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Mongolian Beef

Chef Michael Harrington shares the recipe

www.wholefoodsmarket.com/salud

Mongolian Beef

1 tablespoon oil

1 pound steak (sirloin or flank) thinly sliced

3 tablespoons low-sodium soy sauce

1 tablespoon hoisin sauce

1 tablespoon brown sugar

1 teaspoon chili sauce (like sambal oelek or Sriracha)

1 clove garlic, grated

1 teaspoon ginger, grated

1 ½ tablespoons cornstarch

½ cup low sodium beef broth

1 teaspoon toasted sesame oil

½ cup green onions, sliced

Heat the oil in a pan over medium-high heat, add the beef and sauté until just cooked, about 2-4 minutes.

In a small bowl, combine the soy sauce, hoisin, brown sugar, chili sauce, garlic, and ginger. When the beef is seared, add the mixture of the soy sauce, hoisin sauce, brown sugar, chili sauce, garlic, ginger.

Combine the cornstarch with the beef broth and mix until there are no lumps. Add broth/cornstarch mixture to the pan and cook until the sauce thickens. Remove from heat, mix in the sesame oil and serve over fried rice. Garnish with the green onions.

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