Recipe by vkarlson
"A soy-based Chinese-style beef dish. Best served over soft rice noodles or rice."
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finely chopped garlic
grated fresh ginger root
dark brown sugar
beef flank steak, sliced 1/4 inch thick on the diagonal
vegetable oil for frying
green onions, cut in 2-inch lengths
Delicious!! But way too sweet. What I did the second time was to simply add tablespoons of the brown sugar until I found the right balance between the sweet and salty. Two tablespoons were enough for me.
Easy to make and flavorful. I do suggest putting the beef in the starch before you saute the galic/ginger to better manage time. Also, was a bit salty, maybe use low sodium soy sauce or cut a bit of soy and replace with water.
I'd give it more stars if I could. I diced the beef into 1/2 inch pieces and added frozen broccoli, then simmerred it for about 10 minutes at the end. It was better than the finest Chinese/Mongolian restaurant in town. My 2 yr old hates veggies and she gobbled this dish up and cleaned the plate.
I thought this was amazing! I added a heaped tablespoon of hoisin sauce, worked wonderfully...
Ive tried this a lot of times with my family with fresh ginger and powdered ginger with green onions and white onions what I have found is this tastes really good one thing I have changed is that I always double or triple the meat that is the only thing i change some people have complained that it is to salty or sweet I suggest do not make changes to the sauce just add more meat and some more veggies if you want veggies that is also do not cut the meat to thin and some of you might try to tenderize the meat before hand this may solve your problems with the tough meat if anything cut the sauce in half for 1 pd of meat that should help and keep the sauce nice and thick just be sure to let it set for a few minute before serving.
WOW!! this was amazing! Just like the P.F.Changs! I did exactly as the recipe stated..will be making again..and again!!!!
This was excellent, but make sure you have a splash cover for your pan and if u have thin sliced steak like I did, only fry the meat for about 10secs and turn. Since you saute with the sauce later, it fully cooks, but won't turn into beef jerky. Also, I added a Tbsp of cornstarch at the end to thicken the sauce. This is the tastiest Mongolian Beef I've ever eaten, and I used to love P.F. Chang's version!
My family loved this recipe, but it may have helped that the quality of the meat we got was excellent. I didn't fry the meat in as much oil as called for, so it didn't turn out crispy, but it was still great. I added broccoli, bell peppers, and an orange at the end. It was great! My family suggested that it needed a bit more tang. Next time, I'll add a little rice wine vinegar. Oh, I also cut down on the sugar, per others' recommendation. Overall, we enjoyed this dish very much. Thanks!
* Percent Daily Values are based on a 2,000 calorie diet.
Mongolian Beef and Spring Onions
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 109
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