Mongolian Beef I

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Most Helpful Positive Review

Apr 13, 2004

Made it for my family and my dad had 4 helpings! Instead of just putting 1 T of soy sauce over the beef strips, I marinated them in 1/2 C soy, plus the garlic and cornstarch. Then before I stir-fried it, I strained off most of the excess soy sauce. Worked fine, but I did have to add a little extra cornstarch at the end to get the sauce to thicken. This is definitely a keeper, thanks for the recipe!

—ASHLYNNS MOMMY

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Most Helpful Critical Review

May 21, 2006

Very good, but i did have to adjust some things, based on prevous reviews. I tripled the sauce and added some ginger (1tsp.) and chilipowder (1/2 tsp) to it. I also added some mushrooms, but that's cause i just had some left. One thing i really missed in the marinade was some ketjap manis (indonesian, very sugary type of soy sauce) for extra flavour, so i added 2 tablespoons. I also reduced the red peper. Overal it came out awesome served with some plain white rice. But there was lotsa preperation and it would have been bland and way too hot (just peper flavour) without the adjustments.

—Asphyx

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261 Ratings

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Nov 30, 2006

Fabulous! I added more red pepper, only because we like spicey - I also added honey to even out the saltiness of the soy sauce. Ginger, garlic and sesame oil compliment well, too.

—Steph

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Dec 30, 2003

This recipe is the first time I made Mongolian Beef. My advice is to cut up everything before you start to cook because there is alot to chop up. The recipe is pretty spicy, so have cold drinks on hand!

—NJALABAMA

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Sep 25, 2002

This was a very tasty and easy recipe. I recommend slicing the round steak very thin or you will have to cook it a little longer than indicated. I used fresh sliced mushrooms (my husband requested them) and more carrots and green onions than listed.

—LOUISIANA LOU

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May 14, 2008

Although this doesn't taste like the traditional "Mongolian Beef" dish, it is delicious!! People- do NOT make changes to this dish, I promise it's great as is! It's a 5 star dish in my opinion. And I will definitely be making it again. Word of warning though- it does make a lot of dishes :)

—elyseholly

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May 18, 2008

My husband who is not a beef fan LOVED this dish!!! I added snow peas and bean sprouts(because we love them) to the final dish and for some more spice I added a few quirts of SRIRACHA HOT CHILI SAUCE(normally found at Thai restaurants, yet you can purchase in the Asian food section at the grocery store.) I served it all atop of Lo Mein noodles. YUMMY! P.S. Made this again but used Low Sodium Soy Sauce...bad, bad move..better for you, just not as good as the regular soy sauce.

—sandy

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May 30, 2003

Everyone thought this was excellent. Think I will double the sauce part next time..like more juice for our noodles! Great blend of flavors..we like spicy food and this could have been spicier.

—NVRMIND789

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Nutrition

Calories
155 kcal
8%

Carbohydrates
8.6 g
3%

Cholesterol
18 mg
6%

Fat
8.9 g
14%

Fiber
1.9 g
7%

Protein
10.7 g
21%

Sodium
485 mg
19%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Mongolian Beef I

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 155
** Calories from Fat: 80

% Daily Value *
** Total Fat 8.9g 14 %
** Saturated Fat 2.1g 11 %
** Cholesterol 18mg 6 %
** Sodium 485mg 19 %
** Potassium 329mg 9 %
** Total Carbohydrates 8.6g 3 %
** Dietary Fiber 1.9g 7 %
** Protein 10.7g 21 %
** Sugars 2.7g
** Vitamin A 110 %
** Vitamin C 15 %
** Calcium 5 %
** Iron 18 %
** Thiamin 6 %
** Niacin 30 %
** Vitamin B6 14 %
** Magnesium 9 %
** Folate 18 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.