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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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My family just loves this meal-in-one, 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. 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:
1. 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.
2. In the same skillet, stir-fry the onions in remaining olive oil for 3-4 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 with rice. Yield: 4 servings.
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