| Mongolian Beef Serves 2 or 3 1 pound boneless top sirloin (cut into thin slices) or stir fry beef Meat tenderizer (optional) 4 tablespoons sesame oil (dark), divided 1/4 cup plus 1 tablespoon soy sauce, divided 1 tablespoon hoisin sauce 1/4 teaspoon garlic powder 1/8 teaspoon cayenne pepper (optional) 2 tablespoons cornstarch 1 can reduced sodium chicken broth 1 bunch green onions 1 cup white rice (uncooked measurement) Slice beef into thin strips. Sprinkle with meat tenderizer if desired. Place meat in a bowl, add the following, and stir 1 tbsp. sesame oil 1 tbsp. soy sauce 1/4 tsp. garlic powder 1/8 tsp. cayenne pepper Cover and refrigerate while you prepare the following. Slice green onions (I cut them with kitchen scissors approx. 1/2 to 3/4 inch lengths). Start cooking rice. If you use regular rice, start cooking it 10 minutes before you start the beef. Make Sauce by mixing: 2 tablespoons cornstarch 1 tablespoon sesame oil 1 tablespoon hoisin sauce 1/4 cup soy sauce 1 can chicken broth Set aside. Put 2 tbsps. sesame oil in wok or large frying pan. Heat to high heat (375° F.) Carefully add beef. Cook until beef is no longer red, stirring constantly. Add green onions and cook for approx. 3 minutes. Reduce heat and add sauce. Stir and cook 2 to 3 minutes until sauce thickens and darkens. Serve over rice. Serve with your favorite egg rolls as a side dish. Copyright 2011 Bonnie Foshee |
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