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Mongolian Beef

My family just loves this meal-in-one option, including my husband, who is truly a meat-and-potatoes guy. The dish uses inexpensive ingredients to offer big flavor in a small amount of time. —Heather Blum, Coleman, Wisconsin
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    4 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 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 until crisp-tender, 3-4 minutes. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Reduce heat; add beef and heat through. Serve with rice.
Nutrition Facts
1 serving: 328 calories, 11g fat (3g saturated fat), 46mg cholesterol, 529mg sodium, 28g carbohydrate (2g sugars, 1g fiber), 28g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 fat.
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