Mongolian beef

Submitted by Cheng

Mongolian beef

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Serving: 4
Prep Time 15 mins
Cook Time 4 hrs
Total Time 4 hrs 15 mins

Ingredients
 

  • Chuck beef 650g thin sliced
  • 1/4 cup (30g) cornflour
  • 2 tsp (40ml) olive oil
  • 1 onion thinly sliced
  • 1 tbsp minced garlic
  • 3 spring onion, sliced diagonally into 1cm pieces
  • 1/4 cup (65ml) soy sauce
  • 1/4 cup (65ml) water
  • 1/4 cup (40g) brown sugar
  • 1/2 tsp minced fresh ginger root
  • 1/4 cup (65ml) hoisin sauce
  • A dash of sesame seed oil

Instructions
 

  • Place chuck steak and cornflour in a re sealable plastic bag.
  • Shake the bag to evenly coat the chuck steak with cornflour.
  • Allow steak to rest for 10min.
  • Heat oil in frying pan over medium-high heat.
  • Cook steak until evenly browned, 2-4 minutes.
  • Place onion, garlic, chuck steak, spring onion in slow cooker.
  • Mix soy sauce, brown sugar, water, ginger, hoisin sauce and sesame seed oil, pour over veg and beef.
  • Cook on low setting for about 3.5 to 4 hours.
  • Serve with stir-fried vegetable and steamed rice.
Tried this recipe?Let us know how it was!

230 thoughts on “Mongolian beef”

  1. Very rich. Used rump steak very thinly sliced. Nice flavour but too rich for me, although my husband really enjoyed it. Think I would prefer a lighter variation.

  2. Just made this recipe following exactly except we had almost 2 pounds of flank steak because that is what was in package. We really liked it. I cooked it for 4 hours but felt like it was done after about 3. It seemed like the longer it cooked the more intense the flavor. I will be making it again.

  3. had seen this popping up on Facebook and decided to give it a go,well it is absolutely gorgeous a new favorite in our household

  4. I made it with light soy sauce to reduce the saltiness. Also added some pepper & a dash of chilli flakes for a little bit of heat. Towards the end I threw in some broccoli and capsicum to make it a complete meal. Served with rice & a sprinkle of sesame seeds at the end….. Yum!

  5. A very tasty dish and one that will be on a regular rotation in our house ๐Ÿ™‚
    I added a few veg near the end – and it was perfect.

  6. I made this a few weeks ago and it was Devine. I plan on making this tonight but I’ll double ever thin so hubby has crib for a week

  7. Great easy recipe! One of my favorite ones in the book. It’s versatile, you can add any vegetables if you want to & freezes well. I did substitute the sugar for approx 20gms of sugar & still tasted great.

  8. Cooked this with diced lamb, added some sliced green capsicum, and about 1/2 tsp chilli towards the end as I felt it needed a bit of heat, and some black pepper, sprinkled over some thinly sliced spring onions before serving with steamed rice, cooked for around 4 hrs might cook a little longer next time, a beautiful tasty dish.

  9. This recipe is great. I haven’t seen my partner so excited about his lunch the next day at work lol.. even my 3 year old loved it.

  10. I added a bag of Chinese vegetables to this. Was rather excited to try as so many people had been posting about it but I wasn’t really impressed with this recipe. Was ok but would not make again

  11. Didn’t go down too well with our family the meat just melted in your mouth but didn’t enjoy the sauce not a favourite in our house wouldn’t make it again

  12. I am making this for tonights dinner, will throw in some baby broccolini and julienne carrots the last hour. A friend told me to cook it for 5 hours as 4 wasn’t enough on LOW

  13. Very sweet, I loved it, but should you have a family member not keen on sweet tasting meat rather leave out the sugar.

  14. This is really lovely, I enjoyed the sweetness but my hubby didn’t. Would cut out the sugar totally to reduce the sweetness and maybe up the soya sauce a little. Will make again. Thank you

  15. Made this last night and it was a hit, tasted so good. Added mushrooms, carrots, snow peas and capsicum also and worked a treat

  16. Made this today. Had no brown sugar so added just under 1/4 cup of maple syrup instead and then an hour befre I wanted to serve I add julienne carrots, broccoli and beans. Then served with steamed rice.

  17. Samantha reynolds

    I made this last night after reading the comment I halted the amount of sugar and put some green pepper and mushrooms and chili false in it was delicious the beef just melted in your mouth def make this again

  18. What can you substitute for Hoskins sauce I live in the bush and really want to make it..
    Thanks

  19. Kristen Booker

    I had a few problems frying up the beef strips (they stuck to the pan!) but overall this was a success. I also cooked it for 5-6 hours and the meat was beautifully tender.

  20. This was very delicious when I tried it for the first time last week. I did have to cook it for longer to get the meat tender though, but that’s no biggie ๐Ÿ™‚

  21. It wasn’t as spicy as it is when you get it take-away, but that was perfect for my daughter who wouldn’t usually touch it. She ate every last bit! Great flavour. Definitely on our ‘do again’ list.

  22. Hi I am going to make the Mongolian beef tomorrow and wanted to know if it is necessary to brown the meat. Loving all your recipes. Thanks

  23. Wow. Once reading that this was better than store bought, I had to try it. I must say, it didn’t disappoint. I had about 1.1 kg of beef, so I doubled the recipe. And this time, I adjusted my cooking time to compensate for my slow cooker, and the meat turned out absolutely beautiful. I ended up cooking it for 3 hours on low instead of the 3.5 – 4 hours.
    The family’s only real negative was they found the sauce to be a bit intense, but all that means is that next time I make it (and there will definitely be a next time), I will probably reduce the amount of the sauce a little or add a bit more water.

  24. I’ve made this numerous times and each time it is loved by one and all. My Uncle tried it last year for the first time and OMG he went back for seconds and I’m talking big servings here. Now he is nagging my Aunt to make it for him ๐Ÿ˜€ Great and easy meal to make. I always make double so I have leftovers ๐Ÿ™‚

  25. So do you need to chop up the chuck steak before cooking or you just brown the big steaks and it falls apart in the sc anyway?

  26. This was a yummy recipe.
    Next time I will cook for 2.5 as at 3hrs my meat was dry so i didnt cook it for the 4hrs stated in the recipe. It could be my slow cooker might cook hotter. I also added 1 carrot sliced, 1/2 cup sliced capsicum, 1/2 cup beans cut in half & I added them at the beginning next time i will add them at 2hrs. I also added some freshly chopped chilli to hubbys he liked it. I will make it again.

  27. I doubled the recipe as we are a large family and it was loved by all… 5 kids no complaints 4 asked for seconds!! Must try!

  28. Just love this dish, will definitely make again. I used rump steak thinly sliced. Next time will double recipe. Thanks for sharing

  29. Loved this dish as does my usually fussy son. I’ve made it many times and found it a little salty at first but i now reduce the amount of soy sauce and add capsicum and carrot. Perfect!

  30. I made this with lamb and it was delicious! It’s a very strong flavour but I love hoi-sin sauce so that’s OK. I served with rice and stir-fry veg.

  31. Not a fan! I made it once before and didn’t like the taste so tried it again, thinking I may have done something wrong…… nope, just not a fan of the flavour!
    Not sure if it’s because I love the Chinese version and it’s nothing like this!! Maybe I’m just picky!

  32. This is one of my favourite meals to make in the slow cooker. It is so easy, fairly cheap (I get about 5 lots of it from medium sized bottles of soy and hoisin at approx $2.50/bottle and the steak is a cheap cut as well), and absolutely delicious. Everyone loves it from kids to adults. Total winner.

  33. Made this for the second time tonight, my husband absolutely loves it. Adding to favourites list. I am now addicted to this site, the recipes are so easy. I did add some sliced up leek as I didn’t have spring onions.

  34. YUM! I made beef stock and put this in instead of plain water. I separately steamed carrot and (tinned) baby corn and mixed this through just before serving.

  35. Made this for the first time. Family loved it. The only thing I might change next time is a dash of sweet chilli sauce.
    I have 2 fussy eaters and they both went back for seconds.
    Thank you so much for sharing.

  36. I’d like to substitute the sugar for 1/4 cup of Rice Malt Syrup. I wonder whether anyone has tried this? I’m just trying to cut back on the sugar…but it sounds delicious!

  37. This was delicious! I lightly steamed some chopped broccoli, carrots and zucchini and stirred them through for the last half hour of cooking time and served it with rice.
    We will be having this again!

  38. I made this for the first time and based on earlier feedback I was expecting a strong flavour. It did not disappoint!! Really easy to make and really tasty meal. I will definitely make this again and it lends it self to doubling or tripling the recipe if you have a large crew to feed. I served it with the site’s fried rice recipe. First time for both recipes and both were real winners!!

  39. Finally tried this recipe out and what can I say what a wonderful flavor! So easy and you don’t even need to thicken the sauce as it gets a great consistency on its own. With just the right amount of sauce to go with the lovely tender meat, will definitely be making this again.

  40. Made for the first time tonight. Was a success! Served with coconut rice. Added to my folder of favourites that I have been printing out. Definitely making again.

  41. I didnt brown the beef and found it to be a yummy and easy dish that was a big hit. Will definately be on my favourite list

  42. An absolute winner! Doubled the recipe and served on fried rice. Perfect Father’s Day lunch and four meals for leftovers. Added 3 chopped up chilli’s and seeds and gave it the minor hint of heat I was looking for to complement the magnificent flavour

  43. Made this tonight for tea served with fried rice and stir fried vegetables.
    It was absolutely yummy. Was a winner in my home . Will definitely be making this again.

  44. Made Mongolian Beef for dinner tonight . Served it with fried rice and stir fried vegetables. It was absolutely yummy . A real winner in my home . Will definitely be making this again

  45. absolutely delicious! I put my kids ones in a separate bowl from the rice so if the fussy things didn’t like it they could just eat the rice, but instead they asked for more! Shall def be doing it again soon, thanks so much for sharing

  46. This is always a winner at our house with everyone going back for seconds! I also throw some carrots in to bulk it out a bit more. Thanks for sharing ๐Ÿ˜Š

  47. when the kids who are fussy eaters, sit down try a mouthful, then continue to shovel it into their mouths, and donโ€™t say a word til they have completely cleaned the bowls, you know itโ€™s a winner!!!

  48. Hi guys I so want to cook this but only have fillet beef do I need to change cooking times I was given this lovely beef from a friend and dont know how to cook it [email protected] cookerCentral xx

  49. This dish was so tasty!! I found it a bit sweet for our likings so will half the brown sugar next time. Apart from that beautiful…full of flavour! Also added carrots and beans to it and ate with plain rice!! I did it the ‘chinese style’ by soaking my beef in a little baking soda and water before cooking as apparently this is how they do it to make it extra tender and honestly amazing!! I will do this little trick with every red meat i cook in the future it melted in our mouths!! Sensational ๐Ÿ™‚

  50. With baby No. 3 due to arrive any day now, my slow cooker has become my savior! Husband gave it a thumbs up and I also got a “Thank you – that was nice”.

  51. Dinner was Amazing! No shallots as I didn’t have any and ground ginger not fresh but soi good! We added thinly sliced carrot, zucchini and green capsicum in the last 30mins. Id probs double the sauce bext time as we love sauce โ™ฅ

  52. Had the Mongolian last night and it was a win with everyone. Hubby thought it was close to Chinese shop taste and both kids ate it all no probs and my youngest is a picky eater who will at times take 2 hours to eat or fall asleep to get out of eating.

  53. This is a fantastic recipe. Made it exactly as the recipe states just added carrots at the beginning as well. Was absolutely brilliant. The family loved it and said it tasted just like Chinese shop bought. Served with rice but definitely a stayer in our house. Thankyou slowcookercentral

  54. My eldest son requested we have this for the next 3 nights!! I added broccoli, cauliflower, carrots, red and green capsicum as well as some Singapore noodles as I didnโ€™t have any rice. So yummy! I had all empty bowls in my house – winner!

  55. Disappointing. After reading the reviews I was expecting something special, but to me and my family it tasted bland. May make again, but will definitely be modifying the recipe.

  56. I made this last week for myself while my husband was away for work and was so impressed, I made it again last night so he could enjoy it too. He almost licked the bowl!
    I’ve read a lot of comments asking if the hoisin sauce is essential to the recipe – personally I think it is. I tasted a tiny bit of the hoisin sauce while making the dish and this is where all the delicious spiciness comes from for sure.
    Amazing dish. Will be on regular rotation. Just wish I could get my fussy kids to eat it!

  57. My first ever slow cooker fail unfortunately.
    I followed recipe but it turned out so very salty and the meat was like pulled beef after just 2 hours on low.
    I used rump steak so knew I needed to cook far less time … Iโ€™m thinking my sunbeam sear runs way too hot for this dish.
    Iโ€™ll try it in my trusty old Kambrook ceramic next time and use light soy sauce instead of dark maybe?
    Itโ€™s all about trial and error .. Iโ€™m still a huge fan of slow cooking ๐Ÿ˜Š

  58. Michelle knight Peipman

    Omg, such a hit for my fussy partner, I cook it for guests and they always ask for the recipe. Seriously better than the Chinese shop, and no msg.

  59. Yum yum yum! I substituted sugar free maple syrup for the brown sugar and it tasted great. I was a but worried that it wouldn’t be sweet but it tasted just right.

  60. Claudia Nulliah

    We were sbit weary of this working very surprised it was sooo yummy will definitely make it again, so easy to make too !!

  61. This was amazing. Family loved this. Doubled the ingredients for our family night dinner, turned out perfect. Will be making this again.

  62. Made this for the first time this week. It was really, really good. I was pleasantly surprised that it was perfect – not too salty and not too sweet. I had to adjust quantities as I used more beef, but it all worked with the same proportions. I added carrot, capsicum and broccolini after 2 hours and then cooked them in for the remaining 2 hours. Added a little bit extra cornflour to thicken the sauce before serving. Definitely a winner. Thank You.

  63. We just love this. My husband makes sure we have it at least once a fortnight. It’s delicious. ๐Ÿ˜Š๐Ÿ˜Š๐Ÿ˜Š

  64. Made this for my family tonight and they loved it, we just had it with steamed rice. Easy to make and lots of flavour, I will be making this again. Think it could become a new family favourite too.

  65. I made this as one of 8 dishes for my 50th birthday party for 40 people. It was a definite hit.
    My 19 yr old now wants to make it for himself.

  66. I made this and meat was a little chewy. So next time I am going to velvet the meat first. What is velveting meat I hear some people are asking. Velveting meat is what is used in Chinese cooking. You rub bicarb sods over meat leave for about 10 15 minutes then make sure all bicarb is rinsed off thoroughly then cook your meat in Asian dish and you will get the same texture as what you get from a Chinese restaurant. Learnt this when I was cooking (apprentice)

  67. First time trying this recipe , verdict was absolutely amazing , got the big thumbs up in our house will definitely be in our frequent list , followed the recipe without changing anything , perfect results

  68. Made this for my partner tonight, he loves Mongolian anything and absolutely loved this. I added stir fry vegies in the last half hour. Will try with lamb and chicken in future also. Big thumbs up from him ๐Ÿ‘๐Ÿพ

  69. This turned out perfectly. The only change I mad was to add some sliced red capsicum about an hour before serving. Delicious.

  70. I made this on Monday night!!! was so delicious. I added 1 large chilli with some holes poked in it to release the heat only because we love a bit of spice. We also used oyster cut because there was not alot of options at Woolies. Was a huge hit!

  71. Had this on during the week so dinner would be sorted. Teenage boys got in from school and thought theyโ€™d have a โ€œsnackโ€. They ate it all with bread! So dinner for 4 turned into an afternoon snack for 2. Iโ€™ve got no clue how it tasted but two teenage boys are requesting it again ASAP!

  72. Delicious! I stirred a bag of frozen Asian vegetables in for the last half hour and it worked a treat. Will definitely do again. Oh, I was lazy and didnโ€™t pre cook/brown the meat. Just threw it all in.

  73. Love this recipe! Easy to make, super tasty and the whole family enjoyed it (even super fussy miss 12) I stirred through blanched green beens, carrots and brocolli just before serving on a bed of rice. Will definitely become one of my regulars!

  74. Love this! Great flavour. I found it went watery during cooking but it thickened after I cooked the last 30mins with the lid off. I added carrot, zucchini, broccoli, cauliflower, capsicum, onion, spring onions .. Iโ€™d probably just quickly stir fry them next time rather than cook them with the beef.. might stop the water.. and veggies wonโ€™t be too soft. The kids have asked for it again.. (so thatโ€™s a win) and I had left over to do meals for my mum.

  75. Made this last night but added 1 sliced red capsicum at the beginning along with 1tsp dried red chilli half way through and broccolini heads 10 mins before serving. It was good but I think it could do with a little less sugar in the recipe – without the chilli it may have been too sweet. The recipe doesn’t specify Light Soy or Dark Soy but I used 1/4 cup of light soy and added a splash of dark soy. A “dash” of sesame oil was for me was 3 splashes (I like the stuff). Served it up with additional sliced spring onions and a sprinkle of sesame seeds. We enjoyed it.

  76. My partner and I cooked this together and it turned out to be absolutely perfect! ๐Ÿ˜ƒ We added ร—2 bags of Asian frozen veggies towards the end and served with rice, just stick to quantities and ingredients in recipe. Better than the food you’d buy from an asian restaurant/take-out store. Big fan, thank you for sharing! ๐Ÿ˜

  77. I donโ€™t know what happened but my sauce was like a thick chunky jelly. The more liquid I added the thicker it got. Also did not like the texture of the meat. The flavour was nice but I wouldnโ€™t make it again.

  78. Nice one!
    Master 11 fussy eater commented this can be added to his repetoir of eats!! A meal.of deliciousness ๐Ÿ˜‹

  79. This has to be made at least once a fortnight in our house by my daughters request l add capsicum & carrots ,we have it on our busy nights when no time to cook sooo good yummy

  80. This is a family favourite. I don’t use the hoisin or the ginger ( family are not a fan of ginger). I made this last night and added broccoli, mushroom and capsicum to make it go a little further. I don’t brown my meat first, I just coat in cornflour and throw it in with the sauce and onion and garlic. Put the other vegies in towards the end, so as not to overcook them. Very, very yummy and super easy

  81. Hi Pauline, do you think splenda/steevia would work instead of brown sugar? Just trying to make it that little bit healthier.

  82. I made this with Rump steak so reduced the time. Added 1/4 cup Sweet chilli sauce and towards the end added carrot, cauliflower and broccoli. Served with rice and it was delicious. ๐Ÿ‘๐Ÿ˜

  83. Making this again tonight – always a favourite – but going with the common suggestion of vegetables at the end. Just wondering when โ€˜at the endโ€™ youโ€™ve added vegetables? Last hour, half hour? Iโ€™m adding cauliflower, broccoli and capsicum. TIA

  84. Have made this a few times. Absolutely lovely dish. I make with Gluten Free Soy and Hoisin Sauce, so everyone can eat it. Instead of mixing meat and Cornflour in a bag I mix in a bowl, as I find it easier. Is a regular in the slow cooker ๐Ÿ˜Š

  85. This is my favorite slow cooker recipe. I stir fried some snap peas, broccolini, mushroom, capsicum and garlic in a little sesame oil and stirred through the meat before serving on brown basmati rice, A family favourite now

  86. A tasty easy meal to make. Love the sauce & the meat is so tender. Minimal washing up because the plates are licked clean ๐Ÿคฃ

  87. I cooked this last night. Absolutley to die for. just hubby and I and he ate and ate. Served with stir fried vegies. Will definately be on our list. Thank you

  88. Made it for the first time. We really enjoyed it but would leave out the ginger next time as we’re not huge ginger fans.

  89. This is amazing, our meat just melted away in our mouth. Only con is the dish is really sweet. Will make again and adjust will chilli or less sugar.

  90. Very tasty. Definitely needs veggies added. I added capsicum, zucchini, carrots, mushrooms and broccoli in the last 45 mins. The carrot didnโ€™t cook in time so maybe do without that next time or slightly steam first. Very flavoursome.

  91. Holy moley wow, made this for the first time to and just yummmmmm. I added broccoli into the slow cooker and served with mash and other veg. Will definitely be making this one again.

  92. Love this dish. Made it several times now. I donโ€™t measure Anything exactly but itโ€™s always lovely. Have used both flank or rump. I like to add some mixed veg towards the end of the cook. Really flavoursome and filling dish.

  93. My family loved this dish! I followed the recipe exactly, but threw in some shredded carrot because I had some in the fridge. I also used sliced blade steak because thatโ€™s what I had. Turned out so tender and delicious – just like from a Chinese restaurant!

  94. Despite being one of the most popular recipes in this group, I hadnโ€™t yet tried the Mongolian beef. I prefer a โ€œChuck it all in and let it cook for 8 hoursโ€ slow cooker meal, and this is not one of those. But today I was at home and had the time to do the prep, and boy was it worth it!! I followed the recipe, but added chopped carrots and broccoli for the last hour, and the whole family (including lately fussy 6 year old) loved it. The smell of it as it cooked was amazing, and the flavour and texture were delectable! Will definitely be making it again.

  95. This is so yum! In fact, every recipe I cook off this site is a winner! I served it with jasmine rice and steamed carrot and green beans. My Daughter asked me to make again sooner rather than later. Would love to try it with lamb strips or chicken strips too.

  96. This recipe is amazing i changed up the amount of the sauces because I had a little extra meat and it still turned out yum.
    Will definitely make this again when I have family over ๐Ÿ™‚

  97. I made this for the first time and it was absolutely delicious – a real winner with my son and husband too! I added sliced red capsicum and broccolini in the bottom of the slow cooker before adding the meat….very nice

  98. I tried this for the first time the other day and it was so yummy!!
    It was a hit with everyone in my house!
    I served it with rice.
    Next time i make it im going to add diced red capsicum, red onion & zuchinni towards the end of the cooking time for my veg.

  99. Mongolian beef so yummy and full of flavour. I didn’t have spring onion and added mushrooms. Comments went from what’s this to more please. Definite winner.

  100. Made this exactly as per the recipe, after reading all the fantastic reviews – thought it was average. Not flavourful & would not make again.

  101. I made this tonight and it was delicious! Even my super fussy five year old wolfed it down. This is definitely going on the weekly menu.

  102. A+ was absolutely delicious
    Used rump steak, only because it was cheaper than Chuck steak, was so tender and flavoursome. I added in last 10 min bag of frozen winter veggies that I briefly zapped in microwave first.
    Had no onions but wasnt fussed, will be new weekly favourite.

  103. Soooooooo delicious! I used 900gm blade steak & doubled the sauce recipe.
    I added sliced yellow zucchini & baby broccoli for the last hour & stirred in 2 packs of hokkien noodles at the end.
    Enough left over for dinner tonight as well.

  104. Absolutely delicious, tweaked it a little bit by making my own hoisin sauce as I cant have gluten and was a hit with the family

  105. Such a fabulous recipe. I followed the recipe, but did double everything and use shin instead. I wasnโ€™t sure how the shin would go, but itโ€™s pretty good. I would use something else next time. I think this will become a favourite in my house .

  106. Made it for the first time yesterday and although it was nice and was eaten by every one , even the fussy 2 year old,
    I found it incredibly sweet.
    I followed the recipe exactly but ended up adding some rice wine vinegar for some acidity
    I will make it again but will change things around so its not so sweet.

  107. Loved it. Both hubby and 2 year old smashed it. Served it with the fried rice for baby slow cooker and was perfect. I did it with gravy beef will have to try rump next time.

  108. I only have diced rump steak would you tweak the recipe at all to accommodate? I dont want to slice up the meat anymore….

  109. Made this tonight for the first time and it was a massive hit! I doubled the meat and sauce ingredients except for the sugar. Prefect! My husband said itโ€™s better than what he gets at the Chinese restaurant.

  110. This is the best Mongolian beef ever!!! My fiancรฉ fell in love with me a little more when I made it hehe so so delicious I doubled the meat and did 1/3 cup instead of 1/4 cup of Ingredients and it was perfect! Put it on top of some basmati rice and sprinkled with sesame seeds my fiancรฉ is already requesting I make it again ๐Ÿ™‚

  111. Just wondering… what size slow cooker is best for this recipe? And is it essential to brown the meat first or can it go straight into the slow cooker (I have very limited kitchen space)? Thanks!!

  112. I have made this many many times. It was on the roster again this week. Quite salty but I love salt so no probs there for me. Would be less salty if you used salt reduced soy sauce. I have found that thickening at the end with the cornflour is better than at the beginning (putting your beef strips in a bag with the corn four ) as it tends to go too thick whilst cooking and I have to water it down hence losing a bit of the Mongolian flavour. I absolutely recommend this recipe. It is a firm favourite in our house ๐Ÿ‘๐Ÿ‘๐Ÿ‘

  113. OMG super delicious!!
    Next time I will double the sauce (I love sauce)
    This to me taste like what you would buy in a Chinese takeaway restaurant!!
    Definitely will be on our dinner list!!
    Thank you

  114. I halved the sugar and tripled the water, added, carrot, capsicum and bamboo shoots. At teh end I stirred in a packet of hokkien noodles and served with bok choy. I would do it again.

  115. Vicki Stebbins

    I loved the recipe but ended up with too much corn flour which made it ‘gluggy’. My intention was to make this for a CWA event for 40 and I decided the slicing was a pain for so many, instead I then did the recipe (doubled and used beef stock instead of water) and did a slow cook pulled beef, it worked really well and will be far easier to do for 40 than all the slicing.

  116. This recipe is delicious I doubled sauce garlic and ginger and sauce but would t double the sugar next time itโ€™s still delicious but only needs just over 1/4 cup brown sugar when you double sauce recipe this is going to be one of my favourites moving forward my teenage girls and husband loved it ๐Ÿ˜‹

  117. Delicious. I doubled the sauce but used 1/4 soy sauce and 1/4 sweet soy sauce and only 1/4 cup of brown sugar. Added red capsicum and carrot sticks into the slow cooker for the last 40 minutes, and added steam broccoli florets when serving. Will definitely be making again.

  118. This was phenomenal, really delicious. Easy to follow directions & a tasty dish. The family said it tasted like real Chinese takeaway. Thanks for this one! Highly recommend

  119. Love this recipe, so easy, I add finely sliced carrots too. If I donโ€™t have spring onions, then just add an extra normal onion.

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