Mongolian Beef

From Cooking Light



Ingredients:
2 tablespoons low-sodium soy sauce
1 teaspoon sugar
1 teaspoon cornstarch
2 teaspoons dry sherry
2 teaspoons hoisin sauce
1 teaspoon rice vinegar
1 teaspoon chile paste with garlic
1/4 teaspoon salt
2 teaspoons peanut oil
1 tablespoon minced peeled fresh ginger
1 tablespoon minced fresh garlic
1 pound sirloin steak, thinly sliced across the grain
16 medium green onions, cut into 2-inch pieces

Directions:
1. Combine first 8 ingredients, stirring until smooth.

2. Heat peanut oil in a large nonstick skillet over medium-high heat. Add minced ginger, minced garlic, and beef; sauté for 2 minutes or until beef is browned. Add green onion pieces; sauté 30 seconds. Add soy sauce mixture; cook 1 minute or until thickened, stirring constantly.

Comments:
I skipped the hoisin and sherry, but otherwise stuck to the plan pretty well. Wonderful, although Adam got a big bite of chili paste right off the bat and almost died (his words, not mine.) It's a bit spicy in mass quantities. Anyway, I'd definitely do this one again. I served it over gnocchi instead of the suggested egg noodles and that worked really well.