Mongolian Beef

Name: Mongolian Beef
Ingredients: 1 tablespoon cornstarch; 3/4 cup reduced-sodium chicken broth; 2 tablespoons reduced-sodium soy sauce; 1 tablespoon hoisin sauce; 2 teaspoons sesame oil; 1 pound 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

9 ingredients

3 steps

Ingredients

1 tablespoon cornstarch
3/4 cup reduced-sodium chicken broth
2 tablespoons reduced-sodium soy sauce
1 tablespoon hoisin sauce
2 teaspoons sesame oil
1 pound 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

Directions

1

In a small bowl, combine cornstarch and broth until smooth. Stir in the soy sauce, hoisin sauce and sesame oil; set aside. In a
2

or wok, stir-fry beef in 1-1/2 teaspoons hot olive oil until no longer pink. Remove and keep warm.
3

In the same skillet, stir-fry the onions in remaining olive oil until crisp-tender, 3-4 minutes. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Reduce heat; add beef and heat through. Serve with rice.