Lighter Spicy Mongolian Beef

By classycook

Ingredients

• 1 tablespoon cornstarch
• 1/2 cup chicken broth
• 2 tablespoons soy sauce
• 2 tablespoons hoisin sauce
• 2 tablespoons brown sugar
• 2 teaspoons sesame oil
• 2 cloves garlic, minced
• 4 teaspoons canola oil, divided
• 1 pound beef top sirloin, sliced into thin strips
• 1 jalapeno pepper, sliced ( 5-6 sliced )
• 6 cups fresh sliced peppers (any color)

Preparation

Step 1

Whisk cornstarch, broth, soy sauce, hoisin sauce, brown sugar, sesame oil, and garlic in a small bowl. Set aside.
Heat 2 teaspoons canola oil in a large frying pan or wok over medium-high. Add beef and sear on all sides until all the meat has browned, about 5 minutes. Remove beef to a plate.
Return the pan to heat and add the remaining 2 teaspoons oil. Add jalapeno and peppers and stir frequently until they begin to soften, about 3 minutes.
Pour the soy sauce mixture into the pan and let it come to a boil. Stir and reduce heat to a gentle simmer. Return the beef and any accumulated juices to the pan. Stir until the sauce has thickened and the beef and vegetables are well coated.
serves 4