Asian Slow Cooker Recipe Mongolian Beef
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10/01/2009
this was Awesome!! give-and-take to the wise, its quite sweetness, so if you dont like sweetness, cut back on the carbohydrate. we loved it!! flank steak was too expensive, so i substituted flap meat and it was so tender.served it over white rice. i also added chili garlic sauce to kick upwards the heat, maybe 2-three Tbsp. loved the flavor combo spicy/sweet. thanks for a ridiculously easy and delicious recipe!!!
09/29/2009
This was a actually good meal. I spread it over a bed of white mucilaginous rice and my wife loved information technology. Things I may alter for the next fourth dimension I brand this: I used Teriyaki Sauce instead of soy (I didn't have soy sauce), so I should reduce the corporeality of chocolate-brown sugar. I would also throw in the green and white onions at almost 2hrs into cooking and so they don't just turn into sauce, I think if they cooked for less time they would add more than appeal and substance to the dish. I also added red pepper flakes to spice it upwards a piddling, I think I put in about a tablespoon and it was a mild spice.
10/eleven/2009
I doubled the corporeality of meat merely left the sauce amount the same. I used reduced-sodium soy sauce and think side by side time I'll reduce the corporeality of soy sauce slightly since it seemed a bit overwhelming sense of taste-wise and left an aftertaste. Followed another reviewer'due south suggestion to melt two hrs. and then add together the onion and dark-green onion and cook an additional 2 hrs. and this worked well. I also skipped the pre-browning in a skillet - since the steak is cooked in a very dark chocolate-brown sauce, no i could tell that it wasn't pre-browned in a skillet. One less pan to wash!
10/02/2009
I used a two 1/2 lb flank steak so I doubled the sauce, which was probably non necessary since at that place was and so much in the terminate. I only added half the dark-brown saccharide called for and information technology was still very sweet. I too added a couple of tablespoons of asian chili sauce to give it some oestrus and saved the green onions until information technology was almost washed. I thought it was excellent! Served with white rice and green beans.
09/29/2009
This was amazing! My son made it for dinner. nosotros did double the meat and there was plenty of sauce for information technology. Its very tasty...We ate it over rice and had stir fry on the side. non really spicy so if you desire some heat you lot need to add it.
01/24/2011
Amazingly good! Wanted to try something dfferent. I used 2 lbs. of sparse bracciole meat that I sliced thin on an bending into pieces....I coated with the cornstarch and did not fry in the oil....simply added right to the crockpot. For the sauce, I used one/2c. soy, 1c. water, ii tblspns of brown sugar, three/4c hoisin, 1 tsp. fresh grated ginger, and iii cloves of minced garlic. Mixed that together and pour that over the beef, onions, and grren onions. Cooked on depression for vi hours... The smell was so great! The sauce thickened nicely and the meat was and then tender. Served over steamed broccoli instead of rice for carb reasons....Delicious with pleanty of sauce that was not likewise sweetness. My family loved this dinner. Thanks!
10/03/2009
I made this for dinner yesterday, the flank steak was also pricey so I institute some thin sliced top sirloin which work fabulously. The meat was very tender, I did though cook ii pounds instead of 1 and for some reason the hoisin sauce seemed to overpower the soy sauce and as one reviewer mentioned information technology was too much brown saccharide, fifty-fifty for 2 pounds of beef. Overall it was close to the Mongolian beef I like at the Chinese restaurant. The adjacent time I will try to add together a little Chinese v spice....
09/thirty/2009
Used Pork Tenderloin because I didn't have beef. Hubs had two helpings and is now complaining he ate too much. He did say information technology was a little salty only I think I might accept cooked information technology also long and made it saltier. Thanks for sharing
02/eighteen/2014
I'chiliad giving this five stars, because I prepared information technology as written and it was perfect. People why are you fifty-fifty reviewing a recipe that y'all are altering and so maxim information technology's too salty? Of course it'due south too salty you cut back on the sugar. The sugar cuts the salt. Where did y'all learn to cook? If you are going to cut the sugar yous have to either use sodium free soy sauce or cut dorsum on that besides.
10/04/2009
This was very adept. The recipe fabricated a ton of sauce; I used 2 pounds of beef and doubled the sauce and probably didn't demand to. I used near half the amount of sugar and information technology was simply correct in terms of sweetness.
ten/08/2009
I used what nosotros call 'braising steak' here in the United kingdom, a inexpensive cutting of meat.Cooked it for 6 hours on low and the meat merely barbarous autonomously and my wife said she could eat it EVERY twenty-four hours. It is very sweetness though - may not add the sugar side by side time, otherwise, very skillful!
03/x/2011
I skipped the frying step all together. Cut the sugar in one-half. Added a few dried chiles. Added the onions in the last 1 1/two hours of cooking. Thickened it in the last fifteen minutes with some of the juice scooped out and 2 tablespoons of cornstarch mixed in. My married man said it was meliorate than restaurants, I don't know if I agree but it was pretty darned adept! :)
06/06/2014
This is very close to what yous would get at PF Chang'south. The simply few tweaks you lot might desire to consider are the following: (1) Put your beef in the freezer for about fifteen minutes prior to slicing. It volition make this job a WHOLE lot easier. (ii) The amount of hoisin sauce is a little too much. In fact, to make this dish more "Chang-like" you should marinate the meat for two hours prior to frying (subsequently you piece it). After slicing the meat, marinate it with the cornstarch, ane/ii c. low-sodium soy sauce and ii T hoisin sauce before cooking in the oil. Afterward your 2 hr marinating, then fry the meat. PF Chang'southward uses mushroom oil. I know this is not easy to find, so I would propose peanut oil. After your meat is fried/browned then continue on with the recipe as stated, nevertheless I would omit the one/2 Cup hoisin sauce as you lot already have this in your meat via the marinade. Also, as many accept mentioned, add together your veg in the concluding one hour of crock pot cooking. I know this may add a bit more time, and more attention but following these few tweaks will surely pay off in the final dish.
01/08/2011
This was expert, the merely problem I had was the sliced onions. Not the green onions, the plain. There was likewise much and they were hard to eat.
10/30/2012
I fabricated the recipe as written, minus half the amount of saccharide... it ended upward style too salty and the sauce was definitely abundant. I had doubled the recipe and added the onions in when there was only an hour left to cook - that style there was still a lilliputian fleck of a crisis and the onions were all cooked through. I ended upward adding in about a cup of h2o and some sesame oil to improve the season (too much hoisin sauce for me).
03/19/2010
Mongolian beef is meant to be sweetness. If the dark-brown sugar were decreased or omitted from this dish, then it becomes a plain brown sauce. Every bit written, the recipe tastes like PF Chang's Mongolian Beef. Thanks for sharing, Leith123!
eleven/07/2010
I've never had Mongolian Beef in a restaurant, so I wasn't certain what to look. Information technology was simple to put together...I reduced the corporeality of sugar afterward reading reviews, but I didn't change anything else. My chief complaint information technology that information technology was basically just sweetness meat...not bad, just sort of 1-annotation. We added some reddish pepper flakes and it was much better. Side by side time I'll cook it with added pepper. Not sure if it volition be accurate Mongolian beef, but it will accommodate our tastes much ameliorate.
10/05/2010
This recipe came out groovy! I used about 2 pounds of summit round london bake..it'south way cheaper than flank steak and I figured it shouldn't matter besides much since the slow cooker makes the meat tender anyhow. I didn't double the rest of the ingredients though and they were perfect for the ii lbs of meat. I did add together some fresh slices of bong peppers and broccoli two hours before it was washed. Very skilful!
07/29/2011
I tried this after piece of work because if I had left information technology on Depression for ten hours, no telling what information technology would have been (Mongolian stew?). Instead I cooked it on High for two hours. It turned out very well, and the sauce is fantastic. I did add together nigh a teaspoon of red pepper pepper flakes, as others suggested, and it was just spicy enough for us (but we practice similar spicy). I also added the onions in the final 60 minutes, as others suggested besides. I'grand giving it four stars instead of five, tho, because information technology needs a little crunch. I will add broccoli or water chestnuts next time.
01/18/2011
Fantastic!! No changes. I didn't accept plenty soy sauce, so I substituted teriyaki sauce.
03/06/2011
This was amazing! So great - we served on rice with broccoli. My son said information technology was the all-time e'er. I did utilize one-half the brown sugar as suggested by many others - tin't say plenty - and so good!
11/02/2010
The family loved it! I did have the advice of several of the other reviewers. I definate concur that 4 hours would be besides much, I served information technology at 3 hours and it was melt in you mouth tender. I had nearly 1 1/two lbs of brim steak merely I used the measurements for the 1 lb of meat. I also used a piffling less than 1/2 cup of hoison and depression sodium soy sauce. No i thought information technology was likewise salty at all. I also included some broccoli in the last 15 minutes. Thanks for a great recipe and for everyone'southward reviews. I will definately exist making this one again.
03/25/2011
I made this recipe because I had one/2 a jar of hoisin sauce to use up. Hubby and I thought this was waaaaaay too sweet.
01/xvi/2011
Just fabricated this for hubby to RAVE reviews! I used skirt steak because thats what I had, sliced it in strips and cooked in the slow cooker with the sauce minus the onions (didnt have whatever) for four hours. In the final 30 minutes i threw in a bag of frozen broccoli and stirred information technology all together, served over rice information technology was a beautiful presentation and a tasty dinner! highly reccomend!
07/24/2011
This was alright, something about the flank steak put me off. I commonly have it cooked on a grill and sliced thin confronting the grain, and the texture has ever come out perfect. I've never done flank steak in a tedious cooker, and probable never will again because the texture just seemed off. Equally far as the sauce goes, information technology was skillful, zip I'd write abode most. This didn't actually remind me of anything Mongolian, in the same way that Chinese food doesn't really gustatory modality like anything y'all'd eat in and around China. If the ratings broke down, I'd give the meat just iii stars, and the sauce iii.five.
01/xix/2011
Cut the saccharide by half and added Sirachi hot sauce to kick it up a notch. I found information technology nonetheless to be a piddling too sweet, but my hubby loved it.
04/19/2013
Piece of cake to throw together for a "fix information technology and forget it" blazon of recipe. I used 2lbs. of sirloin that I partially froze so it was easier to cut it into sparse strips. I fried the beef in a niggling sesame oil vs. olive. I opted to use a low sodium soy sauce, craven broth instead of water and cutting back on the brown carbohydrate. To give it a little "kick" I added a tsp. of chili garlic sauce. I cooked information technology on loftier for 2 hours and an boosted ii hours on depression. I sliced ii vidalia onions and 3 bunches of dark-green onion (used a bunchlength wise vs. chopping and added them the last ii hours of cooking so they didn't end up mushy. I topped it with toasted sesame seeds and finely chopped green onion. Perfect over a bed of rice!
03/24/2011
this was bully! My whole family loved information technology and information technology was pretty easy to set. I added some broccoli to it about one/2 hour before serving merely to give it more body (and veggies!). Might try some red bell pepper adjacent fourth dimension equally well. Served information technology over steamed rice. True, it is sweet, only non overly so.
ten/27/2010
Mongolian Beef has been my Chinese take-out standby for decades so I was excited to try this. I made this almost as written except I reduced the carbohydrate to 1/3 cup, and I notwithstanding constitute information technology to be too sweetness for my taste. The flavor on the sauce was ok, but the onion was not predominant enough for me. I'm looking forrad to making this again with serious reduction to the carbohydrate content (less than 1/4 cup) and probably less Hoison Sauce too. I will as well add together more than dark-green onion. I think the cooking time can be reduced as well and that will allow the onions to retain amend flavor and texture.
07/09/2011
I made this for dinner this evening and while the meat was super tender it was way too sweet.. Grand my married man had no complaints!!. Next fourth dimension Im going to half the chocolate-brown sugar.
03/05/2010
Delicious! I cutting the sauce in one-half similar some reviewers suggested and information technology was perfect.
09/03/2011
FANTASTIC!!!! I love the texture of the meat; fried a piffling then in the ho-hum cooker! Perfect!!!
01/31/2010
I reduced the dark-brown sugar and hoisin sauce equally recommended. I used teriyaki sauce also. My parents endemic a Chinese restaurant when I was growing up. This dish is ameliorate than I've always tasted! I added frozen broccoli fifteen minutes before it was washed to make it "Mongolian Beefiness and Broccoli". Thanks Leith!
02/02/2011
Style also sweet..had to through it out...
07/19/2010
This tastes merely similar I ordered from a Chinese restaurant! The kids loved it, my fiance loved it! I followed the recipe exactly but simmered covered on the stove top instead, added broccoli, and served over white rice... yummo! I will def be making this again! Its a keeper!
09/24/2010
Really skillful, I took other's advice and added chili sauce about one-ii tbsp was spicy just similar I like it. As well added sliced red peppers to the mix in the slow cooker. Will be making again equally tastes merely like restaurant quality and much cheaper.
09/13/2011
As well SALTY! I bought the hoisin sauce based upon the sodium content (it had the least amount of sodium) and I just cannot consume this. I really wanted to like this recipe but I won't make this over again, sad. I gave this two stars due to the simplicity of the recipe but sense of taste makes it a 1.
01/02/2011
Turned out really well. I did cut the sugar in half and added some red peppler flakes every bit some others suggested and that was just correct for me. Had to go on stirring the meat and sauce because the sauce was thickening on the lesser merely was still grainy on the top. I added green peppers with the onion for the final hour of cooking time. I would like to attempt with broccoli too.
12/26/2010
very delicious, we didn't have flank steak, so I used chicken. Information technology was SOOO good.
11/11/2010
I used chuck and it turned out keen really good flavor and lots of gravy. I used it over fried rice and likewise obviously rice. I think I liked information technology improve over plain because it didn't accept to compete with all the other flavors
10/29/2009
this was very practiced----i used boneless sirloin (it was cheaper than flank steak!) and omitted the sugar...it was still a bit sweet, but very tasty indeed; my husband loved it! i served it with white rice and steamed broccoli---very nice indeed!
10/12/2009
this turned out really well for me...i was impressed with myself...i made it spicier with scarlet pepper flakes and since i didn't have enough hoisin i added black edible bean sauce to make upward the measurment...nosotros actually liked it ... thanks for the recipe
x/28/2011
I didn't have enough hoisin sauce and so I made up the difference with oyster sauce. Served information technology over gummy rice. It was fabled.
11/02/2009
I ever honey slow cooker recipes. This is one that I will be making again. My married man really enjoyed the flavour. I didn't accept enough corn starch and imagine that the sauce would exist nice and thick if I had had plenty...I guess I will find out next fourth dimension!
11/06/2010
This had a really good flavor to it. I didn't use the total amount of brown sugar and I used low sodium soy sauce. I have to say that it was still a fleck also salty for me and I'one thousand a salt lover. Simply overall, a good recipe and easy to make!
01/25/2010
Yummy! I did not have hoisin sauce, and so I used mixture suggested in reviews by CAROLC80. I used 2 lbs of round steak and cooked on depression for three hrs. My kids don't like onions, then I liked the idea that they disappeared into the sauce if cooked for the total time with the meat...it worked! I cutting the saccharide to 1/4 cup and information technology was still a little too sweet. The soy sauce was a little over powering, but that might have been due to my homemade hoisin sauce. I also coated meat with flour and tossed into crock without browning. I will make again with less soy sauce and sugar. Thank you!!
03/23/2011
Very good! I needed to leave information technology on while at work, and then I left the steak whole and still slightly frozen. It was in for 9 hours on low and turned out groovy; it was falling autonomously tender so I just sort of shredded it and served with the sauce over rice. I did add nigh a tablespoon of cornstarch to the sauce for the last one-half 60 minutes of cooking. Also left out the green onions, merely I retrieve they would have added a nice impact. Fellow approved, thanks for an easy weeknight recipe!
10/20/2010
This has go a family favorite ever since I commencement made it. I utilise the exact ingredients listed, merely to brand information technology fifty-fifty easier, I don't chocolate-brown the beef get-go - I merely throw everything into the boring-cooker (except for the green onion - I put those in towards the finish) and it always turns out great!
12/12/2011
I fabricated it exactly as written and volition make information technology again but I volition definitely cut dorsum on the brown sugar as it was suggested in previous reviews. I did use depression sodium soy sauce.
10/nineteen/2009
I started cooking this earlier to have for dinner tonight and tin can't proceed myself away from "testing" it. So adept! Can't expect for dinner! I also added near a tbsp. of crushed ruddy pepper flakes and ended up using dried onion flakes instead of the onion since I forgot to buy one at the store.
10/08/2010
This repast was disgusting. Don't waste your fourth dimension.
12/11/2009
This was my showtime time buying flank steak, and i call up information technology's a very adept meat cutting for this recipe. I did non find this recipe to exist too salty nor toow sweet, however, i did use 1.v cups of water instead of just i/2 cup. I too did not slow melt, i fabricated information technology on the stove top and let information technology simmer on low for almost xxx minutes. I call back if i had simmered it for another 30 minutes, the steak would ahve been perfectly tenderized, but not mushy. My boyfriend was a petty flake indifferent about the recipe, but i quite liked information technology. I added mushrooms and a few dashes of cayenne pepper.
01/06/2010
This was absolutely delicious! I doubled the recipe, just next time will near likely only double the meat as this makes PLENTY of sauce. I did add together the onions two hours into cook fourth dimension, put actress ginger in with an hr left for extra flavor.
05/01/2011
I liked this but my family unit didn't, and I'm not actually sure why. I did as other reviewers suggested and added the veggies halfway through the cooking fourth dimension and nonetheless, they more than or less disappeared into the last dish. I probably won't make this over again since I'1000 non commonly inclined to fuss with crockpot recipes. I similar crockpot recipes that tin can melt all solar day without any special input. If I demand to babysit I may also make something on the stove.
01/29/2011
I think that browning the meat start makes information technology tougher. There was enough of sauce. I used about half the amount of chocolate-brown sugar, low sodium soy sauce, and no ginger since I didn't have any. The flavor of the hoisin sauce is very stiff - if I made information technology again, I would utilise half to 1/three the amount of that sauce. I put in frozen broccoli for the last 60 minutes of cooking. It did only demand a couple hours to cook, but if you don't brownish the meat first, it might need the full time. Flank steak is expensive which is too bad since neither me or my husband liked this much because of the strong hoisin sauce flavor.
11/02/2010
I don't ain a tiresome cooker so I cooked it in the oven for nearly 5 hours on low. It was very tasty especially with a fleck of chili. YUM.
01/21/2012
This turned out AMAZING! I will non order out for this ever once again, though I may change the cut of beef...not sure however. I have fabricated a few changes to the recipe, but nothing major. I am adding ane/two can of babe corn and 1 tin oriental mushrooms. I am using depression sodium soy instead of regular. I am too lowering the amount of brown sugar (not by much though). I grate the ginger instead of mince it so it incorporates into the sauce better. I'thou not a huge fan of green onions, merely they turned out well, though I cooked them in the pan with the oil before adding the beef and left them in while information technology cooked. Oh, I didn't use a whole 1/two cup of hoisin sauce either. I dropped that to about 1/four cup.
01/xxx/2012
I used steak I had on manus and cutting into strips. Mixed it raw with the cornstarch right in the slow cooker. Threw everything else on summit and added iii dried oriental peppers and cooked on loftier for 4 hours stirring occasionally. It was amazing!! So thick and saucy!
01/31/2011
This is and then good. Beef is nice and tender and has lots of flavor. I added broccoli in the concluding hour it was cooking. Too added garlic chile paste in the beginning. Served over wheat affections hair pasta with peanuts. Thanks a bunch!
10/28/2009
Very unproblematic to prepare...my family really enjoyed this one!!!
eleven/03/2011
Very adept, followed the recipe exactly!
12/22/2010
Proficient, But the beefiness fell autonomously. Did not expect appitizing
05/10/2010
Made this for a family supper, everyone was doing a chinese dish, and this one got raved well-nigh. So easy to make, and comes out tender, moist and full of flavor! This is a keeper!
ten/19/2009
My family loved it! I will definitely brand this again.
03/03/2012
Great season. I added a head of broccoli at the end just it overcooked. Turned to mush. Side by side fourth dimension I will add together veggies for last 10 minutes.
11/nineteen/2009
This was unbelievable. My family unit ate every unmarried chip and were looking for more than!! I didn't have hoisin sauce and then I but added some more soy and sesame oil. Next time, I would probably put some jam in as it was a tad salty (because of my additions) only regardless.. this was out of the world!! So unbelievably tender!! A must keep!!
02/06/2011
I made this recipe almost exactly as written with the exception of reducing the sugar (just ane/4 cup) and the add-on of crushed chilis (1 tsp) for a little Asian kick. Information technology was very proficient - hubby had 3 bowls! Could probably have used less onion (1/two instead of ane). Put the onions in after 2 hours of cooking on low as other had suggested and this worked well (the onions didn't lose all of their texture). Served over glass noodles.
03/29/2012
I used venison instead of beefiness & mushrooms instead of ginger & added a piffling more water, It was AMAZING
10/ten/2009
Fast, easy and first-class!
ten/23/2010
Flavorful and simple. I used a different type of meat. My married man informed me the reason the recipe calls for flank steak is likely so the meat doesn't "fall apart" - which mine did, however it was still a wonderful meal. I kicke upwards the heat with a little chili oil and blood-red-pepper flakes and served over rice noodles. Kids and hubby all had seconds and loved every bite!
01/26/2011
Loved it! My husband - non a big rice fan - said he would rather accept had information technology over crispy chow mein noodles, but flavor was not bad. Reduced dark-brown saccharide to 1/4 loving cup. I cooked meat and put everything into crockpot and put in frigerator for a few hours earlier cooking, so added actress one/2 hr since it was cold. Eating leftovers for dejeuner!
10/21/2009
Given what other reviewers had said, I changed information technology upwardly a bit to add more flavor - added ane/4t red pepper flakes & one/4t chinese mustard. Too used beef broth instead of water. Skipped the browning step for lack of fourth dimension. I personally didn't like the smell - probably the cardamom in the hoisin - but everyone else thought information technology smelled fine. Tasted good, which is the chief thing. Will probably put it in the slow cooker rotation.
09/11/2010
Used this in an International dinner. Was very nice because it was made in accelerate when serving fourth dimension rush came I merely had to serve it. The gustatory modality melts in your oral fissure. Served it with rice.
02/xvi/2010
This was good! Afterward reading all the complaints, I cut down the brownish sugar and (reduced sodium) soy sauce to 1/iv c. I got a bit carried away with the fresh ginger... just a chip. I don't like onions as well much, so I simply used ane/4. With the ease of preparation and that it cooks on LOW for four hours, definitely a keeper(:
ten/18/2009
This was fantastic! I used some other's post to make the hoisin sauce, but substituted red pepper flakes for the Chinese rut - I didn't want it hot at all. Halved the sauce and it worked out just fine to glaze all meat (cutting upwards a boneless roast I had in the freezer and it turned out tender and wonderful). I too added both types of onions with i/ii hour left of cooking so they were limp but non disintegrated.
08/12/2010
I have made many diferent variations of mongolian beefiness earlier, but I did non care for this. I think the one/2 cup of hoisin sauce ruined it. Maybe if it had only 1 teaspoon of hoisin sauce it would have been better.
11/15/2011
YUM! So good thanks for sharing!
10/eleven/2009
I really enjoy this recipe.I cooked information technology for my Dad and I. This is the closest thing I take e'er made to the asian restaurants back dwelling in San Francisco. I used pork shoulder instead and only cut information technology downward to size. You may want to make some adjustments depending on how sweet you like a recipe to be and likewise in that location is always room for more spice if that's your thing too. Cheers to the i who created this recipe!
09/xiv/2010
This was really saucy. I'd suggest doubling the meat & keeping the sauce measurements the same. I've never had real mongolian beefiness so I accept zippo to compare this to. Information technology tasted fine, but if I'chiliad going to buy steak I'd rather apply information technology in a recipe that "wow"due south me more than this one did.
10/25/2009
This was a good recipe, wish I had added some vegetables. The sauce had a very strong, condensed flavor.
11/08/2009
WAAAYYYY too much going on in this dish. First of all it is tooo salty, and very sweet. I followed the other reviews and cutting the saccharide in half but it was even so as well much.
eleven/17/2009
This recipe deserves WAY more than 5 stars!!! Fantastic!!!!!
ten/12/2009
This dish was piece of cake to prepare and so forget information technology. Everyone loved it. Even great for leftovers.
10/23/2009
Great!! I did cut the sugar in half and add together some red pepper flakes
03/01/2012
I did not care for this recipe.
12/13/2012
My husband & I dear this meal....i add the onions in at the last hour or so of cooking so they are not too soft or mushy. I also double the amount of green onions & brand a lilliputian extra sauce. We relish this with wheat noodles.quick, easy, delicious dinner.
08/17/2014
Great, loved it, delicious, added carrots and dark-green beans, would be adept with cherry-red pepper flakes, water chestnuts,etc.
10/27/2009
My family liked this. I idea it was it okay. Information technology tasted expert only I could not get past the odor. The sauce smelled a picayune weird to me.
eleven/10/2009
This smelled wonderful while information technology was cooking but husband and I did non treat it at all. I did decrease the amount of carbohydrate but it was still too sweetness for us. We won't exist having this again.
01/04/2011
I dont know what I did......maybe cooked information technology to long because the sauce was so think and the meat had an odd texture. I always effort a recipe twice so I will update when I try information technology over again
10/16/2009
Sorry but this just didn't do annihilation for me. I couldn't even stand the fashion it smelled while cooking.
xi/04/2010
Recipe was ok...the sauce was expert I did as suggested in other reviews and cut the sugar a fleck..but I would give this ane just an OK....is fairly easy to prepare.
08/22/2014
I made this too as the Firm Fried Rice recipe. They were both admittedly crawly. Instead of doing the ho-hum cooker though I cooked the meat in the sauce on the stove for 30 minutes at medium heat. This helped the meat soak in the flavor without the hours in a irksome cooker. Delicious and less time consuming fashion to do it.
01/15/2011
This was not bad at all. I will be making this again.
09/thirteen/2012
I was skeptical, simply it turned out very good!! I will exist making this again. I didn't devious as well far from the original recipe... I cut back on the saccharide and soy sauce just a tad, I added a couple tablespoons of chili garlic sauce, and threw in a bag frozen broccoli for the last 30 minutes. Served it over white jasmine rice. I think next time I may change the meat to something else, or maybe but slice the flank steak a piddling thinner (as I had cubed it); it seemed merely a little tough. Very practiced overall, a well deserved iv-stars!
02/06/2011
Excellent overall. Too sweet for my gustatory modality then I used only 1/4 cup of dark-brown sugar. Also threw in a can of drained water chestnuts in the last xxx minutes to add a trivial crunch.
ten/25/2009
did just every bit written today - this was great!
09/07/2011
I really enjoyed this recipe upwards until well-nigh 25 minutes ago when I had to start drinking water similar a fish to quench my thirst. The only thing I would change is the type of soy sauce and I will buy low sodium sauce just to make this recipe, that is how tasty it is. I added zucchini and mushrooms and I actually could consume it every solar day...with less table salt!
01/05/2011
wonderful season. volition try to add together more than veggies adjacent fourth dimension. merely gave it 4 stars cause information technology was a footling more work that i like. kids accept requested to have it once again. will have to practise it once again shortly!!
Source: https://www.allrecipes.com/recipe/195083/slow-cooker-mongolian-beef/
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