Mongolian Beef

Page 91

| Course Type: Main Courses

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We love takeout Mongolian beef but son doesn't care for the green peppers they put in it. This recipe was better in our opinion since it uses green onions instead of the pepper. It was easy to put together on a work night and literately took minutes to cook once the prep work of cutting and mincing and mixing was done. It was really tender since it called for sirloin. I served it over rice. The recipes in this book are from magazines and this one was from Cooking Light so it was good for us too.

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