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Super-Simple, Super-Spicy Mongolian Beef
I have made this recipe several times. I love it. The only thing that I have changed over the last few times is that instead of peanut oil, I use canola (I don't like peanut oil). I also make double the marinade so that there is more sauce for rice. I usually saute onions and peppers in a different pan, but next time will try to add to the same pan and try some julienned carrots as well.
2 users found this review helpful
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Reviewed On:
Sep. 4, 2011
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