Comments on: Mongolian Beef Recipe

By: Rasa Malaysia

Rasa Malaysia — Sun, 05 Feb 2012 05:22:53 +0000

Dark soy sauce, non-sweet.

By: ben

ben — Sun, 05 Feb 2012 01:25:56 +0000

Hi,

Just a quick question, do you use dark sweet soy, like that used in pad see-ew? Or do you use the the non sweet dark soy?

By: Michael Agurkis

Michael Agurkis — Mon, 23 Jan 2012 23:37:41 +0000

I lived in Brisbane, Australia in 2002 and there was a large “Chinatown” area just outside of downtown in Fortitude Valley. My favorite hole in the wall Chinese place was called King of Kings. And my favorite dish was Mongolian Lamb which came out on a sizzling skillet and a side of white rice. One of the best things I have ever eaten. Lamb instead of beef was very common in Queensland AUS.

By: Jules

Jules — Fri, 13 Jan 2012 01:47:21 +0000

I live in the Blue Mountains outside Sydney, Australia and yes we have Mongolian beef here too, it is my fave Chinese dish and my fave is at Lawson Bowling Club Chinese Restaurant :)

By: telesma

telesma — Tue, 27 Dec 2011 17:18:38 +0000

Maggi seasoning sauce. Maggi is a brand, they make various seasonings, soup mixes, bouillon cubes, etc. You will find it in Asian and Hispanic groceries (more likely the latter), or you can order it online, or even request it be ordered at a locally owned grocery. I haven’t found anything quite like it, but I would maybe sub oyster sauce for it.

http://www.amazon.com/Maggi-Seasoning-Sauce-3-38-oz/dp/B0000GHEGC

By: telesma

telesma — Tue, 27 Dec 2011 17:12:44 +0000

I would try that baking soda soak trick you see in the chicken recipes (Cashew Chicken recipe has the instructions). It would tenderize the beef and make the flavor milder. Works a treat with chicken and pork, I don’t see any reason it shouldn’t work with beef, too.

By: Joe

Joe — Thu, 15 Dec 2011 08:47:17 +0000

Hi there: What is “Maggi Seasoning”. What can I replace it with since there is no such thing where I live. BTW, I have tried four of your recipes and they are just great. Thank you so much.

By: Tiarra

Tiarra — Sat, 26 Nov 2011 12:43:41 +0000

Actually australia chineese food is much sweeter than american, but in saying that it also varrys greatly in Australia as well with some being verry spicey. It depends on what region of china you typically get people from.

By: Rasa Malaysia

Rasa Malaysia — Tue, 22 Nov 2011 05:29:33 +0000

Mimi, buy a copy of my cookbook Easy Chinese Recipes, it has a section how to tenderize meat!

By: mimi tan

mimi tan — Mon, 21 Nov 2011 21:32:58 +0000

have cooked this last night. the taste like restaurant. my daughter very likes. but have problem, the meat, still tough ( not tender ).
whats wrong ? do you have any idea to make meat more tender ?
thank you in advance. please give me more advices ……