Comments on: Mongolian Beef Recipe

By: Rasa Malaysia

Rasa Malaysia — Sat, 04 May 2013 04:14:48 +0000

That’s strange, it shouldn’t be watery and soupy.

By: Amileah

Amileah — Sat, 04 May 2013 01:33:00 +0000

Mine came out really water and soupy…idk why? What should I do?

By: Melaney

Melaney — Fri, 26 Apr 2013 06:37:54 +0000

My boyfriend and I have made this twice now. THE best Mongolian Beef I’ve ever had! Great recipe!

By: tarasis

tarasis — Sun, 21 Apr 2013 21:06:00 +0000

Made this yesterday and both my wife and I enjoyed it, I found this recipe in a search for sizzling beef and something about the recipe & the site made me think “I’ll do this one”. Went really well with Steamed Garlic Rice.

Now to explore your other recipes, I’m hoping you have a Crispy Chili Beef.

By: Mike Harring

Mike Harring — Sun, 03 Mar 2013 03:50:54 +0000

I like to stick to beef in my Beef Mongolian,however I have used pork to make Pork Mongolian,Chicken for Chicken Mongolian when I was out of beef.They turned out OK. My girlfriend’s sister (who is a vegan)came over to dinner one evening and I fixed her a tofu Mongolian while my girlfriend and I ate the traditional Beef version.

By: Mike Harring

Mike Harring — Sun, 03 Mar 2013 03:36:47 +0000

I use sliced onions with sliced red and green bell peppers added to the beef in the stir-fry step of the cooking process before adding sauce.I sometimes add chopped scallions on top before serving as a garnish.I know traditional Beef Mongolian usually calls for onions or scallions only but I gotta have my veggies,also the color the peppers add to the dish really make it more attractive and tasty.

By: Joe Hernandez

Joe Hernandez — Wed, 08 Aug 2012 05:44:52 +0000

I love your site. I love Mongolian Beef, and I will be trying out the recipe. I can’t wait…Joe

By: Oskie

Oskie — Wed, 08 Aug 2012 05:35:42 +0000

I think you supposed to slice it thin:)

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?