How to Make Homemade Mongolian Beef
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12/27/2010
Delicious!! But fashion too sweetness. What I did the second time was to merely add tablespoons of the brown sugar until I found the right balance between the sweet and salty. Two tablespoons were enough for me.
08/08/2009
I'd requite it more stars if I could. I diced the beefiness into 1/two inch pieces and added frozen broccoli, then simmerred it for about 10 minutes at the stop. Information technology was better than the finest Chinese/Mongolian eating place in town. My 2 yr old hates veggies and she gobbled this dish up and cleaned the plate.
04/thirteen/2011
This is very good! I've made it a few times at present and take lived, learned and experimented. The original recipe is also sugariness for me and it didn't have quite the right flavor I was looking for. Here's what I've done. i. I ever serve over Jasmine rice, and then I make sure I start this first so information technology will be done at the same time as the beef. 2. After prepping my ingredients, I beginning a pot on medium/high oestrus with the i cup of oil at the same time every bit the 10 minute wait for the beef. I use a split up pan for the sauce and heat that likewise. 3. Once the pan is ready, toss in the garlic and ginger and be sure you don't burn the garlic. It will make your dish bitter. Accept your soy/water/sugar mix all ready to throw in there to stop the garlic from burning. 4. Since it was too sugariness for me, I reduced the chocolate-brown sugar to i/ii cup packed and added ii tbs of Hoisin Sauce (you tin buy this is the asian food department next to the soy). 5. Past the time 10 minutes is upward, the oil is ready in the pot. I use the slotted spoon to driblet the beef in and then I don't go burned by the hot oil. Do NOT overcook the beef or it volition exist too tough. ii minutes is plenty of time. 6. Bleed the beef and add information technology to the sauce. I wait until the end to add the green onions because they don't need long to cook and I similar them to go on their color. vii. I serve over the rice and with a side of fresh mandarin oranges. Cheers for sharing!!
01/23/2011
Ive tried this a lot of times with my family with fresh ginger and powdered ginger with green onions and white onions what I have plant is this tastes really good one thing I have changed is that I always double or triple the meat that is the only matter i alter some people have complained that it is to salty or sugariness I suggest do not make changes to the sauce simply add more meat and some more veggies if you desire veggies that is also exercise not cut the meat to thin and some of you might try to tenderize the meat before hand this may solve your problems with the tough meat if anything cut the sauce in half for 1 pd of meat that should help and go on the sauce nice and thick simply exist certain to allow information technology set for a few infinitesimal earlier serving.
10/07/2009
I thought this was amazing! I added a heaped tablespoon of hoisin sauce, worked wonderfully...
02/03/2011
This was first-class, but make sure you have a splash cover for your pan and if u have sparse sliced steak similar I did, only fry the meat for near 10secs and turn. Since y'all saute with the sauce later, it fully cooks, merely won't plough into beefiness hasty. As well, I added a Tbsp of cornstarch at the terminate to thicken the sauce. This is the tastiest Mongolian Beef I've ever eaten, and I used to beloved P.F. Chang's version!
07/31/2009
Easy to make and flavorful. I practice suggest putting the beef in the starch before y'all saute the galic/ginger to better manage time. Too, was a bit salty, maybe utilise depression sodium soy sauce or cutting a fleck of soy and supplant with h2o.
08/31/2009
WOW!! this was amazing! Merely like the P.F.Changs! I did exactly as the recipe stated..will exist making over again..and once again!!!!
11/28/2009
VERY practiced. Did cutting dorsum on the soy. Fabricated information technology for married man, husband ate information technology, married man loved it! 'Nuff said. 12.27.09 - Have to update this ane. This is at present a standard at my firm. SO simple and versatile. I can brand any meat Mongolian now! This is the recipe I have been looking for for years.
12/23/2010
My family loved this recipe, but it may have helped that the quality of the meat we got was excellent. I didn't fry the meat in as much oil equally called for, and then information technology didn't turn out crispy, but it was still great. I added broccoli, bell peppers, and an orange at the cease. It was bang-up! My family suggested that it needed a bit more tang. Next fourth dimension, I'll add a fiddling rice vino vinegar. Oh, I also cutting down on the sugar, per others' recommendation. Overall, we enjoyed this dish very much. Cheers!
02/01/2013
All-time stir fry I e'er fabricated. I modified slightly to make it less fussy. I started by browning the coated beef in 1 tbls of oil until crispy equally directed, then added the garlic/ginger for a couple of minutes, then added the sauce ingredients a piddling at a fourth dimension until it reached the desired consistency and gustatory modality for me. I used about 1/4 loving cup soy sauce, 1/iv cup h2o, 2 tbls of Hoisin sauce, 2 tbls of brown sugar. And then I added broccoli until crisp tender and lastly the green onion for a couple of minutes. Delicious!
01/27/2011
This recipe is WONDERFUL! Although information technology has several steps it was well worth it! My husband and I loved it and it tasted very similar to the mongolian beef from our favorite chinese restaurant. WILL Make THIS AGAIN
04/23/2014
I made this recipe pretty much as written, as far as amounts go. I used some different variations on a couple of items. I used reduced-sodium soy sauce, I'm glad I did. I used a natural course of sugar called sucanat instead of brown saccharide and used London Broil steak instead of flank steak. I tripled the recipe and it took me three times every bit long to make too. :-) My family loved information technology though. I commented that it tasted a lot like a Pei Wei dish. That's compliment enough I think. If I were to modify anything next time, I might tenderize my meat beforehand; although it was mostly quite tender. If I made this for company, I think I could brand the sauce and fry the meat before in the day and go on in the fridge. Then information technology wouldn't accept long to consummate the concluding steps of chopping the onions and mixing it all together in the stop. This manner I could clean up the large frying mess on the stove alee of time. All in all, it was a large success.
ten/xxx/2012
We didnt have bound onions, so diced a reg. white onion and cooked with the ginger and garlic in the beginning. SO DELICIOUS! Nosotros loved this recipe.
04/05/2011
Nosotros made this final night, and although I told my boyfriend about the recommendations re the sugar he followed the recipe recommendations. We as well added fresh broccoli and hoisin sauce. For me it was way, way, fashion to sugariness and about ruined it for me, but my young man didn't call back and so, which seems to follow the differing opinions in all the reviews. He did agree he would be ok with reducing the carbohydrate adjacent time. I think we also will eliminate the broccoli and add together grated carrots. We used pre-cut "stir fry beefiness" from the grocery store and it worked great. We besides utilize Bragg's in lieu of soy which cuts downward on the sodium. I do recommend cutting dorsum the sugar at to the lowest degree a bit, only understand some people may like it sweet. All in all, a cracking recipe once it has been tweaked to personal taste!
07/28/2011
I used light brown saccharide (the full amount) and top round instead of flank steak. I had a bit more than a pound of meat (ane.three) but the corporeality of sauce was nevertheless skilful. Nosotros loved the dish. It tastes authentic and it was like shooting fish in a barrel to prepare. I served information technology over dark-brown rice and topped with some fried rice noodles.
02/xix/2011
I had my oral fissure all set up for Mongolian Beefiness that tastes but like PF Chang's. This isn't it. It wasn't bad, but it lacked the total flavor of Chang's. The only thing I changed was to cut back the 2/3 loving cup of sugar to 1/3 loving cup. I uncertainty that made the taste difference. I would advise cutting the meat thinner than 1/4" also. That was likewise thick and resulted in the meat beingness a petty tough. I idea two bunches of onions was too much. I don't think I'll make it once again.
12/11/2010
Yum. Aryeh loves this. Substituted chicken for the beef. Serve over minute noodles. Great.
03/24/2011
This is a very good base of operations for Mongolian beef. I piece the beef thinner and fry less time as another rater mentioned every bit well. For a "Szechuan" kick I accept made this adding carmine dried peppers. Yummy! Equally for the PF Chang's comments, those who recall they are the all-time are going to the incorrect Asian restaurants!
x/11/2012
Using depression-sodium soy sauce and reducing the brownish sugar to 1/4, at that place wasn't the "as well salty" and "besides sweet" issues that others mentioned. I added broccoli and arsenic-gratis Jasmine rice. This was fantabulous!
09/02/2011
This was great - the flavour was but like takeout! I increased to 6 servings and merely used 1/2 if the sugar. I as well only had ground ginger but it was still good - fifty-fifty improve the next day. really easy to brand likewise - side by side time I am going to add some chinese hot pepper for some spice. This is a keeper
06/sixteen/2012
This was an incredibly flavorful recipe that used ingredients I already had on hand. I plant a flank steak from last July hiding in the back of my freezer, and while perfectly safe to eat, it was a chip freezer burned and I feared it would be tough if we grilled it, then I decided to try it in this recipe. Nosotros had a piece of ginger root left from a previous repast, equally well as some dark-green onions. Per previous reviewers suggestions I cut downwards the brown saccharide (to 1/4 cup) and added a couple of tablespoons of rice wine vinegar to the sauce as well a some corn starch at the very end to thicken things up. I only used ane/4 of vegetable oil and it came out just fine, nice a crispy. I apply Bragg'southward Aminos instead of soy sauce and did so here equally well. This was a terrific recipe and easier to prepare than it looked -- this will likely become a go-to beef repast!
06/thirteen/2011
this was expert, i'd telephone call information technology a stir-fry.
01/08/2012
very good. used regular onion. served with rice noodles!
06/27/2012
Combined a couple of cook'south previous comments and experiences. Used but 2 Tbsp brown sugar. While prepping everything - let meat sit down in cornstarch. Since everyone said information technology was too salty - used 1/iv c soy sauce and 1/4 loving cup teriyaki. There were no leftovers between simply me and my husband :)
05/sixteen/2011
Loved this!! But like at a restaurant. Like others, I used less dark-brown carbohydrate and added steamed broccoli at the last minute. Served over sticky rice. Definitely a keeper; easy and delicious.
04/14/2011
This was wonderful. I added crushed red pepper and brocolli and added only 1/four cup carbohydrate and actress garlic. My family wants this to be a staple!
03/08/2018
No demand to fry the meat or utilise corn startch! I just saute the meat in 2 TBS of oil (I used sesame oil) with three cloves of garlic. I mix i/4 cup of Low Sodium Soy Sauce, 1/four Loving cup of Dark-brown Sugar, the fresh ginger, some red pepper flakes, mix together and pour over the meat after browning. From here you can cook low on the stove (add a piffling water), dump in the crock pot, or I cook it for 10 min. in my Instant Pot on high pressure level cook. I've even added stirfry packs of veggies, or broccoli. (Don't force per unit area cook the veggies - they disappear.) LOL
10/27/2011
I thought I liked Super spicy mongolian beef until this evening. This recipe comes together more than rapidly and the flavors meld together well. I did add ruby pepper flakes to gustation and I doubled the recipe only considering there are no small eaters in this house.
01/10/2010
I tried this recipe considering of how many people rated it well. This one doesn't work for my tastes. The sauce tastes liked reduced Pepsi. The meat is crunchy and strong. It may be perfect for you. Non what works for me. Besides many negatives to tweak. I'll look for a recipe that works ameliorate for my tastes.
08/02/2011
I really enjoyed this although I used round steak cutting into very thin pieces and it was still very tough. The sauce actually got thick and so I call back next time I'll utilize better meat and add some beefiness broth at the end to stretch and sparse it out just a flake.
03/30/2011
Succulent! My family unit loved it. I used low sodium soy sauce, yellow onions instead of green, and added fresh broccoli and green peppers. Afterwards the meat was cooked and removed from the skillet, I added the veggies and stir fried on medium loftier rut until they were slightly browned but still a little crisp. Then I continued with step five, with the exception of not calculation green onions. Served with steamed rice. Piece of cake and yummy! Thanks for the recipe!
03/25/2011
This was not good..sometimes I wonder nearly the recipes on this site that get adept ratings and when I brand them they are inedible. I accept been a good melt for over xl yrs and have no trouble UNTIL I try i on this site...gauge I would accept learned past now.
xi/18/2011
This recipe was actually fun to make. I used round steak (couldn't find flank) and the meat turned out perfect. I added fresh snow peas, water chestnuts and 1 TB hoisin sauce. My family loved it!
03/28/2011
This is one of the all-time things I have ever cooked. The gustation is astounding; it'due south exactly similar something I would receive in a Chinese restaurant. I am seriously impressed with myself (and the recipe). That being said...this was a pain in the behind to brand. I fried the beefiness strips in just 1/4 cup oil (to brand an try at health,) only the oil still splattered everywhere. Very painful. It took awhile to fry up all the beef strips, then it got abrasive after awhile, being attacked by hot oil drops and beefiness fat. Even so, making the sauce itself was simple and quick. I didn't have fresh garlic or ginger on hand, and so I used dried (1/2 tsp basis ginger and reduced one tsp garlic pulverisation). Everything else was added as written (though I used low sodium soy sauce). I served with white rice, which was great to soak up the delicious, thick sauce. Note: after pouring off backlog oil, yous might want to de-glaze the pan with h2o and so dump the de-glazings in the trash and then you take a cleaner pan to put the beef dorsum into with the sauce. I DIDN'T dump the de-glazings, and while they didn't alter the gustation of the sauce, they did detract from the silky smooth texture of the sauce. I will be making this again and sharing it with everyone I know. YUM!
04/07/2011
This was fabulous! Hands downward ane of the best things I've ever made. I altered it merely a little. Unlike other people, I didn't notice this likewise salty at all. Might be able to cutting the sugar down to 1/2 cup instead of 2/iii but it was great the manner it was. I idea the beef frying function was much more than difficult than information technology needed to be so I simply pan fried information technology in a couple of tablespoons of olive oil like normal. The cornstarch really helped to thicken the sauce once it was added back into the pan. I also added scarlet pepper flakes to give information technology a boot and balance out the sweetness. Only fabled! My married man hates Chinese food and he gobbled this right up!
12/07/2011
This is a fantastic dish!! I do lighten upwardly a bit on the soy sauce and add just a flake more water. When done I sprinkle with crushed crimson pepper & sesame seeds for some zest and advent.
03/31/2012
I thought this was very good. A few simple changes, I fried the beefiness in 3 batches, in only ii tbsp of oil each time. I might cut the sauce in half, as there was quite a bit of sauce. I also added mushrooms which went well with the sauce? Served with brown rice and steamed sugar snap peas.
03/01/2012
This is delicious! I only used most 1/4 cup of oil to fry the beef. I also used think cut sirloin because I could not find flank steak. Read the recipe thoroughly before you lot start. I reversed steps 1 and 2.
11/23/2011
Tastes wonderful. As others suggested, I eased up on the brown carbohydrate and added a glob of Hoisin Sauce. I will brand again, but suggest using more onions and making more sauce by adding boosted Soy Sauce and Water.
05/17/2011
I've only been using Allrecipies.com for about half dozen months. This is the first review I've written only because nosotros loved it that much! When I prepared this recipe as written hubby thought it a bit too sugariness (I thought it was perfect). 2nd fourth dimension I followed jeff97'south advise and added the chocolate-brown sugar to taste (about 4 tbls.) rather than the two/iii cup and just a piffling more soy souce. He loved information technology! 3rd time making I added some snow pea pods. You could add together just about any vegetable and it would be nifty. Calculation something crunchy (the green onions go soft) makes it very nice. Definately a keeper!
04/06/2011
This was delish! But like many reviews, I idea it was a fleck besides sugariness. The fresh garlic and ginger are superb! When I arrive adjacent time though, I'g going to add broccoli. Hubby loved it besides. He wanted more.
02/05/2012
This was FANTASTIC! I honey P.F. Chang's mongolian beef, and this is really, really close! I have fabricated this several times, and fifty-fifty my 3-year-old loves information technology. I did not have any ginger on hand, so I substituted orange zest instead, and it gives it simply the right hint of citrus. As well, we eat a off-white amount of game meat in our family, and this worked well using both deer and nilgai meat. Definitely a keeper!
10/thirteen/2010
This was pretty simple and fast - I made information technology when I had a ten pm craving for chinese. The sauce is pretty sweet, but I love how crispy the flank steak gets. I will definitely make this again.
01/15/2010
I used half the soy sauce, yet information technology was so salty. And i used less than 1/2 cup nighttime dark-brown sugar while the recipe asked for two/3 and withal it was so sweet, no one in my family liked information technology, neither me. If i e'er brand information technology next time, i ll use the QUANTITIES more reasonably!!!! And oh non to mention, it was then thin like watery consistency, i had to utilize cornstarch to thicken it. Just recall. How can h2o soy sauce and sugar brand a sauce???? Its way also thin. Not even close to the mongolian beefiness i accept had..
09/13/2009
I have fabricated this twice now. And each fourth dimension it was the best! The second time I made it I cutting the soy sauce by a few tablespoons and replaced it water. My husband said he like both, but preferred the 2nd. He said it the 2nd was sweeter.
03/28/2011
Fantastic! I doubled the meat, and that resulted in a good meat-to-sauce ration. Also, I didn't have whatsoever dark brown sugar, so used golden chocolate-brown saccharide and added about 2 teaspoons of molasses. I also added some sliced ruby-red pepper with the greenish onion. Served it with rice, veggies, and bread, was delicious!
ten/26/2010
Very, very prissy - reminded me of take-out ginger beef. Boiled upwardly some frozen broccoli and threw them in at the end. Used Chiese rice noodles. Merely (pocket-sized) problem was that there seemd to exist a bit too much sauce - might reduce the amount of water side by side time.
08/ten/2010
I have tried so many of these mongolian beef recipes, this one is past far the best one I have had yet. It had the sweet of mongolian beef but however the spice, just enough. I could add together extra subsequently dishing the kids upward. . . I give it a 10! :D
02/13/2012
I used less brown sugar so chosen for. The add-on of a niggling hoisin sauce was perfect! Next fourth dimension I'll brand certain to lightly glaze the cornstarch. I served with rice and bean threads...yummers!
04/thirteen/2012
If this could be eight more stars I would give this recipe double that! This is delicious. My hubby has really requested this equally often as I want to brand it for the family!
04/20/2010
We thought this was excellent. I didn't accept any ginger root merely used some asian seasoning instead. I added some orange peppers to information technology. Very good recipe and would brand again.
03/27/2011
Excellent recipe! The outset time I fabricated this, information technology was besides salty but I over-reduced the sauce. Listen to the recipe and don't boil the sauce too long like I did. The 2d time I fabricated it was amend, but the 3rd fourth dimension was the best as I used depression-sodium soy sauce--Absolutely perfect with low-sodium soy sauce. Easy to make and really impressive--Thanks!
09/18/2011
Added asparagus and grape tomatoes. Too thickened upward the sauce a little with cornstarch and water. Everyone loved it!
08/07/2011
SO YUM!
04/27/2014
Tenderized beef w/ cornstarch, blistering soda, h2o, common salt, sugar. Used only i/3 cup brown carbohydrate for sauce. Fabricated sauce and ready information technology bated. Cooked beef in couple tablespoons of oil (did not drench beef with mor cornstarch$. Used some chicken stock to deglaze pan. Then added onions and sauce.
04/23/2011
The taste of this was succulent. It was a petty sweeter than I expected, only was very practiced. I had to double it for our family of 6. We loved it....even my two picky eaters (who did eat around the onions). My husband and I similar information technology a little spicy so next fourth dimension I will probably seperate some out for u.s. and add together some red pepper. Over all we idea information technology was very good.
04/06/2011
YUM!! My hubby Mmmm'd all the way through dinner tonight and so tried to steal mine!! Very scrummy! I followed the recipe exactly and wouldn't change a thing.
05/x/2011
My hubby makes this regularly. Amazing, better than P.F. Changs!
06/25/2011
This had good season, only the cornstarch deep fry of the beef created a bad texture. Next time I will employ cornstarch only to thicken the sauce, and will simply stir fry the beef for a fresher flavor and texture.
04/02/2011
I stock-still this last night, and it was very good. I will fix this again. I used the finish pieces from a tenderloin and it turned out great. Restaurant quality. I have enough for left overs, to which I will add broccoli, mushrooms and snowfall peas for a lilliputian different dish.
05/22/2010
I honey, love, love this recipe. It's as skillful as PF Changs Mongolian Beef. I brand this at least every other calendar week and my husband and kids fight over it. I take to double the recipe for the four of u.s.a. so we have leftovers for lunch the next day.
03/29/2011
followed other reviews and cut saccharide to 2TBS, only it was wayyyyy too salty. Need to cut soy sauce past half at to the lowest degree. Does not taste annihilation similar the Mongolian Beefiness that I've eaten at restaurants. But tastes like fried beef drenched in soy sauce. Would not brand again.
12/09/2010
I was very happy with how this came out. It volition need a little chip of tweaking to fit my tastes, merely the consequence was very close to what I expected, so the tweaking will just be the personalization that all recipes need a picayune of.
04/xi/2011
FABULOUS!!!!!!!!!!! Used four tablespoons of saccharide, and it tasted like sky. I definitely recommend adding the sugar by tablespoon instead of all at once in society to get the sweetness you want. Can't wait to make this again!!!!!!!!!!!!!
12/09/2011
sooooo gooood!!!! the Just thing I would change is it was a trivial salty so perchance less soya next time
09/23/2011
This recipe only wasn't a large hit with us, just a personal preference, I gauge. It'due south very sugariness, and we'd prefer different seasonings. I used regular onions & red peppers instead of dark-green onions.
08/01/2013
Always a hitting! You tin can't go wrong with this recipe.
04/06/2011
AMAZING!!! I cut down on the sugar and side by side fourth dimension I'thousand going to add some ruby-red pepper flakes to give it a kicking. This is like "make your own take out" ...Amazing!!!
03/26/2011
My family unit LOVED this. We didn't change a thing and there were NO left overs. Please try this as is earlier y'all change something around. Since the sauce smelled so wonderful, I added fresh mushrooms and broccoli chunks in during the final phase- information technology was heavenly!!
06/12/2011
Actually expert- but a flake too sweetness- next time I will cutting the brown carbohydrate in one-half. Otherwise- very yummy!!!
04/nineteen/2011
If I made it again I would but use a one/4 cup of soy sauce, information technology was a little besides spicy.
11/21/2011
WOW! This sauce is so rich and delicious. Per previous reviews I used a piffling less sugar and added broccoli and it turned out fantastic.
01/13/2011
Really simple and tastes astonishing. I dearest the Mongolian Beef at Pei Wei so when another person said it tasted just similar it I knew I had to try it. I was thrilled information technology was exactly like Pei Wei. This volition definitely go a regular dinner at my house.
11/30/2011
I was looking for a recipe that would taste like Pei Wei's mongolian beefiness... and found information technology here! Absolutely perfect recipe! I recommend.
09/twenty/2011
Corking recipe! Mega compliments :)
04/05/2011
Really Tasty just side by side time I volition cut back on the Chocolate-brown sugar because I thought it was a petty too sweet. I will definitely make it once again!
04/xi/2011
Instead of using the soy sauce/brown sugar, I used 1C of "ABC'due south Sugariness Soy Sauce". (I always have some of that on-hand!) I know I contradistinct it, but I still have to give this recipe 5 stars! It was amazingly succulent! Definitely a keeper! Cheers for sharing!
09/x/2010
This does non gustation like PF Changs. My family unit did not care for it. It seems there is something missing spice wise.
03/25/2011
I loved this recipe. I do a lot of stir frying. To relieve time I always buy the thin cut beef strips then I utilise my meat tenderizer on them, pounding the heck out of them. You lot can apply whatsoever vegetables in this and it is always peachy. I exercise cutting back on the saccharide, like others accept suggested.
01/10/2012
Yum!!!
11/06/2011
this wasn't bad but it was a picayune sweet also mongolian beef should accept a little kick. probably won't try over again sorry
07/04/2011
Delicious! Doubled the beef and made one.5 times the sauce. Used two/3 cup sugar not packed at all. Perfect! I need to piece of work on my frying technique, but that was just me. My family loved this dish and can't look until I make it again!
04/23/2011
A delicious recipe. I used brim steak as that what my local grocer had on sale. Information technology sliced beautifully into very sparse strips. The taste of the sauce was delicious. The mistake I made was to marinate the steak in a small-scale amount of the sauce. When I fried it in the wok, the sauce burnt to the sides (I'm assuming it was the carbohydrate in the sauce). It didn't affect the recipe; however, it took me quite a while to clean the wok!
06/28/2012
What a wonderful quick delicious dinner. I adjusted to what I had: a mix of ribeye and tiptop round instead of flank steak; lite brownish sugar and molasses instead of dark, onion powder instead of garlic (my husband'south allergic). I used less carbohydrate and threw in broccoli (thanks to other reviews), and everyone in my family unit loved it. That doesn't happen oftentimes.
11/14/2012
This dish was wonderful! I rarely fry food so I didn't realize the importance of getting the oil to the correct temperature. The first few pieces of meat that I put in the hot oil got beautifully crispy within 2 minutes. Once I added the residual of the meat, I think the temperature got too low and the meat didn't get crispy like the beginning few pieces. Side by side time I will be sure the oil is hot enough and as well fry in batches. The gustatory modality was even so succulent, but I prefer the crispy meat. :) I will definitely make this again!
08/11/2009
husband LOVED this! i did add some peppers, just other than that, followed exactly
04/19/2011
Did not enjoy at all. The sauce tasted only of soy sauce, and the corn starch on the beefiness just became soggy.
03/28/2011
delicious,will make with chicken also
04/02/2011
I just made this and it was so delicious. Only changes I made was I added a drop of molasses to the sauce since I was using light brown sugar and I added a fleck of cornstarch mixed with water at the end to thicken the sauce up. The hot oil made a total mess of my clean stovetop, simply was well worth it -- volition definitely make this again!
04/07/2011
My family and I loved this recipe. I will definitely set this again. I did make a few slight changes. 2/three cup sugar seemed excessive so I cut information technology dorsum to 2 heaping table spoons. Also I used liquid amino in identify of soy sauce. same flavor just cuts back on the common salt. I have since made this over again and added craven instead of beef, both ways are great. If your looking for more than stir fry way its easy to add snap peas, baby corn and h2o chestnuts. Fast to fix and a family favorite.
04/04/2011
Merely like the Restaurant does. The only affair I added was Chili Paste....Very GOOD!
04/01/2011
I made this recipe as written with the exception of using lower sodium soy sauce. My husband enjoyed this more than I because I don't usually savor sweet Chinese food. With this being said, I will probably make over again. Adjacent time I make I will add together crushed red pepper. It was lacking heat.
04/05/2011
omg. Delicious. Followed the recipe to the T and wouldn't alter a thing. I was hoping at that place would be leftover to take to work tomorrow...but everyone gobbled up every terminal bite!
09/xvi/2011
Very, very skilful. Nosotros like snap peas so I throw some of those in at the end. Expert reviews from everyone I serve this one to.
04/04/2011
I thought this dish was amazing EXCEPT for the fact that it was also sugariness. It was distressing, everything most this dish was perfect, merely it was so sweet I nigh couldn't consume it. I served it over rice, and added a tiny bit of Thai chili sauce to requite it a lilliputian kick. I will brand this over again, but side by side fourth dimension cutting the chocolate-brown sugar in half, so I will give it five stars!
07/24/2011
AWESOME This recipe is definitely a keeper. It is sweet, but that'southward what I love about it. The brown sugar gives information technology such a unique flavor. Tin't wait to brand it again! Maybe I'll fifty-fifty try it with chicken or throw in some reddish pepper flakes for a little kicking.
05/02/2012
Good sweet stir-fry sauce; however, this doesn't match the Mongolian Beef recipe I'one thousand trying to duplicate. Next fourth dimension I volition cut the brown sugar downwardly to i/3 or 1/two cup, as it was a fiddling too sweetness for my tastes.
03/x/2012
Delish! As practiced or ameliorate than going to a eatery. But my kitchen is a mess. Oil everywhere!
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Source: https://www.allrecipes.com/recipe/201849/mongolian-beef-and-spring-onions/
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