Mongollian Beef

By scottsdalejulie

Ingredients

• Ingredients [ View Metric ] 1 tablespoon cornstarch
• 1 can Chicken broth
• 4 tablespoon Soy sauce
• 2 tablespoon Hoisin sauce
• 4 teaspoons Sesame Oil
• 1 pound Boneless beef top sirloin
• 1 tablespoon Olive oil
• 5 Green onion
• Rice
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• 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 2-3 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 over rice.

Preparation

Step 1

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