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Mongolian Beef
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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
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.
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Printed from tasteofhome.com Nov 19, 2008Copyright Reiman Media Group, Inc © 2008 |