Mongolian Beef II

Mongolian Beef II

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."
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Ingredients

1 h servings 349 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

Read all reviews 104
  1. 126 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

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! ...

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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 ...

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 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 tab...

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 jus...

I used sirloin steak and cut them into strips, turned out very tender and tasty. Thank you for an excellent recipe.

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 ...

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.

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 ...

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!

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