Mongolian Beef

This was a great dinner - quick, easy and tasty!  I didn't slice the steaks and cooked them first before anything else. This way I can pull them off when they are the degree of doneness that I would prefer.  We sliced the steaks after resting and added them to the sauce at the end.  Bonus being able to use the fond in the sauce too!  I added broccoli too since I had some on hand.  I added a little water to steam the broccoli and deglaze the pan at the same time.  Also, doubled the sauce since there is never enough of it.

doubled sauce as others specified.   used petite top sirloin, but i like my beef a bit undercooked so when i add into the cooking sauce it's not too tough.    added celery and edamame.  wasn't sure if it was quite like carry out, but it was certainly tasty enough.

It's not bad and it's fairly quick and easy to make, though I would highly recommend using skirt or flank steak instead of "sirloin" which is itself a somewhat vague ingredient to specify since there are different cuts of sirloin with some being waaay too fatty for this to work.  Also, my pound of sliced flank steak gave up a fair amount of liquid when I put it into the pan, so there was no way it could brown.  As someone else pointed out, you really might want to consider cooking everything on high, not the suggested med-hi.  Thankfully, cut thin and only cooked for a short time, they steak stayed tender, albeit just a little more chewy than I'd like.  However, the biggest culprit in this meal was the flavor, or lack of it - this dish is just kind've bland, even after doubling the sauce, which you will have to do if you want any flavor at all.  I even went with heaping teaspoons of the chili-garlic paste and it didn't make much of a dent.  BTW, for folks who felt this was too spicy as it is, what is wrong y'all?!?!?!  I ended up eyeballing how many scallions to use because, well, what the heck is a medium scallion?  Cooking Light, why not just give the equivalent in cups?  Green onion size can be somewhat subjective.  Lastly, when you factor in clean up and prep, this WILL take closer to 35-40 minutes.  If, like me, you get some particularly gritty green onions that require a good deal of cleaning then that alone can take up a lot of the supposed 15 minutes that CL estimates for this meal.  I added on a side of sauteed sugar snap peas which take a few minutes to trim, so the whole thing was closer to an hour, start-to-finish, prep, cook, and cleaning.

I love this and would make it more often if it didn't splatter so much.  My stove and countertops are a mess after cooking it.

Excellent! I didn't find it to be too salty at all which may be because I served on Pad Thai noodles. I think the next time I make it I'll double up on the chile paste. My wife and I were both adding it directly to the noodles. We like spicy! Very yummy! 

This was really good. I used beef tenderloin,no salt, and doubled the sauce as others suggested. It was perfect. Would make this again soon. It is quick, easy, and has a great taste. 

Fixed this for dinner tonight. Very easy if you get everything together before cooking. I quadrupled the sauce. And only used half the chili sauce....we thought it had enough spice. Used a bit more peanut oil and added a can of water chestnuts, 8 oz. sliced fresh mushrooms and some sugar snap peas and had a one dish meal. It was really good - outstanding sauce. Thanks for the recipe. Will definitely be making again.

How can you review something you did not make or try?

Our family did not like this at all. Too much ginger...it was way overpowering. Will not be making it again. Did not taste like any Mongolian beef dish I've ever had. Sad.

Very good meal, easy to make and is ready relatively fast. TASTES VERY GOOD

I fixed this recipe tonight and it was very good! I did not have the chili paste so used chili powder but did not notice any heat, so will make sure to get the past next time. Even my picky husband loved it!  I did cut back to 1/8 teaspoon salt since I used regular soy sauce. Definitely need to double the sauce especially if serving with rice. Takes longer to prep than to cook!

This really is a great weeknight meal. Quick and easy to prepare with few ingredients if you keep the Asian staples on hand. I followed the suggestions of doubling the sauce and omitting the salt. It was very salty so may omit the soy sauce next time. Also will only use 1 tsp cornstarch but double the other sauce ingredients. Highly recommend this recipe!

I doubled all of the sauce ingredients except no salt and only 1/2 tsp chile paste - had just a hint of heat (I don't like spicy foods).  Added asparagus and mushrooms and served with brown rice. Will definitely make again!

I used top round steak, sliced very thin, substituted a dry white wine for the sherry and heated the wok and then cooked the beef over high heat.  It turned out great.  After the beef and onions were cooked, I transfered it to a bowl, then reheated the pan and stir fried some eggplant, bell pepper, carrot and celery, tossed in some left over rice from take-out and then mixed everything together.

I tripled the sauce - we've been making this for years and the sauce is the key!  I prepare it exactly the way it is written minus salt and sugar for medical reasons.  This is as good or better than restaurant take-out!  You will not be disappointed.

Adding broccoli and other ingredients will definitely beg for more sauce.

If you didn't actually make the recipe, don't rate it at all, let alone give it a poor rating. That is unfair to the recipe and throws off the rating system. Just because a recipe "includes three or more ingredients that are not normally in [your] refrigerator" does not make it a bad recipe.

Nice flavors, will make again, but might cut down on the soy sauce, the sauce was a little salty. Greatly appreciate being able to make a dish with basic staples from my pantry -- I added some broccoli florets and edamame and serve with rice. Tasty and a little spicy, enjoyed it.

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.

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?"

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

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.

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.

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.

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!

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.

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).

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.

Meat got a little tough but the flavors were a hit

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.

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.

We liked it, but next time I plan to make double the sauce.

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%

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).

Solid dinner. Made it with brown rice. I'am a sauce guy, so I doubled the sauce.

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.

Excellent. Didn't have hoisin so used molasses and it tasted great. Probably only serves 3 hungry adults.

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.

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.

Fast, easy, and very tasty.

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.

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.

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.

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.

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.

Just OK. Not as spicy as I would like, even with added chili paste.

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!

Meh. Nothing special. Also, my meat was tough, not sure why. For me, this recipe is not a keeper.

Absolutely fantastic! I double the sauce but it is amazing!

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.

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.

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!!!!

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

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.

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!!

This was amazing. I have made several different mongolian beef recipes and this is by far the best one. My whole family loved it!!

Very good and easy to make! I thought it had great flavor

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.

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!

Not sure it was very 'Mongolian'.. but it was quick, easy and tasty. Will make again.

My kids even liked this! Very good flavor and easy once I found all the ingredients.

Very good and easy...30 minute meal look out Rachel Ray:)

This was very good. Doubling the sauce is helpful.

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.

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.

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!

Very good,added a few extra red and green peppers and added 3 tablespoons spicey oyster sauce,then the meal came a live!

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.

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.

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 :

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!

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.

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!

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.

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.

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!

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.

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/

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.

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.

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.

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.

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.

Very flavorful, will make again. Followed recipe, quick meal to make. Served with rice noodles as suggested.

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!

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.

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!

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.

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.

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.

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.

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!

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!!

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.

Subbed bottled ginger & garlic, otherwise made as directed. Pretty tasty. Served with white rice & stir-fried snow pea pods, red bell pepper & water chestnuts.

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.

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.

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 .

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.

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.