Rating: 4.17 stars
138 Ratings
  • 5 star values: 63
  • 4 star values: 52
  • 3 star values: 12
  • 2 star values: 5
  • 1 star values: 6

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

Recipe Summary

prep:
20 mins
cook:
20 mins
additional:
20 mins
total:
1 hr
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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 Facts

349 calories; protein 21.9g; carbohydrates 16.3g; fat 22.2g; cholesterol 60.5mg; sodium 964.3mg. Full Nutrition
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Reviews (111)

Read More Reviews

Most helpful positive review

Rating: 4 stars
03/29/2005
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 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. Read More
(59)

Most helpful critical review

Rating: 3 stars
01/30/2004
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 cooked it for the family I'm a chef for and they raved! Read More
(31)
138 Ratings
  • 5 star values: 63
  • 4 star values: 52
  • 3 star values: 12
  • 2 star values: 5
  • 1 star values: 6
Rating: 4 stars
03/29/2005
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 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. Read More
(59)
Rating: 3 stars
01/30/2004
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 cooked it for the family I'm a chef for and they raved! Read More
(31)
Rating: 5 stars
09/30/2007
I was looking for something that would come close to the Mongolian Beef our favorite Chinese restaurant (well, not the favorite so much as the closest) serves. This surpassed it. I added a tablespoon of hoisin sauce and 1/2 tsp of baking soda to the marinade/sauce. I also reduced the cornstarch to 1 tablespoon. I stir fried the green onions along with some thinly sliced yellow onion and green bell pepper because that's how King's Garden does it. I also didn't use quite as much oil as called for, and everything came out terrific. My daughter claimed it was much better than the restaurant's! Thanks, Kimber! Read More
(22)
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Rating: 5 stars
01/29/2004
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 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. Read More
(16)
Rating: 5 stars
02/02/2004
I used sirloin steak and cut them into strips turned out very tender and tasty. Thank you for an excellent recipe. Read More
(10)
Rating: 5 stars
01/29/2004
This recipe was the atomic bomb! Absolutely fabulous. I doubled the sauce ingredients, and served it over fried rice. My husband and brother were doing the paper,rocks, scissors game to see who would have the last plate after dinner!LOL THis /did/ turn out resturant quality food, good enough to impress my Japanese husband! Hats off to you Kimber! Read More
(9)
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Rating: 4 stars
02/05/2004
All the Chinese flavor but without the complex cooking techniques. I was very pleased with how the marinade thickened into a sauce. This recipe is easy to prepare & tastes great. Read More
(6)
Rating: 5 stars
01/29/2004
I've made this recipe countless times. My husband regularly asks for it. I add mushrooms and carrots to the saute and serve with fried rice. Oh yum! Read More
(6)
Rating: 5 stars
01/29/2004
YUM! Great recipe that tastes like a restaurant dish. I did make a few modifications. Added broccoli added more sesame oil and cut down on the crushed red pepper. I served it over maifun rice noodles. Read More
(6)