Mongolian Beef
20 mins (prep 15, cooking 5)
17 ingredients
4 servings
I wanted to make JanRoundOz's Mongolian Lamb, but I also wanted to use up some cabbage. So I googled Mongolian and Cabbage to see whether the combination might be appropriate. I came across this Kylie Kwong recipe on a cooking blog. It looks yummy, and I love serving beef mince in new ways!

Categories:  technique , stir-fry , beginner-cook , ground-beef , australian , beef , quick , mongolian , south-west-pacific , chinese , time-to-make , asian , <-30-mins , easy , main-dish , meat ,
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Serving Size (164.21 g)
Servings 4
Amount per Serving
Calories 187.67 Calories from Fat 148.86
% Daily Value *
Total Fat 16.54g 101.77%
Saturated Fat 1.35g 26.95%
Trans Fat 0.38g %
Cholesterol 0.22mg 0.3%
Sodium 135.04mg 22.51%
Total Carbohydrate 9.82g 13.09%
Dietary Fiber 0.72 g 11.58%
Sugars 2.23 g %
Protein 0.72g 5.79%
Vitamin A 0.65IU% Vitamin C 0.92mg%
Calcium 7.1mg% Iron 0.21mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
lean ground beef, finely shredded chinese cabbage, dry sherry, oyster sauce, malt vinegar, small, finely sliced green onion, dry sherry, light soy sauce, diced