Mr. Food: Mongolian Beef
What You’ll Need
- 1 tablespoon cornstarch
- 1 cup chicken broth
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon hoisin sauce (see Note)
- 2 tablespoons vegetable oil
- 1 1/2 pounds boneless top sirloin, cut into thin slices
- 4 scallions, cut diagonally into 1-inch slices
- 4 cups cooked rice, warmed
What to Do
- In a medium bowl, whisk cornstarch, broth, soy sauce, sesame oil, and hoison sauce; set aside.
- In a large skillet or wok over medium-high heat, heat vegetable oil until hot. Add beef and stir-fry 2 to 3 minutes, or until no longer pink. Remove from skillet.
- Add broth mixture to skillet and heat until thickened. Add beef back to skillet along with scallions, and heat 2 minutes, or until heated through. Serve over rice.
- Don’t let the hoisin sauce in this simple stir-fry scare you. You can find it at your local supermarket in the Asian food section. It’s a sweet and spicy sauce that adds big flavor to the dish and will keep in the fridge for the next time you need it.
- Who doesn’t enjoy a bowl of Wonton Soup at the start of an Asian meal?! Give our easy version a try!