By Julesong on December 17, 2004
"The hubby requested Mongolian Beef and I'm a big fan of crock pot cooking, so here is the result of my trying to combine the two. Although there's no way to get the slightly crispy texture of real Mongolian Beef from a slow-cooker recipe, this *tastes* like it and the meat comes out nice and tender, with a very flavorful and tasty sauce! This is my recipe #3 from the Pantry Challenge: I am making a dish from whatever I have at home already - those ingredients which are "just waiting around.""
Serving Size: 1 (315 g)
Servings Per Recipe: 4
"Fantastic! Mongolian Beef is one of dh's favorite dishes. I cut way down on the sugar, only used one tablespoon, and used vermouth instead of the fruity wine. After using my crockpot for over 30 years, this is one of the best dinners I have ever cooked in a crockpot!"
"I am not a huge beef fan, but the flavor of this one is right up my alley. I used a really tough cut that I would have never eaten otherwise, and after it was done with its trip to the crockpot, it was so tender that it was falling off my fork."
"Our family thought this was good, but did not gush over it. My onions cooked into oblivion, so it looked like beef strips in gravy. The sauce was good, and the beef very tender. I know it is not true Mongolian beef if you add additional veggies, but I think my family would have raved if it had more texture to it."
"WOW SO easy to do! This recipe MADE MY DAY too! Used sake for fruity wine as had on hand today! This recipe is the keeper of the day! THANKS!"
"I thought this was pretty darn good, but I did change it quite a bit. I omitted the Sherry since I didn't have any on hand. I also changed to beef broth instead of chicken broth. I used fresh ginger and only used about 1 Tbs of brown sugar. Hoisin sauce is sweet already! About 1/2 hour before it was done, I added Julianne carrots, red pepper strips and more green parts of the scallions. Perfect!!"
"We were not thrilled with this recipe -- it wasn't bad, but I won't be making it again. Family said it was too sweet, and I was put off by the strong flavor of hoisin sauce. Not what I expected -- as I said, not bad, but not great, either."
"It may be better if I had followed the recipe but I used stew meat (had it in the freezer) and I cooked it longer than I should have. It was dried out even though it was in the liquid so that's why I think it was the quality of the meat I used. My advice is, use flank steak! "
" I am so glad I made more than what we needed so that this way I was able to freeze it for later on. Excellant! As for cutting the meat I put the meat in the freezer for 45 minutes and it was easier to cut. "
"I just love mongolian beef, and this is a great crockpot recipe. I did cut back a lot on the sugar, but that's just personal taste. Nice and easy to put together, and smells devine when cooking."
"Tired of the "same old" crock pot recipes, I was intrigued when this caught my eye! Thoroughly enjoyed the recipe however, I found the ginger slightly overpowering and will decrease the amount by "at least" a half the next time I make it. "
"This was really easy to put together, and used a lot of ingredients likely to be on hand. My family didn't really care for the sweet edge to the meat, which isn't saying it's a bad recipe, because it's not. I think based on what the previous reviewer submitted it really just depends on the reviewers personal food tastes. I am glad I tried it, it certainly wasn't much effort or expense to put together - thanks!"
"This is one of my favorite recipes on the Zaar! I must admit I forgot to add the wine but no bother, I still was crazy about the slightly sweet flavor of the tender beef. I suggest cutting the meat with an electric knife to get thin pieces. Roxygirl in Colo."
"This was good!"
"SUPERB! Made according to recipe and it turned out GREAT! Served with egg rolls, rice and stir fry veggies and it was a great meal. Thanks for posting!"
"Excellent! I used a small roast and seared it on both sides on high before adding the sauce. I cut back on the brown sugar and used some crystalized ginger in it. Very tasty and fork tender! Sure glad I found this recipe! Thanks alot!"