- 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.
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
Reviews for Mongolian Beef
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"Very good! Will make again."
"Was bland. Will not make again."
"Great recipe. Two changes that I made was olive oil instead of the sesame oil and for the meat I used a Filet. I could have used a little more meat but otherwise this was very good and can't wait to make it again."
"Since I tried this recipe it became one of family favorites. Its easy and tasty. thanks for sharing:)"