Mongolian Beef Recipe

Mongolian Beef Recipe photo by Taste of Home

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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.

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Mongolian Beef Recipe

Prep/Total Time: 25 min.

Yield: 4 Servings

10 15 25

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

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.

Nutritional Analysis: 1/4 cup beef mixture with 1/2 cup rice equals 372 calories, 16 g fat (5 g saturated fat), 74 mg cholesterol, 540 mg sodium, 28 g carbohydrate, 1 g fiber, 28 g protein. Diabetic Exchanges: 2 starch, 4 lean meat,

Originally published as Mongolian Beef in Light & Tasty June/July 2005, p39