This is a very easy recipe, which can be on the table, from start to finish within 30 minutes. It tastes very much like restaurant-style Mongolian beef, but far healthier. My family enjoyed it and requested it be served again. I'm not sure if the recipe has been revised since 2004, but the directions are clear and exact in the 2009 version.
JoyRebello Posted: 12/08/09
ActonTom Posted: 02/04/11
So... when _DO_ you add the sauce?
kedenv Posted: 12/18/11
Good solid base sauce! Easy to make and a nice intro to cooking an Asian meal if your new to it. I would recommend adding mushrooms, a white onion, some red pepper flakes and sriacha, maybe cashews or peanuts too, and then this would be an amazing dish!!