|
Super-Simple, Super-Spicy Mongolian Beef
My hubby and I loved this! I didn't change the recipe at all. Used the full 1tbspn of red pepper flakes and it was fine for us but we like spicy food. Also sprung for flank steak which was totally worth the extra few bucks. Sauteed carrots, celery and red bell pepper in the same pan then took it out and sauteed the beef with the extra marinating juices (marinated meat for 2-3hours which was sufficient). Served over white rice. Sooo good! Will definitely be making this again.
0 users found this review helpful
|
Reviewed On:
Jun. 10, 2013
|
