Reviewed: Oct. 7, 2009

Wow! Delighted the entire crowd : parents and teen-aged sons. Easy too. Except for toning down spices for more immature palates (like husband's), I followed recipe exactly. Would add more chard next time as there was plenty of sauce and we like greens. We fought over the tender left-overs for lunch the next day.

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ZellaBea

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Reviewed: Oct. 6, 2009

Oh my gosh was this good! All of the good chinese restaurants have closed down, but this recipe is far better than they ever were. ... Pretty spicy, but then again, that's how it's supposed to be!

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macgirl67

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Reviewed: Sep. 24, 2009

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!

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HuskerGirl

Cooking Level: Intermediate

Home Town: Omaha, Nebraska, USA

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Reviewed: Sep. 17, 2009

I wouldn't call this Mongolian beef exactly--its diluted/mellow flavors remind me of Green onion beef; however, it's a good base to tweak. A bit too sweet; missing something!

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marljong

Cooking Level: Expert

Living In: San Mateo, California, USA

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Reviewed: Sep. 12, 2009

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.

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Amy S

Cooking Level: Intermediate

Living In: Sacramento, California, USA

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Reviewed: Sep. 8, 2009

I don't like spicy-hot foods, so I left out the hot chili oil and only used 1 tsp. pepper flakes. Also didn't have any oyster sauce. Very tasty, although still a little too warm for my liking. Will try 1/2 tsp. pepper flakes next time. Love the flavors and textures.

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Wildrose

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Reviewed: Sep. 1, 2009

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! :)

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