Mongolian Beef

A little different version of Mongolian Beef but quick and very yummy! Ingredients 1 1/2 pounds beef top round steak corn starch soy sauce 1/3 to 1/2 cup hoisin sauce 5 dried red chili peppers 1 red bell pepper 1 yellow onion 2 bunches green onions peanut oil sesame seed oil Directions Slice meat (preferably a little frozen), dredge in cornstarch and sprinkle a little soy sauce, set aside. Heat wok up while slicing vegetables. Slice vegetables. Add a little peanut and sesame seed oil to wok, stir fry veggies for a couple minutes, until crisp but slightly tender. Remove from wok. Add a little more oil (both sesame and peanut), throw in dried red chilies (this will give flavor without making hot-but they are yummy to slice up and eat with the dish!) Stir-fry chilies until start to get a dark color, and add half the beef. Stir-fry for about 4 minutes or until just no more pink is showing. Remove cooked portion and cook other half of beef. Return all beef to wok and veggies. Cook for a minute longer and add about 1/3 to 1/2 cup hoisin sauce and if you want it a little saucier add a splash of water. Serve with rice. (This is when I take a couple of the chilies and slice up to eat with it!) Prep Time: 15 Min Cook Time: 15 Min Total Time: 30 Min Servings: 4