In this substantial soup with pancetta and pasta, cranberry beans contribute a nutty taste and a thick, creamy broth. If preferred, garnish with Pecorino Romano cheese and/or fresh parsley.
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Additional Time: | 20 mins |
| Total Time: | 1 hr |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 2 pounds boneless sirloin tip roast
- ½ cup soy sauce
- 2 tablespoons dry sherry
- 2 teaspoons sesame oil
- 3 tablespoons cornstarch
- 2 tablespoons brown sugar
- 2 teaspoons crushed red pepper
- 5 whole dried red chile peppers
- ⅜ cup vegetable oil, divided
- 4 bunches green onions, cut into 2 inch pieces
Instructions
- Partially freeze the roast for easier slicing. Slice the roast into 3×1/2 inch strips, and set aside.
- 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
| Calories | 349 kcal |
| Carbohydrate | 16 g |
| Cholesterol | 61 mg |
| Dietary Fiber | 3 g |
| Protein | 22 g |
| Saturated Fat | 6 g |
| Sodium | 964 mg |
| Sugars | 6 g |
| Fat | 22 g |
| Unsaturated Fat | 0 g |
Reviews
Phenomenal! Served mine with a side of Asian green beans.
This is one of my favorite go-to’s! It’s a family favorite!
I didn’t use peppers and I added a bag of broccoli. Served it over cauliflower rice. Everyone liked it.
I found the recipe is really good as is. I don’t cook with salt and my husband loves the flavor/spice. He usually adds hot suave to most of my dishes but not this one. Only thing I change is.. I only cook with olive oil and I use brown rice instead of white (white makes me sick). I make the meat mixture and let it rest in the frig while the rice is cooks (45 minutes). When the rice cooker goes off I make the Mongolian Beef. It all comes out perfect! I usually pick out the whole peppers but I usually lose one and warm everyone to watch out for the pepper! No one has complained…yet!
My partner and I loved this recipe! It was very flavorful and spicy, and it was the perfect amount of food for us! I cut back on the cornstarch after reading some of the other reviews, which was a good call because the sauce was still pretty thick. We also used about half as many green onions because the amount called for seemed like a lot. I added a little bit of minced garlic and ground black pepper to add something extra. My partner thought it was still missing a little something, so next time we may use some ground ginger, as well. Overall it was tasty and I definitely plan to make it again!
Unfortunately, my helper threw out the sauce when I had them slice up the steak, I’m curious on its taste. Not sure about the sherry wine though.
excellent sauce
I love the sauce in this recipe. Most Asian recipes I try don’t have enough sauce, and it’s bland. This sauce is crazy potent! (I do add Thai Bird chilies to it…!) Note to self – when you add the meat and sauce to the pan, turn it down a little, so the sauce stays more runny instead of cooking quickly and getting lumpy. I also add carrots and occasionally mushrooms. My husband LOVES this recipe.
Easy to make very tasty.
I was disappointed with this recipe. It was OK, but not great. I used chicken breast instead of beef, and followed another reviewer’s comment about adding garlic, and ginger to the marinade, and added yellow onion wedges with the green onion. I served it over brown rice. I will try it again, using beef. Green pepper might also give it more flavor and texture.
Great Mongolian Beef recipe. Go easy on the chiles.
My family and friends love this recipe. Everyone who has had this after I make it continue to ask when I am making it again!
Love the sauce. I add some water to it to thin it down just a little. I also add garlic and play around with the veggies (I’ve added carrots, yellow onion, snap peas…. not all at the same time!)
Definitely missing something-some of the other reviews have good ideas, maybe I’ll try them.
After reading the reviews I added garlic to the marinade and grated ginger to the green onions. I also decreased the green onions to 3 bunches, which was about right. I decreased the cornstarch by a third, but will decrease it by half the next time. My husband enjoyed it saying “It’s got some spice!” even though I left out the dried peppers. It was a good make ahead meal for a week night. I cooked the rice, sliced the beef and onion and mixed up the marinade the night before so it went to together pretty easily and quickly when I got home from work.
It was very good. Added onion, garlic and ginger, based on reading a few other reviews. All around it was quite tasty and I will make it again.
We really enjoyed this. I added sliced onions, red peppers, mushrooms, water chestnuts, and minced garlic. Next time, I would cut back on the corn starch because I had to add water to thin out the sauce.
No changes…only if I want to use spices I am more accustomed to.Would make it again..though my husband was not particularly impressed.
I made it with a spoon roast, used all of the ingredients listed. The only difference I baked it 15 minutes uncovered at 475 degrees and then covered it and reduced temp to 275 for 3 hours. It was delish. I will definitely make it a keeper recipe!
My husband isn’t fond of rice, but when I made this dish he loved the meal. It’s definitely a keeper!
I really liked this recipe. I followed the suggestions of adding ginger paste and a clove of garlic. It was very tasty. I accompanied it with white rice and it was very good. Will make it again