Beef With Spicy Tea Sauce Recipes
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02/14/2008
This was awesome. I marinated the meat for 24 hours. Instead of red pepper flakes I used 1 Tbl of Mongolian Fire Oil, which added a hint of fire but nothing you need a drink close by for. I also cooked half a white onion, half a red onion, 1/2 a cup of left over red bell pepper and some julienned carrots. Cooked the Onions and Peppers separately in a Tbl. Sesame oil and a Tbl. of Mongolian Fire oil (found in the Asian section of your local grocery) and a Tsp of minced garlic. I used sirloin instead cutting into thin strips. Mixed the Veggies back in at the end and then served it over Oven Brown Rice (found on this side). I have an excellent local Mongolian restaurant we love, sad to say I can now make it better, cheaper, and faster at home. This dish is defiantly going into the dinner rotation!
06/11/2008
Very very good. I would make it again . Works very well in the crock pot. The beef comes out very tender and full of flavor. My husband loved it and ask me to make it again real soon.
05/21/2008
I've tried a few other Mongolian Beef recipes, but this is the best one so far! I used sirloin steak and reduced the garlic and definitely decreased the red pepper like the other reviewers said. I only used 1/2 tsp and it was perfect. This was so good and even got the approval of my husband! I will definitely be making this again!
09/06/2008
I rarely rate recipes on here, but I have to say this one deserves it - with a few minor changes. Definitely decrease the red pepper to 1 tsp. (That's plenty) I marinate the meat always for 24 hours. Lightly saute up veggies of your choice before adding the meat and it turns out to be a quick, easy, delicious every-day meal. Thanks to the submitter - this will be a favorite in our picky home!
09/27/2007
Absolutely delicious! So flavorful! I have had a hard time finding chinese food recipes that I like, and this is probably the best I've tried. Only change was that I used 1 tsp. instead of 1 TBS of red pepper flakes... and it still had quite a bit of heat!! Even hubby said there were some hot bites. I cut some carrots from our garden into matchsticks and stir-fried those into the dish as well. Other than that, I wouldn't change a thing!
04/22/2009
This is a superb recipe for the wonderful flavors you get from such little effort. I have made this recipe about 15 times or so. I always add one tablespoon of peanut sauce (different from peanut oil) to the marinade. Because flank steak has gotten so expensive by me, I usually use fajita meat, but the last time I cooked it I sprung for the flank steak, and it was worth the extra cost. I usually make it with a side of white rice and teriyaki vegetables and mix it all together. Great submission!
11/12/2008
VERY EASY, VERY GOOD. One thing I felt this was missing was a SAUCE to serve it with. Even without it, this is wonderful, but DEFINITELY TOO SALTY with regular soy sauce. I wanted to try it as written, and I regret it now (and I'm certainly not afraid of salt). Regarding the sauce, I suppose you could double the marinade, but I think it would be really REALLY salty. Use low sodium soy sauce as other suggested and this would be a 5 star. I used flank steak / marinated for a day. VERY good. Thanks for the recipe.
02/12/2008
This was really good! I used a flat iron steak, which is always so tender. Instead of slicing the beef first, I marinated it, and then my husband grilled it. Then I cut it up and sauteed it with the green onions and some of the marinade. We served it with whole grain brown rice --it was really good! Will definitely make this one again.
10/13/2010
Doubled up on the marinade. After draining from the meat I added some water and boiled to have a saucier dish.
08/08/2009
you werent lying when you said super spicy! wooooooooooooow was this hot lol. its definitely full of flavor and ill be making it again but i think im going to cut the red pepper in half or 1/4 even. i added carrots and broccoli to it and used a yellow onion instead of green. really good dish but if your only mildly immune to hot food, cut the peppers dramatically. and to the reviewer that said it was dry and needed more sauce, i dont know what you did wrong but there was plenty of sauce in the pan when i was done with it.
12/12/2010
This was absolutely DELECTABLE! I used thinly sliced tenderized pepper steaks. To curb the saltiness, I used low sodium soy sauce. I was afraid that this would be overly spicy as advertised, so I didn't add alot of red pepper flakes. It was not spicy enough!! so next time, & OH YES THERE WILL BE A NEXT TIME, I will add all the flakes & maybe a little mongolian fire oil as well! SIDE NOTE: I combined this beef with sesame noodles, also from this site, which was submitted by Scoopnana. They went very well together.
03/19/2008
This was terrific and I didn't even get to marinate it long enough. I did add shredded carrot because I'm always adding a veggie here and there. Will make again very soon.
11/12/2010
This was delicious.....I only refrigerated the beef for an hour and then served it over egg noodles because I'm not a big rice fan. I followed the recipe exactly as it says and it turned out as one of the best meals I've made yet in my young cooking career
10/07/2010
I love mongolian beef and this recipe is the best. I doubled the recipe and added a sliced onion, I also used top sirloin. I will be making this often, it is super simple to make, thanks for sharing.
12/02/2010
I love this recipe. I always make extra marinade though. It is also important to choose a tender meat and not overcook it.
11/10/2010
Excellent base recipe that you can tweak to whatever you may have on hand. If you don't have time to marinade and want dinner in 10 minutes, buy frozen asian veggies or pepper/onion mix & presliced stir fry beef. First put minute brown rice in microwave. Then stir fry the meat with chili oil/peanut oil mix. Remove meat, then add frozen veggies. Make the sauce ingredients, but add 1 tablespoon of beef base (better than bouillion is my fav) mixed with a 1/2 c water & 1 T flour) This gives it more flavor & is saucier asian gravy-like consistency. Add back your meat, and you will have the remaining 2 minutes leftover to set the table.
10/26/2010
Good, easy, and healthy. Will make again!
10/01/2010
Average, not overly impressed.
11/03/2010
Very good, super easy recipe. I love the spiciness - don't change any of those ingredients!
02/05/2010
Very good! Followed the recipe exactly. Next time I will add more vegetables to it.
12/21/2012
We really enjoyed this one, especially Hubs - he loved it!! I made it as written but used top sirloin instead of the flank steak, and only two cloves of garlic. My only objection to this recipe is sautéing the green onions over high heat for 5-10 minutes and then adding the beef. No way, the green onion would have disintegrated! So, I sautéed the beef in two batches, adding the green onions towards the end of each batch. I served this over jasmine rice. A do again, for sure!
10/11/2010
Excellent heat, I will try to use about half the hoisin sauce, though next time.
09/18/2010
This is super easy and really good. I left out the red pepper flakes since we don't like super spicey. Other than leaving out the red pepper flakes, I followed the recipe exactly. Thank you for this wonderful recipe...I am doing it again next week!
02/14/2013
I made this for our Valentine's Dinner. I used sirlion steak added broccoli pieces, sliced onion, and celery with 1 tbs sesame seeds. Served with Brown Rice, Really Good! I will make this again and again! Thanks!
12/12/2010
Still making this after 3 years! Thanks for recipe! One of the best I have tasted.
10/29/2010
This is an easy recipe that I've made multiple times. It's a huge hit with the family. I omitted some of the red pepper flake (although I love it spicy) because the rest of the family isn't as big into spicy as myself. I either service this over a bed of Jasmine rice or a side of ramen noodles, both perfect.
12/18/2011
Very good used cornstarch to make a sauce. Added red peppers and garnished with sesame seeds
10/16/2010
AWESOME! I did follow this recipe right down to a tee except I added frozen broccoli. It was fantastic! The only thing I will chance next time is I will add at least 1/2 less red pepper flakes and maybe have some at dinner table for family to add as desired. We all LOVE super hot foods but this was so hot that is you took a breath while eating, it would cause you to cough and eyes would water. I am honestly wondering if it was meant to read as 2 teas. not Tablespoons. As for the review that stated they added double the peeper flakes....I think that would almost be humanly, next to impossible to do without a milk wash after each bite. And I can tolerate some intense heat! Thank You for the great recipe!
10/16/2010
AWESOME! I did follow this recipe right down to a tee except I added frozen broccoli. It was fantastic! The only thing I will chance next time is I will add at least 1/2 less red pepper flakes and maybe have some at dinner table for family to add as desired. We all LOVE super hot foods but this was so hot that is you took a breath while eating, it would cause you to cough and eyes would water. I am honestly wondering if it was meant to read as 2 teas. not Tablespoons. As for the review that stated they added double the peeper flakes....I think that would almost be humanly, next to impossible to do without a milk wash after each bite. And I can tolerate some intense heat! Thank You for the great recipe!
09/26/2010
This is really good! I don't like spicy food so I didn't add any red pepper, and it still turned out really good. I added a can of La Choy Oriental vegetables and sauteed them with the green onions; I did not think this was too salty.
12/15/2010
This was so simple to throw together. I put it in the fridge to marinade overnight, and then served it with veggie fried rice for dinner. After reading the reviews about how spicy it was, I cut back the red pepper flakes to a teaspoon - next time I'm going to use the whole tablespoon because it was hardly spicy at all. Thanks for a tasty and easy dinner!!
04/19/2011
Just simply awesome! I spiced it up and added more chilli flakes
01/22/2008
Very good. I used sirloin steak (what I had on hand) cut down the red pepper flakes to 1 t (personal preference) & didn't use the green onions (didn't have any). I served with fried rice & Chinese vegetables. For us this recipe makes only 2 servings, we eat 1/2 lb meat per person. Thanks.
01/20/2011
we have been eating this every other week for 3 months now. my 12 year old son would eat it every day, i think. I did cut down to 1/2 tsp. red pepper flakes to make it family friendly. one time i doubled the recipe, froze half and thawed it in refrigerator before cooking as usual. worked great! sometimes i add sliced green and red peppers or broccoli. it always is good. thank you for a wonderful recipe!
08/22/2009
Super quick and tasted quite good. Unfortunately I was out of peanut oil, so used some more sesame and did use sirloin as many other did. Next time I'll add a bit more onion, and possibly some green pepper and/or let it marinade more than an hour. Rating a 5 because right outta the gate this was really good and w/personal taste modifications can only get better.
02/20/2012
I used 1 tbsp. chili garlic paste in place of the minced garlic and cut back the red pepper flakes to 1/2 tsp. Sprinkled on some toasted sesame seeds right at the end and served with white rice. It was way better than take out!
03/02/2011
This was excellent! Cut the red pepper flakes to 1 tsp because my son doesn't like too much spice. Served with fried rice. YUM!
12/12/2010
Loved how easy this is to make! Added some steamed veggies and a little more sauce at the end. Good!
04/17/2011
My husband thought it was amazing... I thought it had a subtle taste of Chinese kitchen floor. But I think that was the Hoisin sauce we used... either that or the mushrooms in the frozen oriental blend I added. I don't like mushrooms, and although I didn't eat any, I suppose it could have flavored the rest of the meal. Either way, it was best the first day and the taste of kitchen floor increased as it got older.
03/09/2011
Per other reviewers I doubled the sauce. WAY TO SALTY and I used half Lite Soy Sauce. I won't be making this again :(
02/04/2012
I thought it was great! We love spicy, so the 1 Tbl red pepper flakes was great, but if you aren't all over spicy, then you should cut back on the dried red pepper. I added veggies (thinly slices red, orange and yellow peppers and broccoli) to make it more of a meal. I would add a little cornstarch the next time to thicken up the sauce a little. I kept looking back at the recipe to see if I had missed it...
03/09/2011
We enjoyed this very much. I marinated the meat overnight. I added the full tablespoon of red pepper flakes. Next time, I may cut that back a little even though we did like it spicy. I, also, used low sodium soy sauce. This is a great weeknight dish since it is so quick to prepare.
09/22/2010
My husband and I love this dish.. Like one of the guys comment, I added veggies as well.. I even added mushrooms, and round beans.. We will definitely repeat this dish..
06/08/2011
Very good recipe. I will definitely make this one again. My butcher didn't have beef flank steak or flat iron steak, so I used sirloin. I used low sodium soy sauce and it turned out just right; I think it would have been a bit too salty for my husband had I used regular soy sauce. I replaced the peanut oil with canola oil because it is what I have on hand and, taking the advice of the other reviewers, I reduced the amount of red pepper flakes by 1/3rd (I used 2 tsp -- a perfect amount if you love spicy but don't want to melt your face off). I cooked the meat with the lid on the pan for most of the time, so there was plenty of juice left in the bottom when I was done. I pulled the cooked meat from the pan, thickened the sauce up a little with some Wonder Flour and then tossed the meat along with some steamed matchstick carrots and broccoli florets to coat and served over white rice. Fantastic!
05/16/2012
I followed the recipe verbatim, and all you could taste was the Hoisin sauce. You might be a fan of Hoisin sauce, but I find it very strong, and in this case too overpowering. I did not like the flavor of this sauce at all. Wasn't even close to spicy, and also wasn't sweet even considering the sugar added. There are better recipe's on here.
01/27/2009
I probably shouldn't be reviewing this, because we really changed the recipe to fit what we had on hand. First, we used chicken instead of beef (which was really good, I reccomend doing the same thing if you don't have any beef). Second, we only used half the red pepper flakes and some ginger instead of the hoisin sauce. Didn't have any green onions either, so we used a mixture of vegetables. The flavor was really tasty and spicy (even with half the pepper), but everyone loved it! We'll gladly have this again, and I'd like to try it with more of the actual ingredients. Thanks for the recipe!
03/15/2011
This was just "OK" for us. Both my hubs & I agree that with several tweaks, this "could" be better. Having said that, I did make one substitution which I believe completely changed the outcome of tonight's dinner (yes, I partly ruined dinner...). Instead of flank steak, I used a 1 lb. pkg. of beef sliced specifically for stir-fry. This meat, although intended for stir-frying, wasn't sliced NEARLY thin enough. It quickly became tough, even after only 5 min. in a hot skillet. For this reason (and this recipe's potential to be improved upon), I'm awarding 4 *'s. My only other regrets are halving the amount of red pepper called for & not making an extra batch of sauce / marinade to cook my beef in (this is pretty dry as is). I wimped out when it came time to add the pepper. I just purchased a new bottle & feared it was going to be SUPER potent. In retrospect, another 1/2 T would have been spot on. One thing I "did" do right was add a sm., thinly sliced yellow onion along w/ my green onions (which we really liked & is how our local chain prepares their mongolian beef). I plan to make this again, but ONLY w/ flank steak, a FULL T of red pepper & a SEPARATE batch of sauce to "cook" everything in. Served over white rice, this was an allright meal. I think I'll try slow cooker mongolian beef b4 giving this a second whirl tho. Thanks anyways, Ang! :-)
08/31/2014
Delicious Mongolian Beef! My distant ancestors were Mongols, so I should know, right? Right? I had to cut the hot peppers back by half for my Gringo dude, but it still had almost enough heat to please me. With the short ingredient list, I worried that flavor would be lacking, or that it would be one-dimensional. Not so. I used frozen bottom round steak that I shaved extra thin with a Chinese cleaver and marinated for an hour. The meat was as tender as a filet mignon. I'll make extra marinade next time and reserve it for a finishing sauce thickened with cornstarch. Take it from a Mongol, try it.
08/31/2011
I'm baffled by the excellent ratings. Other than a little hotness (I used 1tbs of pepper flakes) this really didn't have any flavor at all. Very disappointing and will not make again.
02/10/2013
Super easy and very yummy. My family loved it. I had to triple the recipe. I added extra red pepper (we like it super spicy) This recipe is a definite keeper!
05/16/2011
It was good but it seemed like it was missing something. Adding salt helped. Going to keep trying to see what works well with it.
01/26/2011
Very good, but salty. Will double sauce next time.
08/17/2010
Yummy! I only used half a pound of beef and used all the other ingredients with the same specifications used for a whole pound (except I cut the red pepper flakes to 1/2 and used olive oil instead of the sesame & peanut, totaling only 1.5 tbsp [1 tbsp for marinade & 1/2 tbsp for sauteeing the green onions]). I think if I would have used the same amount of sauce for a pound of meat, it would not have been enough flavor. The flavor is amazing for 1/2 lb!! WILL MAKE AGAIN!!
01/10/2009
Great recipe. I also added a tablespoon of ginger and lots of veggies.
06/03/2008
Very good. I like things spicy so I used about 3 tbl of red pepper and used red chili oil instead of peanut oil. I also added carrots since I didn't have enough green onions on hand. I will definitely make again.
03/26/2011
We love this!!
05/16/2010
I'd give this five stars for super simplicity and three for the lack of super spiciness...it really didn't have a punch of flavor liked I'd hoped. We added red pepper flakes *after* it was cooked to punch it up a bit. I think that next time I'll add some ginger *and* more pepper. I used the same marinade on tofu for my daughter and served it all with fried rice and roasted broccoli. Overall we enjoyed it and with changes, will definitely make it again. Thanks!
01/19/2012
VERY good! My family loves flavor and this delivered! They don't like rice so I am always trying to find something to pair this with. Too bad, they'll have to suffer and go without! It's all for me!
03/19/2012
I was looking for a recipe that tastes like the Mongolian Beef at the restaurants near me. This recipe is definitely not it. This recipe is good, but not great. I added a 5 green onions, a 1/2 onion sliced, a teaspoon of ginger, and only 1/2 tablespoon red pepper flakes. Even with the additions, the flavor was still lacking. Aside from being spicy, this dish doesn't really have much going for it. My search continues.
05/19/2010
I used flat iron steak (still frozen) cut in thin strips & put it in crock pot with the mixed up sauce minus the oil and green onions and cooked on low for 7 hours. I also reduced the red pepper flakes to 1 teaspoon for a toned-down version. Served with stir fried veggies cooked in another serving of the sauce and fried rice. Pretty good meal that will be added to ou rotation. Thanks for the recipe!
09/04/2011
I have made this recipe several times. I love it. The only thing that I have changed over the last few times is that instead of peanut oil, I use canola (I don't like peanut oil). I also make double the marinade so that there is more sauce for rice. I usually saute onions and peppers in a different pan, but next time will try to add to the same pan and try some julienned carrots as well.
03/19/2011
Excellent dish. I added green onions towards the end of cooking as they wilt easily. I didn't have peanut oil but everything else I did have and use. Even the BF who is not a huge spicy fan...he only will eat spicy food if the food itself tastes really good and he ate all of this! :) Excellent recipe! Thanks!
10/28/2011
5 stars. I used 1 tsp of pepper flakes and it was medium heat. I marinated for about 4 hours. I topped it on jasmine rice. I also steamed broccoli then added it to the cooked marinade for flavor.
09/13/2011
This is a ten star in my book! Wonderful flavor and great heat. I doubled the sauce and left out the onions. I marinated for two days. Wow! Served with fried rice and baked broccoli and red peppers drizzled with a little evoo, salt and pepper. One of my favorites from this site.
08/02/2010
The whole family loved this recipe! I did not use flank steak just a thin cut steak. Also marinated the steak for only 20 minutes. It was VERY delicious!!
12/19/2008
I took the advice of everyone and didn't add as much soy sauce or red pepper flakes but it still was very spicy. The sauce was too runny for me. I like thick sauce and was kind of flavorless for me. I will make again, but first tweek it a little bit. Also, finding meat sliced thin like that is hard, so I didn't end up using that kind, but I will for sure ask the guy at the meat counter next time because that would help out this dish a lot for me.
06/10/2013
My hubby and I loved this! I didn't change the recipe at all. Used the full 1tbspn of red pepper flakes and it was fine for us but we like spicy food. Also sprung for flank steak which was totally worth the extra few bucks. Sauteed carrots, celery and red bell pepper in the same pan then took it out and sauteed the beef with the extra marinating juices (marinated meat for 2-3hours which was sufficient). Served over white rice. Sooo good! Will definitely be making this again.
04/01/2011
Served on rice that had carrots and peas in it. Changes: *did not use sesame oil *used olive oil instead of peanut oil *purchases meat cut up that is used for stir fry *only used 2 teaspoons of red pepper flakes My husband and son like spicy things but even the 2 teaspoons I but in had them saying they were glad I did not not add more. Next time I might use chicken to make this healthier.
10/22/2011
This recipe was great. I halfed the amount of red pepper flakes as one of my dinner guests is not a big fan of spicy foods. That made it just mild enough for her to eat and spicy enough for us to have a little bit of heat. We did this in a bit of a hurry, so I wasn't able to marinate for a full hour. I sped things up by coating the meat well with the marinade and running it through my vacuum marinator. Served this over some home made fried rice and it was great. I made a double portion and all of it was gone. Will definitely have to make this again.
06/16/2011
Awesome! Great flavors!
09/13/2010
Super easy and delicious!! Only thing I added was 1 tsp fresh grated ginger. Definately a go to recipe.
06/22/2010
we LOVED this and so did both of my kids ages 11 and 5. I doubled the recipe and did half soy sauce and half fish sauce (bought from an Asian supermarket). Since I was doubling I only added one tablespoon of the red pepper flakes, but just because my kids were eating it too. Next time they are not here for dinner I will add the second tablespoon for more of a kick, but we love spicy. I also was only able to marinade for about an hour and it still had great flavor. This is so simple and so delicious that I can't wait for left overs today!
03/09/2011
This was great! I just bought a package of pre-sliced beef for stir-frying from the store to make it easier. Since I didn't have peanut oil, I just used olive oil to cook it in. I served it over brown rice.
08/18/2009
This was pretty good and I followed the recipe including crushed red pepper. Even with all that spice it was actually a little sweet for my taste after a few bites, but still pretty good.
11/11/2008
With a few changes, I believe that this recipe is a 5. I did cut the pepper as most did, doubled the marinade recipe and added a a bag of frozen veggies to cook with rice at the end. There was none left! Even my mom went back for seconds! (that never happens). Simple and very tasty recipe. Thanks!!
08/11/2008
This was an amazing recipe. It was so easy and simple to make and the flavor was all there. I'm definitely happy that I used the whole tbs of red pepper flakes as it was just enough kick for me (a little too much for my husband though). Will make again and again.
08/17/2009
This recipe is awesome as is. But I must say, I've made this many times now and I think I've perfected it. I've used many cuts of meat but if you're making this for company, I'd go with sirloin. I also let it marinate for up to 3 days. I add thinly sliced red, yellow and green bell peppers. I also add a hand full of Chinese peas (cut off the nasty tips). Cook these veggies in 1 T olive (or sesame) oil on medium high heat until tender but still crisp. Do not over cook theses. A little crunch is good. Then add the meat and green onion. Mix together. I serve this with Jasmine rice and Asian Cucumber Salad found on Relishmag.com. This salad is best after several days marinating! I also serve the meal with Bangkok Padang Peanut sauce for dipping. It's to-die-for! The flavors literally explode in your mouth! I buy the peanut sauce at my local Albertsons. The salad and dipping sauce are both essential and makes this meal an experience you'll want to repeat over and over again. And with so much of it you can make ahead of time, it's an easy dish for entertaining. Enjoy. And thanks Ang for the recipe!
02/13/2012
So easy and soooo good! I recommend putting red pepper flakes on afterwards, my husband loved how spicy it was but a bit too spicy for me.
04/03/2011
This recipe is outstanding! I've made it with thinly sliced flat iron steak, pork tenderloin and chicken with great success. Even one teaspoon of the red pepper flakes is a bit much for us, so I usually just put a pinch in. I also use more onions (both green and sliced white onion) and because we serve it all on either rice or rice noodles, I like to either double (or sometimes triple) the sauce and I usually add some carrots and some sliced yellow onions as well.
09/11/2011
This recipe was very good; I substituted beef tenderloin, thinly sliced, and added carrot, snap peas and a bit of sliced cabbage. I like spicy food so I also added a few teaspoons of sriracha hot chili sauce. Yum!
12/03/2012
My family and I love this recipe. We will be making this again.
05/06/2012
We tried this several times, first by following the recipes exactly as written and then again with a couple of tweaks. Both times it tasted more like peppersteak instead of mongolian beef.
05/25/2010
Not bad! I didn't have a wok so I used a skillet. The beef came out pretty well but next time I think I night put it under the broiler. I marinated my meat for about 10 hours. Will be making this again. Thank you!
03/26/2008
I was really looking forward to eating this based on all the rave reviews, but once I did I could not figure out what the big deal was. It was okay. My husband said, "Not the one of my favorites to come out of your kitchen, will not wait to have this again".
09/11/2009
I doubled this recipe, and substituted sirloin for the flank steak. My family loved it. We served it over brown rice. The next time I make it, tho, I will only add 1 Tbsp. of the red pepper flakes instead of 2, as it was a little too spicy for our liking. This is a very easy and quick dinner. Good for someone who wants to save $ on takeout or impress their guests.
09/17/2010
I thought this was just ok. My husband loved it though. I also added green pepper and white onion along with the green onion. Though it had plenty of sauce at the end. Also made white rice with it.
08/19/2014
This was very tasty! Hubby ate it all up and asked for more. I let the meat marinate all day, and it cooked up really quickly.
04/06/2013
I put this in my recipe box to try, and removed it after making it. I have had authentic Mongolian Beef, this is nothing like what I had, I was very disappointed.
10/02/2007
Very good flavor.I did add sliced mushrooms,carrot,and broccoli.This was also the first time I have cooked with flank steak and the meat turned out very tender.Will be making this again..
02/18/2012
We really like this. I make it milder than written because we have 2 toddlers. I add lots of thinly sliced red onions and carrots to make it more like our favorite restaurant dish. I also make a little extra sauce so there is plenty for all those veggies!
08/23/2014
Wow this was awesome my family loved it!!! I wished i had prepared more. I followed the recipe but added slices of onions towards the end and substituted the peanut oil for red Palm oil and this dish was the best
11/22/2009
This recipe is okay. Not my favorite style I guess. The marinade smelt so good. I marinaded the meat over night and when I cooked it, it just wasn't as flavorful as I thought it would be. Also, I made a slight amount of extra sauce in order to have some sauce leftover, but the sauce does not thicken, I added some cornstarch and thickened it up a bit.
04/11/2014
We loved this! It was really good. I did make a couple of changes just based on what I had and didn't have - but I want to say that this recipe, as written, is perfection (with the exception of the 1 T of red pepper flakes - 1 teaspoon is PLENTY). I used 3 T dark soy sauce and 1 T light soy sauce, but I don't think it would have been too salty to use all dark soy sauce (for our tastes, anyway). I thinly sliced the white part of the green onions and added it to the marinade. I left out the green parts because my green parts looked awful :( I added some minced fresh ginger. I used about a teaspoon of chili paste and 1/2 teaspoon red pepper flakes. Finally, I very thinly sliced carrots (into matchsticks) and 1/2 of a white onion. I put 1 T of the marinade in with those veggies, separately from the meat, and cooked them first before adding the meat. I added sesame seeds in the last minute of cooking. Will definitely be making again!
08/31/2014
Very very tasty! Followed the recipe exactly. Marinated overnight. Next time I'll add in more veggies! Yum!
05/23/2010
Quick and easy! We used some left over medium-rare steak from the grill. Very tasty!
01/08/2010
I do agree this was a simple recipe. I love spicy food. That said, I cut down on the amount of pepper flakes and this dish was so terribly hot that neither myself nor my husband could really enjoy our meal. I'm wondering if this is a misprint and should be 1 TEASPOON of pepper flakes instead of 1 TBSP. My lips are on fire and I drank 2 beers with one plate of this beef. (I might drink one beer with spicy wings.) I plan to make this again, using only 1 tsp or less of the pepper flakes.
05/03/2010
I guess I'm just used to the Chinese restaurant version of Mongolian beef...a thick sauce and a little more on the sweet side. Upon making this it really didn't resemble that Mongolian beef I knew at all. I altered it by adding about 1/2 cup of brown sugar and a tablespoon or two of flour to thicken up the sauce. That worked wonderfully. Add some siracha sauce to that and BAM---spicy!
04/09/2014
This recipe was amazing! I doubled it and used sirloin steak marinated for a little over 24 hours. I made extra sauce and added red and green bell peppers. It was so full of flavor! Also used chile paste and Szechuan stir fry sauce for more heat and flavor. Better than any Mongolian beef I've had and the bf LOVED it. Will make this easy delicious recipe again super soon! Thanks Ang!
09/25/2011
This was VERY good.. I added an almond and raisin rice stir-fry for the bed. It was fantastic. I'm glad it said SUPER hot.. because i shied from my usual addition of cyan or curry powder. And it was just hot enough to add kick, but mild enough for the entire family to enjoy. Thumbs up here.
Source: https://www.allrecipes.com/recipe/148831/super-simple-super-spicy-mongolian-beef/
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