Chef Carol Shipman's Mongolian Beef
4 lbs (2 kg) beef rib roast
8 Tbs (120 ml) dark soy sauce
8 Tbs (120 ml) of Dry Sherry
4 tsp (20 ml) cornstarch dissolved in
1/2 cup (125 ml) water
10 Tbs (150 ml) of vegetable cooking oil
8 Tbs (120 ml) of minced garlic
30 small dried red chiles
20 green onions cut into 1inch (2.5 cm) pieces
8 Tbs (120 ml) good hoisin sauce
4 Tbs (60 ml) of soy sauce
Cook beef at high heat (425F, 220C) for 30 minutes - this will seal in
the juices. Cook beef to medium rare, the beef will then be sliced
and placed in oven dish with sauce. Combine all other ingredients in
small saucepan and cook at low heat to blend flavor. Keep in mind
this sauce is very hot and could be toned down with water. Cut beef
in thick slices, pour sauce over top of beef slices, and serve.