1 (2 lb.) boneless sirloin tip roast
1/2 c. soy sauce
2 tbsp. dry sherry
2 tsp. sesame oil
3 tbsp. cornstarch
2 tbsp. brown sugar
2 tsp. crushed red pepper
4-6 whole dried red peppers
1/4 c. plus 2 tbsp. vegetable oil, divided
4 bunches green onions, cut into 2 inch pieces
Fried rice, noodles, or hot cooked rice
3 strips red chili (optional)

Partially freeze roast; slice diagonally across grain into 3 x 1/2 inch strips and set aside. Combine next 7 ingredients, mixing well, add beef. Cover and refrigerate 20 minutes.

Pour 2 tablespoons vegetable oil around top of heated wok, coating sides; heat at medium high (325 degrees) for 1 minute. Add green onions; cover, reduce heat to low (200 degrees) and cook 6 minutes or until tender. Remove green onions. Add remaining 1/4 cup vegetable oil; allow to heat at medium high (325 degrees) for 1 minute. Add beef mixture, and stir-fry 5 minutes or until done.

Return onions to beef mixture; stir-fry 30 seconds or until thoroughly heated. Remove whole red peppers, if desire. Serve over fried rice, noodles or rice. Garnish with fresh red chili, if desired. Serves 6-8.