Mon­go­lian Beef

Simple & Delicious - - ON THE MENU -

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. Look for hoisin sauce in the in­ter­na­tional foods aisle. —Heather Blum, Cole­man, WI

Takes: 25 min. • Makes: 4 serv­ings

1 Tbsp. corn­starch ³/4 cup re­duced-sodium chicken broth 2 Tbsp. re­duced-sodium soy sauce 1 Tbsp. hoisin sauce 2 tsp. se­same oil 1 lb. beef top sir­loin steak, cut into thin strips 1 Tbsp. olive oil, di­vided 5 green onions, cut into 1-in. pieces 2 cups hot cooked rice

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 1¹ ₂ tsp. hot olive oil un­til no longer pink. Re­move and keep warm.

2. 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.

1 SERV­ING 328 cal., 11g fat (3g sat. fat), 46mg chol., 529mg sod., 28g carb. (2g sug­ars, 1g fiber), 28g pro.

DI­A­BETIC EX­CHANGES 3 lean meat, 2 starch, 1 fat.

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