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.