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I followed the recipe (doubled the parmesan like other reviews suggested) and it was really delicious. However, it still came out a bit watery, but a friend suggested that I add a bit of flour next time to thicken it if I add too much creame. all in all, still a good recipe.

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Mongolian Beef I

Reviewed: Jun. 2, 2009

DELICIOUS! I agree with previous notes...you've gotta double or triple the sauces. I used toasted sesame seed oil instead of vegetable oil and brown sugar instead of white. I also added lots of ginger and a little bit of garlic to the mix (not too much because you don't want it to compete with the ginger). Great flavor combination.

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