Mongolian Beef

This is a recipe I tried from Light & Tasty Magazine. I don't think its anywhere near as good as the mongolian beef at PF Changs but it was okay. I don't think the sauce was wonderful but it wasn't bad. I think if I made it again I would add some vegetables to the dish.

Mongolian Beef

1 Tbsp cornstarch

3/4 c reduced-sodium chicken broth

2 Tbsp reduced-sodium soy sauce

1 Tbsp hoisin sauce

2 tsp sesame oil

1 pound boneless beef top sirloin steak, cut into thin strips

5 green onions, cut into 1-inch pieces

2 cups hot cooked rice

In a small bowel, 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 hot olive oil until no longer pink. Remove and keep warm.

In the same skillet, stir-fry the onions in 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 over rice. Yield: 4 servings

Nutrition: 1/4 cup beef mixture w/ 1/2 cup rice = 372 calories, 16 grams fat (5 grams sat fat), 74 mg chol, 540mg sodium, 28 grams carbohydrate, 1 gram fiber, 28 grams protein