By: April
Hi, would it hurt this to cook it longer? My crockpot as set settings (Low – 8 and 10 hours) and High (4 and 6 hours) then moves to warm. If I wasn’t home, I’d have to cook it on high 4 hours and it...
View ArticleBy: heather
No, April, I don’t think it would hurt at all to cook it longer. I’d probably cook it on low for the longer amount of time.
View ArticleBy: Molly
Can dried ginger be substituted for fresh without it taking too much away from the dish? I dont use fresh ginger and for such a small amount it seems like a waste of $ to go buy it…
View ArticleBy: AlysonRR
Molly – I frequently use prepared ginger in a tube from the grocery store. It’s a ginger paste and, in my store, you can find it in the refrigerated part of the produce section. Hope that helps!
View ArticleBy: Julie S
I’ve heard that fresh ginger freezes well. Just use what you need, and freeze the rest for next time.
View ArticleBy: jason
Does the green onion go into the crock pot or just sprinkled on top when serving? The photo does not look like onions cooked in a slow cooker for 4 hours. Thanks.
View ArticleBy: heather
The green onions are cooked in the crock pot, and I cut up a couple of extra to sprinkle on top for added color and flavor.
View ArticleBy: Christina
Made this today, it was good, but a little sweet to me. I might try and add some spice and Chinese peppers next time
View ArticleBy: Rachel
Can you make this without a crock pot? You have some great meals here but I don’t have a crock pot and I don’t want to shell out for one
View ArticleBy: heather
Hi Rachel, yes, I think you could make this without a crock pot. I think I’d brown the meat in a Dutch oven, prepare the rest as directed, maybe decreasing the liquid a bit. I’d bring it to a boil and...
View ArticleBy: Cherub Mamma
Fresh ginger freezes WONDERFULLY! I simply peel the ginger and wrap it in plastic wrap. I then put the wrapped hunks (as it inevitably breaks during peeling) into a plastic bag in the freezer. When you...
View ArticleBy: JudyL
There was a place in my home town that made the best Mongollian Beef! They served it over cellophane noodles, which was really different at the time(1980s).Every other place I’ve tried, the dish was...
View ArticleBy: Tracy
I made this last weekend and it turned out incredible! My boyfriend and I love PF Chang’s Mongolian Beef, but this is better! It was super easy to make. The only thing I changed is that I used the low...
View ArticleBy: Debi
Is there a cut of beef besides Flank Steak that would work and taste as well? Where I live Flank steak is hard to find and expensive when you do.
View ArticleBy: Tricia
I have made this and I think that sirloin steak would be just fine for this. Maybe a flat iron steak if you can find that but that is rare too. Hope that helps.
View ArticleBy: Dyana Schroeder
I decided to use chuck steak and chuck roast, as it is less expensive and happened to be on sale when I made this. To get the “poundage” that I needed, I got one small roast and one small steak and...
View ArticleBy: Jenny
I made this last night and it was fantastic! I will definitely be making it again!
View ArticleBy: ray
I made this for dinner last night and served it with garlic mashed potato. My family really liked it. Husband thought it was too sweet for him so I’ll probably cut back on the sugar next time....
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