Mongolian Beef

Prep Time
Cook Time
Ready In

""This is out of the 2004 edition of the KCTS chefs cookbook. It was sent in by the head chef and owner Charley Lee of the Golden House Chinese Cuisine Restaurant. In Mukilteo, Washington.""

Original recipe yields 2 servings


  • Serving Size: 1 (413.9 g)
  • Calories 561.8
  • Total Fat - 17.4 g
  • Saturated Fat - 4.2 g
  • Cholesterol - 133.8 mg
  • Sodium - 4090.5 mg
  • Total Carbohydrate - 45.1 g
  • Dietary Fiber - 1.1 g
  • Sugars - 38.1 g
  • Protein - 55.4 g
  • Calcium - 80 mg
  • Iron - 4.2 mg
  • Vitamin C - 4.9 mg
  • Thiamin - 0.2 mg

Step 1

Heat vegetable oil in a pan.

Step 2

Add the finely minced garlic and saute' until slightly golden.

Step 3

Combine the chili sauce, soy sauce and sugar in a bowl.

Step 4

Mix well before adding into the pan.

Step 5

Add the beef (or chicken) into the simmering sauce mixture in the pan.

Step 6

Continue to simmer until the liquid is reduced.

Step 7

Add the shredded onion with a dash of sesame oil.

Step 8

Stir fry until everything is tender and fully cooked.

Step 9

Serve with rice and enjoy.

Tips & Variations

No special items needed.



This is one I like to order and loved that the ingredients came to together to rival any I have ordered. I too added peppers both green and yellow because I love peppers. I enjoyed this with Basmati rice. Instead of scaling the recipe back for one I made as posted and added to my freezer stash. Yes I found it is very freezer friendly!

review by:
(14 Apr 2019)


We enjoy this, I added in some sliced bell peppers, used chili paste, increased the garlic by 1 clove, a little sweet I will reduce sugar amount the next time I make it, made with beef sirloin which certainly was the right choice, very nice meal, thank you

review by:
(3 Jan 2016)