Mongolian Beef II

Mongolian Beef II

78 Reviews 5 Pics
  • Prep

    20 m
  • Cook

    20 m
  • Ready In

    1 h
Kimber
Recipe by  Kimber

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

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 8 servings

ADVERTISEMENT

Directions

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

Share It

Reviews (78)

Rate This Recipe
RogueOnion8
23

RogueOnion8

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 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
17

TIFFCHEF

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 cooked it for the family I'm a chef for and they raved!

BUSYTODAY
11

BUSYTODAY

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 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.

More Reviews

Similar Recipes

Mongolian Beef and Spring Onions
(293)

Mongolian Beef and Spring Onions

Super-Simple, Super-Spicy Mongolian Beef
(247)

Super-Simple, Super-Spicy Mongolian Beef

Mongolian Beef I
(198)

Mongolian Beef I

Slow Cooker Mongolian Beef
(203)

Slow Cooker Mongolian Beef

Beef Burgundy III
(113)

Beef Burgundy III

Szechuan Beef
(79)

Szechuan Beef

Nutrition

Amount Per Serving (8 total)

  • Calories
  • 349 cal
  • 17%
  • Fat
  • 22.2 g
  • 34%
  • Carbs
  • 16.3 g
  • 5%
  • Protein
  • 21.9 g
  • 44%
  • Cholesterol
  • 61 mg
  • 20%
  • Sodium
  • 964 mg
  • 39%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Mongolian Beef and Spring Onions

>

next recipe:

Slow Cooker Mongolian Beef