Mongolian Beef

Source: Emaily
Description: SERVINGS: 4 METHOD: Stir-Fry TIME: Prep/Total Time: 25 min.

Ingredients:

1 tablespoon cornstarch 1 cup reduced-sodium chicken broth 2 tablespoons reduced-sodium soy sauce 1 tablespoon hoisin sauce 2 teaspoons sesame oil ½ teaspoon fresh ginger 1 tablespoon minced garlic 1 tablespoon brown sugar 1 pound boneless beef top sirloin steak, cut into thin strips 1 tablespoon olive oil, divided 5 green onions, cut into 1-inch pieces 2 cups hot cooked rice

---

Instructions:

In a small bowl, combine cornstarch and broth until smooth. Stir in the soy sauce, hoisin sauce and sesame oil; set aside. In a large nonstick skillet or wok, stir-fry beef in 1-1/2 teaspoons hot olive oil until no longer pink. Remove and keep warm. In the same skillet, stir-fry the onions in remaining olive oil for 3-4 minutes or until crisp-tender. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add beef and heat through. Serve with rice. Yield: 4 servings.

---

Notes: log in to add a new Note!

---

---