Mongolian Beef

Photo by Samantha O.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    tablespoon cornstarch

  • 3/4

    cup reduced-sodium chicken broth

  • 2

    tablespoons reduced-sodium soy sauce

  • 1

    tablespoon hoisin sauce

  • 2

    teaspoons sesame oil

  • 1

    pound beef top sirloin steak, cut into thin strips

  • 1

    tablespoon Crisco® Extra Virgin Olive Oil, divided

  • 5

    green onions, cut into 1-inch pieces

  • 2

    cups hot cooked rice

Directions

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.

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