Lisa Annette Recipe Reviews (Pg. 1) - Allrecipes.com (13463636)

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Mongolian Beef and Spring Onions

Reviewed: Apr. 23, 2014
I made this recipe pretty much as written, as far as amounts go. I used some different variations on a couple of items. I used reduced-sodium soy sauce, I'm glad I did. I used a natural form of sugar called sucanat instead of brown sugar and used London Broil steak instead of flank steak. I tripled the recipe and it took me three times as long to make too. :-) My family loved it though. One commented that it tasted a lot like a Pei Wei dish. That's compliment enough I think. If I were to change anything next time, I might tenderize my meat beforehand; although it was mostly quite tender. If I made this for company, I think I could make the sauce and fry the meat earlier in the day and keep in the fridge. Then it wouldn't take long to complete the final steps of chopping the onions and mixing it all together in the end. This way I could clean up the big frying mess on the stove ahead of time. All in all, it was a big success.
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4 users found this review helpful

Grandma's Chicken Chardon

Reviewed: Aug. 29, 2009
I've been making a similar, but simpler version of this recipe for years. It is a favorite with my family and with many guests, so I thought I'd at least mention the variation here: Dip the chicken breasts in olive oil, then in a mixture of half parmesan cheese and half Italian bread crumbs, then bake in a vegetable sprayed dish covered with foil. Remove the foil for the last five minutes of baking. Chicken tenderloins may also be substituted for full breasts, just remember to reduce baking time. That's it! Hope you enjoy.
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29 users found this review helpful

 
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