Glazed Mongolian Beef

"This is adapted from cooking light. I have made it for family and friends a few times and it is full of great flavor. Quick, easy, and yummy!"
 
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photo by threeovens photo by threeovens
photo by threeovens
photo by JoyfulCook photo by JoyfulCook
photo by breezermom photo by breezermom
photo by NorthwestGal photo by NorthwestGal
photo by Tinkerbell photo by Tinkerbell
Ready In:
20mins
Ingredients:
13
Serves:
4
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ingredients

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directions

  • Whisk together the first 8 ingredients in a small bowl.
  • Heat peanut oil in a large nonstick skillet or wok over medium-high heat. Sauté ginger, garlic, and beef for about 2 minutes or until beef is browned.
  • Add green onion pieces and sauté for 30 seconds.
  • Add soy sauce mixture and cook 1 minute or until thickened, stirring constantly.
  • Serve over rice.

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Reviews

  1. This dish is a big hit in my house with my picky eater kids. I prep the sauce ahead of the time and place in a plastic bag and the other ingredients in another bag then freeze it for when i am ready to cook it. I did use flank steak, but will try the sirloin next time. The first time i made this, the meat was a little tough so when i made a second time, i pounded the meat to flatten it out. This helped quite a bit.
     
  2. I cut amount of meat and onions in half and added snow peas. Love the sauce, however feel that it should be doubled. . . can't imagine how it would have been if I'd cut the sauce in half. Thanks for sharing. Made for ZWT #6
     
  3. Oh, yeah, baby, this is what I'm talking about! This is so good, I didn't want to stop eating it! Every ingredient was perfectly matched. Will be made often, Slatts, and thnx so much for sharing it!. Made for a fellow Voracious Vagabond of ZWT 6.
     
  4. Who needs carry out when you can make your own? This is fast so have your prep work done. We especially like the ginger in this-the onion amount is perfect-thought at first it might be too much but not so. Served with recipe#317121. Thank you Slatts for sharing. Made for the Unrulies Under the Influence during ZWT6.
     
  5. Once you have the ingredients at hand, making this recipe moves very fast. DH did not say it was to hot with the chili paste in it. I added a little extra ginger and garlic just because I love both. I'll make this again. Thanks for posting. Made for *ZWT 6* I'm on Team *Ya Ya Cookerhood*
     
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Tweaks

  1. Loved this! After reading the other reviews, I opted to use low-sodium soy sauce for this. Like Galley Wench mentioned, I'm glad I doubled the sauce, because the doubled sauce amount was perfect for this. I used some Japanese sake in place of the sherry, and I added some fresh snow peas that our landlord had picked from his garden. I wasn't paying enough attention while I was chopping the green onions, so I ended up chopping them pretty small instead of into 2" sections. DH really liked this, which was especially nice, because this is definitely something outside of his usual dinner comfort zone. I served this with Recipe#277122. I'm sure I'll be making this again, thanks for posting! :) Made for The Queens of Quisine for ZWT6 Zingo
     

RECIPE SUBMITTED BY

Mmmm food
 
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