Mongolian Beef

Southern Living 2001 Annual Recipes

www.southernliving.com

2 tablespoons cornstarch
1/4 cup lite soy sauce
2 tablespoons dark sesame oil
2 tablespoons hoisin sauce
1 (14 1/2 oz) 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
Hot cooked rice

Stir together first five ingredients until mixture is smooth.

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

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

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

Makes 4 servings

Note: I added the green onions at the end because I prefer very crunchy vegetables.