Reviewed: Apr. 21, 2013

Made this for dinner tonight and my husband and I both loved it. We used 1 lb skirt steak and cut it into strips. I didn't brown the steak before putting it in the slow cooker. I put everything in the slow cooker except the onion, let that cook for 2.5 hours, then I put in the onions for another hour. It was absolutely delicious. We will definitely be having this again. We served it with brown rice and string beans. Thanks for sharing!

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Reviewer:

Mrs. D

Cooking Level: Intermediate

Reviewed: Apr. 19, 2013

Easy to throw together for a "fix it and forget it" type of recipe. I used sirloin that I partially froze so it was easier to cut it into thin strips. I fried the beef in a little sesame oil vs. olive. I opted to use a low sodium soy sauce, no water and cut back on the brown sugar. To give it a little "kick" I added a tsp. of chili garlic sauce. I cooked it on high for two hours and an additional 2 hours on low. I sliced a vialia onion and green onion (used a bunchlength wise vs. chopping and added them the last two hours of cooking so they didn't end up mushy. I topped it with toasted sesame seeds and finely chopped green onion. Perfect over a bed of rice!

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Reviewer:

Jillian

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

Reviewed: Apr. 7, 2013

Split decision. Two loved it and two didn't care for it.

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Reviewer:

shippy

Cooking Level: Beginning

Home Town: Visalia, California, USA

Reviewed: Mar. 23, 2013

Was a very good recipe, was a little sweet. Added green peppers and carrots. My family really liked it.

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Reviewer:

RHEA1

Cooking Level: Expert

Living In: Green Bay, Wisconsin, USA

Reviewed: Mar. 17, 2013

Did not love this. It was really saucy and in 4 hours the onions became really limp and over cooked. The amount of hoisin is significantly higher than in other recipes. If I had it to do over, I'd lessen the amount of sugar, only add a tablespoon of hoisin sauce, and I'd hold off on adding the onions until near the end. Think I'll try another recipe next time.

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Reviewer:

PAMELADARLING

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Westfield, Indiana, USA

Reviewed: Mar. 13, 2013

I follwed this recipe exactly as written (other than adding onions in the last hour) and the meat was very tender. But the sauce was way too sweet and didn't taste at all like the Mongolian beef we've had at dozens of chinese restaurants. Almost inedible...won't be making this again.

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Reviewer:

Kirstmyers

Reviewed: Mar. 10, 2013

I thought this recipe would be quick and easy, which it was. However, I followed the exact instructions and it turned out mushy and super sweet. It was inedible and I was left disappointed with no dinner after a long day. I would not recommend this recipe unless you like food that tastes like sugar and basically just hoisin sauce.

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Reviewer:

kitchenrookie

Reviewed: Jan. 20, 2013

Tried it because we love Asian food. It was okay, but not the flavor I was looking for. Trying to capture the PF Chang's and Pei Wei flavor.

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Reviewer:

lelamarie_jones

Reviewed: Dec. 13, 2012

My husband & I love this meal....i add the onions in at the last hour or so of cooking so they are not too soft or mushy. I also double the amount of green onions & make a little extra sauce. We enjoy this with wheat noodles.quick, easy, delicious dinner.

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Reviewer:

ChrisBedz

Cooking Level: Beginning

Home Town: Chicago, Illinois, USA

Living In: Aurora, Illinois, USA

Reviewed: Dec. 12, 2012

Delicious!! I used boneless beef short ribs instead of flank steak. Usually I'm not a fan of the slow cooker because most everything I put in it tastes like boiled meat. But this recipe (with the short ribs) was amazing.

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