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.

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.

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.

Best I have ever tasted

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.

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.

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!

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.

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!

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

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.

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.

Very tasty; But too spicy for most of the family.

This was quick, good and very easy to clean up. I would suggest using less oil when cooking the meat. Other than that I would just alter the ingredients to your liking!

I only had 0.6# of beef so halved the recipe proportions. Didn't seem necessary to do all this seperate pan stuff, so just marinated everything along with some carrot slices and yellow onion slices thrown into the marinade. I also added 1 small clove of garlic. Because the cut of beef was very tender used, just threw everything into my wok and it was done in a jiffy. Used a little wok oil instead of vegetable oil for better flavor. MY ONLY ISSUE IS WITH THE CORNSTARCH...IT IS WAYYY TOO MUCH. I only used 1 tbsp. with halfing the recipe and still had to add some beef broth because it was too thick. I think if using the full recipe would only use 1 tbsp. Next time I would just leave the cornstarch out of the marinade and add it to the leftover marinade and thicken at the end. I found the cornstarch had a tendency to scorch a little. I like spicy and only used 1 tsp. tunisian chili pepper in the halved recipe and it was plenty. Didn't know they ate so hot in Mongolia. Very good recipe and would make it again. Served with plain white jasmine rice.

I wasn't a big fan of this. I followed the recipe exactly, but felt it was a little bland. I won't be making this again.