Mongolian Beef

By Totlxtc

Ingredients

• 1 * 1 tablespoon cornstarch
• 3/4 * 3/4 cup reduced-sodium chicken broth
• 2 * 2 tablespoons reduced-sodium soy sauce
• 1 * 1 tablespoon hoisin sauce
• 2 * 2 teaspoons sesame oil
• 1 * 1 pound beef top sirloin steak, cut into thin strips
• 1 * 1 tablespoon olive oil, divided
• 5 * 5 green onions, cut into 1-inch pieces
• 2 * 2 cups hot cooked rice

Details

Servings 4

Preparation

Step 1

* 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.


Nutritional Analysis: 1/4 cup beef mixture with 1/2 cup rice equals 372 calories, 16 g fat (5 g saturated fat), 74 mg cholesterol, 540 mg sodium, 28 g carbohydrate, 1 g fiber, 28 g protein. Diabetic Exchanges: 2 starch, 4 lean meat,