Mongolian Beef

“Suggestion: never use ground ginger in stir frying Chinese dishes! It’s completely different from fresh ginger root and alters the taste of the dish severely! (By all means use the powdered variety for baking ). Fresh ginger is readily available at supermarkets and produce stores. It keeps for many months if you peel it, slice it and refrigerate it in a container with a good lid covered with dry sherry. Do that and you won’t have to contend with dried ginger.”

“This was a dish enjoyed by all. Next time I make it I am leaving out the salt.”

“This was a wonderful addition to my “Chinese” night.Great success.”

“This was delicious. I don’t know how “authentic” it is, but it did not really matter to us. I was amazed with the flavor these few simple ingredients gave to this dish. You can’t go wrong with this recipe.”

“This is the best mongolian bef that i have ever had!we now make this for our family at least once a month and others are always asking for this recipe.”

“We really enjoyed this meal… I altered the recipe a little… I doubled everything so I could have left-overs except I added steamed vegetables to it during the frying process… awesomeness”

“Another simple dish. The kids and I like it, but my wife said, “It’s a little off.” Thank you for sharing.”

“Pretty good. I made as directed expect I omitted the salt.I served with white rice and steamed broccoli for a rounded meal.Thanks, DH has another meal he likes.”

“Excellent!Made my hubby very happy, and the kids and I liked it as well.I agree with Heidi, though – I think next time I’ll leave out the salt.The soy sauce covers that pretty well.I may also add a dash of Mongolian Fire Oil, for a little more kick, but only for the grown-ups ;-)”

“Okay this was awesome!Maybe to awesome, I ate way to much! I added 1 Tbsp of sugar instead of 2 tsps. I only added 1 tbsp of oil to marinade and none to stir fry (used non-stick pan) but I did use spray oil before I started cooking.I also made the stir fry in the morning and let marinate all day.I only added the green onions as that is how my favorite resturant serves this dish. But our family loved it!A new standard for our home.Thanks for posting this recipe :)”

“This was tried in my house today. I actually liked the taste pretty much, but I think the oily feeling got into me, even though I reduced it to 1 tbsp of oil while marinating. Instead of using water chestnuts we used steamed potatoes, carrots and onions. Instead of ground ginger, we used fresh ones, finely chopped, for the authentic flavour. Thank you very much!”

“Three out of four kids enjoyed this dish, so it will be made again. Thank you for posting.”

“This was a very easy recipe to make.Everyone in the family enjoyed it.I kept thinking there was something missing to make it a little spicier.I’ll probably make this again.I love easy recipes that taste good!”

“This was very good and easy and I will definitely make again.I used sesame oil in the marinade and vegetable oil to cook.I used 2 tsp of bottled minced ginger and I do not think it was enough.I used 8 scallions but wanted more so next time I will double them.Delicious and even the kids liked it!”

“Yummy!I did this yesterday for about 25 people.I more than trippled the recipe. All was gone and the recipe was highly requested.Thankyou!”

“This was really delicious. It was so easy and it tasted GREAT! I think the sesame oil is a must.I used brown sugar and minced ginger. I simmered rice in it until it was done. Yum, yum. — Mar 24, 2005”

“This is fairly close to the Mongolian Beef I’ve enjoyed in various restaurants.I would say that generally I’m not that fond of foods which combine a sweet sauce with meat, but Mongolian Beef is an exception – and in the case of this recipe, the sauce wasn’t quite as sweet as I’ve become accustomed to.Easily enough fixed when we fix it again in the future, perhaps by using a bit of hoisin or brown sugar.Overall, the recipe was quite tasty!:)”