Mongolian Beef II

Recipe View 45 mins Partially freeze the roast for approximately 30-45 minutes to facilitate easier and more uniform slicing. Slice the roast against the grain into thin strips, about 3x1/2 inch in size. Set aside. (Prep time: 45 minutes)

Recipe View 2 hrs In a large bowl, whisk together the soy sauce, dry sherry, sesame oil, cornstarch, brown sugar, crushed red pepper, and whole dried chile peppers until well combined. Add the beef strips to the marinade, ensuring each piece is thoroughly coated. Cover the bowl tightly and refrigerate for a minimum of 20-30 minutes, or up to 2 hours, to allow the flavors to meld and tenderize the beef. (Marinating time: 20 minutes - 2 hours)

Recipe View 6 mins Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add the green onions to the hot oil. Cover the skillet, reduce the heat to low, and cook for approximately 6 minutes, or until the green onions are tender and slightly translucent. Remove the cooked green onions from the skillet and set aside in a separate bowl. (Cook time: 6 minutes)

Recipe View 5 mins In the same skillet or wok, heat the remaining 1/4 cup of vegetable oil over medium-high heat until it is very hot. Carefully add the marinated beef mixture to the skillet, spreading it in a single layer. Saute the beef for approximately 5 minutes, or until it is thoroughly cooked through and slightly caramelized, stirring frequently to prevent sticking. (Cook time: 5 minutes)

Recipe View 0 mins Return the cooked green onions to the skillet with the beef. Saute for an additional 30 seconds, stirring constantly, until the green onions are heated through and evenly distributed throughout the dish. (Cook time: 30 seconds)

Recipe View Serve the Mongolian Beef hot over steamed rice or crispy fried rice noodles. Garnish with extra green onions, sesame seeds, or a drizzle of sesame oil for added flavor and visual appeal.