A simple, yet delicious stir fry dish. Serve this at your next dinner party and your guests will think you've ordered take-away! Thinly sliced, marinated beef is stir-fried with greens. Serve with freshly cooked rice.
Freeze the steak flat for 20-30 minutes or until semi-frozen. Using a very sharp knife, slice the steak thinly across the grain.
If Swiss chard is unavailable, use spinach instead.
I thought this was very good- much better than the other mongolian beef I tried at home. Only change I made was to also add one onion, sliced...to me, mongolian beef in restaurants always has that. It did have a nice kick to it...my husband thought it was one of the best he'd had! Thanks for sharing- I will make again, although I may reduce the hot chili oil next time. I served over rice, and it was delicious! - 24 Sep 2009 (Review from Allrecipes US | Canada)
Excellent! I followed this recipe exactly, except for skipping the salt at the end (taste it first, I'm a bit salt-sensitive, so you may decide you want it). I was a little skeptical about the freezing and thawing and freezing again and thawing again, but it all came together beautifully and tastes very much Mongolian Beef-y. I ate way too much. Thanks for the recipe! - 01 Sep 2009 (Review from Allrecipes US | Canada)
This was the best Mongolian Beef I have ever had ANYWHERE. It was especially better the next day after all the flavors had time to blend with each other. It was even more spicy...mmmmm good. A MUST make if you like Mongolian Beef. A+++ - 06 Dec 2010 (Review from Allrecipes US | Canada)