Tuesday, October 5, 2010

Mongolian Beef

1 tbsp cornstarch
1 can chicken broth
4 tbsp soy sauce
2 tbsp hoisin sauce (found in the oriental section)
4 tbsp sesame oil
1 lb boneless beef top sirloin
1 tbsp olive oil
5 green onions
I also added:
Bag of frozen peas
finely chopped carrots and green peppers
*I wanted to add some color and a little more flavor*

1. In a small bowl, combine cornstarch and broth until smooth. Stir in the soy sauce, hoisin sauce and sesame oil; set aside.

2. 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.
3. In the same skillet, stir-fry the onions in remaining olive oil for 2-3 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.
4. Reduce heat; add beef and heat through. Serve over rice.

Good with a side of egg rolls and fortune cookies

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