Mongolian beef (Menggu niurou) from A Very Chinese Cookbook: 100 Recipes from China and Not China (But Still Really Chinese) (page 180) by Kevin Pang and Jeffrey Pang and America's Test Kitchen

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • MattKG on March 02, 2025

    I found this recipe to be way too sweet. Followed it as written in the book. Willcut back the sugar next time and maybe add some vinegar to balance it out.

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