Name: Mongolian Beef II
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: Boneless sirloin tip roast - 2 pounds; Soy sauce - ½ cup; Dry sherry - 2 tablespoons; Sesame oil - 2 teaspoons; Cornstarch - 3 tablespoons; Brown sugar - 2 tablespoons; Crushed red pepper - 2 teaspoons; Whole dried red chile peppers - 5; Vegetable oil, divided - ⅜ cup; Green onions, cut into 2 inch pieces - 4 bunches

Ingredients for - Mongolian Beef II

1. Boneless sirloin tip roast 2 pounds

2. Soy sauce ½ cup

3. Dry sherry 2 tablespoons

4. Sesame oil 2 teaspoons

5. Cornstarch 3 tablespoons

6. Brown sugar 2 tablespoons

7. Crushed red pepper 2 teaspoons

8. Whole dried red chile peppers 5

9. Vegetable oil, divided ⅜ cup

10. Green onions, cut into 2 inch pieces 4 bunches

How to cook deliciously - Mongolian Beef II

1 . Stage

Partially freeze the roast for easier slicing. Slice the roast into 3x1/2 inch strips, and set aside.

2 . Stage

In a large bowl, combine well the soy sauce, sherry, sesame oil, cornstarch, brown sugar, crushed red pepper and whole chile peppers. Place beef in the mixture and coat well. Cover and refrigerate for 20 to 30 minutes.

3 . Stage

Heat 2 tablespoons of the oil in a large skillet or wok over medium high heat. Place green onions in the hot oil. Cover, reduce heat to low and cook 6 minutes, or until tender. Remove green onions and set aside.

4 . Stage

In the same skillet or wok, heat remaining 1/4 cup of oil over medium high heat. Add beef mixture and saute for 5 minutes, or until the beef is thoroughly cooked. Return green onions to the pan and saute for 30 seconds more, or until heated through.