TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 6 servings


  • 3 bunches green onions with tops
  • 1-1/2 pounds beef top sirloin steak, cut into 1/2-inch cubes
  • 1 tablespoon vegetable oil
  • 1/2 cup molasses
  • 1 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • Hot cooked rice

Nutritional Facts

1 each: 255 calories, 8g fat (3g saturated fat), 63mg cholesterol, 460mg sodium, 23g carbohydrate (18g sugars, 2g fiber), 23g protein


  1. Cut onions into 3-in. pieces; cut white portion in half lengthwise. Set aside.
  2. In a large skillet or wok, stir-fry beef in oil for 4-5 minutes. Add onions, molasses, salt and cayenne. Stir-fry for 5 minutes or until heated through. Serve over rice. Yield: 6 servings.
Originally published as Sweet and Spicy Steak in Country Woman September/October 1998, p35

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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Reviewed Oct. 18, 2011

"Tried this recipe for dinner tonight. We really liked it and wouldn't change a thing."

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