Photo: Randy Mayor; Styling: Leigh Ann Ross
Serve this slightly spicy dish over wide rice noodles to catch all the garlic- and ginger-laced sauce.
Yield:
4 servings (serving size: 1 cup)
Total time:
20 Minutes
Recipe Time
Total:
20 Minutes
Nutritional Information
Calories
237
Fat
10.5 g
Satfat
3.5 g
Monofat
4.3 g
Polyfat
1.1 g
Protein
26 g
Carbohydrate
9.1 g
Fiber
1.7 g
Cholesterol
60 mg
Iron
2.7 mg
Sodium
517 mg
Calcium
67 mg
Ingredients
2 tablespoons
lower-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 (such as sambal oelek)
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
Preparation
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.
Note:
This recipe originally ran in Cooking Light December, 2009 and was updated for the November, 2012 25th anniversary issue.
November 2012
