Mongolian Beef

By smolson

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

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.