Nyt Cooking Stir Fried Beef and Sugar Snap Peas
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12/27/2010
Delicious!! But way too sweet. What I did the 2nd time was to only add tablespoons of the brown sugar until I found the correct residue between the sweetness and salty. Two tablespoons were enough for me.
08/08/2009
I'd requite it more stars if I could. I diced the beef into i/2 inch pieces and added frozen broccoli, then simmerred it for nigh 10 minutes at the end. It was better than the finest Chinese/Mongolian eating place in town. My 2 yr old hates veggies and she gobbled this dish upwards and cleaned the plate.
04/thirteen/2011
This is very good! I've made information technology a few times now and have lived, learned and experimented. The original recipe is as well sweet for me and it didn't have quite the right flavor I was looking for. Hither's what I've washed. one. I always serve over Jasmine rice, so I brand certain I start this first so information technology will be done at the aforementioned time every bit the beef. 2. Later on prepping my ingredients, I start a pot on medium/loftier heat with the 1 cup of oil at the same time as the 10 minute wait for the beef. I use a split pan for the sauce and estrus that likewise. iii. Once the pan is ready, toss in the garlic and ginger and exist sure you don't fire the garlic. It will make your dish bitter. Have your soy/water/saccharide mix all ready to throw in at that place to stop the garlic from burning. 4. Since it was too sweet for me, I reduced the brownish sugar to 1/2 cup packed and added 2 tbs of Hoisin Sauce (you lot tin can buy this is the asian nutrient section next to the soy). five. By the fourth dimension 10 minutes is up, the oil is ready in the pot. I use the slotted spoon to drop the beefiness in and so I don't get burned past the hot oil. Do Not overcook the beef or it will be likewise tough. 2 minutes is enough of fourth dimension. six. Bleed the beef and add it to the sauce. I look until the stop to add the green onions because they don't need long to cook and I similar them to keep their color. seven. I serve over the rice and with a side of fresh mandarin oranges. Thanks for sharing!!
01/23/2011
Ive tried this a lot of times with my family unit with fresh ginger and powdered ginger with light-green onions and white onions what I have found is this tastes really good one thing I accept changed is that I always double or triple the meat that is the only thing i alter some people have complained that it is to salty or sweet I suggest do not brand changes to the sauce only add together more meat and some more than veggies if you want veggies that is also do not cut the meat to sparse and some of you lot might endeavor to tenderize the meat before manus this may solve your problems with the tough meat if anything cut the sauce in half for 1 pd of meat that should help and go on the sauce nice and thick merely exist certain to let it set up for a few minute before serving.
10/07/2009
I idea this was amazing! I added a heaped tablespoon of hoisin sauce, worked wonderfully...
02/03/2011
This was excellent, but make sure you lot take a splash cover for your pan and if u have thin sliced steak like I did, only fry the meat for about 10secs and turn. Since you saute with the sauce later, information technology fully cooks, just won't turn into beef hasty. Also, I added a Tbsp of cornstarch at the end to thicken the sauce. This is the tastiest Mongolian Beef I've ever eaten, and I used to honey P.F. Chang'southward version!
07/31/2009
Easy to make and flavorful. I do propose putting the beef in the starch before you saute the galic/ginger to amend manage time. Also, was a chip salty, perchance utilize depression sodium soy sauce or cut a chip of soy and replace with water.
08/31/2009
WOW!! this was amazing! But like the P.F.Changs! I did exactly as the recipe stated..will be making once again..and once again!!!!
eleven/28/2009
VERY skillful. Did cut back on the soy. Made it for husband, husband ate it, husband loved it! 'Nuff said. 12.27.09 - Have to update this 1. This is now a standard at my house. SO elementary and versatile. I can make whatsoever meat Mongolian now! This is the recipe I take been looking for for years.
12/23/2010
My family unit loved this recipe, but it may have helped that the quality of the meat we got was first-class. I didn't fry the meat in equally much oil as called for, and so it didn't turn out crispy, simply information technology was still great. I added broccoli, bell peppers, and an orange at the terminate. It was great! My family suggested that information technology needed a bit more tang. Next time, I'll add a footling rice wine vinegar. Oh, I too cut downward on the saccharide, per others' recommendation. Overall, we enjoyed this dish very much. Cheers!
02/01/2013
Best stir fry I e'er made. I modified slightly to make it less fussy. I started by browning the coated beefiness in 1 tbls of oil until crispy every bit directed, so added the garlic/ginger for a couple of minutes, then added the sauce ingredients a little at a fourth dimension until it reached the desired consistency and gustation for me. I used about 1/4 loving cup soy sauce, 1/4 loving cup h2o, ii tbls of Hoisin sauce, ii tbls of brown sugar. Then I added broccoli until crisp tender and lastly the green onion for a couple of minutes. Delicious!
01/27/2011
This recipe is WONDERFUL! Although it has several steps it was well worth information technology! My husband and I loved information technology and it tasted very like to the mongolian beef from our favorite chinese restaurant. Will Brand THIS AGAIN
04/23/2014
I made this recipe pretty much as written, every bit far as amounts go. I used some different variations on a couple of items. I used reduced-sodium soy sauce, I'm glad I did. I used a natural course of saccharide chosen sucanat instead of dark-brown sugar and used London Broil steak instead of flank steak. I tripled the recipe and information technology took me 3 times as long to make too. :-) My family loved it though. One commented that it tasted a lot like a Pei Wei dish. That'southward compliment enough I think. If I were to change anything next time, I might tenderize my meat beforehand; although it was mostly quite tender. If I made this for company, I think I could make the sauce and fry the meat earlier in the day and keep in the fridge. Then it wouldn't take long to complete the final steps of chopping the onions and mixing it all together in the end. This manner I could make clean upwards the big frying mess on the stove ahead of time. All in all, information technology was a large success.
ten/xxx/2012
We didnt have spring onions, then diced a reg. white onion and cooked with the ginger and garlic in the kickoff. SO DELICIOUS! We loved this recipe.
04/05/2011
We made this last night, and although I told my boyfriend nearly the recommendations re the saccharide he followed the recipe recommendations. We likewise added fresh broccoli and hoisin sauce. For me it was way, way, mode to sweet and virtually ruined it for me, but my beau didn't think so, which seems to follow the differing opinions in all the reviews. He did agree he would be ok with reducing the carbohydrate next time. I think we also will eliminate the broccoli and add together grated carrots. We used pre-cut "stir fry beefiness" from the grocery store and it worked great. We too use Bragg'south in lieu of soy which cuts down on the sodium. I exercise recommend cutting dorsum the sugar at to the lowest degree a bit, but empathise some people may similar it sweetness. All in all, a great recipe once it has been tweaked to personal taste!
07/28/2011
I used calorie-free dark-brown carbohydrate (the total corporeality) and top circular instead of flank steak. I had a bit more than than a pound of meat (1.iii) but the amount of sauce was still practiced. Nosotros loved the dish. It tastes authentic and it was easy to prepare. I served it over brown rice and topped with some fried rice noodles.
02/19/2011
I had my mouth all set for Mongolian Beef that tastes just like PF Chang's. This isn't it. It wasn't bad, but it lacked the full flavor of Chang'southward. The only thing I changed was to cut dorsum the 2/three cup of saccharide to 1/three cup. I dubiety that made the taste departure. I would propose cut the meat thinner than 1/iv" also. That was besides thick and resulted in the meat being a little tough. I thought two bunches of onions was too much. I don't call back I'll brand information technology again.
12/xi/2010
Yum. Aryeh loves this. Substituted craven for the beef. Serve over infinitesimal noodles. Groovy.
03/24/2011
This is a very skilful base for Mongolian beef. I slice the beef thinner and fry less time equally another rater mentioned as well. For a "Szechuan" kick I have made this adding red stale peppers. Yummy! As for the PF Chang's comments, those who call back they are the best are going to the incorrect Asian restaurants!
ten/11/2012
Using depression-sodium soy sauce and reducing the dark-brown sugar to i/4, at that place wasn't the "besides salty" and "too sweet" problems that others mentioned. I added broccoli and arsenic-free Jasmine rice. This was splendid!
09/02/2011
This was peachy - the flavour was merely like takeout! I increased to 6 servings and merely used 1/2 if the sugar. I also only had ground ginger but it was still good - fifty-fifty better the next solar day. really piece of cake to make besides - next fourth dimension I am going to add some chinese hot pepper for some spice. This is a keeper
06/16/2012
This was an incredibly flavorful recipe that used ingredients I already had on hand. I found a flank steak from terminal July hiding in the back of my freezer, and while perfectly condom to eat, it was a scrap freezer burned and I feared it would be tough if we grilled information technology, so I decided to try it in this recipe. We had a slice of ginger root left from a previous meal, likewise as some greenish onions. Per previous reviewers suggestions I cut down the dark-brown sugar (to 1/iv cup) and added a couple of tablespoons of rice vino vinegar to the sauce also a some corn starch at the very end to thicken things up. I only used i/4 of vegetable oil and it came out but fine, nice a crispy. I use Bragg's Aminos instead of soy sauce and did so here as well. This was a terrific recipe and easier to prepare than information technology looked -- this will probable become a go-to beef meal!
06/13/2011
this was good, i'd telephone call it a stir-fry.
01/08/2012
very skillful. used regular onion. served with rice noodles!
06/27/2012
Combined a couple of cook's previous comments and experiences. Used only 2 Tbsp dark-brown sugar. While prepping everything - let meat sit down in cornstarch. Since anybody said it was also salty - used i/four c soy sauce and ane/four cup teriyaki. In that location were no leftovers between just me and my hubby :)
05/sixteen/2011
Loved this!! Just like at a eatery. Like others, I used less brown sugar and added steamed broccoli at the last minute. Served over viscid rice. Definitely a keeper; easy and delicious.
04/fourteen/2011
This was wonderful. I added crushed red pepper and brocolli and added but 1/4 cup sugar and extra garlic. My family wants this to be a staple!
03/08/2018
No need to fry the meat or use corn startch! I just saute the meat in 2 TBS of oil (I used sesame oil) with 3 cloves of garlic. I mix i/4 cup of Low Sodium Soy Sauce, 1/4 Cup of Dark-brown Sugar, the fresh ginger, some red pepper flakes, mix together and cascade over the meat after browning. From here you tin can cook low on the stove (add a piddling water), dump in the crock pot, or I cook it for x min. in my Instant Pot on loftier pressure cook. I've even added stirfry packs of veggies, or broccoli. (Don't pressure cook the veggies - they disappear.) LOL
x/27/2011
I thought I liked Super spicy mongolian beef until tonight. This recipe comes together more rapidly and the flavors meld together well. I did add red pepper flakes to gustatory modality and I doubled the recipe only considering there are no pocket-sized eaters in this firm.
01/10/2010
I tried this recipe because of how many people rated it well. This ane doesn't work for my tastes. The sauce tastes liked reduced Pepsi. The meat is crunchy and stiff. It may be perfect for you. Not what works for me. Likewise many negatives to tweak. I'll look for a recipe that works better for my tastes.
08/02/2011
I really enjoyed this although I used round steak cut into very sparse pieces and it was still very tough. The sauce really got thick so I think side by side time I'll use better meat and add some beef broth at the end to stretch and thin it out just a fleck.
03/30/2011
Delicious! My family loved it. I used depression sodium soy sauce, yellow onions instead of green, and added fresh broccoli and green peppers. Afterward the meat was cooked and removed from the skillet, I added the veggies and stir fried on medium high heat until they were slightly browned but still a picayune crisp. And then I continued with step five, with the exception of not calculation green onions. Served with steamed rice. Easy and yummy! Thank you for the recipe!
03/25/2011
This was non good..sometimes I wonder about the recipes on this site that get good ratings and when I make them they are inedible. I have been a good cook for over twoscore yrs and accept no trouble UNTIL I attempt one on this site...guess I would have learned by now.
11/18/2011
This recipe was actually fun to make. I used round steak (couldn't notice flank) and the meat turned out perfect. I added fresh snow peas, water chestnuts and i TB hoisin sauce. My family loved it!
03/28/2011
This is one of the best things I have always cooked. The sense of taste is astounding; information technology's exactly similar something I would receive in a Chinese restaurant. I am seriously impressed with myself (and the recipe). That beingness said...this was a pain in the behind to make. I fried the beef strips in simply i/4 cup oil (to make an attempt at health,) but the oil still splattered everywhere. Very painful. Information technology took awhile to fry up all the beef strips, so information technology got annoying after awhile, being attacked past hot oil drops and beef fat. However, making the sauce itself was simple and quick. I didn't have fresh garlic or ginger on hand, and so I used dried (1/2 tsp basis ginger and reduced 1 tsp garlic powder). Everything else was added as written (though I used low sodium soy sauce). I served with white rice, which was groovy to soak up the delicious, thick sauce. Note: later on pouring off backlog oil, you might want to de-coat the pan with h2o and then dump the de-glazings in the trash and so you take a cleaner pan to put the beefiness back into with the sauce. I DIDN'T dump the de-glazings, and while they didn't alter the taste of the sauce, they did backbite from the silky smoothen texture of the sauce. I will be making this again and sharing it with everyone I know. YUM!
04/07/2011
This was fabled! Hands down one of the best things I've ever made. I contradistinct it just a niggling. Unlike other people, I didn't notice this too salty at all. Might exist able to cut the sugar down to 1/2 cup instead of two/3 but information technology was great the fashion information technology was. I thought the beef frying part was much more difficult than information technology needed to be so I simply pan fried information technology in a couple of tablespoons of olive oil like normal. The cornstarch really helped to thicken the sauce once it was added dorsum into the pan. I as well added red pepper flakes to give it a kick and residual out the sweetness. Simply fabulous! My husband hates Chinese food and he gobbled this correct upwardly!
12/07/2011
This is a fantastic dish!! I practice lighten up a bit on the soy sauce and add just a fleck more h2o. When washed I sprinkle with crushed red pepper & sesame seeds for some zest and appearance.
03/31/2012
I thought this was very good. A few uncomplicated changes, I fried the beef in three batches, in only 2 tbsp of oil each time. I might cut the sauce in half, equally there was quite a bit of sauce. I also added mushrooms which went well with the sauce? Served with brown rice and steamed sugar snap peas.
03/01/2012
This is succulent! I only used about 1/4 loving cup of oil to fry the beef. I also used think cut sirloin because I could non detect flank steak. Read the recipe thoroughly before y'all start. I reversed steps one and ii.
11/23/2011
Tastes wonderful. As others suggested, I eased up on the brownish saccharide and added a glob of Hoisin Sauce. I volition brand over again, but advise using more onions and making more sauce by adding additional Soy Sauce and Water.
05/17/2011
I've merely been using Allrecipies.com for near half-dozen months. This is the first review I've written merely considering nosotros loved it that much! When I prepared this recipe every bit written hubby thought it a chip too sweet (I thought it was perfect). 2nd fourth dimension I followed jeff97'southward advise and added the chocolate-brown sugar to taste (nigh 4 tbls.) rather than the 2/3 cup and just a footling more than soy souce. He loved information technology! 3rd time making I added some snow pea pods. You could add together just virtually any vegetable and information technology would be neat. Adding something crunchy (the light-green onions become soft) makes it very prissy. Definately a keeper!
04/06/2011
This was delish! Merely like many reviews, I thought information technology was a chip as well sugariness. The fresh garlic and ginger are superb! When I make information technology side by side time though, I'm going to add together broccoli. Hubby loved it too. He wanted more.
02/05/2012
This was FANTASTIC! I love P.F. Chang'south mongolian beefiness, and this is really, really close! I take fabricated this several times, and even my 3-year-old loves it. I did not have whatsoever ginger on mitt, so I substituted orangish zest instead, and it gives it just the correct hint of citrus. Also, we swallow a off-white amount of game meat in our family, and this worked well using both deer and nilgai meat. Definitely a keeper!
10/13/2010
This was pretty simple and fast - I made it when I had a 10 pm craving for chinese. The sauce is pretty sweetness, but I love how crispy the flank steak gets. I will definitely make this again.
01/15/2010
I used half the soy sauce, yet information technology was and so salty. And i used less than 1/2 cup nighttime brown saccharide while the recipe asked for 2/3 and yet it was and so sugariness, no one in my family liked it, neither me. If i ever make information technology next fourth dimension, i ll use the QUANTITIES more reasonably!!!! And oh not to mention, it was so thin similar watery consistency, i had to use cornstarch to thicken it. Just think. How can water soy sauce and sugar make a sauce???? Its way too thin. Not even close to the mongolian beef i take had..
09/xiii/2009
I have made this twice now. And each time information technology was the best! The second time I made it I cut the soy sauce past a few tablespoons and replaced it water. My husband said he like both, merely preferred the second. He said it the 2nd was sweeter.
03/28/2011
Fantastic! I doubled the meat, and that resulted in a good meat-to-sauce ration. Also, I didn't have whatever dark brown sugar, and so used gilded brown carbohydrate and added about ii teaspoons of molasses. I also added some sliced red pepper with the dark-green onion. Served it with rice, veggies, and bread, was succulent!
x/26/2010
Very, very nice - reminded me of take-out ginger beefiness. Boiled up some frozen broccoli and threw them in at the terminate. Used Chiese rice noodles. Only (modest) problem was that there seemd to exist a bit likewise much sauce - might reduce the amount of water adjacent time.
08/x/2010
I have tried so many of these mongolian beef recipes, this ane is past far the best one I have had yet. It had the sweetness of mongolian beef merely yet the spice, merely enough. I could add extra after dishing the kids upward. . . I give it a 10! :D
02/13/2012
I used less brown sugar then called for. The add-on of a little hoisin sauce was perfect! Side by side time I'll brand certain to lightly coat the cornstarch. I served with rice and bean threads...yummers!
04/13/2012
If this could be 8 more stars I would give this recipe double that! This is delicious. My husband has actually requested this as ofttimes as I desire to get in for the family unit!
04/20/2010
We idea this was fantabulous. I didn't have whatsoever ginger root but used some asian seasoning instead. I added some orangish peppers to it. Very practiced recipe and would make again.
03/27/2011
Excellent recipe! The first time I made this, it was too salty but I over-reduced the sauce. Listen to the recipe and don't boil the sauce too long similar I did. The 2d time I made it was better, but the 3rd fourth dimension was the best every bit I used low-sodium soy sauce--Absolutely perfect with low-sodium soy sauce. Easy to make and really impressive--Thanks!
09/18/2011
Added asparagus and grape tomatoes. Likewise thickened up the sauce a piffling with cornstarch and water. Everyone loved it!
08/07/2011
SO YUM!
04/27/2014
Tenderized beef west/ cornstarch, baking soda, water, salt, carbohydrate. Used only 1/three loving cup brown sugar for sauce. Made sauce and set information technology aside. Cooked beef in couple tablespoons of oil (did non deluge beef with mor cornstarch$. Used some chicken stock to deglaze pan. And then added onions and sauce.
04/23/2011
The taste of this was delicious. Information technology was a fiddling sweeter than I expected, but was very good. I had to double information technology for our family unit of 6. We loved information technology....even my ii picky eaters (who did consume effectually the onions). My husband and I like information technology a little spicy and so next time I will probably seperate some out for us and add together some red pepper. Over all we idea it was very good.
04/06/2011
YUM!! My hubby Mmmm'd all the manner through dinner tonight and so tried to steal mine!! Very scrummy! I followed the recipe exactly and wouldn't change a thing.
05/10/2011
My married man makes this regularly. Amazing, better than P.F. Changs!
06/25/2011
This had expert flavor, but the cornstarch deep fry of the beefiness created a bad texture. Side by side time I will use cornstarch only to thicken the sauce, and will simply stir fry the beef for a fresher season and texture.
04/02/2011
I fixed this last night, and it was very good. I will fix this again. I used the terminate pieces from a tenderloin and information technology turned out great. Eatery quality. I have enough for left overs, to which I will add broccoli, mushrooms and snow peas for a little different dish.
05/22/2010
I beloved, love, beloved this recipe. Information technology'southward equally skillful as PF Changs Mongolian Beef. I make this at least every other week and my husband and kids fight over it. I have to double the recipe for the four of united states so nosotros have leftovers for luncheon the next solar day.
03/29/2011
followed other reviews and cutting sugar to 2TBS, but it was wayyyyy likewise salty. Need to cutting soy sauce past half at least. Does not sense of taste anything like the Mongolian Beefiness that I've eaten at restaurants. Simply tastes similar fried beef drenched in soy sauce. Would not make again.
12/09/2010
I was very happy with how this came out. Information technology will need a fiddling bit of tweaking to fit my tastes, only the result was very close to what I expected, so the tweaking will merely exist the personalization that all recipes demand a piffling of.
04/xi/2011
Fabled!!!!!!!!!!! Used 4 tablespoons of sugar, and it tasted like sky. I definitely recommend adding the sugar by tablespoon instead of all at once in order to get the sweetness you want. Tin can't look to make this again!!!!!!!!!!!!!
12/09/2011
sooooo gooood!!!! the Simply thing I would change is it was a petty salty so maybe less soya next time
09/23/2011
This recipe just wasn't a large hit with us, just a personal preference, I estimate. Information technology'south very sweet, and we'd prefer unlike seasonings. I used regular onions & cerise peppers instead of green onions.
08/01/2013
Always a hit! You can't go incorrect with this recipe.
04/06/2011
Amazing!!! I cut downward on the sugar and next time I'm going to add some cherry-red pepper flakes to give information technology a kick. This is similar "brand your own take out" ...AMAZING!!!
03/26/2011
My family LOVED this. We didn't change a affair and there were NO left overs. Delight endeavor this as is before yous modify something around. Since the sauce smelled so wonderful, I added fresh mushrooms and broccoli chunks in during the final phase- information technology was heavenly!!
06/12/2011
Really good- but a flake too sweet- side by side time I will cut the brown carbohydrate in one-half. Otherwise- very yummy!!!
04/19/2011
If I fabricated information technology again I would only apply a i/4 cup of soy sauce, it was a petty as well spicy.
eleven/21/2011
WOW! This sauce is so rich and delicious. Per previous reviews I used a piddling less saccharide and added broccoli and it turned out fantastic.
01/13/2011
Actually simple and tastes amazing. I dear the Mongolian Beef at Pei Wei then when another person said information technology tasted just like information technology I knew I had to try it. I was thrilled it was exactly like Pei Wei. This will definitely get a regular dinner at my firm.
11/30/2011
I was looking for a recipe that would taste similar Pei Wei's mongolian beef... and plant it here! Absolutely perfect recipe! I recommend.
09/xx/2011
Smashing recipe! Mega compliments :)
04/05/2011
Really Tasty but next time I volition cutting dorsum on the Brown sugar considering I idea information technology was a petty too sweetness. I will definitely brand information technology again!
04/xi/2011
Instead of using the soy sauce/brown saccharide, I used 1C of "ABC'southward Sweet Soy Sauce". (I e'er take some of that on-hand!) I know I altered it, but I still take to give this recipe five stars! It was amazingly succulent! Definitely a keeper! Thanks for sharing!
09/x/2010
This does not taste similar PF Changs. My family did not treat it. Information technology seems at that place is something missing spice wise.
03/25/2011
I loved this recipe. I practise a lot of stir frying. To save fourth dimension I ever purchase the thin cut beef strips then I utilize my meat tenderizer on them, pounding the heck out of them. Yous can use any vegetables in this and information technology is ever great. I practise cut back on the sugar, similar others have suggested.
01/x/2012
Yum!!!
11/06/2011
this wasn't bad but it was a niggling sugariness also mongolian beef should have a little kicking. probably won't try again sorry
07/04/2011
Delicious! Doubled the beef and fabricated one.5 times the sauce. Used 2/iii cup sugar not packed at all. Perfect! I need to work on my frying technique, only that was simply me. My family loved this dish and can't wait until I make it again!
04/23/2011
A delicious recipe. I used brim steak as that what my local grocer had on auction. It sliced beautifully into very thin strips. The taste of the sauce was delicious. The mistake I made was to marinate the steak in a small-scale amount of the sauce. When I fried it in the wok, the sauce burnt to the sides (I'm assuming information technology was the sugar in the sauce). It didn't touch on the recipe; even so, it took me quite a while to clean the wok!
06/28/2012
What a wonderful quick succulent dinner. I adjusted to what I had: a mix of ribeye and top round instead of flank steak; light dark-brown sugar and molasses instead of night, onion powder instead of garlic (my husband'south allergic). I used less carbohydrate and threw in broccoli (cheers to other reviews), and anybody in my family loved it. That doesn't happen often.
11/14/2012
This dish was wonderful! I rarely fry food so I didn't realize the importance of getting the oil to the correct temperature. The offset few pieces of meat that I put in the hot oil got beautifully crispy inside ii minutes. Once I added the rest of the meat, I think the temperature got too low and the meat didn't go crispy like the showtime few pieces. Next time I will be sure the oil is hot enough and besides fry in batches. The taste was even so delicious, but I adopt the crispy meat. :) I will definitely make this again!
08/xi/2009
husband LOVED this! i did add some peppers, but other than that, followed exactly
04/nineteen/2011
Did not enjoy at all. The sauce tasted only of soy sauce, and the corn starch on the beef just became soggy.
03/28/2011
succulent,will make with chicken every bit well
04/02/2011
I just made this and it was and so delicious. But changes I made was I added a drop of molasses to the sauce since I was using calorie-free brown sugar and I added a bit of cornstarch mixed with h2o at the finish to thicken the sauce up. The hot oil made a total mess of my clean stovetop, but was well worth it -- will definitely make this once again!
04/07/2011
My family and I loved this recipe. I will definitely fix this once again. I did brand a few slight changes. 2/iii loving cup sugar seemed excessive then I cut it back to 2 heaping table spoons. Also I used liquid amino in place of soy sauce. same flavour just cuts dorsum on the salt. I take since made this once again and added chicken instead of beef, both ways are great. If your looking for more than stir fry style its easy to add snap peas, babe corn and water chestnuts. Fast to fix and a family favorite.
04/04/2011
Simply similar the Restaurant does. The only matter I added was Chili Paste....Very GOOD!
04/01/2011
I fabricated this recipe as written with the exception of using lower sodium soy sauce. My married man enjoyed this more than I considering I don't usually enjoy sweetness Chinese food. With this beingness said, I will probably make again. Next time I make I volition add together crushed blood-red pepper. It was defective heat.
04/05/2011
omg. Delicious. Followed the recipe to the T and wouldn't alter a thing. I was hoping there would be leftover to accept to work tomorrow...but everyone gobbled up every final bite!
09/sixteen/2011
Very, very expert. We similar snap peas so I throw some of those in at the end. Practiced reviews from anybody I serve this i to.
04/04/2011
I thought this dish was astonishing EXCEPT for the fact that information technology was too sweet. It was sad, everything about this dish was perfect, simply it was and so sweet I almost couldn't eat it. I served it over rice, and added a tiny chip of Thai chili sauce to give it a trivial boot. I will make this again, but next time cut the dark-brown sugar in half, then I will requite information technology five stars!
07/24/2011
Awesome This recipe is definitely a keeper. Information technology is sweet, merely that'due south what I honey most it. The brown sugar gives it such a unique season. Tin can't wait to brand information technology again! Maybe I'll even try information technology with chicken or throw in some red pepper flakes for a piffling kick.
05/02/2012
Good sweet stir-fry sauce; withal, this doesn't match the Mongolian Beef recipe I'one thousand trying to duplicate. Next time I will cut the brown saccharide down to 1/iii or 1/ii loving cup, as it was a picayune too sweet for my tastes.
03/10/2012
Delish! As good or meliorate than going to a restaurant. Just my kitchen is a mess. Oil everywhere!
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Source: https://www.allrecipes.com/recipe/201849/mongolian-beef-and-spring-onions/
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