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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Preparation Time

  Cooking Time - 20 minutes, Preparation Time - 20 minutes

• Source

  All Recipes

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
sirloin tip roast	2	pounds	boneless	1024.5357	0.0	207.4458	15.504000000000001
soy sauce	1/2	cup		67.575	6.2857	10.3785	0.7268
sherry	2	tablespoons		-	-	-	-
sesame oil	2	teaspoons		79.56	0.0	0.0	9.0
cornstarch	3	tablespoons		91.44	21.9048	0.0624	0.012
brown sugar	2	tablespoons		68.4	17.6562	0.0216	0.0
red pepper	2	teaspoons	crushed	2.5	0.5506	0.1169	0.0275
red chile pepper	5			2.5	0.5506	0.1169	0.0275
vegetable oil	3/8	cup	divided	704.685	0.0	0.0	81.75
green onion	4	bunches	cut	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.