How to Make Mongolian Beef
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This is an amazing recipe that is so easy and delicious your whole family will love it! Here is the link to the written instructions for this recipe: www.bellaonline.com
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Comments (25)
December 11th, 2010 at 02:58
from start to finish …is that on high heat?
December 11th, 2010 at 03:00
@XtcRaver420 Thank you for trying it and posting this
December 11th, 2010 at 03:36
Just made this dish, tastes great! Thanks for the recipe
December 11th, 2010 at 03:48
hi, i did this at school, but without the chilli… and it didnt sit for 3 hrs, i only had 1 hr
December 11th, 2010 at 04:27
*grin* I’m getting the impression that soy sauce and corn starch is the life and blood of Chinese cooking ;D
December 11th, 2010 at 04:58
@PickledFetus117 thats what im saying
December 11th, 2010 at 05:20
@ZivEstVeritas horseradish
December 11th, 2010 at 06:10
@TheCoolBrother Actually, it was made for the first time in the 1960′s my an American- Chinese chef, who called it Mongolian Beef because it sounded exotic.
December 11th, 2010 at 06:51
talk about a dream girl. hot and knows how to cook.
December 11th, 2010 at 07:22
looks yummy.. great way of cooking mongolian beef.. greetings from Mongolia.. =))
December 11th, 2010 at 08:07
why is it called Mongolian beef?? its chinese, not Mongolian
December 11th, 2010 at 08:15
What can be used instead of Hoisin sauce?
December 11th, 2010 at 09:10
@mygamebirds – exactly. much better with the onions.
December 11th, 2010 at 09:44
Why cant you just mix everything in the mairinade and just mix it very wwell with the steak?
December 11th, 2010 at 09:51
@HarterFall The baking soda in this recipe help to tenderize the meat
December 11th, 2010 at 10:34
Whats the baking soda for?
December 11th, 2010 at 11:33
I prefer the traditional way of Mongolian beef. I’ve been restaurants that try’s to make their own mongolian beef recipe’s and it’s absolutely terrible! It’s one of my favorite dish.
I would prefer to add:
1. Sweet white onions
2. Red onions
3. Diced green onions
I also prefer it to be the last with the corn starch so the onions are still fresh and sweet, not soggy. After you enjoy your mongolian beef onion fest, stay away from everybody including your kids. LOL Thanks for posting.
December 11th, 2010 at 12:28
We did this recipe for lunch, but used ribeye since flank steak is about impossible to get where I live for some reason.
I can’t say how it is with flank steak, but with ribeeye, it’s WONDERFUL. I can’t say enough good things about this recipe. Better than from a chinese restaurant. Thanks Mrs. Asicancookingmadeeasy!
December 11th, 2010 at 12:49
the one at pf changs is the best! i almso died of how deliciouse it taste
December 11th, 2010 at 12:49
You can simply leave out the baking soda in the marinade and use filet instead of flank steak. Then just use low soduim soy in the rest
December 11th, 2010 at 13:24
This seems like a lot of sodium including the sodium in the marinade… is there a way to cut down the sodium without sacrificing the taste? besides that this dish looks wonderfully delicious and I can’t wait to try it!!
December 11th, 2010 at 14:12
Am going to try this recipe tomorrow for dinner.. I don’t have the chili sauce though. Will let you know how it turns out ;o)
December 11th, 2010 at 14:17
I made this today for my husband and he loved it; the only thing he said was that it needed some sweet onion. I thought it was really good and I will be making it again. I love your videos as well; they are very helpful. I will checking out some more and trying some more recepies. Thank you.
December 11th, 2010 at 14:59
This dish is actually an American – Chinese dish. I just love the addition of the bamboo mainly for the texture
December 11th, 2010 at 15:20
I love the clarity of your instructions and I look forward to trying this recipe. I have never noticed bamboo in the Mongolian Beef I get at the restaurant. Is this a regional thing or have I just not noticed it before?
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