Mongolian Beef

READY IN: 30mins
Recipe by teresas

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.

Top Review by casspete3

This was quick, but when I made it, it turned out super salty. Not sure if it was my soy sauce or the sweet chili sauce I got. Any suggestions welcome. I'm just a mom trying to find and make delicious meals for my family, so any corrective suggestions would be awesome!

Ingredients Nutrition

  • 1 tablespoon vegetable oil
  • 1 garlic clove, finely minced
  • 1 teaspoon chili sauce (can add extra tsp of chili paste for extra spice)
  • 12 cup soy sauce
  • 13 cup sugar
  • 1 lb beef, sliced into bite-size pieces (chicken may be substituted)
  • 12 cup sweet onion, shredded
  • 1 teaspoon sesame oil


  1. Heat vegetable oil in a pan.
  2. Add the finely minced garlic and saute' until slightly golden.
  3. Combine the chili sauce, soy sauce and sugar in a bowl.
  4. Mix well before adding into the pan.
  5. Add the beef (or chicken) into the simmering sauce mixture in the pan.
  6. Continue to simmer until the liquid is reduced.
  7. Add the shredded onion with a dash of sesame oil.
  8. Stir fry until everything is tender and fully cooked.
  9. Serve with rice and enjoy.

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