Mongolian Beef Recipe Chang 1 Tsp Ginger 2 Cloves Garlic 12 Cup Soy Sauce 12 Cup Water
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12/27/2010
Succulent!! But way likewise sweet. What I did the second time was to only add together tablespoons of the chocolate-brown sugar until I found the right balance betwixt the sweet and salty. Ii tablespoons were enough for me.
08/08/2009
I'd give it more stars if I could. I diced the beef into 1/two inch pieces and added frozen broccoli, then simmerred it for about ten minutes at the end. Information technology was better than the finest Chinese/Mongolian eating place in town. My 2 year quondam hates veggies and she gobbled this dish up and cleaned the plate.
04/thirteen/2011
This is very skillful! I've made it a few times now and accept lived, learned and experimented. The original recipe is too sweet for me and it didn't have quite the right flavour I was looking for. Here's what I've done. i. I ever serve over Jasmine rice, so I brand certain I kickoff this first so information technology will be washed at the same time every bit the beef. two. Afterwards prepping my ingredients, I start a pot on medium/high heat with the 1 cup of oil at the same time equally the 10 minute look for the beef. I utilise a separate pan for the sauce and heat that every bit well. 3. Once the pan is ready, toss in the garlic and ginger and be sure you don't burn the garlic. It will brand your dish bitter. Have your soy/water/carbohydrate mix all prepare to throw in there to finish the garlic from burning. four. Since it was also sweet for me, I reduced the dark-brown sugar to 1/2 cup packed and added two tbs of Hoisin Sauce (you tin can buy this is the asian food section next to the soy). five. By the time x minutes is up, the oil is ready in the pot. I utilise the slotted spoon to drib the beef in so I don't go burned past the hot oil. Do Not overcook the beef or it will be too tough. 2 minutes is plenty of time. 6. Drain the beefiness and add it to the sauce. I expect until the end to add the green onions considering they don't need long to cook and I like them to keep their colour. 7. I serve over the rice and with a side of fresh mandarin oranges. Thanks 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 establish is this tastes really skillful one thing I have changed is that I always double or triple the meat that is the only affair i change some people accept complained that it is to salty or sweet I suggest do not brand changes to the sauce just add together more meat and some more veggies if you want veggies that is also do not cut the meat to thin and some of you might effort 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 aid and keep the sauce nice and thick just be sure to allow it set for a few minute 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 fantabulous, but make sure you take a splash cover for your pan and if u have sparse sliced steak like I did, only fry the meat for about 10secs and turn. Since you saute with the sauce later, it fully cooks, but won't turn into beef jerky. Likewise, I added a Tbsp of cornstarch at the end to thicken the sauce. This is the tastiest Mongolian Beef I've ever eaten, and I used to love P.F. Chang's version!
07/31/2009
Easy to brand and flavorful. I practise suggest putting the beef in the starch earlier you saute the galic/ginger to amend manage time. Also, was a bit salty, perhaps use low sodium soy sauce or cut a chip of soy and supercede with h2o.
08/31/2009
WOW!! this was amazing! Just like the P.F.Changs! I did exactly as the recipe stated..will be making again..and again!!!!
11/28/2009
VERY proficient. Did cut back on the soy. Made it for married man, married man ate it, husband loved it! 'Nuff said. 12.27.09 - Have to update this ane. This is at present a standard at my house. And so simple and versatile. I tin make whatsoever meat Mongolian now! This is the recipe I take been looking for for years.
12/23/2010
My family unit loved this recipe, merely information technology may have helped that the quality of the meat we got was excellent. I didn't fry the meat in every bit much oil as called for, then it didn't turn out crispy, just it was withal corking. I added broccoli, bell peppers, and an orangish at the cease. It was great! My family unit suggested that it needed a flake more tang. Side by side fourth dimension, I'll add a little rice wine vinegar. Oh, I also cut down on the sugar, per others' recommendation. Overall, we enjoyed this dish very much. Thanks!
02/01/2013
Best stir fry I ever made. I modified slightly to brand it less fussy. I started by browning the coated beef in 1 tbls of oil until crispy as directed, then added the garlic/ginger for a couple of minutes, and then added the sauce ingredients a little at a time until information technology reached the desired consistency and gustation for me. I used about 1/4 cup soy sauce, ane/iv cup water, 2 tbls of Hoisin sauce, 2 tbls of brown sugar. Then I added broccoli until well-baked tender and lastly the light-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 information technology! My husband and I loved it and it tasted very similar to the mongolian beef from our favorite chinese restaurant. Volition MAKE THIS AGAIN
04/23/2014
I made this recipe pretty much every bit written, every bit far as amounts become. 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 form of carbohydrate called sucanat instead of brown sugar and used London Broil steak instead of flank steak. I tripled the recipe and it took me iii times every bit long to make too. :-) My family unit loved it though. I commented that it tasted a lot similar a Pei Wei dish. That's compliment enough I call back. If I were to change annihilation next time, I might tenderize my meat beforehand; although it was by and large quite tender. If I made this for company, I think I could make the sauce and fry the meat before in the day and keep in the fridge. And so it wouldn't take long to consummate the final steps of chopping the onions and mixing it all together in the end. This mode I could make clean upwardly the big frying mess on the stove ahead of time. All in all, information technology was a big success.
10/30/2012
We didnt have bound onions, and so diced a reg. white onion and cooked with the ginger and garlic in the first. Then DELICIOUS! We loved this recipe.
04/05/2011
We made this concluding night, and although I told my young man almost the recommendations re the sugar he followed the recipe recommendations. Nosotros also added fresh broccoli and hoisin sauce. For me it was style, way, mode to sweetness and almost ruined it for me, simply my boyfriend didn't think so, which seems to follow the differing opinions in all the reviews. He did agree he would be ok with reducing the sugar adjacent time. I think we also will eliminate the broccoli and add grated carrots. We used pre-cutting "stir fry beefiness" from the grocery store and information technology worked great. We also apply Bragg'due south in lieu of soy which cuts downward on the sodium. I practice recommend cutting dorsum the sugar at to the lowest degree a bit, but sympathise some people may similar it sweet. All in all, a not bad recipe in one case it has been tweaked to personal taste!
07/28/2011
I used light dark-brown sugar (the total amount) and peak circular instead of flank steak. I had a bit more than a pound of meat (ane.3) merely the amount of sauce was still practiced. We loved the dish. It tastes authentic and it was easy to prepare. I served it over brown rice and topped with some fried rice noodles.
02/19/2011
I had my mouth all set for Mongolian Beef that tastes just similar PF Chang'southward. This isn't it. It wasn't bad, but it lacked the full flavor of Chang's. The but thing I changed was to cut dorsum the 2/three cup of sugar to one/3 cup. I doubt that made the taste divergence. I would advise cutting the meat thinner than 1/4" also. That was too thick and resulted in the meat being a little tough. I thought two bunches of onions was too much. I don't think I'll make it 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 slice the beefiness thinner and fry less fourth dimension as another rater mentioned as well. For a "Szechuan" kick I have made this adding cherry-red stale peppers. Yummy! Equally for the PF Chang'due south comments, those who remember they are the best are going to the wrong Asian restaurants!
10/eleven/2012
Using low-sodium soy sauce and reducing the brown saccharide to ane/4, in that location wasn't the "also salty" and "too sugariness" problems that others mentioned. I added broccoli and arsenic-free Jasmine rice. This was fantabulous!
09/02/2011
This was great - the season was only like takeout! I increased to half-dozen servings and only used 1/ii if the sugar. I besides only had footing ginger but it was even so adept - fifty-fifty amend the next day. actually easy to make also - next time I am going to add together some chinese hot pepper for some spice. This is a keeper
06/16/2012
This was an incredibly flavorful recipe that used ingredients I already had on paw. I plant a flank steak from last July hiding in the dorsum of my freezer, and while perfectly prophylactic to eat, it was a bit freezer burned and I feared it would be tough if we grilled it, and so I decided to try it in this recipe. We had a piece of ginger root left from a previous meal, as well as some light-green onions. Per previous reviewers suggestions I cut downwards the brown sugar (to i/4 cup) and added a couple of tablespoons of rice wine vinegar to the sauce also a some corn starch at the very stop to thicken things up. I simply used i/4 of vegetable oil and it came out only fine, nice a crispy. I utilise Bragg's Aminos instead of soy sauce and did so here besides. This was a terrific recipe and easier to prepare than information technology looked -- this volition probable become a go-to beef meal!
06/xiii/2011
this was good, i'd telephone call it a stir-fry.
01/08/2012
very proficient. used regular onion. served with rice noodles!
06/27/2012
Combined a couple of melt'south previous comments and experiences. Used only 2 Tbsp brown sugar. While prepping everything - allow meat sit in cornstarch. Since anybody said information technology was besides salty - used 1/4 c soy sauce and 1/4 cup teriyaki. In that location were no leftovers between but me and my hubby :)
05/16/2011
Loved this!! Just similar at a restaurant. Similar others, I used less brown sugar 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 i/four loving cup sugar and actress garlic. My family wants this to be a staple!
03/08/2018
No demand to fry the meat or use corn startch! I simply saute the meat in 2 TBS of oil (I used sesame oil) with iii cloves of garlic. I mix 1/4 loving cup of Depression Sodium Soy Sauce, 1/4 Cup of Brownish Saccharide, the fresh ginger, some ruby-red pepper flakes, mix together and pour over the meat afterwards browning. From here yous can cook low on the stove (add together a lilliputian h2o), dump in the crock pot, or I cook it for ten min. in my Instant Pot on high force per unit area cook. I've even added stirfry packs of veggies, or broccoli. (Don't pressure level cook the veggies - they disappear.) LOL
ten/27/2011
I thought I liked Super spicy mongolian beef until this night. This recipe comes together more quickly and the flavors meld together well. I did add ruby pepper flakes to gustation and I doubled the recipe merely because there are no small eaters in this house.
01/ten/2010
I tried this recipe because of how many people rated information technology well. This i doesn't work for my tastes. The sauce tastes liked reduced Pepsi. The meat is crunchy and stiff. It may be perfect for you. Not what works for me. Too many negatives to tweak. I'll await for a recipe that works better for my tastes.
08/02/2011
I actually enjoyed this although I used round steak cut into very thin pieces and it was still very tough. The sauce really got thick so I think adjacent time I'll use better meat and add some beef goop at the end to stretch and sparse it out just a chip.
03/30/2011
Delicious! My family loved it. I used low sodium soy sauce, yellow onions instead of green, and added fresh broccoli and green peppers. After the meat was cooked and removed from the skillet, I added the veggies and stir fried on medium high rut until they were slightly browned but still a trivial crisp. So I continued with step 5, with the exception of not adding light-green onions. Served with steamed rice. Easy and yummy! Thanks for the recipe!
03/25/2011
This was not skilful..sometimes I wonder about the recipes on this site that get expert ratings and when I make them they are inedible. I have been a good cook for over twoscore yrs and have no trouble UNTIL I try one on this site...judge I would have learned by now.
eleven/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 best things I take ever cooked. The gustatory modality is phenomenal; it'southward exactly like something I would receive in a Chinese restaurant. I am seriously impressed with myself (and the recipe). That being said...this was a hurting in the behind to make. I fried the beefiness strips in only 1/4 cup oil (to make an attempt at health,) merely the oil still splattered everywhere. Very painful. It took awhile to fry upward all the beefiness strips, and so information technology got abrasive after awhile, being attacked by hot oil drops and beefiness fat. However, making the sauce itself was uncomplicated and quick. I didn't have fresh garlic or ginger on hand, and then I used dried (i/ii tsp ground ginger and reduced 1 tsp garlic pulverization). Everything else was added every bit written (though I used low sodium soy sauce). I served with white rice, which was great to soak up the succulent, thick sauce. Annotation: afterwards pouring off excess oil, you might desire to de-glaze the pan with h2o and then dump the de-glazings in the trash so yous have a cleaner pan to put the beef back into with the sauce. I DIDN'T dump the de-glazings, and while they didn't modify the taste 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 fabled! Hands downward ane of the best things I've ever made. I contradistinct it just a niggling. Unlike other people, I didn't find this too salty at all. Might be able to cutting the sugar down to one/ii cup instead of two/3 but it was keen the way information technology was. I idea the beefiness frying part was much more difficult than it needed to be so I merely pan fried information technology in a couple of tablespoons of olive oil like normal. The cornstarch really helped to thicken the sauce one time it was added dorsum into the pan. I also added red pepper flakes to give it a kicking and residue out the sweetness. Merely fabulous! My husband hates Chinese nutrient and he gobbled this right up!
12/07/2011
This is a fantastic dish!! I exercise lighten up a bit on the soy sauce and add just a bit more than water. When done I sprinkle with crushed red pepper & sesame seeds for some zest and advent.
03/31/2012
I thought this was very skillful. A few simple changes, I fried the beef in 3 batches, in just ii tbsp of oil each time. I might cut the sauce in half, equally at that place was quite a bit of sauce. I besides added mushrooms which went well with the sauce? Served with chocolate-brown rice and steamed sugar snap peas.
03/01/2012
This is delicious! I only used about ane/4 loving cup of oil to fry the beef. I also used recollect cut sirloin because I could not find flank steak. Read the recipe thoroughly before you kickoff. I reversed steps 1 and 2.
eleven/23/2011
Tastes wonderful. As others suggested, I eased upward on the brown carbohydrate and added a glob of Hoisin Sauce. I will make again, but suggest using more onions and making more sauce by calculation additional Soy Sauce and Water.
05/17/2011
I've merely been using Allrecipies.com for virtually vi months. This is the first review I've written just because we loved it that much! When I prepared this recipe as written hubby thought it a chip too sweet (I thought information technology was perfect). 2nd time I followed jeff97'southward advise and added the brown sugar to taste (about iv tbls.) rather than the 2/3 cup and merely a little more soy souce. He loved it! 3rd time making I added some snow pea pods. You could add simply nearly any vegetable and information technology would be corking. Adding something crunchy (the green onions get soft) makes it very prissy. Definately a keeper!
04/06/2011
This was delish! But like many reviews, I thought information technology was a fleck too sweet. The fresh garlic and ginger are superb! When I make it next time though, I'1000 going to add broccoli. Husband loved information technology too. He wanted more than.
02/05/2012
This was FANTASTIC! I honey P.F. Chang'south mongolian beef, and this is really, actually close! I have made this several times, and fifty-fifty my 3-year-old loves information technology. I did not take whatever ginger on hand, so I substituted orange zest instead, and it gives it but the correct hint of citrus. Also, 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!
10/13/2010
This was pretty unproblematic and fast - I made it when I had a 10 pm craving for chinese. The sauce is pretty sugariness, only I beloved how crispy the flank steak gets. I will definitely make this over again.
01/15/2010
I used half the soy sauce, withal information technology was so salty. And i used less than 1/two loving cup dark brown saccharide while the recipe asked for two/3 and yet it was so sweet, no one in my family liked information technology, neither me. If i ever brand information technology next fourth dimension, i ll use the QUANTITIES more reasonably!!!! And oh not to mention, it was so thin like watery consistency, i had to use cornstarch to thicken it. Just recall. How can water soy sauce and sugar make a sauce???? Its way too thin. Not fifty-fifty shut to the mongolian beef i accept had..
09/xiii/2009
I take made this twice now. And each fourth dimension it was the best! The second time I made it I cut the soy sauce by a few tablespoons and replaced information technology water. My husband said he like both, but preferred the second. He said information technology the second was sweeter.
03/28/2011
Fantastic! I doubled the meat, and that resulted in a expert meat-to-sauce ration. Too, I didn't have any dark chocolate-brown saccharide, so used golden brownish sugar and added about ii teaspoons of molasses. I as well added some sliced red pepper with the green onion. Served it with rice, veggies, and bread, was delicious!
ten/26/2010
Very, very dainty - reminded me of take-out ginger beef. Boiled up some frozen broccoli and threw them in at the end. Used Chiese rice noodles. But (minor) problem was that there seemd to be a bit likewise much sauce - might reduce the amount of water next time.
08/ten/2010
I have tried so many of these mongolian beef recipes, this one is by far the all-time one I take had nevertheless. Information technology had the sweetness of mongolian beefiness but withal the spice, just enough. I could add extra after dishing the kids upwardly. . . I give it a 10! :D
02/13/2012
I used less brown saccharide then chosen for. The addition of a little hoisin sauce was perfect! Next time I'll make certain to lightly coat the cornstarch. I served with rice and bean threads...yummers!
04/13/2012
If this could exist viii more stars I would give this recipe double that! This is delicious. My married man has really requested this as oftentimes as I want to brand it for the family!
04/xx/2010
We thought this was fantabulous. I didn't accept whatever ginger root simply used some asian seasoning instead. I added some orange peppers to it. Very good recipe and would make again.
03/27/2011
Excellent recipe! The kickoff time I fabricated this, it was too salty but I over-reduced the sauce. Listen to the recipe and don't boil the sauce also long like I did. The 2nd fourth dimension I made information technology was better, just the third time was the all-time every bit I used low-sodium soy sauce--Absolutely perfect with low-sodium soy sauce. Like shooting fish in a barrel to make and actually impressive--Thanks!
09/18/2011
Added asparagus and grape tomatoes. Besides thickened up the sauce a piffling with cornstarch and h2o. Everyone loved it!
08/07/2011
And so YUM!
04/27/2014
Tenderized beef w/ cornstarch, baking soda, water, common salt, carbohydrate. Used only 1/three loving cup brown sugar for sauce. Made sauce and gear up it aside. 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 sense of taste of this was delicious. Information technology was a little sweeter than I expected, but was very good. I had to double it for our family of 6. We loved it....even my 2 picky eaters (who did eat effectually the onions). My husband and I similar it a little spicy then next time I volition probably seperate some out for us and add together some red pepper. Over all we thought information technology was very good.
04/06/2011
YUM!! My hubby Mmmm'd all the way through dinner tonight and then tried to steal mine!! Very scrummy! I followed the recipe exactly and wouldn't change a thing.
05/10/2011
My hubby makes this regularly. Astonishing, better than P.F. Changs!
06/25/2011
This had good flavor, but the cornstarch deep fry of the beef created a bad texture. Next fourth dimension I will use cornstarch just 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 proficient. I volition fix this again. I used the end pieces from a tenderloin and information technology turned out nifty. Restaurant quality. I accept plenty for left overs, to which I will add together broccoli, mushrooms and snow peas for a lilliputian different dish.
05/22/2010
I dearest, love, love this recipe. It'south every bit skillful as PF Changs Mongolian Beef. I make this at least every other week and my husband and kids fight over it. I have to double the recipe for the four of us so nosotros have leftovers for lunch the next solar day.
03/29/2011
followed other reviews and cut sugar to 2TBS, only it was wayyyyy besides salty. Need to cut soy sauce by half at least. Does not gustation anything like the Mongolian Beefiness that I've eaten at restaurants. Just tastes like fried beef drenched in soy sauce. Would not make again.
12/09/2010
I was very happy with how this came out. It will need a little bit of tweaking to fit my tastes, but the outcome was very close to what I expected, so the tweaking volition only be the personalization that all recipes demand a little of.
04/11/2011
Fabulous!!!!!!!!!!! Used four tablespoons of sugar, and it tasted similar heaven. I definitely recommend adding the sugar by tablespoon instead of all at once in society to get the sweet you desire. Tin't wait to make this again!!!!!!!!!!!!!
12/09/2011
sooooo gooood!!!! the ONLY matter I would alter is it was a fiddling salty and so peradventure less soya next time
09/23/2011
This recipe just wasn't a big hit with us, just a personal preference, I guess. It's very sweet, and we'd adopt different seasonings. I used regular onions & reddish peppers instead of green onions.
08/01/2013
Always a hit! You can't go wrong with this recipe.
04/06/2011
Astonishing!!! I cut down on the sugar and next time I'g going to add some reddish pepper flakes to requite it a kick. This is like "make your own take out" ...Astonishing!!!
03/26/2011
My family LOVED this. We didn't change a thing and there were NO left overs. Please effort this equally is before you modify something around. Since the sauce smelled so wonderful, I added fresh mushrooms and broccoli chunks in during the last stage- it was heavenly!!
06/12/2011
Actually proficient- merely a bit too sweet- side by side time I will cut the brown carbohydrate in half. Otherwise- very yummy!!!
04/19/2011
If I made it again I would only use a 1/four cup of soy sauce, it was a little besides spicy.
xi/21/2011
WOW! This sauce is so rich and succulent. Per previous reviews I used a niggling less sugar and added broccoli and it turned out fantastic.
01/13/2011
Actually simple and tastes amazing. I dearest the Mongolian Beef at Pei Wei then when another person said it tasted just like it I knew I had to try information technology. I was thrilled it was exactly like Pei Wei. This will definitely become a regular dinner at my house.
11/30/2011
I was looking for a recipe that would sense of taste like Pei Wei's mongolian beef... and found it hither! Admittedly perfect recipe! I recommend.
09/20/2011
Smashing recipe! Mega compliments :)
04/05/2011
Really Tasty just side by side fourth dimension I will cut back on the Brown sugar because I thought information technology was a niggling likewise sweetness. I will definitely make it again!
04/11/2011
Instead of using the soy sauce/brown saccharide, I used 1C of "ABC's Sweet Soy Sauce". (I always have some of that on-paw!) I know I contradistinct information technology, but I nevertheless have to give this recipe 5 stars! It was amazingly succulent! Definitely a keeper! Thanks for sharing!
09/10/2010
This does not gustation similar PF Changs. My family 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 save time I ever buy the sparse cut beef strips and then I apply my meat tenderizer on them, pounding the heck out of them. Y'all tin use any vegetables in this and it is always great. I do cut dorsum on the sugar, like others have suggested.
01/10/2012
Yum!!!
11/06/2011
this wasn't bad but information technology was a little sweet also mongolian beef should have a little kicking. probably won't try again sorry
07/04/2011
Delicious! Doubled the beef and made 1.5 times the sauce. Used 2/three cup saccharide non packed at all. Perfect! I need to work on my frying technique, only that was simply me. My family loved this dish and can't look until I make it once more!
04/23/2011
A delicious recipe. I used skirt steak as that what my local grocer had on auction. It sliced beautifully into very thin strips. The taste of the sauce was delicious. The mistake I made was to marinate the steak in a small amount of the sauce. When I fried it in the wok, the sauce burnt to the sides (I'thousand assuming information technology was the sugar in the sauce). Information technology didn't affect the recipe; however, it took me quite a while to make clean the wok!
06/28/2012
What a wonderful quick delicious dinner. I adjusted to what I had: a mix of ribeye and height round instead of flank steak; light brown sugar and molasses instead of dark, onion pulverisation instead of garlic (my married man's allergic). I used less sugar and threw in broccoli (thanks to other reviews), and everyone in my family unit loved it. That doesn't happen often.
xi/fourteen/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. In one case I added the rest of the meat, I think the temperature got besides low and the meat didn't become crispy like the first few pieces. Adjacent fourth dimension I will exist sure the oil is hot enough and also fry in batches. The gustation was still succulent, but I prefer the crispy meat. :) I will definitely brand this again!
08/eleven/2009
husband LOVED this! i did add together some peppers, simply 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 simply became soggy.
03/28/2011
delicious,will make with chicken equally well
04/02/2011
I just made this and it was and then delicious. Simply changes I made was I added a drib of molasses to the sauce since I was using light brown carbohydrate and I added a fleck of cornstarch mixed with water at the terminate to thicken the sauce up. The hot oil made a total mess of my make clean stovetop, but was well worth it -- volition definitely make this again!
04/07/2011
My family unit and I loved this recipe. I will definitely set this again. I did make a few slight changes. 2/three loving cup sugar seemed excessive then I cut it dorsum to two heaping table spoons. Also I used liquid amino in place of soy sauce. aforementioned flavor just cuts back on the common salt. I have since fabricated this again and added chicken instead of beef, both ways are dandy. If your looking for more stir fry way its easy to add snap peas, baby corn and h2o chestnuts. Fast to fix and a family favorite.
04/04/2011
Just like the Eating place does. The only thing I added was Chili Paste....Very GOOD!
04/01/2011
I fabricated this recipe equally written with the exception of using lower sodium soy sauce. My husband enjoyed this more than I considering I don't unremarkably savor sweet Chinese nutrient. With this beingness said, I will probably make again. Next time I make I will add crushed ruby pepper. It was lacking oestrus.
04/05/2011
omg. Succulent. Followed the recipe to the T and wouldn't alter a thing. I was hoping there would be leftover to have to work tomorrow...simply everyone gobbled up every last seize with teeth!
09/16/2011
Very, very good. We like snap peas and so I throw some of those in at the end. Good reviews from everyone I serve this 1 to.
04/04/2011
I thought this dish was amazing EXCEPT for the fact that it was too sweet. Information technology was sad, everything about this dish was perfect, but information technology was so sugariness I virtually couldn't swallow it. I served information technology over rice, and added a tiny bit of Thai chili sauce to give it a little kick. I volition make this again, but side by side time cutting the brown sugar in half, then I volition give information technology v stars!
07/24/2011
AWESOME This recipe is definitely a keeper. It is sweet, but that's what I love about it. The brown sugar gives it such a unique flavor. Can't wait to make it over again! Perchance I'll even try it with chicken or throw in some scarlet pepper flakes for a fiddling kicking.
05/02/2012
Proficient sweet stir-fry sauce; however, this doesn't match the Mongolian Beef recipe I'm trying to duplicate. Side by side fourth dimension I will cutting the chocolate-brown saccharide downward to 1/3 or i/2 cup, every bit information technology was a little as well sweet for my tastes.
03/10/2012
Delish! Equally practiced or better than going to a eating place. Just my kitchen is a mess. Oil everywhere!
Source: https://www.allrecipes.com/recipe/201849/mongolian-beef-and-spring-onions/
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