Monday, May 21, 2012

Mongolian Beef


 1tbsp cornstarch
1 pound beef strips
Olive Oil
3/4 cup reduced-sodium chicken broth
2 tbsp reduced sodium soy sauce
1tbsp hoisin sauce
2 tsp sesame seed oil
2 cups hot cooked rice
5 green onions, cut into 1 inch pieces (optional)

Dredge beef in cornstarch and stir fry in olive oil until browned. Place browned beef into a crock pot. Combine and wisk together the chicken broth, soy sauce, hoisin sauce, and sesame seed oil. Pour on top of the meat in the crock pot. Cook for 4-5 hours on low. Optional - Stir in fresh green onions one hour before meal is done. Serve with vegetables on top of rice.


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