Simple Mongolian Beef – Recipe


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  1. Thanks for the recipes, this is one i have made for a decade and never knew the name of 🙂 I had it a friends house and his wife who is from Sichuan wrote out the recipe on a bit of paper for me but never wrote down it's name.

    Her sauce is more complex adding, chinese cooking wine, oyster sauce, black pepper powder, sichuan peppercorn powder, toasted sesame oil and doubanjiang.

    She also used finely slice red chilli pepper as well as scallion for garnish, I wimpout and use red bell peppers.

    Try sticking the beef in the freezer for 30 minutes before slicing a tip from ATK that i have found very helpful.

     Thank you take care and God Bless.

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