Allrecipes Beef and Broccoli Without Soy Sauce
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12/27/2010
Succulent!! Only way too sugariness. What I did the second time was to merely add tablespoons of the brown sugar until I constitute the correct balance between the sugariness and salty. Two tablespoons were enough for me.
08/08/2009
I'd give it more stars if I could. I diced the beef into i/ii inch pieces and added frozen broccoli, then simmerred it for about 10 minutes at the cease. It was better than the finest Chinese/Mongolian restaurant in town. My 2 year old hates veggies and she gobbled this dish up and cleaned the plate.
04/13/2011
This is very practiced! I've made information technology a few times now and have lived, learned and experimented. The original recipe is too sweetness for me and it didn't have quite the right season I was looking for. Hither's what I've done. 1. I e'er serve over Jasmine rice, so I make sure I starting time this get-go and so it will exist done at the same time as the beef. two. After prepping my ingredients, I start a pot on medium/high oestrus with the 1 cup of oil at the same time equally the 10 minute wait for the beef. I apply a separate pan for the sauce and heat that as well. 3. Once the pan is ready, toss in the garlic and ginger and exist sure you lot don't burn the garlic. It will brand your dish biting. Take your soy/h2o/sugar mix all ready to throw in in that location to end the garlic from burning. 4. Since it was too sweet for me, I reduced the brownish saccharide to 1/two cup packed and added 2 tbs of Hoisin Sauce (you tin buy this is the asian nutrient section next to the soy). 5. By the time 10 minutes is up, the oil is ready in the pot. I use the slotted spoon to drop the beef in so I don't get burned by the hot oil. Do Not overcook the beefiness or information technology will be too tough. two minutes is plenty of time. 6. Drain the beef and add it to the sauce. I look until the end to add together the green onions considering they don't demand long to cook and I similar them to keep their colour. 7. 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 dark-green onions and white onions what I accept found is this tastes really good one thing I have changed is that I e'er double or triple the meat that is the merely affair i alter some people take complained that it is to salty or sweet I suggest do not make changes to the sauce just add more meat and some more veggies if yous want veggies that is too practice not cut the meat to thin and some of you lot might endeavour to tenderize the meat before hand this may solve your problems with the tough meat if anything cut the sauce in one-half for 1 pd of meat that should help and keep the sauce nice and thick just be certain to permit it set up for a few minute before serving.
ten/07/2009
I thought this was astonishing! I added a heaped tablespoon of hoisin sauce, worked wonderfully...
02/03/2011
This was excellent, but make sure yous have a splash embrace for your pan and if u accept thin sliced steak like I did, only fry the meat for about 10secs and turn. Since you saute with the sauce later on, it fully cooks, but won't plough into beef jerky. Also, I added a Tbsp of cornstarch at the cease to thicken the sauce. This is the tastiest Mongolian Beef I've ever eaten, and I used to dearest P.F. Chang's version!
07/31/2009
Easy to make and flavorful. I do suggest putting the beef in the starch before you saute the galic/ginger to better manage time. Likewise, was a bit salty, maybe apply low sodium soy sauce or cut a bit of soy and replace with h2o.
08/31/2009
WOW!! this was amazing! Merely similar the P.F.Changs! I did exactly as the recipe stated..will be making again..and once again!!!!
xi/28/2009
VERY good. Did cut back on the soy. Made it for husband, married man ate it, hubby loved it! 'Nuff said. 12.27.09 - Have to update this i. This is at present a standard at my house. Then simple and versatile. I can make any meat Mongolian now! This is the recipe I accept been looking for for years.
12/23/2010
My family loved this recipe, but information technology may have helped that the quality of the meat nosotros got was excellent. I didn't fry the meat in as much oil as called for, so it didn't plough out crispy, merely it was withal great. I added broccoli, bell peppers, and an orange at the end. It was neat! My family suggested that it needed a scrap more tang. Next fourth dimension, I'll add a little rice wine vinegar. Oh, I also cut downward on the carbohydrate, per others' recommendation. Overall, we enjoyed this dish very much. Thanks!
02/01/2013
Best stir fry I e'er fabricated. I modified slightly to make information technology less fussy. I started past browning the coated beef in 1 tbls of oil until crispy as directed, and so added the garlic/ginger for a couple of minutes, and then added the sauce ingredients a little at a time until information technology reached the desired consistency and taste for me. I used well-nigh 1/iv cup soy sauce, 1/4 cup water, 2 tbls of Hoisin sauce, 2 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 it! My husband and I loved it and information technology tasted very similar to the mongolian beef from our favorite chinese restaurant. Volition MAKE THIS AGAIN
04/23/2014
I made this recipe pretty much every bit written, as far every bit amounts go. I used some different variations on a couple of items. I used reduced-sodium soy sauce, I'g glad I did. I used a natural form of sugar chosen sucanat instead of brown sugar and used London Bake steak instead of flank steak. I tripled the recipe and it took me iii times as long to brand also. :-) My family unit loved it though. One commented that it tasted a lot similar a Pei Wei dish. That'due south compliment enough I think. If I were to change anything side by side time, I might tenderize my meat beforehand; although it was mostly quite tender. If I made this for company, I think I could brand the sauce and fry the meat earlier in the day and keep in the fridge. And then it wouldn't accept long to consummate the final steps of chopping the onions and mixing it all together in the end. This way I could clean up the big frying mess on the stove ahead of time. All in all, it was a big success.
x/30/2012
We didnt take spring onions, so diced a reg. white onion and cooked with the ginger and garlic in the beginning. And so DELICIOUS! We loved this recipe.
04/05/2011
Nosotros made this final night, and although I told my boyfriend well-nigh the recommendations re the carbohydrate he followed the recipe recommendations. We also added fresh broccoli and hoisin sauce. For me information technology was way, style, way to sweet and virtually ruined information technology for me, but my young man didn't remember then, which seems to follow the differing opinions in all the reviews. He did concord he would be ok with reducing the saccharide next time. I call up we also volition eliminate the broccoli and add together grated carrots. We used pre-cut "stir fry beef" from the grocery store and it worked great. We also utilise Bragg'south in lieu of soy which cuts down on the sodium. I exercise recommend cut back the sugar at least a chip, but understand some people may like information technology sweet. All in all, a groovy recipe once information technology has been tweaked to personal taste!
07/28/2011
I used light brown saccharide (the full amount) and height circular instead of flank steak. I had a bit more a pound of meat (1.3) but the amount of sauce was still good. Nosotros loved the dish. It tastes accurate and it was like shooting fish in a barrel to prepare. I served it over brown rice and topped with some fried rice noodles.
02/xix/2011
I had my mouth all set for Mongolian Beef that tastes just like PF Chang'due south. This isn't it. Information technology wasn't bad, only information technology lacked the total flavor of Chang's. The simply thing I inverse was to cut dorsum the ii/three cup of sugar to 1/three loving cup. I doubt that made the gustation difference. I would suggest cutting the meat thinner than 1/4" besides. That was likewise 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 make information technology again.
12/xi/2010
Yum. Aryeh loves this. Substituted chicken for the beefiness. Serve over minute noodles. Great.
03/24/2011
This is a very skillful base for Mongolian beef. I slice the beef thinner and fry less fourth dimension equally another rater mentioned as well. For a "Szechuan" kick I have fabricated this adding red dried peppers. Yummy! As for the PF Chang'south comments, those who remember they are the best are going to the wrong Asian restaurants!
10/11/2012
Using low-sodium soy sauce and reducing the brown sugar to 1/4, there wasn't the "too salty" and "too sweet" issues that others mentioned. I added broccoli and arsenic-free Jasmine rice. This was excellent!
09/02/2011
This was bang-up - the flavour was simply similar takeout! I increased to 6 servings and only used 1/two if the sugar. I also only had ground ginger but it was nonetheless good - fifty-fifty improve the next twenty-four hours. actually easy to make also - next time I am going to add some chinese hot pepper for some spice. This is a keeper
06/sixteen/2012
This was an incredibly flavorful recipe that used ingredients I already had on hand. I constitute a flank steak from last July hiding in the dorsum of my freezer, and while perfectly safe to eat, information technology was a bit freezer burned and I feared it would be tough if we grilled it, so I decided to try information technology in this recipe. We had a piece of ginger root left from a previous repast, as well as some greenish onions. Per previous reviewers suggestions I cut downward the brown sugar (to 1/4 cup) and added a couple of tablespoons of rice wine vinegar to the sauce equally well a some corn starch at the very end to thicken things up. I but used 1/4 of vegetable oil and it came out only fine, nice a crispy. I use Bragg'due south Aminos instead of soy sauce and did so here too. This was a terrific recipe and easier to set up than information technology looked -- this will probable become a go-to beef meal!
06/13/2011
this was practiced, i'd telephone call information technology a stir-fry.
01/08/2012
very good. used regular onion. served with rice noodles!
06/27/2012
Combined a couple of melt's previous comments and experiences. Used only 2 Tbsp dark-brown carbohydrate. While prepping everything - let meat sit down in cornstarch. Since everyone said it was as well salty - used 1/4 c soy sauce and 1/four loving cup teriyaki. There were no leftovers between simply me and my husband :)
05/sixteen/2011
Loved this!! Just similar at a restaurant. Like others, I used less brown sugar and added steamed broccoli at the last minute. Served over sticky rice. Definitely a keeper; easy and succulent.
04/14/2011
This was wonderful. I added crushed red pepper and brocolli and added only 1/4 cup sugar and actress garlic. My family unit wants this to exist a staple!
03/08/2018
No demand to fry the meat or apply corn startch! I just saute the meat in 2 TBS of oil (I used sesame oil) with iii cloves of garlic. I mix 1/iv cup of Depression Sodium Soy Sauce, 1/iv Cup of Brown Sugar, the fresh ginger, some red pepper flakes, mix together and cascade over the meat after browning. From here you can melt low on the stove (add a lilliputian water), dump in the crock pot, or I cook it for 10 min. in my Instant Pot on high pressure level cook. I've even added stirfry packs of veggies, or broccoli. (Don't force per unit area cook the veggies - they disappear.) LOL
10/27/2011
I idea I liked Super spicy mongolian beef until tonight. This recipe comes together more rapidly and the flavors meld together well. I did add together ruby-red pepper flakes to taste and I doubled the recipe merely because at that place are no pocket-size eaters in this house.
01/x/2010
I tried this recipe considering of how many people rated it well. This i doesn't work for my tastes. The sauce tastes liked reduced Pepsi. The meat is crunchy and stiff. It may be perfect for y'all. Not what works for me. Besides 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 thin pieces and it was withal very tough. The sauce really got thick so I think next time I'll utilize better meat and add some beefiness goop at the stop to stretch and thin it out just a flake.
03/30/2011
Delicious! My family loved it. I used low sodium soy sauce, yellow onions instead of dark-green, and added fresh broccoli and light-green peppers. After 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 nonetheless a little well-baked. So I continued with step v, with the exception of not adding green onions. Served with steamed rice. Easy and yummy! Cheers for the recipe!
03/25/2011
This was non skilful..sometimes I wonder almost the recipes on this site that get adept ratings and when I make them they are inedible. I take been a good cook for over twoscore yrs and have no trouble UNTIL I attempt ane on this site...guess I would have learned by now.
eleven/18/2011
This recipe was actually fun to make. I used circular steak (couldn't find flank) and the meat turned out perfect. I added fresh snow peas, water chestnuts and 1 TB hoisin sauce. My family loved information technology!
03/28/2011
This is one of the best things I accept e'er cooked. The taste is phenomenal; it'southward exactly like 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 backside to make. I fried the beefiness strips in only 1/4 cup oil (to make an try at wellness,) simply the oil still splattered everywhere. Very painful. Information technology took awhile to fry up all the beef strips, and then information technology got annoying after awhile, being attacked by hot oil drops and beefiness fatty. However, making the sauce itself was uncomplicated and quick. I didn't have fresh garlic or ginger on paw, so I used stale (1/2 tsp ground 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 keen to soak up the delicious, thick sauce. Note: after pouring off backlog oil, y'all might want to de-glaze the pan with water and then dump the de-glazings in the trash so y'all have a cleaner pan to put the beefiness dorsum into with the sauce. I DIDN'T dump the de-glazings, and while they didn't alter the gustatory modality of the sauce, they did detract from the silky smooth texture of the sauce. I will be making this again and sharing information technology with everyone I know. YUM!
04/07/2011
This was fabulous! Hands down one of the best things I've ever made. I altered it just a little. Unlike other people, I didn't find this too salty at all. Might be able to cutting the sugar down to ane/two cup instead of 2/3 but it was great the way it was. I thought the beef frying part was much more difficult than it needed to exist and then I merely 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 back into the pan. I also added red pepper flakes to requite it a kick and balance out the sweetness. Simply fabulous! My hubby hates Chinese food and he gobbled this right up!
12/07/2011
This is a fantastic dish!! I do lighten upward a bit on the soy sauce and add just a bit more h2o. When done I sprinkle with crushed ruby-red pepper & sesame seeds for some zest and appearance.
03/31/2012
I thought this was very good. A few simple changes, I fried the beef in 3 batches, in only 2 tbsp of oil each fourth dimension. I might cut the sauce in half, as in that location was quite a chip of sauce. I also added mushrooms which went well with the sauce? Served with dark-brown rice and steamed sugar snap peas.
03/01/2012
This is delicious! I simply used most 1/iv cup of oil to fry the beef. I also used think cutting sirloin because I could non find flank steak. Read the recipe thoroughly before y'all first. I reversed steps 1 and 2.
11/23/2011
Tastes wonderful. Every bit others suggested, I eased up on the dark-brown saccharide and added a glob of Hoisin Sauce. I will make again, but propose using more than onions and making more sauce by calculation boosted Soy Sauce and Water.
05/17/2011
I've simply been using Allrecipies.com for virtually half-dozen months. This is the first review I've written just because we loved information technology that much! When I prepared this recipe as written hubby idea it a scrap too sugariness (I thought it was perfect). 2d time I followed jeff97's suggest and added the brown carbohydrate to taste (about four tbls.) rather than the 2/3 cup and but a little more soy souce. He loved it! tertiary time making I added some snow pea pods. You could add just about any vegetable and it would exist cracking. Adding something crunchy (the green onions get soft) makes information technology very overnice. Definately a keeper!
04/06/2011
This was delish! But like many reviews, I thought it was a scrap as well sweet. The fresh garlic and ginger are superb! When I make information technology next time though, I'yard going to add broccoli. Hubby loved it too. He wanted more.
02/05/2012
This was FANTASTIC! I love P.F. Chang's mongolian beef, and this is really, actually close! I take made this several times, and even my 3-year-old loves information technology. I did non have whatsoever ginger on hand, so I substituted orange zest instead, and it gives it simply the right hint of citrus. Also, we swallow a fair 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 fabricated information technology when I had a ten pm craving for chinese. The sauce is pretty sweet, but I love how crispy the flank steak gets. I will definitely make this once again.
01/15/2010
I used half the soy sauce, nonetheless it was and so salty. And i used less than 1/ii cup dark dark-brown sugar while the recipe asked for ii/3 and yet information technology was so sweet, no one in my family unit liked information technology, neither me. If i ever arrive next time, i ll employ the QUANTITIES more reasonably!!!! And oh not to mention, information technology was so thin like watery consistency, i had to use cornstarch to thicken information technology. Merely think. How can h2o soy sauce and sugar make a sauce???? Its way too thin. Not even close to the mongolian beef i accept had..
09/xiii/2009
I have made this twice now. And each fourth dimension information technology was the all-time! The 2d fourth dimension I made it I cut the soy sauce by a few tablespoons and replaced information technology water. My married man said he like both, but preferred the 2nd. He said it the second 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 night brown carbohydrate, then used golden brown sugar and added about 2 teaspoons of molasses. I as well added some sliced red pepper with the light-green onion. Served information technology with rice, veggies, and breadstuff, was delicious!
x/26/2010
Very, very nice - reminded me of take-out ginger beef. Boiled upwards some frozen broccoli and threw them in at the end. Used Chiese rice noodles. Just (minor) problem was that there seemd to exist a flake too much sauce - might reduce the amount of h2o side by side time.
08/10/2010
I have tried and then many of these mongolian beef recipes, this 1 is by far the best one I take had yet. It had the sugariness of mongolian beef only yet the spice, merely plenty. I could add extra afterward dishing the kids up. . . I give it a 10! :D
02/thirteen/2012
I used less brown sugar then chosen for. The addition of a little hoisin sauce was perfect! Next time I'll make sure to lightly coat the cornstarch. I served with rice and bean threads...yummers!
04/13/2012
If this could be 8 more than stars I would give this recipe double that! This is delicious. My hubby has actually requested this as often as I desire to make information technology for the family unit!
04/20/2010
We thought this was excellent. I didn't take whatever ginger root but used some asian seasoning instead. I added some orange peppers to it. Very expert recipe and would brand again.
03/27/2011
Splendid recipe! The start time I made this, information technology was as well salty merely I over-reduced the sauce. Listen to the recipe and don't boil the sauce too long like I did. The 2nd time I made it was better, but the third time was the best every bit I used depression-sodium soy sauce--Admittedly perfect with depression-sodium soy sauce. Like shooting fish in a barrel to make and actually impressive--Thanks!
09/xviii/2011
Added asparagus and grape tomatoes. Also thickened upwards the sauce a little with cornstarch and water. Anybody loved information technology!
08/07/2011
SO YUM!
04/27/2014
Tenderized beefiness w/ cornstarch, baking soda, water, salt, saccharide. Used just 1/3 cup brownish sugar for sauce. Fabricated sauce and fix information technology bated. Cooked beef in couple tablespoons of oil (did not deluge beef with mor cornstarch$. Used some chicken stock to deglaze pan. Then added onions and sauce.
04/23/2011
The sense of taste of this was delicious. It was a little sweeter than I expected, but was very proficient. I had to double it for our family of half-dozen. Nosotros loved it....fifty-fifty my 2 picky eaters (who did eat around the onions). My married man and I like it a little spicy so next fourth dimension I will probably seperate some out for u.s. and add some red pepper. Over all we thought it was very skilful.
04/06/2011
YUM!! My married man Mmmm'd all the mode through dinner tonight and so tried to steal mine!! Very scrummy! I followed the recipe exactly and wouldn't change a thing.
05/x/2011
My hubby makes this regularly. Amazing, better than P.F. Changs!
06/25/2011
This had skilful flavour, merely the cornstarch deep fry of the beef created a bad texture. Next fourth dimension I volition use cornstarch just to thicken the sauce, and will simply stir fry the beef for a fresher flavor and texture.
04/02/2011
I fixed this last night, and it was very good. I will fix this once again. I used the cease pieces from a tenderloin and it turned out nifty. Restaurant quality. I have plenty for left overs, to which I will add broccoli, mushrooms and snowfall peas for a little different dish.
05/22/2010
I love, love, beloved this recipe. It'south equally practiced 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 of america then we have leftovers for luncheon the next solar day.
03/29/2011
followed other reviews and cut sugar to 2TBS, only information technology was wayyyyy too salty. Need to cutting soy sauce by one-half at to the lowest degree. Does not gustation anything like the Mongolian Beefiness that I've eaten at restaurants. Just tastes similar fried beefiness drenched in soy sauce. Would not make again.
12/09/2010
I was very happy with how this came out. It will demand a fiddling scrap of tweaking to fit my tastes, but the result was very close to what I expected, so the tweaking will just be the personalization that all recipes need a piddling of.
04/eleven/2011
Fabulous!!!!!!!!!!! Used 4 tablespoons of sugar, and it tasted like sky. I definitely recommend adding the saccharide by tablespoon instead of all at in one case in order to go the sugariness yous want. Can't wait to brand this again!!!!!!!!!!!!!
12/09/2011
sooooo gooood!!!! the ONLY thing I would change is it was a little salty so mayhap less soya next time
09/23/2011
This recipe just wasn't a big hit with u.s., just a personal preference, I guess. Information technology'due south very sweet, and we'd prefer different seasonings. I used regular onions & cerise peppers instead of dark-green onions.
08/01/2013
Always a striking! You tin can't become wrong with this recipe.
04/06/2011
Astonishing!!! I cut down on the sugar and next fourth dimension I'm going to add some carmine pepper flakes to give it a kick. This is like "make your own take out" ...AMAZING!!!
03/26/2011
My family LOVED this. We didn't alter a thing and there were NO left overs. Please endeavor this as is earlier you change something effectually. Since the sauce smelled so wonderful, I added fresh mushrooms and broccoli chunks in during the final stage- it was heavenly!!
06/12/2011
Actually good- merely a chip too sweetness- next time I will cut the brown sugar in half. Otherwise- very yummy!!!
04/nineteen/2011
If I made it over again I would only use a 1/4 cup of soy sauce, it was a little also spicy.
11/21/2011
WOW! This sauce is so rich and delicious. Per previous reviews I used a little less sugar and added broccoli and it turned out fantastic.
01/thirteen/2011
Really uncomplicated and tastes amazing. I beloved the Mongolian Beef at Pei Wei so when another person said it tasted simply similar it I knew I had to try it. I was thrilled it was exactly like Pei Wei. This volition definitely go a regular dinner at my firm.
11/30/2011
I was looking for a recipe that would taste similar Pei Wei'south mongolian beef... and found it hither! Absolutely perfect recipe! I recommend.
09/20/2011
Neat recipe! Mega compliments :)
04/05/2011
Really Tasty but side by side time I will cut back on the Brown sugar because I idea it was a piffling likewise sweetness. I volition definitely make information technology again!
04/xi/2011
Instead of using the soy sauce/brown sugar, I used 1C of "ABC's Sugariness Soy Sauce". (I always accept some of that on-paw!) I know I altered it, but I even so have to give this recipe 5 stars! It was amazingly delicious! Definitely a keeper! Thanks for sharing!
09/10/2010
This does not taste like PF Changs. My family unit did not intendance for it. Information technology seems there is something missing spice wise.
03/25/2011
I loved this recipe. I exercise a lot of stir frying. To save time I e'er buy the thin cut beefiness strips and so I utilise my meat tenderizer on them, pounding the heck out of them. You lot tin can apply whatsoever vegetables in this and it is always great. I do cut dorsum on the carbohydrate, like others have suggested.
01/10/2012
Yum!!!
11/06/2011
this wasn't bad but it was a piffling sweet also mongolian beefiness should take a trivial kick. probably won't endeavor once more distressing
07/04/2011
Succulent! Doubled the beef and made 1.5 times the sauce. Used two/3 cup carbohydrate not packed at all. Perfect! I demand to work on my frying technique, but that was just me. My family loved this dish and tin't wait until I make it over again!
04/23/2011
A succulent recipe. I used brim steak as that what my local grocer had on auction. It sliced beautifully into very sparse strips. The taste of the sauce was delicious. The mistake I made was to marinate the steak in a small-scale corporeality of the sauce. When I fried it in the wok, the sauce burnt to the sides (I'g assuming it was the sugar in the sauce). It didn't affect the recipe; however, it took me quite a while to clean the wok!
06/28/2012
What a wonderful quick delicious dinner. I adapted to what I had: a mix of ribeye and top round instead of flank steak; low-cal dark-brown saccharide and molasses instead of nighttime, onion pulverisation instead of garlic (my husband'south allergic). I used less carbohydrate and threw in broccoli (thanks to other reviews), and everyone in my family loved it. That doesn't happen often.
xi/fourteen/2012
This dish was wonderful! I rarely fry food then I didn't realize the importance of getting the oil to the correct temperature. The first few pieces of meat that I put in the hot oil got beautifully crispy within ii minutes. Once I added the rest of the meat, I think the temperature got too depression and the meat didn't get crispy similar the first few pieces. Adjacent time I will be certain the oil is hot plenty and besides fry in batches. The taste was still delicious, simply I prefer the crispy meat. :) I will definitely make this over again!
08/11/2009
husband LOVED this! i did add some peppers, but other than that, followed exactly
04/xix/2011
Did not enjoy at all. The sauce tasted only of soy sauce, and the corn starch on the beef simply became soggy.
03/28/2011
delicious,volition make with chicken as well
04/02/2011
I simply made this and information technology was so delicious. Just changes I made was I added a drop of molasses to the sauce since I was using low-cal dark-brown sugar and I added a bit of cornstarch mixed with h2o at the stop to thicken the sauce up. The hot oil made a total mess of my make clean stovetop, simply was well worth information technology -- volition definitely make this again!
04/07/2011
My family and I loved this recipe. I will definitely fix this once more. I did make a few slight changes. ii/three cup sugar seemed excessive so I cutting it back to 2 heaping tabular array spoons. Also I used liquid amino in place of soy sauce. same flavor just cuts dorsum on the salt. I have since made this again and added chicken instead of beef, both ways are great. If your looking for more stir fry way its easy to add snap peas, infant corn and water chestnuts. Fast to fix and a family favorite.
04/04/2011
Merely like the Restaurant does. The only affair I added was Chili Paste....Very Skilful!
04/01/2011
I made this recipe as written with the exception of using lower sodium soy sauce. My husband enjoyed this more than than I considering I don't usually enjoy sweet Chinese food. With this existence said, I will probably make again. Next time I make I volition add crushed red pepper. It was lacking estrus.
04/05/2011
omg. Delicious. Followed the recipe to the T and wouldn't change a matter. I was hoping there would be leftover to accept to work tomorrow...merely anybody gobbled up every last bite!
09/16/2011
Very, very skillful. We similar snap peas and so I throw some of those in at the end. Skilful reviews from anybody I serve this one to.
04/04/2011
I thought this dish was astonishing EXCEPT for the fact that it was too sweet. It was sad, everything about this dish was perfect, but it was so sweetness I well-nigh couldn't eat it. I served it over rice, and added a tiny bit of Thai chili sauce to give it a little kick. I volition make this again, but side by side fourth dimension cut the brown carbohydrate in half, then I will give it five stars!
07/24/2011
Crawly This recipe is definitely a keeper. It is sweet, but that's what I honey most information technology. The brownish sugar gives it such a unique flavor. Tin can't await to make it once more! Maybe I'll even try it with chicken or throw in some red pepper flakes for a little kick.
05/02/2012
Good sweetness stir-fry sauce; nevertheless, this doesn't match the Mongolian Beefiness recipe I'one thousand trying to duplicate. Next time I will cut the dark-brown sugar downward to 1/three or 1/2 cup, every bit information technology was a little besides sweet for my tastes.
03/10/2012
Delish! As good or better than going to a eating place. But 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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