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Mongolian Beef

 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.
4 ServingsPrep/Total Time: 25 min.


  • 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


  • 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 Facts: 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,

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Mongolian Beef (continued)

Nutritional Facts: 28 g protein. Diabetic Exchanges: 2 starch, 4 lean meat,
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.