Mongolian Beef #2

By carvalhohm

Ingredients

• 2 tablespoons cornstarch
• 2 tablespoons dark sesame oil
• 2 tablespoons hoisin sauce (see Note)
• 1/4 cup light soy sauce
• 1 (14-1/2-ounce) can chicken broth
• 3 tablespoons vegetable oil, divided
• 2 pounds boneless top sirloin, cut into thin slices
• 2 bunches green onions, cut diagonally into 1-1/2-inch slices
• Warm cooked rice

Details

Servings 4
Cooking time 25mins
Adapted from copyright-free-images.com

Preparation

Step 1

Stir together first 5 ingredients until mixture is smooth.

Heat 1-1/2 tablespoons vegetable oil in a large skillet or wok over medium-high heat 2 minutes. Add beef, in batches, and stir-fry 8 minutes or until no longer pink. Remove from skillet.

Pour remaining 1-1/2 tablespoons vegetable oil in skillet; heat 2 minutes. Add green onions, and stir-fry 5 minutes or until tender.

Add beef and cornstarch mixture to skillet, stirring constantly 1 minute or until mixture is thickened. Serve immediately over warm cooked rice.

Notes:
Don't let the hoisin sauce in this simple stir-fry scare you. You can find it at your local supermarket in the Asian food section. It's a sweet and spicy sauce that adds big flavor to the dish and will keep in the fridge for the next time you need it.