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,