Comments on: Mongolian Beef

By: Cass

Cass — Tue, 13 Dec 2011 20:37:22 +0000

Why leave the extra sauce behind in the pan?

By: Uruki-chan

Uruki-chan — Tue, 20 Sep 2011 16:49:45 +0000

I made this for dinner last night and it was so simple, so quick, and so delicious. Pan frying the beef was the trickiest part for me, but that may be because I purchased pre-sliced super thin beef from an Asian supermarket near me. The meat was browned almost as soon as I got it into the oil. I had just enough time to get 5 pieces in and I had to flip and then remove. Luckily my boyfriend was right there and willing to help me get the meat out before it burned. This is just simply delicious and I know I will be making this again. I did serve this with the scallion pancakes you have here too and it was an amazing pairing! Thanks so much for these recipes!

By: ML OLDHAM

ML OLDHAM — Thu, 25 Feb 2010 16:10:58 +0000

RECIPE SOUNDS YUMMY, BUT ISN’T ANYTHING ONE WILL FIND IN THE REAL MONGOLIA; I ALWAYS HAVE TO LAUGH AT WHAT AMERICANS PASS OFF AS MONGOLIAN FOOD…NEVER SEEN ANYTHING THAT REMOTELY RESEMBLES REAL MONGOL FOOD…..

By: Namine

Namine — Sat, 20 Jun 2009 00:10:43 +0000

I tried this recipe a while back. It’s now one of our favorites!! Thanks for sharing it

By: Lindsay

Lindsay — Sat, 23 May 2009 14:30:14 +0000

Hi Chris -

We did drain the meat on paper towels. It just felt like it absorbed a lot of the oil. We’re thinking about making this again next week, and will try simply pan-searing the meat in a few tbs of oil. Will surely post about the results. :)

Thanks!