Reviewed: Nov. 22, 2009

This recipe is okay. Not my favorite style I guess. The marinade smelt so good. I marinaded the meat over night and when I cooked it, it just wasn't as flavorful as I thought it would be. Also, I made a slight amount of extra sauce in order to have some sauce leftover, but the sauce does not thicken, I added some cornstarch and thickened it up a bit.

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amandolynnd

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Reviewed: Oct. 31, 2009

Made it according to recipe with the exception of using a little better cut of beef. Thought it was just okay.

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Bri

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Reviewed: Oct. 20, 2009

A very easy recipe! Tasty but not perfect. A bit salty.

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Jen

Cooking Level: Intermediate

Home Town: Bakersfield, California, USA

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Reviewed: Oct. 19, 2009

I used this recipe with cube steak because that is all I had at home. I cut it into chunks so the cooking method had to change a little. But I used your recipe, just added some yellow onion to and added the green onions the last couple mins. It tasted really good. Thanks!

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BrandyE

Cooking Level: Expert

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Reviewed: Oct. 10, 2009

This was very good and easy! I did change a little by adding one yellow onion (sliced) and doubled the red pepper and did not use the sugar. I added the green onions at the end so that they kept their crunch. MUST use very thinly sliced beef!

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SACH008

Cooking Level: Expert

Home Town: Clovis, New Mexico, USA

Living In: Pie Town, New Mexico, USA

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Reviewed: Oct. 2, 2009

My family loved this, but I was disappointed for some reason. I used only 1/3 of the sugar (because I also made honey walnut shrimp from this site and did not want 2 sweet dishes) - don't know if that made a difference. I thought that it was too salty and lacked something. I also think I would prefer a more thicker sauce...maybe adding some corn starch would help in that area. I would not make this again. But the preparation was super easy.

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Grace

Home Town: Chicago, Illinois, USA

Living In: Boston, Massachusetts, USA

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Reviewed: Sep. 21, 2009

The whole family loved this dish. I would recommend using the 1/2 salt soy sauce, it was a bit salty. Also, I added a bag of frozen mixed Chinese vegetables just before it was finished cooking. This one is going on regular rotation.

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LMLSCA

Cooking Level: Expert

Home Town: Banff, Alberta, Canada

Living In: Calgary, Alberta, Canada

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Reviewed: Sep. 16, 2009

I don't know what kind of steak I used (because the writing was in Chinese)but it was delicious with this. The sauce was so good. I did add more veggies because I just had a half of a handful of red bell pepper and three mushrooms and a few snow peas. I tasted the meat and sauce first so I could rate it fairly and man, was it good! Served with white rice cooked in beef broth.

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Cynthia

Cooking Level: Expert

Home Town: Mobile, Alabama, USA

Living In: Shanghai, Shanghai (Municipality) , China

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Reviewed: Sep. 11, 2009

I doubled this recipe, and substituted sirloin for the flank steak. My family loved it. We served it over brown rice. The next time I make it, tho, I will only add 1 Tbsp. of the red pepper flakes instead of 2, as it was a little too spicy for our liking. This is a very easy and quick dinner. Good for someone who wants to save $ on takeout or impress their guests.

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runzwitsizrs

Cooking Level: Intermediate

Home Town: Swisher, Iowa, USA

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Reviewed: Aug. 22, 2009

Super quick and tasted quite good. Unfortunately I was out of peanut oil, so used some more sesame and did use sirloin as many other did. Next time I'll add a bit more onion, and possibly some green pepper and/or let it marinade more than an hour. Rating a 5 because right outta the gate this was really good and w/personal taste modifications can only get better.

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LAUREY

Cooking Level: Expert

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Reviewed: Aug. 21, 2009

This was pretty good...I always get mongolian beef at my favorite chinese place, and this didn't quite stack up, but for homemade it was pretty good. I added in half of a white onion as well. Don't know if I'll try again or not, but I'm glad I made it! Thanks!

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HuskerGirl

Cooking Level: Intermediate

Home Town: Omaha, Nebraska, USA

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Reviewed: Aug. 18, 2009

This was pretty good and I followed the recipe including crushed red pepper. Even with all that spice it was actually a little sweet for my taste after a few bites, but still pretty good.

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Rachel

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Reviewed: Aug. 17, 2009

This recipe is awesome as is. But I must say, I've made this many times now and I think I've perfected it. I've used many cuts of meat but if you're making this for company, I'd go with sirloin. I also let it marinate for up to 3 days. I add thinly sliced red, yellow and green bell peppers. I also add a hand full of Chinese peas (cut off the nasty tips). Cook these veggies in 1 T olive (or sesame) oil on medium high heat until tender but still crisp. Do not over cook theses. A little crunch is good. Then add the meat and green onion. Mix together. I serve this with Jasmine rice and Asian Cucumber Salad found on Relishmag.com. This salad is best after several days marinating! I also serve the meal with Bangkok Padang Peanut sauce for dipping. It's to-die-for! The flavors literally explode in your mouth! I buy the peanut sauce at my local Albertsons. The salad and dipping sauce are both essential and makes this meal an experience you'll want to repeat over and over again. And with so much of it you can make ahead of time, it's an easy dish for entertaining. Enjoy. And thanks Ang for the recipe!

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JanNoel

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Woodland Hills, California, USA

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Reviewed: Aug. 8, 2009

you werent lying when you said super spicy! wooooooooooooow was this hot lol. its definitely full of flavor and ill be making it again but i think im going to cut the red pepper in half or 1/4 even. i added carrots and broccoli to it and used a yellow onion instead of green. really good dish but if your only mildly immune to hot food, cut the peppers dramatically. and to the reviewer that said it was dry and needed more sauce, i dont know what you did wrong but there was plenty of sauce in the pan when i was done with it.

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vanessa

Cooking Level: Intermediate

Home Town: Homer, Alaska, USA

Living In: Ipswich, Queensland, Australia

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Reviewed: Jul. 20, 2009

This was fantastic!!! I made this for the wife and I on Sunday, and it was delicious! Followed the directions almost exactly, and let it marinate for about 24 hours. This is a definite make again! easy and delicious!

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Rez

Cooking Level: Intermediate

Home Town: Bristol, Pennsylvania, USA

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Reviewed: Jul. 7, 2009

Fantastic! I made with ingredients as listed with two exceptions: 1.) used 8 scallions, cut in 2" pieces, and 2.) used 2 tsp. crushed red pepper and 2 tsp. Mongolian Fire Oil. Even without a full hour to marinate the flank steak strips, the dish turned out wonderfully flavorful with a heat factor that was very enjoyable, but that wouldn't keep me from serving this for friends. Easy prep, great aroma, and wonderful flavor. My partner I both enjoyed this very much. Thanks for the recipe, Ang!

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M. Shane Jones

Cooking Level: Intermediate

Home Town: Fort Smith, Arkansas, USA

Living In: Springdale, Arkansas, USA

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Reviewed: Jun. 18, 2009

I added matchstick carrots in with the onions. Definitely double the sauce. I think it would be very dry w/o doubling. I used one serving of sauce for the marinade and the other serving I poured over the meat immediately after I turned off the burner. I found this to be too salty using Kikoman brand soy sauce. Maybe the light would be better. ...and I'm a salt lover!! Still too salty for me. This is good but I'd tweek it a bit next time. Less soy sauce (or light), a tad bit more sugar and a couple of teaspoons of freshly minced ginger would be good. It's not my favorite Mongolian Beef recipe but I loved that it was quick and easy.

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valleygirl

Cooking Level: Expert

Home Town: Weslaco, Texas, USA

Living In: Austin, Texas, USA

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Reviewed: Jun. 18, 2009

We loved it! Just the right spiciness for our tastes. I marinated the meat for an hour. I also added green pepper and used regular onion because I didn't have green onion on hand. I served with sweet plum sauce which I like to do when I know I have a spicy meal, it helps cut the heat if you need to. Great recipe, thanks.. Ang

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CookinArgentina

Cooking Level: Intermediate

Home Town: Allentown, Pennsylvania, USA

Living In: Aluminé, Neuquén, Argentina

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Reviewed: Jun. 18, 2009

This was really good! I love spicy food so it was perfect for me. I didn't get to marinate the meat overnight but it was still good, I think it will be even better next time when I marinate it. I added some white onion and green bell pepper to it and it was so yummy! Thanks for the great recipe.

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amandak23k

Cooking Level: Intermediate

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Reviewed: Jun. 14, 2009

This really lives up to its name. Super Simple and SUPER spicy. It definitely needs vegetables. I added red bell pepper and white onions along with the green onion. YUM!

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