Mongolian Beef and Spring Onions Recipe

Delicious!! But way too sweet. What I did the second time was to simply add tablespoons of the brown sugar until I found the right balance between the sweet and salty. Two tablespoons were enough for me.

This was good good good. Three goods worth. I also slightly lowered the sugar amount (another reviewer suggested this). I don't need those extra cals, you dig? Delicioso flavors throughout this dish. My favorite part was the spring onions. I love a fresh spring onion. Also, I grilled my meat instead of frying. (remember the calories?) In summation, I give this recipe a 4.5, which I will round up to 5. I felt like a Mongol while eating this, that's how authentic it is.

This was fantastic! A great flavor slightly sweet and sticky. Just a couple of hints. The first is use a small top round London broil and save yourself a about $3 a pound or more. The second is slice the meat slightly defrosted. Yes, freeze the meat and slice once the knife can cut through the center safely. This will allow thinner more uniform thicknesses of the slices. The third hint is to double the sauce Everyone will want to add the sauce to the rice liberally since it is so good. The only issue was the mess it made frying the meat on my stove but it was well worth it. Enjoy

Very yummy! Like others, I have also varied the ingredients, using what I had on hand. I used extra virgin olive oil to make the sauce, instead of vegetable or canola oil. I also used 1/4 cup of the brown sugar. I used half low sodium and half regular soy sauce, to cut the salt. I also used unsalted beef stock instead of water, to boost the beefy flavor. I added a small squeeze of Korean gochujang paste to add a touch of heat, and some unseasoned rice vinegar to cut the sweetness in the sauce. The beef I used was already cooked, so I coated it with cornstarch and added it to the sauce, cooking it until the meat was heated through and the sauce was thick. I did not add the spring onions, as the beef I used already had onions in it.

Turned out pretty good after I adjusted the sugar and soy sauce as suggested by other reviewers. Used 1/4 cup brown sugar, 1/4 cup soy sauce, and 1/4 cup water. It was too much sauce, so I ended up using only half. I think it would’ve been way too salty otherwise. I also added red peppers and used olive oil instead of vegetable oil.

We follow the recipe almost exactly except we use low sodium soy, add 1 c. chopped sautéed broccoli and 3 cayenne peppers. One of our family favorites. Never any leftovers.

Tastes great. Even my kids (who love to ridicule my cooking) liked it. Some refinements I suggest: (1) use less brown sugar and maybe even offset the sweetness by adding a little more garlic; (2) cut the green onions into 1 to 1 1/4 inch pieces; (3) add 1 can of bamboo shoots , sautéed with the beef before adding the sauce; (4) add 1/4 to 1/2 tsp of orange zest to the beef and fry with the beef before adding the sauce. For vegetarians: Substitute firm cubed tofu for beef and you will need to add vegetables, such as broccolini or asparagus.

I really loved it! i put in a 1/2 cup of sugar instead of 2/3 because i thought that would be way to much sugar. i had a lot of fun making. i also stir fried it in my wok because i didn’t want to fry it, i was still amazing the rest of my family loved it too!

Really sweet, needs heat like a couple of dried red peppers for balance. Also you need to add cornstarch to the sauce because the sauce did not thicken. There is no reason to deep fry the meat you can cook it in a pan with a little bit of oil. It doesn’t call for seasoning of the meat but I found that it does need some salt and pepper.While eating it, it was missing a crunch so maybe add an unsalted peanut or carrot or something to give it texture. Add vegetables like red peppers mushrooms etc. for a more balanced meal.If cooked as is, you have runny sweet sauce with tasteless meat.

So very glad I read reviews before making. The recipe as written has WAY too much brown sugar. A reviewer recommended 2T vs 2/3cup. I doubled the recipe, but using only 3 1/2 T of brown sugar. It was excellent!

This was delicious, the only changes I made was reducing the brown sugar and adding stir fries vegetables to the skillet after I removed the beef and sauce. Served with rice and sprinkled sesame seeds on top with the green onions.

This will be going on the menu regularly. I did add hot pepper flakes to mine! Seriously easy and delicious

This was my first time making this dish, and I was a bit intimidated. The recipe was so easy to follow and absolutely delicious! I did tweak it a bit, though. I didn't have ginger so I used ahoney ginger balsamic instead, and I even threw in a little tangerine balsamic, too. I also used sesame oil instead of vegetable oil. Finally, I added sliced red and green peppers, and purple onion. It was amazing!

Way too much liquid, I wish I would have added corn starch to the sauce. I ended up serving it with a spoon, due to the excess liquid.

Very good whole family likes it.

I added slivered almonds

Subbed snow peas plus some mushrooms... fantastic recipe!!

I substituted chicken for the Beef and cut back on the sugars a little. Great Dish

no changes,just so flavoursome

I don’t usually cook, but wow.