Mongolian Beef Recipe

This Mongolian beef turned out really tasty! I had to adjust a few things though, such as, double ingredients to make more sauce, also I didn't have brown sugar, so I used white instead and it still turned out good. At the end I had to put a drop of cornflour into the sauce to thicken it up a bit. My family thought it was the best dish I have made, so a big thumbs up from me!

Excellent meal! I used only have the sugar, but the sauce turned out just right. I used beef steak cut in small cubes and fried it very briefly so that it would remain juicy. The bell peppers needed about 10 minutes to become tender.

Didn’t have green peppers but I know the green would’ve made it so colorful. But very tasty and easy

I did 1 1/2 on the sauce. Not double. Added extra siracha and chili pepper flakes. Also carrot, zucchini and pineapple. It’s good!

Double the sauce, needs more sugar

Double sauce recipe.

I upped the meat and peppers and soy sauce, plus a dash of chili pepper