Mongolian Beef


1 (2-pound) boneless sirloin tip roast

1/2 cup soy sauce

2 tablespoons dry sherry

2 teaspoons sesame oil

3 tablespoons cornstarch

2 tablespoons brown sugar

2 teaspoons crushed red pepper

4 to 6 dried whole red peppers

1/4 cup plus 2 tablespoons vegetable oil, divided

4 bunches green onions, cut into 2-inch pieces

Fried rice noodles or hot cooked rice

3 strips fresh red Chile (optional)


Partially freeze roast; slice diagonally across grain into 3- x 1/2-inch strips, and set aside.

Combine next 7 ingredients, mixing well; add beef. Cover and refrigerate at least 20 minutes.

Pour 2 tablespoons vegetable oil around top of preheated wok, coating sides; heat at medium heat (325 degrees F) for 1 minute. Add green onions; cover, reduce heat to low (200 degrees F), and cook 6 minutes or until tender. Remove green onions.

Add remaining 1/4 cup vegetable oil; allow to heat at medium high (325 degrees F) for 1 minute. Add beef mixture, and stir-fry 5 minutes or until done. Return onions to beef mixture; stir-fry 30 seconds or until thoroughly heated. Remove whole red peppers, if desired.

Serve over fried rice noodles. Garnish with fresh red Chili, if desired.

Yield: 6 to 8 servings.

NOTE: Use packaged rice sticks (sometimes called rice vermicelli) to make fried rice noodles.

Recipe by Kaye Adams in: Southern Living 1985 Annual Recipes

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