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    You are in: Home / Deep-fried / Mongolian Beef Recipe
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    Mongolian Beef

    Average Rating:

    2 Total Reviews

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    • on October 20, 2008

      This was such a fun recipe to prepare! Even my kids wanted to get involved. I used the flank steak, and prepared as directed, it came out tender and flavorful. Make sure you get your wok or pan of oil VERY hot so your noodles will puff up properly! Thanks!

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    • on October 14, 2008

      This was good, just not what I know as Mongolian Beef. The green onions were there, and over all the taste was good (with a little strong vinegar taste). I followed the recipe exactly, except I used sirloin, since that is what I had. I think I would marinate the meat next time to add some flavor, and I'm really going to study my next serving of Mongolian Beef to see what I could do to help make this recipe more like what I know as Mongolian Beef. Another tip, make sure your oil is extremely hot before adding the noodles if you want them to expand, or place in warm water if you want more traditional noodles. Thanks for the recipe...I'm going to play with your sauce and see if I can use it in other dishes!

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    Nutritional Facts for Mongolian Beef

    Serving Size: 1 (225 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 480.5
    Calories from Fat 143
    Total Fat 15.9 g
    Saturated Fat 6.0 g
    Cholesterol 77.2 mg
    Sodium 516.4 mg
    Total Carbohydrate 35.4 g
    Dietary Fiber 2.1 g
    Sugars 3.1 g
    Protein 44.0 g

    The following items or measurements are not included:

    brown bean sauce

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