I thought this was very good- much better than the other mongolian beef I tried at home. Only change I made was to also add one onion, sliced...to me, mongolian beef in restaurants always has that. It did have a nice kick to it...my husband thought it was one of the best he'd had! Thanks for sharing- I will make again, although I may reduce the hot chili oil next time. I served over rice, and it was delicious!
I thought this was very good- much better than the other mongolian beef I tried at home. Only change I made was to also add one onion, sliced...to me, mongolian beef in restaurants always has that. It did have a nice kick to it...my husband thought it was one of the best he'd had! Thanks for sharing- I will make again, although I may reduce the hot chili oil next time. I served over rice, and it was delicious!
Excellent! I followed this recipe exactly except for skipping the salt at the end (taste it first I'm a bit salt-sensitive so you may decide you want it). I was a little skeptical about the freezing and thawing and freezing again and thawing again but it all came together beautifully and tastes very much Mongolian Beef-y. I ate way too much. Thanks for the recipe!:)
This was the best Mongolian Beef I have ever had ANYWHERE. It was especially better the next day after all the flavors had time to blend with each other. It was even more spicy...mmmmm good. A MUST make if you like Mongolian Beef. A
This was yummy! I had some red swiss chard from our CSA box to use and I was looking for a recipe that would work well for our family - this was great! I didn't use the hot chili oil or the red pepper flakes because I was suiting tastes to a 1 and 3 year old and I actually used beef broth instead of the chicken stock because it was expiring soon:) We'll definitely make this again! I also think it would be a pretty easy recipe to prep the meat ahead of time when it goes on sale and keep it frozen for later use. Thanks!
Great flavor. Gave it 4 stars because i had to omit the red pepper flakes and take the oil down a bit on second cooking. Was so spicy kids couldn't eat it and our lips burned first time around but once adjusted it has become a staple to use our chard.
Delicious! This was my first attempt at Mongolian Beef. I followed this recipe as written with the only exception of halving hot chili oil and red pepper flakes (cannot tolerate overly spicy food and I followed previous review comments). Will definitely make again. Heck I never even bought swiss chard before but oh my! This is a must make!
I wouldn't call this Mongolian beef exactly--its diluted/mellow flavors remind me of Green onion beef; however it's a good base to tweak. A bit too sweet; missing something!
Had to substitute the sherry (who has that anyways?). Not sure if that's the key or not but it was too vinegary and was missing that nice brown sauciness you get from real Chinese food.
Skirt steak works better here than flank if you can get it. Follow the "cooks note" about partially freezing before cutting and be sure to cut against the grain. Always my favorite dish while having the priviledge to work for 2 years in a chinese restraunt. This is as close as it gets..maybe better. It's meant to be hot..manage the heat with the chile/seasame oil we use whole dried chile peppers on "step two" of the recipe and you can simply crush red peps and put them in seasame oil to make your own hot oil. this makes it easier to find your prefered heat level for next time. We did not use char but what a perfect place for it. Topped with maifun rice sticks and of course Jasman rice on the side. Peanut oil is also a key ingredient. Flash cook the meat very hot dont over do it. Thanks for this great recipe
