Reviewed: May 25, 2012

This is fantastic! I only used 1 tsp. red pepper flake, since little ones were eating it. (I wouldn't have minded more, but I love heat.) I also doubled the sauce. I used half to marinate the meat for 4 hours and added the other half at the end of cooking to warm through. I served it over rice with veggies. A huge hit; I wish I had leftovers!

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Reviewer:

crockpot queen

Reviewed: May 16, 2012

I followed the recipe verbatim, and all you could taste was the Hoisin sauce. You might be a fan of Hoisin sauce, but I find it very strong, and in this case too overpowering. I did not like the flavor of this sauce at all. Wasn't even close to spicy, and also wasn't sweet even considering the sugar added. There are better recipe's on here.

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Spartacus

Reviewed: May 6, 2012

We tried this several times, first by following the recipes exactly as written and then again with a couple of tweaks. Both times it tasted more like peppersteak instead of mongolian beef.

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Kristy

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Cooking Level: Beginning

Living In: Cary, North Carolina, USA

Reviewed: Mar. 30, 2012

Hello, this truly is super easy and super yummy!! We love spice, but just incase, I took the advise of the other reviewers and decreased the pepper flakes to about a tsp. Next time, I will add a bit more. I also didn't have green onions, so I sauteed some red bell peppers & some water chestnuts. I didn't have peanut oil either, so I just used olive oil. Wow, thanks for this recipe and for giving me the confidence to cook with steak! I can't wait to make this again!!

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Misty Darnell

Cooking Level: Intermediate

Home Town: Gurnee, Illinois, USA

Living In: Burlington, Wisconsin, USA

Reviewed: Mar. 19, 2012

I was looking for a recipe that tastes like the Mongolian Beef at the restaurants near me. This recipe is definitely not it. This recipe is good, but not great. I added a 5 green onions, a 1/2 onion sliced, a teaspoon of ginger, and only 1/2 tablespoon red pepper flakes. Even with the additions, the flavor was still lacking. Aside from being spicy, this dish doesn't really have much going for it. My search continues.

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Reviewer:

elball

Reviewed: Mar. 7, 2012

VERY GOOD!! My husband says it is a keeper!! The only thing I did differently was I cut the red pepper flakes back and only used 1 TEASPOON as we were having a side dish that had a lot of spice in it. Thanks for sharing your recipe!!

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sweet2th

Reviewed: Feb. 23, 2012

I was not a fan of this, the sesame oil was overpowering.

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Reviewer:

sushi4me

Cooking Level: Intermediate

Reviewed: Feb. 21, 2012

I used 1 tbsp. chili garlic paste in place of the minced garlic and cut back the red pepper flakes to 1/2 tsp. Sprinkled on some toasted sesame seeds right at the end and served with white rice. It was way better than take out!

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Reviewer:

MANATEE

Cooking Level: Intermediate

Home Town: Fairfax, Virginia, USA

Living In: Cincinnati, Ohio, USA

Reviewed: Feb. 20, 2012

I have this saved and have been making it exactly as-is for a couple years now, with just slightly less red pepper flakes than it calls for. It's my picky step-daughter's favorite and she always requests it! Even my 5 year old loves it!

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LuvsFoodLuvs2Cook

Reviewed: Feb. 18, 2012

We really like this. I make it milder than written because we have 2 toddlers. I add lots of thinly sliced red onions and carrots to make it more like our favorite restaurant dish. I also make a little extra sauce so there is plenty for all those veggies!

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