Ingredients
1 tablespoon cornstarch3/4 cup reduced-sodium chicken broth2 tablespoons reduced-sodium soy sauce1 tablespoon hoisin sauce2 teaspoons sesame oil1 pound beef top sirloin steak, cut into thin strips1 tablespoon olive oil, divided5 green onions, cut into 1-inch pieces2 cups hot cooked rice
Preparation
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 1-1/2 teaspoons hot olive oil until no longer pink. Remove and keep warm.
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.
