Mongolian Beef Stir Fry

1 (2 lb.) boneless sirloin tip roast - I used tri tip steak
1/2 C soy sauce
2 T dry sherry - I used dry white wine
2 tsp. sesame oil - I have hot sesame oil
3 T cornstarch
2 T brown sugar
2 tsp. crushed red pepper
4-6 whole dried red peppers
1/4 C plus 2 T vegetable oil, divided
4 bunches green onions, cut into 2 inch pieces
Fried rice, noodles, or hot cook rice
3 strips red chili (optional) - I did not add this
Partially freeze meat; slice diagonally across grain into 3 x 1/2 inch strips and set aside.  Combine next 7 ingredients, mix well, add beef.  Cover and refrigerate 20 minutes.
Pour 2 T 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 of until tender. Remove green onions, add remaining 1/4 C 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 desired. Serve over fried rice, noodles or rice.  Garnish with fresh red chili, if desired.  Serves 6-8.
Found this at Cooks.com and it is wonderful.  We cut all ingredients in half and it was perfect for the two of us with leftovers for whatever...  I have a gas stove and used the exact settings and times in the recipe.