8 Reviews of Mongolian Beef

From: IAteMyGluestick

On Oct 27, 2006

Fantastic! Thanks so much for sharing! I used very thinly sliced sirloin, which my grocery sells as 'minute steak,' and I also used sesame oil as the cooking oil in this recipe. Other than that, the recipe was followed exactly and served over white rice. Delicious! We will make this again!

From: Kitty Kat Cook

On Nov 21, 2007

I made 2 pounds and it was all gone. I added half a chopped white onion for extra crunch. And the only hoisin sauce I could find was garlic hoisin, I love garlic flavor so that was not a problem for me. Thank you!

From: Ilovemy4kids

On Apr 12, 2007

Thank you for this recipe. Only change I made was to use carrots instead of green onions. My son likes his mongolian beef sweeter, so next time we will add a tad more hoisin sauce or sugar.

From: Halcyon Eve

On Sep 14, 2007

This is quite good, although not quite what I'm used to from our local restaurants here. I'm used to Mongolian beef that is somewhat sweet as well as spicy. However, I think if I add some brown sugar, it'll be pretty close to what I'm looking for. I cut back on the chilies (since my 3-year old was eating it, too), and substituted some yellow onions sliced into very thin wedges for some of the green onion. Also, I sliced the garlic thinly rather than mincing it. Nevertheless, it smelled so good, we just dove in--I even forgot to take photos (next time...)! It's definitely a keeper--thanks for posting! Oh, and a word to the wise--maifun (rice stick noodles) REALLY puff up when you fry them! You won't need very many to end up with plenty to serve with the beef! UPDATE: made again adding about 1-1/2 tablespoons brown sugar to the marinade per recipe (I made a double batch with 2-3 tbsp). I think the hoisin is still to strong, though--next time I will add a little more sugar and cut back the hoisin sauce. I included a before/after picture of the rice stick noodles, with the package for size reference. The uncooked noodles fill an 8-oz glass bowl, the cooked noodles cover most of a dinner plate.

From: Burned Toast

On Sep 25, 2008

I loved the taste of this! I can see why it's so popular. I upped the beef to 1 lb-ish. It was a 'family steak' and I pounded the crud out of it before and after slicing into little bits. I used cooking sherry for the second ingredient. I may have used more than 2 tbsp of garlic, but more is better anyway. I had about 8 green onions and cut them a bit smaller. Once cooked, they disappear, so I should have kept them long. I was scared of red chilies, so I dropped in 5 red pepper flakes instead. I've never had spicy mongolian beef and knew the kids wouldn't eat it if it was hot. I will make this again, but I will double the recipe. This was just barely enough for the 4 of us (2 adults, 2 kids) with no 2nd helpings. We ended up adding a tossed salad to fill our plates. I served this with rice. The meifun noodles sound fun, though! Thanks for this great recipe!

From: ErOnur

On Jan 7, 2007

It was just lovely. What more can I say! I used a mixture of sesame and cooking oils, and reduced the quantity somewhat. Thanks for sharing.

From: lxxColleenxxl

On Jan 16, 2009

I've made this dish twice now for dinner and we just love. I've added it to my regular rotation. Thank you so much for sharing this recipe with us! Delicious!!!

From: Teddy's Mommy

On Dec 1, 2008

My boyfriend LOVES Mongolian Beef. This was really quite tasty and very easy. Here are my "recipe notes" **1 Tbsp Garlic - careful not to burn it (there was to much garlic for us) 1.5 lb steak tenderized "Chuck Cross Rib Steak Boneless" was good. Double marinade & sauce ingredients.** It wasn't QUITE what we were looking for but it was very good and we'll definitely make it again.