Reviewed: Nov. 18, 2009

Really good. I skipped the sherry and only used crushed red pepper - not whole. Also prepared it a bit differently so it wasn't totally "authentic" Mongolian Beef but very tasty anyway. I marinated and browned the beef (I used sliced flat iron steak) but then added about 1/4 cup water, carrots, and green onions and let it simmer for about 15 minutes. I cut the baby carrots in half lengthwise and then again in 3 strips -

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gapch1026

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Reviewed: Mar. 1, 2009

Great recipe. Had to modify a little due lack of correct ingredients. But it was a great recipe. Will make again. A keeper. :)

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Pisces221

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Reviewed: Jan. 10, 2009

Very tasty. My husband thought it was good too.

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SANDERS70

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Reviewed: Jan. 4, 2009

Overall, a great dish. I shook it up a little. I subtracted the sherry and red pepper, and added two chopped garlic cloves, two teaspoons of powdered ginger, and black pepper to the meat mixture. I also seared the beef for about two minutes in the wok without the liquid to get some texture on the meat, and then followed that with the liquid. I added some thinly sliced white onion before combining everything. I served it over brown rice, topped with store bought fried chow mein noodles. The girl I'm seeing was muy impressed.

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zach_moore

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Reviewed: Dec. 8, 2008

I tried this recipe last night and it was awesome. Restaurant quality. I changed it up a lil bit because I didn't have all the ingredients. I used white zin instead of sherry, I added garlic, sliced carrotts and celery and yellow onion julianne style instead of green onions and it turned out great. Other reviewers thought the sauce was too thick so I used 2 tbsp cornstarch and it was perfect! It is not a soupy sauce, it is supposed to be a little thicker so it sticks to the meat. My husband loved it and this recipe is a keeper. Good job!

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blondmtngirl

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Reviewed: Nov. 11, 2008

I haven't honed my Chinese cooking skills at all and this was a very easy dish to make. It was nearly restaurant quality. I would advise making it once to the recipe's specs to see what you want to add next time. I added some frozen garlic cubes. Be sure to whisk the slurry until it dissolves all of the corn starch and the thinner you slice the meat the better. This is a great base recipe that I'll use to develop a Mongolian Beef signature.

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Michael

Cooking Level: Intermediate

Home Town: Evansville, Indiana, USA

Living In: Queen Creek, Arizona, USA

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Reviewed: Nov. 10, 2008

had to fix this quite a bit. i already used half the cornstarch called for but the sauce still turned out very pasty. i had to add quite a bit of water. i also added ground ginger, garlic powder, cracked black pepper (omitted the pepper flakes) and a bit more sugar and sesame oil to suit my taste.

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Elizabeth

Cooking Level: Intermediate

Living In: Brentwood, California, USA

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Reviewed: Jul. 31, 2008

My family and I have made this dish for years. It is always a hit. I do replace the Sherry with red wine but otherwise I don't change a thing.

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WHMAMA1

Cooking Level: Intermediate

Home Town: Thomaston, Georgia, USA

Living In: Conyers, Georgia, USA

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Reviewed: Jun. 17, 2008

Yum, Yum! Great recipe. I loved it and so did my husband. The meat was so tender and delicious. I added granulated garlic and added water because while I was cooking it, it became thick. Next time I'll add 1 or 2 tblspns of cornstarch to an 8 serving dish. Besides that it is definately a keeper.

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misymiss

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Montebello, California, USA

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Reviewed: Mar. 11, 2008

Not a bad recipe. Anything but bland as other reviewers stated. I don't know if I followed the recipe to a "T" though. I almost always make the recipe as written the first time so I can give it a fair review. After the initial attempt I'm free to use my creative license. Unfortunately the first time I made this recipe I didn't have all of the ingredients... exactly. I had to substitute some Pinot Grigio for the Sherry. I used some Sriracha in combination with the chili flakes instead of the whole chilis. I did have some Thai Bird chilis but I find it's easier to regulate the amount of heat using the chili sauce. I found the sauce to be quite salty, too much so. I also found the sauce thickened too much so I ended up adding more water. This had the advantage of reducing the saltiness as well. I gave the recipe 4 *s as I could've been at fault for not following or perhaps reading the recipe properly. I'm making this dish again tonight for my Korean sister-in-law so we'll see if I have to change my rating one way or the other. One thing I will keep the same as last time I made it was to add 4 cloves of garlic, two to the marinade and two to the onions when you initially soften them. I will submit my recipe for Spicy Thai Beef with Basil shortly, similar to this recipe but far superior.

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COTEGARY

Cooking Level: Expert

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Reviewed: Mar. 9, 2008

Best I have ever tasted

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khatter

Cooking Level: Intermediate

Home Town: Athens, Georgia, USA

Living In: Torrance, California, USA

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Reviewed: Nov. 4, 2007

My mom has made this recipe for years and it is a great addition to my dinner rotation. It's very easy to make and very easy to "tweak" for your own personal taste.

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kristymiss

Cooking Level: Expert

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Reviewed: Oct. 15, 2007

This has been one of our family's favorite recipes since it came out in Southern Living in 1985! I had saved the recipe from the original magazine - my son came home from college with a special request for this dish and when I went to get the page from the magazine, I discovered that a big piece of the page was missing. I thought our recipe was gone forever - I am so glad I found this. This is a very flavorful dish with lots of sauce for the rice! The green onions add a great color and freshness to this dish.

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Susie

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Reviewed: Sep. 30, 2007

I was looking for something that would come close to the Mongolian Beef our favorite Chinese restaurant (well, not the favorite so much as the closest) serves. This surpassed it. I added a tablespoon of hoisin sauce and 1/2 tsp of baking soda to the marinade/sauce. I also reduced the cornstarch to 1 tablespoon. I stir fried the green onions along with some thinly sliced yellow onion and green bell pepper because that's how King's Garden does it. I also didn't use quite as much oil as called for, and everything came out terrific. My daughter claimed it was much better than the restaurant's! Thanks, Kimber!

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Dianemwj

Cooking Level: Expert

Home Town: Burbank, California, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: Sep. 12, 2007

For some strange reason, I ran out of soy sauce and couldn't use the amount called for. Even given that, I was happily surprised at how much it tasted like it was supposed to. If I could get a good handle on chinese food, my husband would be thrilled. This was a great start.

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auntbeast

Cooking Level: Intermediate

Living In: Tampa, Florida, USA

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Reviewed: May 17, 2007

I love spicy food and added more red and chile peppers. This recipe is a hit the original way! I tried it with the added garlic and gingerroot it was different and good as well. Thanks to all you creative cooks!

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Sadez

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Reviewed: Oct. 16, 2006

This was pretty good, but I was looking for something like PFChang's. Probably will try another recipe before this one again.

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Bill

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Reviewed: Sep. 4, 2006

I followed the recipe to the tee, and it was way too salty for my taste buds. I think if I make it again I'll use half the soy sauce, and maybe more brown sugar and sesame oil. It wasn't even close to the mongolian beef that I've had in restaraunts, but I think I can doctor it up a bit and it'll be okay.

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Ami

Cooking Level: Intermediate

Home Town: San Diego, California, USA

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Reviewed: May 23, 2006

Good recipe. I modified it slightly: I used stew meat, sauteed it in the sesame oil with leeks and then added the sauce, with stevia powder instead of brown sugar. I adde some water and cooked it in the pressure cooker for 20 min., then added more wine, water and the cornstarch and to make a nice gravy, and served it over egg nooddles (tagliatelle). It was excellent that way.

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