How to Make Maifun for a Family of 5

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I thought this was very adept- much ameliorate than the other mongolian beefiness I tried at home. Only change I made was to likewise add one onion, sliced...to me, mongolian beefiness in restaurants ever has that. It did accept a nice kick to information technology...my husband thought it was one of the best he'd had! Thanks for sharing- I will make once more, although I may reduce the hot chili oil next time. I served over rice, and information technology was delicious!

Excellent! I followed this recipe exactly, except for skipping the salt at the terminate (taste it first, I'1000 a bit salt-sensitive, so you may decide you want it). I was a petty skeptical nigh the freezing and thawing and freezing again and thawing once again, just it all came together beautifully and tastes very much Mongolian Beef-y. I ate way too much. Thanks for the recipe! :)

This was the all-time Mongolian Beef I have e'er had ANYWHERE. It was especially better the next day after all the flavors had time to blend with each other. It was even more than spicy...mmmmm expert. A MUST make if you like Mongolian Beef. A+++

This was yummy! I had some ruddy swiss chard from our CSA box to use and I was looking for a recipe that would work well for our family - this was great! I didn't use the hot chili oil or the red pepper flakes because I was suiting tastes to a 1 and three year quondam, and I actually used beef broth instead of the chicken stock considering information technology was expiring soon :) Nosotros'll definitely make this again! I also remember it would be a pretty easy recipe to prep the meat ahead of time when it goes on sale and keep it frozen for later use. Thanks!

Great flavor. Gave it iv stars because i had to omit the ruddy pepper flakes and accept the oil down a bit on second cooking. Was and then spicy kids couldn't eat it and our lips burned showtime time around, merely once adjusted it has go a staple to use our chard.

Skirt steak works improve hither than flank if you can get it. Follow the "cooks annotation" about partially freezing earlier cutting and exist sure to cut confronting the grain. Always my favorite dish while having the priviledge to work for 2 years in a chinese restraunt. This is as close equally it gets..maybe meliorate. It'due south meant to be hot..manage the heat with the chile/seasame oil, nosotros use whole dried republic of chile peppers on "step two" of the recipe and you lot can merely crush red peps and put them in seasame oil to make your own hot oil. this makes it easier to find your prefered heat level for adjacent time. Nosotros did not use char just what a perfect place for it. Topped with maifun rice sticks and of course Jasman rice on the side. Peanut oil is also a primal ingredient. Wink cook the meat very hot dont over do it. Thanks for this peachy recipe

Delicious! This was my offset effort at Mongolian Beefiness. I followed this recipe equally written with the only exception of halving hot chili oil and carmine pepper flakes (cannot tolerate overly spicy food and I followed previous review comments). Will definitely make again. Heck, I never fifty-fifty bought swiss chard before, but oh my! This is a must make!

I wouldn't call this Mongolian beef exactly--its diluted/mellow flavors remind me of Green onion beef; however, it'due south a skilful base to tweak. A bit likewise sweet; missing something!

Had to substitute the sherry (who has that anyways?). Not certain if that'due south the key or not, but it was also vinegary and was missing that nice brown sauciness yous get from real Chinese nutrient.

My family said it was "OK" but I personally thought the sauce was awful. Manner too sweet for my gustation and had sort of a sort of "allspice-y" scent to it. I'll give information technology this - it was flavorful, I just didn't care for the flavour.

First-class taste! This is very spicy..I would reduce the chili oil and cerise pepper flakes.. otherwise excellent flavor. Better to have less spice than likewise much. Call back you can always add together spice, you can't accept spice away! We served with fried vermicelli rice noodles-this added a footling something dissimilar than white rice. Will brand again!

This is not Mongolian beef! I even used a beter cutting of meat, rib centre roast sliced thin. I have never left a review earlier but decided it is at present time. Practice not waste material your time if your looking for a true mongo beefiness recipe

I don't like spicy-hot foods, so I left out the hot chili oil and merely used i tsp. pepper flakes. Also didn't accept whatever oyster sauce. Very tasty, although yet a piddling too warm for my liking. Will try 1/ii tsp. pepper flakes next time. Love the flavors and textures.

Oh my gosh was this good! All of the good chinese restaurants have closed downwards, merely this recipe is far ameliorate than they ever were. ... Pretty spicy, but and then again, that'southward how it's supposed to exist!

Very tasty!! Flank steak isn't my favorite cut simply it worked very well with this recipe!

This was terrible. Way too spicy for us. One bite had u.s. running for staff of life & water to cool our mouthes. Didn't sense of taste anything similar the Mongolian beefiness I've eaten earlier.

I was very disappointed with this recipe. I didn't taste anything like Mongolian beefiness to me. My blood brother actually enjoyed information technology but he doesn't like mongolian beefiness. My married man said it wasn't bad but didn't gustatory modality like Mongolian beef (that is his favorite chinese dish). I could barely swallow it and gave up one-half-way through my dish. I would not recommend this.

This was a very nice meal served over white rice. Not every bit expert as our local Chinese resurant, merely very good. My family is looking forward to having information technology again.

My hubby and I didn't like this much. It had kind of a sour gustation, and the sauce was not well-nigh as spicy as I would expect with that much chili oil and red pepper flakes. Our 8 year old daughter said she liked it though. Our search continues for a good mongolian beefiness recipe.

I made this recipe co-ordinate to the directions. It was really as well hot for me. I would recommend cutting dorsum on the hot chili oil downwards to just ane tablespoon, instead of 3.

I needed to use up some Swiss chard from a CSA box and I had never thought to put it in Mongolian beefiness. Definitely a winner.

I love spice , and then if you lot don't I would cut out or cut down the chili oil and pepper flakes . The dish had a wonderful season, will definitely brand it again. I was skeptical on the freezing part, merely information technology worked!

We similar this dish a lot. We've been making information technology for several years now. For the about part we make this as directed. My only add is mushrooms, which I toss in with the meat. The adjacent time I make this I'g going to add red bell peppers, I think that will add to this already nifty dish.

Fantabulous dish! Followed ingredients and directions other than calculation boosted veggies. This is definitely a keeper!

E'er delicious! I've fabricated this several times!

O Chiliad G! That Was The Best Always. I Made This For My Whole Family unit, And My Husband Who Is Picky Most His Flavors Of Nutrient And Freshness, Loved It so Much. I Did Double Upwards On The Sauce Though To Get in A Little Extra Goopy. Fabulous Recipe.

Very easy to make, I stuck to recipe, the whole family loved information technology....

This was a surprisingly good recipe. I followed the recipe exactly considering I had never made anything Mongolian earlier and wanted to make certain to become it right. I'm glad I didn't modify anything because it came out delicious! Thank you for a wonderful recipe!

Best mongolian beefiness always! Thanks!

Wow! Delighted the entire oversupply : parents and teen-aged sons. Easy too. Except for toning down spices for more immature palates (similar husband'due south), I followed recipe exactly. Would add more chard side by side time every bit there was plenty of sauce and we like greens. We fought over the tender left-overs for lunch the next 24-hour interval.

This was a delicious recipe! I didn't have whatsoever hot chili oil or red pepper flakes, and so I substituted it with Sriracha hot sauce instead to requite it a spicy kicking. Likewise skipped out on the Swiss chard, and added some sauteed onions. It still turned out not bad and I'll definitely be making this again! :)

Upon reading all the reviews i made 2 seperate batches of this recipe. One for my husband and I and then 1 for my children. I didnt utilize the hot oil and merely 1 tsp of crushed red peppers for my children'south recipe and for the adults i made my ain hot chili oil past adding 4 tsp crushed peppers to the three Tbsp sesame oil, i only added i additional tsp of the peppers after. Anybody at the table loved it! The older kids even liked a few pieces of the adults. I dont know that it tasted like Mongolian beefiness, simply this was crawly! I served over brown rice and a small bowl of miso soup. If yous are spicy sensitive substitute the hot chili oil for sesame oil, simply if you similar spicy then this is a perfect recipe for you lot!!!

Yes, added Republic of chile crisp, lime, Thia Chile paste

This recipe was easy to brand, however it did non taste "Mongolian". This tasted more than like a hot and spicy beef dish. I will continue searching if anyone has any ideas...

This was excellent. A bit hot for the husband, and so side by side time not as much red pepper.

I added snow peas. Delicious!

I tripled the recipe. 6 tsp. of crushed red peppers seemed beyond crazy, then I put in a slightly heaped single tsp. (In the tripled recipe) I didn't have the pepper oil, so I put a few splashes of a hot pepper sauce. Instead of the chard, which I didn't have, I added several handfuls of diced carrots, a drained tin total of water chestnuts, and a drained tin of sliced "baby corn" (they look similar mini corn on the cob). We only similar more veggies. I followed the recipe for mixing the sauce ingredients and and then mixing in the raw meat. I did not do the whole freeze and thaw thing--the indicate of a wok recipe is that it is fast. I just allow the meat marinade in the sauce in the fridge for a couple hours. Nosotros all loved the finished product! The reason I simply gave the recipe three stars is because had I used the 6 tsp. of crushed red peppers in my triple batch information technology would have been inedible. Scaling back that 1 ingredient made for a wonderful, still slightly spicy dish. We eat tons of ethnic recipes, and this one volition go in our "keeper" file.

This was yummy! I had some crimson swiss chard from our CSA box to use and I was looking for a recipe that would work well for our family - this was great! I didn't apply the hot chili oil or the red pepper flakes because I was suiting tastes to a 1 and three yr old, and I actually used beefiness broth instead of the chicken stock considering it was expiring presently :) We'll definitely make this again! I also think it would be a pretty easy recipe to prep the meat ahead of fourth dimension when it goes on sale and keep it frozen for later on use. Thank you!

Very practiced. I used half the brown sugar and added hot spices.

I'chiliad not an adept on Mongolian food just this is delicious!! Information technology had quite a kick and I too would concord back on the chili oil a fleck and utilize more peanut oil.

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Source: https://www.allrecipes.com/recipe/81972/mongolian-beef/

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