Mongolian Beef II

76 Reviews

Prep: 20 min
Cook: 20 min
Ready In: 1 hr

“Savory strips of sirloin roast are soaked in a spicy marinade and sauteed with green onions. Serve over steamed rice or fried rice noodles.” - by Kimber

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Metric US

Original recipe yields 8 servings

Directions

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

Nutrition

Amount Per Serving (8 total)

Calories
349 cal
17%

Fat
22.2 g
34%

Carbs
16.3 g
5%

Based on a 2,000 calorie diet

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Reviews (76)

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RogueOnion8

Mar. 29, 2005

"My roommate and I really enjoy this recipe and it is part of our regular rotation. I made a few changes based upon previous reviews: Used only 3 bunches of green onions instead of 4. Added a medium..." See more yellow onion cut into wedges. Added 4 cloves of minced garlic and approximately 1" of fresh grated ginger root to the marinade. Used 2 tablespoon of Aleppo pepper instead of the crushed red pepper and whole dried red chile peppers. I found that the Aleppo adds a nice bite to the dish without being too hot (I'm a whimp when it comes to hot food). I did not think the soy sauce was too overpowering and there was plenty of salt. With the above changes it makes this dish great! Good luck! Update: You may substitute vanilla extract for the sherry. I tried this and it tasted the same."

TIFFCHEF

Jan. 30, 2004

"This recipe was ok, but like others had written, it still needed something. I decided to try some garlic and ginger, I sauteed them in a separate pan and added them in toward the end. Fabulous! I cook..." See moreed it for the family I'm a chef for and they raved!"

BUSYTODAY

Jan. 29, 2004

"This is IT! This is what I've been looking for! I disagree with the two previous posts- this is "eat it 2 times a week, yummy!" Doubling the sauce is not a bad idea if you like more sauce. I just kept..." See more it covered while cooking so the sauce didn't cook down. I added some sweet onions along with the green onions- just me preference. This is my new favorite recipe."

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