Recipe by CHEFANDERSEN
"This is a traditional Mongolian beef recipe that I have worked on for over a year to perfect. My husband and I love Chinese food, and now we make it at home -- even better than the restaurant!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 1/2 tablespoons
hot chili oil
crushed red pepper flakes
flank steak, thinly sliced (see Cook's Note)
Swiss chard - rinsed, stems removed and cut into 1/2 inch slices
green onions, cut into thin slivers about 2 inches long
I thought this was very good- much better than the other mongolian beef I tried at home. Only change I made was to also add one onion, sliced...to me, mongolian beef in restaurants always has that. It did have a nice kick to it...my husband thought it was one of the best he'd had! Thanks for sharing- I will make again, although I may reduce the hot chili oil next time. I served over rice, and it was delicious!
Had to substitute the sherry (who has that anyways?). Not sure if that's the key or not, but it was too vinegary and was missing that nice brown sauciness you get from real Chinese food.
Excellent! I followed this recipe exactly, except for skipping the salt at the end (taste it first, I'm a bit salt-sensitive, so you may decide you want it). I was a little skeptical about the freezing and thawing and freezing again and thawing again, but it all came together beautifully and tastes very much Mongolian Beef-y. I ate way too much. Thanks for the recipe! :)
This was the best Mongolian Beef I have ever had ANYWHERE. It was especially better the next day after all the flavors had time to blend with each other. It was even more spicy...mmmmm good. A MUST make if you like Mongolian Beef. A+++
This was yummy! I had some red swiss chard from our CSA box to use and I was looking for a recipe that would work well for our family - this was great! I didn't use the hot chili oil or the red pepper flakes because I was suiting tastes to a 1 and 3 year old, and I actually used beef broth instead of the chicken stock because it was expiring soon :) We'll definitely make this again! I also think it would be a pretty easy recipe to prep the meat ahead of time when it goes on sale and keep it frozen for later use. Thanks!
Great flavor. Gave it 4 stars because i had to omit the red pepper flakes and take the oil down a bit on second cooking. Was so spicy kids couldn't eat it and our lips burned first time around, but once adjusted it has become a staple to use our chard.
Delicious! This was my first attempt at Mongolian Beef. I followed this recipe as written with the only exception of halving hot chili oil and red pepper flakes (cannot tolerate overly spicy food and I followed previous review comments). Will definitely make again. Heck, I never even bought swiss chard before, but oh my! This is a must make!
My family said it was "OK" but I personally thought the sauce was awful. Way too sweet for my taste and had sort of a sort of "allspice-y" scent to it. I'll give it this - it was flavorful, I just didn't care for the flavor.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 197
** Calories from Fat: 119
Summertime is all the sweeter with light desserts that satisfy without weighing you down.
Buried in zucchini? It's time to make zucchini bread! Choose from over 100 recipes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make a healthier version of orange beef.
See how easy it is to make this classic Chinese takeout dish at home.
Traditional Korean beef marinated in a sweet and garlicky soy sauce.