Ingredients
-
1
-
1
-
1
-
1/2
-
1/3
-
1
-
1/2
-
1
-
-
-
-
-
-
-
Directions
Mongolian Beef, 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., Hate to leave a bad review. This recipe should not even be published. Make this if you want to kill yourself. 4100mg of sodium. Am I reading that right? RIDICULOUS., 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!
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Steps
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1
Done
|
Heat Vegetable Oil in a Pan. |
|
2
Done
|
Add the Finely Minced Garlic and Saute' Until Slightly Golden. |
|
3
Done
|
Combine the Chili Sauce, Soy Sauce and Sugar in a Bowl. |
|
4
Done
|
Mix Well Before Adding Into the Pan. |
|
5
Done
|
Add the Beef (or Chicken) Into the Simmering Sauce Mixture in the Pan. |
|
6
Done
|
Continue to Simmer Until the Liquid Is Reduced. |
|
7
Done
|
Add the Shredded Onion With a Dash of Sesame Oil. |
|
8
Done
|
Stir Fry Until Everything Is Tender and Fully Cooked. |
|
9
Done
|
Serve With Rice and Enjoy. |
