Mongolian Beef
My family just loves this meal-in-one, including my husband, who is truly a meat-and-potatoes guy. The dish uses inexpensive ingredients to offer big flavor in a small amount of time.
SERVINGS
|
4
|
CATEGORY
|
Main Dish
|
METHOD
|
Stir-Fry
|
PREP |
10 min. |
COOK
|
15 min.
|
TOTAL
|
25 min.
|
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 boneless beef top sirloin steak, cut into thin strips
- 1 tablespoon Crisco® Pure Olive Oil, divided
- 5 green onions, cut into 1-inch pieces
- 2 cups hot cooked rice
DIRECTIONS
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.