Mongolian Beef and Spring Onions
A soy-based Chinese-style beef dish. Best served over soft rice noodles or rice.
A soy-based Chinese-style beef dish. Best served over soft rice noodles or rice.
Delicious!! But way too sweet. What I did the second time was to simply add tablespoons of the brown sugar until I found the right balance between the sweet and salty. Two tablespoons were enough for me.
I'd give it more stars if I could. I diced the beef into 1/2 inch pieces and added frozen broccoli, then simmerred it for about 10 minutes at the end. It was better than the finest Chinese/Mongolian restaurant in town. My 2 yr old hates veggies and she gobbled this dish up and cleaned the plate.
This is very good! I've made it a few times now and have lived, learned and experimented. The original recipe is too sweet for me and it didn't have quite the right flavor I was looking for. Here's what I've done. 1. I always serve over Jasmine rice, so I make sure I start this first so it will be done at the same time as the beef. 2. After prepping my ingredients, I start a pot on medium/high heat with the 1 cup of oil at the same time as the 10 minute wait for the beef. I use a separate pan for the sauce and heat that as well. 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. Have your soy/water/sugar mix all ready to throw in there to stop the garlic from burning. 4. Since it was too sweet for me, I reduced the brown sugar to 1/2 cup packed and added 2 tbs of Hoisin Sauce (you can buy this is the asian food section next to the soy). 5. By the time 10 minutes is up, the oil is ready in the pot. I use the slotted spoon to drop the beef in so I don't get burned by the hot oil. Do NOT overcook the beef or it will be too tough. 2 minutes is plenty of time. 6. Drain the beef and add it to the sauce. I wait until the end to add the green onions because they don't need long to cook and I like them to keep their color. 7. I serve over the rice and with a side of fresh mandarin oranges. Thanks for sharing!!
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 found is this tastes really good one thing I have changed is that I always double or triple the meat that is the only thing i change some people have complained that it is to salty or sweet I suggest do not make changes to the sauce just add 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 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 keep the sauce nice and thick just be sure to let it set for a few minute before serving.
I thought this was amazing! I added a heaped tablespoon of hoisin sauce, worked wonderfully...
This was excellent, but make sure you have a splash cover for your pan and if u have thin 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. Also, 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!
Easy to make and flavorful. I do suggest putting the beef in the starch before you saute the galic/ginger to better manage time. Also, was a bit salty, maybe use low sodium soy sauce or cut a bit of soy and replace with water.
WOW!! this was amazing! Just like the P.F.Changs! I did exactly as the recipe stated..will be making again..and again!!!!
VERY good. Did cut back on the soy. Made it for husband, husband ate it, husband loved it! 'Nuff said. 12.27.09 - Have to update this one. This is now a standard at my house. SO simple and versatile. I can make any meat Mongolian now! This is the recipe I have been looking for for years.
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 as called for, so it didn't turn out crispy, but it was still great. I added broccoli, bell peppers, and an orange at the end. It was great! My family suggested that it needed a bit more tang. Next time, 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!
Best stir fry I ever made. I modified slightly to make 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, then added the sauce ingredients a little at a time until it reached the desired consistency and taste for me. I used about 1/4 cup soy sauce, 1/4 cup water, 2 tbls of Hoisin sauce, 2 tbls of brown sugar. Then I added broccoli until crisp tender and lastly the green onion for a couple of minutes. Delicious!
This recipe is WONDERFUL! Although it 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
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 form of sugar called sucanat instead of brown sugar and used London Broil steak instead of flank steak. I tripled the recipe and it took me three times as long to make too. :-) My family loved it though. One commented that it tasted a lot like a Pei Wei dish. That's compliment enough I think. If I were to change 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 make the sauce and fry the meat earlier in the day and keep in the fridge. Then it wouldn't take long to complete the final steps of chopping the onions and mixing it all together in the end. This way I could clean up the big frying mess on the stove ahead of time. All in all, it was a big success.
We didnt have spring onions, so diced a reg. white onion and cooked with the ginger and garlic in the beginning. SO DELICIOUS! We loved this recipe.
We made this last night, and although I told my boyfriend about the recommendations re the sugar he followed the recipe recommendations. We also added fresh broccoli and hoisin sauce. For me it was way, way, way to sweet and almost ruined it for me, but 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 next time. I think we also will eliminate the broccoli and add grated carrots. We used pre-cut "stir fry beef" from the grocery store and it worked great. We also use Bragg's in lieu of soy which cuts down on the sodium. I do recommend cutting back the sugar at least a bit, but understand some people may like it sweet. All in all, a great recipe once it has been tweaked to personal taste!
I used light brown sugar (the full amount) and top round instead of flank steak. I had a bit more than a pound of meat (1.3) but the amount of sauce was still good. 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.
I had my mouth all set for Mongolian Beef that tastes just like PF Chang's. This isn't it. It wasn't bad, but it lacked the full flavor of Chang's. The only thing I changed was to cut back the 2/3 cup of sugar to 1/3 cup. I doubt that made the taste difference. I would suggest 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.
Yum. Aryeh loves this. Substituted chicken for the beef. Serve over minute noodles. Great.
This is a very good base for Mongolian beef. I slice the beef thinner and fry less time as another rater mentioned as well. For a "Szechuan" kick I have made this adding red dried peppers. Yummy! As for the PF Chang's comments, those who think they are the best are going to the wrong Asian restaurants!
Using low-sodium soy sauce and reducing the brown sugar to 1/4, there wasn't the "too salty" and "too sweet" problems that others mentioned. I added broccoli and arsenic-free Jasmine rice. This was excellent!
This was great - the flavor was just like takeout! I increased to 6 servings and only used 1/2 if the sugar. I also only had ground ginger but it was still good - even better the next day. really easy to make also - next time I am going to add some chinese hot pepper for some spice. This is a keeper
This was an incredibly flavorful recipe that used ingredients I already had on hand. I found a flank steak from last July hiding in the back of my freezer, and while perfectly safe to eat, it was a bit freezer burned and I feared it would be tough if we grilled it, 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 green onions. Per previous reviewers suggestions I cut down the brown sugar (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 1/4 of vegetable oil and it came out just fine, nice a crispy. I use Bragg's Aminos instead of soy sauce and did so here as well. This was a terrific recipe and easier to prepare than it looked -- this will likely become a go-to beef meal!
this was good, i'd call it a stir-fry.
very good. used regular onion. served with rice noodles!
Combined a couple of cook's previous comments and experiences. Used only 2 Tbsp brown sugar. While prepping everything - let meat sit in cornstarch. Since everyone said it was too salty - used 1/4 c soy sauce and 1/4 cup teriyaki. There were no leftovers between just me and my husband :)
Loved this!! Just like at a restaurant. Like others, I used less brown sugar and added steamed broccoli at the last minute. Served over sticky rice. Definitely a keeper; easy and delicious.
This was wonderful. I added crushed red pepper and brocolli and added only 1/4 cup sugar and extra garlic. My family wants this to be a staple!
No need to fry the meat or use corn startch! I just saute the meat in 2 TBS of oil (I used sesame oil) with 3 cloves of garlic. I mix 1/4 cup of Low Sodium Soy Sauce, 1/4 Cup of 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 little water), dump in the crock pot, or I cook it for 10 min. in my Instant Pot on high pressure cook. I've even added stirfry packs of veggies, or broccoli. (Don't pressure cook the veggies - they disappear.) LOL
I thought I liked Super spicy mongolian beef until tonight. This recipe comes together more quickly and the flavors meld together well. I did add red pepper flakes to taste and I doubled the recipe only because there are no small eaters in this house.
I tried this recipe because 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 stiff. It may be perfect for you. Not what works for me. Too many negatives to tweak. I'll look for a recipe that works better for my tastes.
I really 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 next time I'll use better meat and add some beef broth at the end to stretch and thin it out just a bit.
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 heat until they were slightly browned but still a little crisp. Then I continued with step five, with the exception of not adding green onions. Served with steamed rice. Easy and yummy! Thanks for the recipe!
This was not good..sometimes I wonder about the recipes on this site that get good ratings and when I make them they are inedible. I have been a good cook for over 40 yrs and have no trouble UNTIL I try one on this site...guess I would have learned by now.
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!
This is one of the best things I have ever cooked. The taste is phenomenal; it's 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 pain in the behind to make. I fried the beef strips in only 1/4 cup oil (to make an attempt at health,) but the oil still splattered everywhere. Very painful. It took awhile to fry up all the beef strips, so it got annoying after awhile, being attacked by hot oil drops and beef fat. However, making the sauce itself was simple and quick. I didn't have fresh garlic or ginger on hand, so I used dried (1/2 tsp ground ginger and reduced 1 tsp garlic powder). 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 excess oil, you might want to de-glaze the pan with water and then dump the de-glazings in the trash so you 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 alter 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!
This was fabulous! Hands down one of the best things I've ever made. I altered it just a little. Unlike other people, I didn't find this too salty at all. Might be able to cut the sugar down to 1/2 cup instead of 2/3 but it was great the way it was. I thought the beef frying part was much more difficult than it needed to be so I simply pan fried it 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 red pepper flakes to give it a kick and balance out the sweetness. Simply fabulous! My husband hates Chinese food and he gobbled this right up!
I thought this was very good. A few simple changes, I fried the beef in 3 batches, in only 2 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.
This is delicious! I only used about 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 start. I reversed steps 1 and 2.
Tastes wonderful. As others suggested, I eased up on the brown sugar and added a glob of Hoisin Sauce. I will make again, but suggest using more onions and making more sauce by adding additional Soy Sauce and Water.
I've only been using Allrecipies.com for about 6 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 bit too sweet (I thought it was perfect). 2nd time I followed jeff97's advise and added the brown sugar to taste (about 4 tbls.) rather than the 2/3 cup and just a little more soy souce. He loved it! 3rd time making I added some snow pea pods. You could add just about any vegetable and it would be great. Adding something crunchy (the green onions get soft) makes it very nice. Definately a keeper!
This is a fantastic dish!! I do lighten up a bit on the soy sauce and add just a bit more water. When done I sprinkle with crushed red pepper & sesame seeds for some zest and appearance.
This was delish! But like many reviews, I thought it was a bit too sweet. The fresh garlic and ginger are superb! When I make it next time though, I'm going to add broccoli. Hubby loved it too. He wanted more.
This was FANTASTIC! I love P.F. Chang's mongolian beef, and this is really, really close! I have made this several times, and even my 3-year-old loves it. I did not have any ginger on hand, so I substituted orange zest instead, and it gives it just the right hint of citrus. Also, we eat a fair amount of game meat in our family, and this worked well using both deer and nilgai meat. Definitely a keeper!
This was pretty simple and fast - I made it when I had a 10 pm craving for chinese. The sauce is pretty sweet, but I love how crispy the flank steak gets. I will definitely make this again.
I used half the soy sauce, yet it was so salty. And i used less than 1/2 cup dark brown sugar while the recipe asked for 2/3 and yet it was so sweet, no one in my family liked it, neither me. If i ever make it next time, 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 think. How can water soy sauce and sugar make a sauce???? Its way too thin. Not even close to the mongolian beef i have had..
I have made this twice now. And each time it was the best! The second time I made it I cut the soy sauce by a few tablespoons and replaced it water. My husband said he like both, but preferred the second. He said it the second was sweeter.
Fantastic! I doubled the meat, and that resulted in a good meat-to-sauce ration. Also, I didn't have any dark brown sugar, so used golden brown sugar and added about 2 teaspoons of molasses. I also added some sliced red pepper with the green onion. Served it with rice, veggies, and bread, was delicious!
Very, very nice - reminded me of take-out ginger beef. Boiled up some frozen broccoli and threw them in at the end. Used Chiese rice noodles. Only (minor) problem was that there seemd to be a bit too much sauce - might reduce the amount of water next time.
I have tried so many of these mongolian beef recipes, this one is by far the best one I have had yet. It had the sweetness of mongolian beef but yet the spice, just enough. I could add extra after dishing the kids up. . . I give it a 10! :D
Excellent recipe! The first time I made this, it was too salty but I over-reduced the sauce. Listen to the recipe and don't boil the sauce too long like I did. The 2nd time I made it was better, but the 3rd time was the best as I used low-sodium soy sauce--Absolutely perfect with low-sodium soy sauce. Easy to make and really impressive--Thanks!
Added asparagus and grape tomatoes. Also thickened up the sauce a little with cornstarch and water. Everyone loved it!
I used less brown sugar then called for. The addition of a little hoisin sauce was perfect! Next time I'll make sure to lightly coat the cornstarch. I served with rice and bean threads...yummers!
If this could be 8 more stars I would give this recipe double that! This is delicious. My husband has actually requested this as often as I want to make it for the family!
We thought this was excellent. I didn't have any ginger root but used some asian seasoning instead. I added some orange peppers to it. Very good recipe and would make again.
Tenderized beef w/ cornstarch, baking soda, water, salt, sugar. Used only 1/3 cup brown sugar for sauce. Made sauce and set 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.
The taste of this was delicious. It 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 around the onions). My husband and I like it a little spicy so next time I will probably seperate some out for us and add some red pepper. Over all we thought it was very good.
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.
My hubby makes this regularly. Amazing, better than P.F. Changs!
This had good flavor, but the cornstarch deep fry of the beef created a bad texture. Next time I will use cornstarch only to thicken the sauce, and will simply stir fry the beef for a fresher flavor and texture.
I fixed this last night, and it was very good. I will fix this again. I used the end 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 snow peas for a little different dish.
I love, love, love this recipe. It's as good 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 we have leftovers for lunch the next day.
followed other reviews and cut sugar to 2TBS, but it was wayyyyy too salty. Need to cut soy sauce by half at least. Does not taste anything like the Mongolian Beef that I've eaten at restaurants. Just tastes like fried beef drenched in soy sauce. Would not make again.
I was very happy with how this came out. It will need a little bit of tweaking to fit my tastes, but the result was very close to what I expected, so the tweaking will just be the personalization that all recipes need a little of.
FABULOUS!!!!!!!!!!! Used 4 tablespoons of sugar, and it tasted like heaven. I definitely recommend adding the sugar by tablespoon instead of all at once in order to get the sweetness you want. Can't wait to make this again!!!!!!!!!!!!!
sooooo gooood!!!! the ONLY thing I would change is it was a little salty so maybe less soya next time
This recipe just wasn't a big hit with us, just a personal preference, I guess. It's very sweet, and we'd prefer different seasonings. I used regular onions & red peppers instead of green onions.
Always a hit! You can't go wrong with this recipe.
AMAZING!!! I cut down on the sugar and next time I'm going to add some red pepper flakes to give it a kick. This is like "make your own take out" ...AMAZING!!!
My family LOVED this. We didn't change a thing and there were NO left overs. Please try this as is before you change something around. Since the sauce smelled so wonderful, I added fresh mushrooms and broccoli chunks in during the final stage- it was heavenly!!
Really good- but a bit too sweet- next time I will cut the brown sugar in half. Otherwise- very yummy!!!
If I made it again I would only use a 1/4 cup of soy sauce, it was a little too spicy.
WOW! This sauce is so rich and delicious. Per previous reviews I used a little less sugar and added broccoli and it turned out fantastic.
Really simple and tastes amazing. I love the Mongolian Beef at Pei Wei so when another person said it tasted just like it I knew I had to try it. I was thrilled it was exactly like Pei Wei. This will definitely become a regular dinner at my house.
I was looking for a recipe that would taste like Pei Wei's mongolian beef... and found it here! Absolutely perfect recipe! I recommend.
Great recipe! Mega compliments :)
Really Tasty but next time I will cut back on the Brown sugar because I thought it was a little too sweet. I will definitely make it again!
Instead of using the soy sauce/brown sugar, I used 1C of "ABC's Sweet Soy Sauce". (I always have some of that on-hand!) I know I altered it, but I still have to give this recipe 5 stars! It was amazingly delicious! Definitely a keeper! Thanks for sharing!
This does not taste like PF Changs. My family did not care for it. It seems there is something missing spice wise.
I loved this recipe. I do a lot of stir frying. To save time I always buy the thin cut beef strips then I use my meat tenderizer on them, pounding the heck out of them. You can use any vegetables in this and it is always great. I do cut back on the sugar, like others have suggested.
this wasn't bad but it was a little sweet also mongolian beef should have a little kick. probably won't try again sorry
Delicious! Doubled the beef and made 1.5 times the sauce. Used 2/3 cup sugar not packed at all. Perfect! I need to work on my frying technique, but that was just me. My family loved this dish and can't wait until I make it again!
A delicious recipe. I used skirt steak as that what my local grocer had on sale. 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'm assuming it was the sugar in the sauce). It didn't affect the recipe; however, it took me quite a while to clean the wok!
What a wonderful quick delicious dinner. I adapted to what I had: a mix of ribeye and top round instead of flank steak; light brown sugar and molasses instead of dark, onion powder instead of garlic (my husband's allergic). I used less sugar and threw in broccoli (thanks to other reviews), and everyone in my family loved it. That doesn't happen often.
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 rest of the meat, I think the temperature got too low and the meat didn't get crispy like the first few pieces. Next time I will be sure the oil is hot enough and also fry in batches. The taste was still delicious, but I prefer the crispy meat. :) I will definitely make this again!
husband LOVED this! i did add some peppers, but other than that, followed exactly
Did not enjoy at all. The sauce tasted only of soy sauce, and the corn starch on the beef just became soggy.
delicious,will make with chicken as well
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 bit of cornstarch mixed with water at the end to thicken the sauce up. The hot oil made a total mess of my clean stovetop, but was well worth it -- will definitely make this again!
My family and I loved this recipe. I will definitely fix this again. I did make a few slight changes. 2/3 cup sugar seemed excessive so I cut it back to 2 heaping table spoons. Also I used liquid amino in place of soy sauce. same flavor just cuts back on the salt. I have since made this again and added chicken instead of beef, both ways are great. If your looking for more stir fry style its easy to add snap peas, baby corn and water chestnuts. Fast to fix and a family favorite.
Just like the Restaurant does. The only thing I added was Chili Paste....Very GOOD!
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 enjoy sweet Chinese food. With this being said, I will probably make again. Next time I make I will add crushed red pepper. It was lacking heat.
omg. Delicious. Followed the recipe to the T and wouldn't change a thing. I was hoping there would be leftover to take to work tomorrow...but everyone gobbled up every last bite!
Very, very good. We like snap peas so I throw some of those in at the end. Good reviews from everyone I serve this one to.
I thought this dish was amazing EXCEPT for the fact that it was too sweet. It was sad, everything about this dish was perfect, but it was so sweet I almost couldn't eat it. I served it over rice, and added a tiny bit of Thai chili sauce to give it a little kick. I will make this again, but next time cut the brown sugar in half, then I will give it five stars!
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 again! Maybe I'll even try it with chicken or throw in some red pepper flakes for a little kick.
Good sweet stir-fry sauce; however, this doesn't match the Mongolian Beef recipe I'm trying to duplicate. Next time I will cut the brown sugar down to 1/3 or 1/2 cup, as it was a little too sweet for my tastes.
Delish! As good or better than going to a restaurant. But my kitchen is a mess. Oil everywhere!