By breezermom on March 12, 2009
Photo by TeresaS
Photo by TeresaS
"I am posting this recipe because it was in a cookbook I received from NE Lady in the cookbook swap March 2009. I was intrigued by the picture in the cookbook; however, mine didn't turn out looking like the picture! I had way too many noodles and too little broth. The cookbook, "Soups for Any Body" states that it is a mix between a soup and a stew. Mine was pretty thick, so I would add more beef stock to the recipe. I'd also serve more soy sauce with each serving, and allow each diner to add their hot pepper oil. If you let your meat marinate while you chop the vegetables, it gets on the table pretty quickly! I did change it a little...I increased the meat by 4 oz."
Serving Size: 1 (364 g)
Servings Per Recipe: 6
"Delish! I made a few changes; used white wine instead of sherry wine and sesame oil instead of peanut oil. The recipe does not state when to add the garlic so I assumed that I should add it to the marinade. Next time I will add 1/4 cup of hoisin sauce as 1/3 cup makes the dish quite sweet. I also added an extra 1/4 cup of soy sauce which balanced out the sweeetness a bit. I cooked the noodles seperately. It was liked by both adults and kids and it will definitely go in the 'repeat' folder. We added extra red pepper flakes at the table. Made for 123 tag."
"This was delicious, and something I will want to make often! I substituted 1 lb ground beef for the sliced beef, as I had it on hand. It needed more oomph, so I upped the soy sauce, and added some mirin (sweet rice wine) and rice wine vinegar to give it a bit of sweet-and-sour taste. I couldn't find my package of soba, so I used Italian linguine rigate (flat narrow noodles with ridges) that I had in the house.
Added 8/23/10: Made it again, this time with flank steak and real soba. The soba were cooked in 3 minutes (maybe I used a thinner kind than the OP). I added 1/4 c mirin and 1/4 c regular sake to the marinade, and I added 1/4 c rice wine vinegar to the broth with the hoisin. The broth was still a little flat; I think next time, I will add more vinegar and more hoisin."
"This is a unique but very good blend of flavours. The kids were not keen on it but my husband and I really enjoyed it. The only changes I made was to use cooked udon noodles and spinach in place of the bok choy. Thanks for the recipe."
"We enjoyed the flavor although I thought that the amount of noodles were off. 4 oz for 6-8 servings??? Were these dried noodles??? Most dried use 2 oz per serving. Anyway I used the soba noodles that were wet. For one serving you would use 5 oz so I just doubled it. Like I said we enjoyed the flavor it made at least 8 servings. Thanks for posting."
"This is really good...I like Mongolian Beef and this is obviously very similar. Great recipe...Kids even liked it."