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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Mongolian Beef Recipe

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This recipe for Mongolian Beef is from The Ragsdale Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 (2-lb.) boneless sirlion tip roast
1/2 c. soy sauce
2 T. dry sherry
2 t. sesame oil
3 T. cornstarch
2 T. brown sugar
2 t. crushed red pepper
4 - 6 dried whole red peppers
1/4 c. plus 2 T. vegetable oil, divided
4 bunches green onions, cut into 2" pieces
fried rice noodles or hot cooked rice
3 strips fresh red chile (optional)
Directions:
Directions:
Partially freeze roast; slice diagonally across grain into 3 x 1/2" strips, and set aside. Combine next 7 ingredients, mixing well; add beef. Cover & refrigerate at least 20 min. Pour 2 T. veg oil around top of reheated wok, coating sides; allow to heat at medium high (325) for 1 min. Add green onions; cover, reduce heat to low (200) and cook 6 min. or til tender. Remove onions. Add remaining 1/4 c. veg. oil; allow to heat at medium high for 1 min. Add beef mixture, and stir-fry for 5 min. til done. Return onions to beef mixture; stir-fry 30 seconds til thoroughly heated. Remove whole red peppers, if desired. Serve over fried rice noodles or rice. Garnish with strips of fresh red chile, if desired.
Number Of Servings:
Number Of Servings:
6 - 8
Personal Notes:
Personal Notes:
This was an easy way for my Mom to get me to their house - promise me mongolian beef for dinner. Past "yum"!!!

 

 

 

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