548 Reviews

I tried this recipe tonight for my family including my picky 2 year old and they all LOVED it!! I didn't have any cornstarch so I added a little flour to it sauce but it was still amazing! I'll definitely be making this dish again:)

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mayamakira July 30, 2015

I don't pat attention to the "nutrition" info. Unless you are going to eat this 3 meals a day for the next year or two it's not relevant. Once in a while won't kill you. That said, this is GOOD EATS Maynard!!!!!

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peculiarmike July 14, 2015

This turned out very well. Lovely flavour, not too difficult and DH enjoyed it. I like the suggestion of putting the meat in the freezer for 15 minutes to make it easier to slice thinly.

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micro_ang July 08, 2015

That was absolutely amazing! We ate every drop!!! It is a winner!!!

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Courtney W. June 09, 2015

Followed the recipe to a T except I added more green onions. I also added quartered white onions as well. Superb.

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Ron Mexico7 June 09, 2015

Hi, I thought the recipe was very good but experimented a few times and found a way that I like even better, so thought I'd share it here. 1) Make the sauce as listed and add 1/2 cup hoisin sauce to it as another reviewer said. But take the meat and marinade it in this sauce in the refrigerator for 30 minutes. 2) After 30 minutes take the meat out and coat it with the corn starch. Put back in refrigerator for 30 minutes. The cornstarch will lock the flavor of the sauce into the meat- this is the secret. 3) Take canola oil or peanut oil and pour it in a pan, or wok, and heat it to 300-325 degrees.(vegetable or olive oil isn't good to heat at such a high temperature). Make sure there is enough oil in there to cover all the meat. Place all the meat in the oil not more than 30-45 seconds, and then temporarily put all of the meat in a bowl (glass preferably), 4) Heat your wok until drops of water explode in it. Carefully pour about 2 tablespoons of the oil you used for the meat into it and coat the sides with it. 5) Put the green onions in the wok. Usually you put the protein in first but since you have already cooked the meat in the oil you don't want to overcook it, so I do the onions first. After about 1 minute add some of the sauce to the onions. Now they have both the oil from the meat and the sauce mixed in with them. Pepper the onions to taste. 6) Finally, add the meat and mix in the sauce and stir. I only had the meat cooking for about 3 minutes after I added it. 7) Take the wok off the fire and push the meat and onions to the sides and away from the center of the wok so it doesn't cook any more. Serve with rice. See if you like this style.

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BWinCA April 27, 2015

WOW! This dish is delicious! The directions are so clear and explanatory. Very easy to follow. This is going to become a favorite!!! Thanks for sharing :)

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Rachel K. March 24, 2015

I loved this recipe! My mom told me to substitute something for the green onions, so I just threw in a bag of frozen stir fry and... Voila! Perfect!

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Teen In The Kitchen March 20, 2015

I followed the recipe exactly and it was amazing. I served it with carrots which I sliced into rounds, topped with 2Tbsp butter and 2 Tbsp brown sugar, covered and microwaved on high for 5 min. My husband can be picky and he raved about this. He's usually a General Jso eater so I wasn't sure what he would think. I'll be making this one often. It was so quick and easy and so delicious.

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dsimkovic March 11, 2015

My first attempt at this was a major fail due to user error: I didn't understand I was supposed to immerse the beef in oil. Then I found this video https://www.youtube.com/watch?v=H7B8mdI38Eg and discovered what I did wrong.

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Ser Cooks March 05, 2015
P. F. Chang's Mongolian Beef