Mongolian Beef

This was a great meal that was loved by all who ate it. Not only was it super quick to make but it was a healthy meal to boot. Including prep time this recipe took about 25 minutes to cook. I served this dish over wide rice noodle but rice or regular noodles would work too.

Mongolian Beef
Cooking Light December 2009

2 tablespoons low sodium soy sauce
1 teaspoon sugar
1 teaspoon cornstarch
2 teaspoons dry sherry (didn't have so I just used beef broth)
2 teaspoons hoisin sauce
1 teaspoon rice vinegar
1 teaspoon chili paste with garlic
1/4 teaspoon salt
2 teaspoons peanut oil (I used vegetable oil)
1 tablespoon minced peeled fresh ginger
1 tablespoon minced fresh garlic
1 pound sirloin steak, thinly sliced across the grain
16 medium green onions, cut into 2 inch pieces

Combine first 8 ingredients, stirring until smooth.

Heat peanut oil in a large nonstick skillet over medium high heat. Add minced ginger, minced garlic, and beef; saute for 2 minutes or until beef is browned. Add green onion pieces; saute 30 seconds. Add soy sauce mixture; cook 1 minute or until thickened, stirring constantly.

This makes 4 servings. A serving size is 1 cup.