/2 lb sirloin cut into 1/4 inch strips
1 1/2 lb boneless rib beef chuck, cut into 1/4 inch strips

Covered with
1/2 cup soy sauce
3 garlic cloves
1 1/2 or 2 inch chunk of fresh ginger, peeled
1 tablespoon sugar
1 tablespoon corn starch
1 tablespoon sesame oil
All that blended.

Then, I simmered together:
1/2 cup soy sauce
1 cup water
something like a cup of white sugar (didn't measure, just poured)
2 chicken bouillon cubes
several generous shakes of Worcestershire sauce
some generous sprinklings of ground cayenne pepper

This simmered mass is based on the general tso recipe, but I didn't have tobasco sauce. I worked the sugar and cayenne until it was a balance that tasted right to me.
Maybe a little too hot... we'll see.
This I dumped in on top of the teriyaki in the crock pot.

(reviewers had said that the teriyaki recipe didn't have near enough liquid. They added beef bullion; I thought a little more kick would be good.)

So this is me trying two new recipes in the same pot all at once.
I imagine that I'll do some thickening with corn starch toward the end.
I don't have any onions, and I'm debating the merits of carrots.

Why blog this? If it's good I'll want to brag. I also won't want to lose track of what I did.
It's in the crock pot on low, and the party will start in 4 hours; but I don't think we'll start eating right off.
I'll see how it's doing around 4:00 and decide whether to up the heat. The original recipe said Low 6-8 hours or high 3-4; the reviewers seemed to think it cooked pretty quick.

I'm thinking it should serve 8. If it's good, it'll serve 6 and if it's lousy it will serve dozens.