Mongolian Beef

  • momshome Posted: 08/04/10
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    Very good! Didn't have garlic chili paste so just used a bit, small amount, of chopped garlic. Also cut down on amount of green onions & replaced with sliced red peppers. Served with brown rice. So good!

  • carolfitz Posted: 01/12/10
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    Subbed bottled ginger & garlic, otherwise made as directed. Pretty tasty. Served with white rice & stir-fried snow pea pods, red bell pepper & water chestnuts.

  • MrsCarrera Posted: 02/20/10
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    Fantastic recipe. Doubled the sauce and added red peppers. Compliments on the creator of this recipe. Served with white rice each time and it's a winner for sure!!

  • springhilllad Posted: 08/04/10
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    Very flavorful, will make again. Followed recipe, quick meal to make. Served with rice noodles as suggested.

  • Moniac Posted: 12/07/09
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    WOW! Fast, easy, very tasty and a KEEPER! I followed the recipe and intend to make it often changing vegetables and starch as the mood strikes. There was enough sauce for the noodles, but another reviewer suggested double might be good and if using rice, that might be true.

  • PenelopeRB Posted: 09/09/10
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    Good, but not the flavor of restaurant Mongolian Beef, as has been stated. It's good "garlic ginger beef" though. Served with rice and added broccoli, and extra garlic chili sauce at the table. Next time would make extra sauce and slice the beef into long, bite-sized strips.

  • Flits21 Posted: 12/13/09
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    I thought this was too sweet. I did substitute a mixture of wine and rice vinegar for the dry sherry. but next time i would not add the sugar, given that hoisin is already sweet. I doubled the sauce and think it is very necessary in order to serve over rice noodles. Served with steamed snow peas. Good for a quick, easy clean up weekday night.

  • karenfar Posted: 11/02/10
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    This is a good but quite spicy recipe. I used 10 ounces of flank steak and 8 onions for the two of us but made the full recipe of sauce and it was too much. Served this with rice and a spinach salad from Cooking Light. More veggies would be nice.

  • NCKristen Posted: 01/02/10
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    Loved this - tasty and easy! I doubled the sauce, as others suggested and it was more than enough. Couldn't find chili paste, so I just used regular hot sauce. Will definitely make again.

  • queenlu Posted: 01/01/10
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    I like this recipe but it needs more spice. I love Monoglian Beef but I think it needs more spice. Any suggestions would be helpful. I followed the recipe exactly.

  • StceceMD Posted: 04/16/10
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    Great but not outstanding for weeknight. I would have preferred it a little bit spicier and I think I will double the chili garlic sauce next time. Served over udon noodles and steamed broccoli; next time I will also make double the sauce and add more veggies.

  • acbacb Posted: 12/29/09
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    Good and very easy weeknight dinner. I did double the sauce amount as another reviewer suggested b/c I served over rice...there was plenty of sauce. The beef and onion work well together, but the sauce was just short of great. Served with egg rolls and a simple green salad.

  • tleight Posted: 11/29/09
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    Very tasty and very filling. Great receipe!!

  • dmloss Posted: 08/21/10
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    I thought this recipe was okay. It didn't really taste like restaurant Mongolian Beef, although it got me interested in trying to find a good Mongolian Beef recipe. I am going to try this recipe next. http://blogchef.net/mongolian-beef-recipe/

  • ChefAmandaLynn Posted: 12/21/10
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    Took just 10 minutes to make. I agree with other posters that it could use more heat. I made with noodles, but next time would serve with brown rice.

  • tkirkland Posted: 12/06/09
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    Very tasty recipe. The fresh ginger really makes a difference. I used only the green parts of the green onions and served it over rice. I'd recommend making a double (or 1.5) batch of the sauce, as you may end up wanting some extra. Also, either cut the meat a little thicker or be careful with the timing when you cook it - I cut a bunch of little thin pieces then spent a while turning them all and they cooked really fast so they didn't turn out as tender as I would have liked.

  • Michele72 Posted: 04/07/10
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    Loved this! Couldn't find chili paste so substituted it with a bit of chili oil for some heat. Doubled the sauce after reading the reviews and served it over rice. Big success- will definitely make this again.

  • ilove2eat Posted: 08/04/10
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    My husband said after this meal, he's spoiled and wouldn't order this dish at a restaurant again. That's how good it was! I doubled the sauce and followed the recipe except I had to substitute some blanched green beans for some of the onions. I served it with some chow mein noodles and blueberries with whipped cream. I thought it was a little hot, so I needed the creaminess to cool off my mouth.

  • peaches09 Posted: 12/13/09
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    Terrific! Easy weeknight meal, everyone loved. Couldn't find "Chili Paste with Garlic" but did find "Chili Garlic Sauce" and 3/4 tsp. was hot enough for us.

  • Gar102 Posted: 01/01/10
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    The sauce was very good! I used sirlion steak and was a little disappointed. I will try flank steak next time. Easy and quick to make.

  • drcarrie Posted: 01/06/10
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    This is my husband's favorite of any stir-fry recipes I have made. We used to order Mongolian Beef from a local Chinese Take-out and have them add celery, for extra veg and crunch. I added 4 stalks of celery, thin-sliced on the bias along with the green onions. It turned out great. There was plenty of sauce for us- and we served over rice instead of noodles.

  • Karrey31 Posted: 08/13/10
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    I ended up cooking this later than I wanted so I didn't have as much time to prep and make sure that my beef was sliced thin. Overall the flavor was great. Next time, I'll make sure to slice the meat thinner aand perhaps marinate it so that it's extra tender.

  • mysandidog Posted: 01/02/10
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    Mongolian Beef was great . My husband said we have to have this again for dinner, it was very tasty . It would be good for special occasions .easy to make and not time consuming . I had to serve Rice I couldn,t find the noodles that you recommended .

  • willworkforfood Posted: 11/27/09
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    So delicious and so easy. Even the children ate it. There are a lot of ingredients in the sauce, but it was worth tracking them down. The end product was great.

  • jp0911 Posted: 12/01/09
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    This recipe is AWESOME!! I served it with Thai Jasmine rice and asparagus instead of the rice noodles. I also used Canola oil since I didn't have the peanut oil. This was a very easy and fast recipe to make!! Delicious flavor!

  • anissa6 Posted: 12/08/09
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    This recipe is amazing! We have also tried the sauce on pork and it is just as good.

  • LutzCat Posted: 08/09/10
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    The sauce is exceptionally good on this recipe, but the sirloin steak ended up being really tough, even though I cut it on the diagonal. Instead of the green onions, I added red bell pepper, regular onion, and snow pea pods, and I think that the time it took to saute them to the right degree of doneness may have resulted in overcooking the beef (which was still in the pan). Next time, I'll cook the meat, remove it from the skillet, saute the vegetables, and then add the beef back in. As others suggested, I did double the sauce.

  • sarahjones Posted: 12/15/09
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    I made this tonight it was delicious and very flavorful.

  • ekuhistorygirl Posted: 01/19/10
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    I made this last night and it was amazing! There were no leftovers which made me sad because I wanted to take it again for lunch today. I served it over brown rice and I added snow peas to it with the green onions for extra veggies. I cannot wait to make this again and next time I'm doubling it.

  • LeBonTempsLisa Posted: 03/06/10
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    This was fabulous! My kids loved it, too - even the picky one. Next time I would use less of the chile paste - it made it a bit too spicy for them. Served over brown rice. Yum!

  • Ladyamc Posted: 03/06/10
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    This is a nice alternative to take out! We made a bit more sauce than the recipe called for and We also decided to add some more veggies to this dish... so we first sautéed some carrots and zucchini and set that side for a bit. Then when it was time to add the beef, we added sliced carrots and zucchini to the mix. Very tasty.

  • Chameleon16 Posted: 08/05/10
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    This is an easy weeknight meal that we enjoyed. I added sliced bell pepper and broccoli, and I served it over rice. I was glad that I read others' comments because I left out the sugar in the sauce and didn't miss it. I did add some extra hoisin and some lime juice. I also doubled the sauce. I'll certainly make this again, and I like the fact that you can add any veges that you have on hand.

  • Caroline26 Posted: 08/10/10
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    This was great. Very easy. It is a little sweet, great mix of Asian flavors. I served it over brown rice. Next time, I will double the chile paste - I could not taste any heat. I also used powdered ginger.

  • DianaC13 Posted: 08/09/10
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    Easy and quick to make. No MSG, plus you know how much fat you're getting. The only thing my friend didn't like was that it didn't make enough! Next time, I will double the recipe, add a little more of the chili paste and garlic, and cut the green onions into smaller pieces. I served it with rice, but will try noodles next time. Freezing the steak a bit makes it easier to slice thinly.

  • shortcook Posted: 08/04/10
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    This dish was excellent. Followed everything as is, except added a little more spice. Will definitely make again, probably with a different kind of noodle or with rice, and maybe with different veggies. Very easy and very tasty!

  • Fernandito Posted: 07/10/10
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    This is delicious and has become my favorite quick weekday dinners!!! Once you get past all the chopping and mixing, the dish can be prepared in a jiffy! I've added more veggies (broccoli & mushrooms, etc.) and have substituted the beef with chicken thighs cut up or shrimp and even Mahi. I like to serve it over whole wheat spaghetti.

  • sheerblond05 Posted: 09/24/10
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    Really really good! I served it with cooked brown uinoa on the side. I poured the beef over arugula with some fresh gingermint leaves to enhance all the flavors. Fantastic!

  • concon5 Posted: 02/05/11
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    I made this for chinese new year and it was a hit with the family. I served this with rice noodles. Whenever I make chinese dishes I always double the sauce as we always eat it with rice or noodles. I did it with this recipe as well.

  • BrooklynHeart Posted: 01/25/11
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    If you are reading this review, stop and make this recipe NOW. This meal was incredibly flavorful and gorgeous. I'll be making this again ASAP!

  • JessicaJJM Posted: 05/19/11
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    Tried this last night and it was fantastic! I added ginger and used a porterhouse instead of a sirloin. Served with Asian noodles, and added a splash of red wine :

  • LindiS Posted: 05/01/11
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    delicious!!! I had chili sauce handy rather than chili paste, so I used that and it still turned out great! I also one and a halved the sauce because I made the beef with some pad thai rice noodles - a perfect combination!

  • CaraCook Posted: 07/26/11
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    Delicious and super easy! I was skeptical - usually when I make Asian food, it never tastes authentic - but me and my family were very pleasantly surprised! Just like take out but healthier and much less expensive! I purchased thin sirloin steaks and sliced each into strips. I took advice from a previous review and removed the meat from the pan when it was just about cooked. To the skillet I added the green onions, some thinly sliced green pepper and a stalk of thinly sliced celery. When it was almost done, I added the meat back to the pan then added the sauce (which I doubled based on another review). I served this with jasmine rice and my family really loved it! I have the leftovers for my lunch today and can't wait! :) Next time I will add broccoli and snow peas!

  • DMSwift Posted: 08/22/11
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    Very good and easy to make! I thought it had great flavor

  • crysmys Posted: 08/01/11
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    Not sure it was very 'Mongolian'.. but it was quick, easy and tasty. Will make again.

  • ljclemons Posted: 07/26/11
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    I didn't like the flavor of this recipe at all. It didn't taste like any Mongolian Beef I've ever had. I must admit I had use gluten free soy sauce which was not low in sodium. The dish was very, very salty. The steak seemed like a waste in this dish. Ordinarily I rave over most of the Asian dishes I've tried on this site.

  • corrycrowe Posted: 07/26/11
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    I was very disappointed in this recipe. I have tried may from My Recipes and always enjoyed them. First, the meat was not marinaded and reflected with no taste. The green onions should have been separated in order to get them seasoned in the sauce. The meat needed more time to cook and and did not pick up any flavor. I would not cook this recipe again.

  • Belladonna714 Posted: 07/21/11
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    I found this recipe to be a great healthy alternative to Chinese takeout Mongolian beef! It was easy, quick, and delicious! I used garlic hoisin sauce, bottled ginger and garlic, and 6 green onions instead of 8, (cut recipe in half) because they seemed large. I also added the onions in at the same time as the beef to make them a little softer, and turned the heat off for the minute I stirred in the sauce so it wouldn't burn. I served this over wide rice noodles. I enjoyed this recipe very much and would definitely make this again.

  • cheese75 Posted: 07/29/11
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    My kids even liked this! Very good flavor and easy once I found all the ingredients.

  • TriciaBonday Posted: 07/28/11
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    Very good and easy...30 minute meal look out Rachel Ray:)

  • DebraG Posted: 07/26/11
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    This was very good. Doubling the sauce is helpful.

  • NKK882 Posted: 08/04/11
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    This dinner was fabulous! Definitely better than ordering chinese....not only taste wise but health wise too!! I will make this again and again, may cut back on the salt a little though. I served this over brown rise and added asparagus. Yum!

  • KKsMomma Posted: 06/26/11
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    Perfect recipe...just the right amount of heat, great flavor, quick to make and delicious! I served it over steamed jasmine rice. Next time, thinking of subbing in some fresh asparagus to get some additional veggies on the plate.

  • Irishcookie Posted: 07/22/11
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    Very good,added a few extra red and green peppers and added 3 tablespoons spicey oyster sauce,then the meal came a live!

  • GinaJantzen Posted: 08/15/11
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    LOVE this! Make it all the time and make it with chicken, shrimp or beef (altering the time for chicken or shrimp). Make it at least once a month.

  • mipinkri Posted: 09/10/11
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    This was amazing. I have made several different mongolian beef recipes and this is by far the best one. My whole family loved it!!

  • CarlaBillups Posted: 01/29/12
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    Love this recipe, have made it several times but we add snow peas and serve over udon noodles. This is a quick go to meal, tasty and satisfying.

  • razmatazkim Posted: 01/29/12
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    This is the recipe that changed the way I think about recipes. The list of ingredients was longer than what I typically would consider but the blend of sour, sweet, spicy is incredible. I now make this all the time - generally using reduced priced steaks on special clearance for use that day. This is a fantastic recipe!!

  • KHENNIN Posted: 11/30/12
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    Not bad, I put three times the chili paste and sugar and doubled the ginger. We had hardly any sauce so will double itnext time with my changes. I also used steamed eggplant and verry little beef. I did not add the salt and didnot miss it. When I make stirfry anything I use whatever I have so to this I added a carrot, some celery and some daicon. Can we call this Mongolian Beef? Maybe next time I will use beef.

  • tacrvt15 Posted: 01/24/13
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    Great stir fry sauce! Would not use the green onions again, very chewy with only 1/2 the amount called for. Did bulk up with fresh spinach. Will use sweet onion wedges, mushrooms and kale or spinach next time.

  • marchez Posted: 11/15/12
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    Just OK. Not as spicy as I would like, even with added chili paste.

  • Mpopwell81 Posted: 03/17/13
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    Yummy! I added thinly sliced white onions and used about 10 garlic cloves (you can't have too much garlic :)) I also couldn't find the garlic chili paste so I used El Mexicano Achitoe Rojo spiced seasoning paste...trust me, it was delicious. I think my best decision was to use 1.5 pounds of beef tenderloin. The meat cost more, but it was well worth the added expense. I cut the meat very thin at a diagonal. Also, I cooked the meat for 30 seconds, removed from the heat, cooked the onions, then added the meat and sauce for about 15 seconds. Don't over cook the meat! I agree with some of the other reviewers; I wish I would have doubled the sauce. I served with rice, but honestly this dish was amazing without it too....I just might add more veggies.

  • Emz101 Posted: 02/27/13
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    This was delicous. I was a little wary of it thinking it might be over powering but it ended up with fatastic flavor!! I added carrots and broccoli chopped very small so everything would cook together.As I am limiting carbs I ate it with a side of roasted brussel sprouts, but if your not it would be amazing over white rice to soak up the sauce.

  • daneanp Posted: 07/29/12
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    Oh yum. Quick and easy too. I did double the sauce and served it over steamed jasmine rice. An asian-inspired vinegar-cucumber salad was a great side dish. I'll probably use less green onion next time and add some steamed broccoli or baby bok choy instead. But the flavors were excellent - almost like what you'd expect in a restaurant, just much healthier. Adding to our regular rotation. Thanks CL.

  • mldavis82 Posted: 10/23/12
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    Absolutely fantastic! I double the sauce but it is amazing!

  • silverback97701 Posted: 04/02/13
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    Solid dinner. Made it with brown rice. I'am a sauce guy, so I doubled the sauce.

  • CherylTaylor Posted: 04/21/13
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    We have been making this for year and everyone loves it. I do add lots of additional veggies, bok choy, broccoli, carrots, pea pods and mushrooms. With the additional mushrooms I do increase the sauce by 50%

  • Dolorian Posted: 04/04/13
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    I added broccoli, carrots, & sugar snap peas per the previous suggestions, doubled the sauce recipe, and added a serrano pepper (because I like it spicy!) and thought it was delicious! I substituted sesame oil for peanut oil; used 1.5 lbs of beef sirloin, and omitted the corn starch (the noodles soak it up just fine).

  • Pickens Posted: 07/19/12
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    I made this tonight and was pleasantly surprised by how good it was! What I hate about this dish at a restaurant is you end up feeling horrible after you eat it. This recipe was super tasty and light. I did make a few changes/additions: 1.) I think you can omit the salt completely. I LOVE salt and this dish was too salty. 2.) I TRIPLED the sauce. It made a lot of sauce, however if you serve over rice it's nice to have extra sauce(better than not having enough) 3.) I was EXTRA careful not to over cook beef. So I browned it as suggested at the beginning to rare/med-rare then took out of pan with tongs and placed on a warmed plate until the end. Once I was on the step to throw the sauce mixture back in pan I threw the beef back in to warm up to Medium doneness (doing it this was is the way to go, promise!) 4.) Also once I threw the beef in with the sauce at the end I threw in some broccoli I had already steamed earlier that day to crisp tender. Hubby thought it was delish!!!!

  • jhsheetz Posted: 07/03/12
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    Birmingham, AL

    This is a family favorite! We leave out the ginger and chile to make it more kid friendly

  • LATheresa Posted: 03/04/13
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    Excellent. Didn't have hoisin so used molasses and it tasted great. Probably only serves 3 hungry adults.

  • K9andCat Posted: 05/27/13
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    We liked it, but next time I plan to make double the sauce.

  • debjcarp Posted: 01/27/13
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    Very good. I used Chinese vinegar instead of sherry, half the amount and the other half water.(Skip the rice vinegar, it's the same thing) Skipped the salt. Used Sriracha hot chili sauce, can add to taste to make spicy. I doubled the sauce and added bell red pepper. Came out really nice.

  • JulieGroat Posted: 03/03/13
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    I loved this recipe. Easy to make, kid friendly. I substituted the onions for snow pea pods and as suggested (thank you) I doubled the sauce. I had thin spaghetti noodles on hand so I used those. I cooked according to package and then just mixed in with beef mixture prior to serving. I will make this again, but will add a other veggies. My boys ate all of it - this is a keeper.

  • lbelli01 Posted: 11/14/12
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    This was delicious! I added broccoli (because my kids will eat that) and tripled the sauce (I would only double it next time). Otherwise, made as specified, and served over rice. The kids LOVED it!

  • valthepal6 Posted: 11/12/12
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    Meh. Nothing special. Also, my meat was tough, not sure why. For me, this recipe is not a keeper.

  • Justin5 Posted: 02/07/13
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    New York, NY

    Fast, easy, and very tasty.

  • MrsDana Posted: 10/21/12
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    Oh so good! Really enjoyed this dish and I liked how it came together so quickly. I thought that the peanut oil had a subtle peanut flavor and I think it would be good to add some people to this dish.

  • MaryEliz Posted: 01/01/13
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    Fast and good, two requirements for a weeknight meal. Following the suggestions of others, I doubled the sauce, added a thinly sliced red pepper and snow peas which made for a more nutritionally complete entree. Also, all of the vegetables allowed us to have a slightly smaller portion of rice, yet feel full.

  • amateurcook Posted: 01/01/13
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    Easy and super tasty. Doubling the sauce is the best way to enjoy the recipe. I wanted more veggies, so instead of the green onions, I added broccoli. Yum! Whole family enjoyed.

  • acmeinecke Posted: 09/21/13
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    I liked this recipe a lot (I love onions). However, my husband and kids thought it was too onion-y. So next time I will use half the onions it calls for and other veggies - perhaps broccoli and also red peppers for some more color. Also, because the sauce thickens so much, there was not much sauce for rice (just to know in case you like extra sauce like my family does).

  • kris2003 Posted: 07/23/14
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    The dish was good but I would deffinetly cook the meat on high heat so you get a nice sear on it and i wouldnt add salt there is enough salt in the rest of the ingredients so it came out rather salty

  • fchammer1 Posted: 08/07/14
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    The last time I counted, I had 109 different spices and condiments on hand, but any recipe that includes three or more ingredients that are not normally in my refrigerator or pantry simply are not made! Perhaps I am missing out on a new flavor adventure, but come on -- when will I use some of those ingredients again, especially if the recipe specifies "fresh?"

  • LucyLove Posted: 08/08/14
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    I made this tonight with bottom round steak, minus the salt, and am so glad I did. I did double the sauce and was glad I did, the amount was just right. Mongolian Beef is one of my favorite Asian foods and this recipe did not disappoint. The flavors in the sauce were just perfect, not too sweet and with almost the perfect amount of heat. I might increase the chili paste just a little next time. I made the sauce first, before beginning my meat and veggie prep (we served stir fry carrots and broccoli on the side, with rice) and noticed that the sauce had already begun to thicken by the time I poured it over the cooked meat and scallions in my wok. Based on that, I'm giving serious thought to using the sauce as a glaze for beef skewers as an appetizer for my next summer grill party. I'm pretty sure it will be a big hit. Try this, I don't think you'll be disappointed.

  • carbus Posted: 03/09/14
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    We love this! It's super easy and quick to make and has so much flavor. I have served this for guest and it's one of my all time favorite Cooking Light recipes.

  • laskoff2lewis Posted: 09/05/13
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    As per other reviews, I doubled the sauce. I used brown sugar instead of white. I used half the chili paste but it was still too spicy for my kids :( I think the chili paste can be taken out and it would effect the taste of the sauce too much.

  • Dougboy Posted: 01/23/14
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    This was a good recipe but I would've liked a little more of the sauce flavors to come through. I think next time I'll make twice as much sauce so i have it dripping down into the noodles or rice or whatever I serve it on.

  • mkemama Posted: 09/16/13
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    very good and relatively quick! i doubled the recipe so we'd have leftovers and followed others' advice to double the sauce (which means i quadrupled the sauce as written) -- i am very glad i did the extra sauce. i added red bell peppers, carrots, snow peas, and broccoli for extra veggies. used brown rice becuase it's what i had. also didn't have sherry, so i used a dry white wine.

  • CHILDERS1 Posted: 07/22/13
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    The sauce is yummy. Def. double the sauce. I do less sirloin & a lot more veggies...broccoli, snow peas, mushrooms, etc. All my boys love this recipe. Just as good as a restaurant.

  • Barrie Posted: 09/15/13
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    Meat got a little tough but the flavors were a hit

  • elinor3 Posted: 01/20/14
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    The recipe was tasty and quick to make. I doubled the sauce as others recommended. I also added sliced white onion and shredded cabbage. I didn't have hoisin sauce, so substituted stir-fry sauce, and it was still delicious!

  • dawnt77 Posted: 04/03/14
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    I marinated sliced venison filets in all ingredients. I left out the onions, but 1st sauted 2 chopped fennels, some baby bell peppers and asparagus. Added some homemade beef broth so their would be enough sauce for everything. Served with brown rice and quinoa. The family liked this one a lot.

  • CarrieLMB Posted: 10/05/13
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    So-so. Need to buy the right meat. Double the sauce b/c added a head of brocolli. Didn't need to double it. Sesame seeds might have been a nice addition.

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