Mongolian Beef

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.