Nice flavors, will make again, but might cut down on the soy sauce, the sauce was a little salty. Greatly appreciate being able to make a dish with basic staples from my pantry -- I added some broccoli florets and edamame and serve with rice. Tasty and a little spicy, enjoyed it.
Photo: Randy Mayor; Styling: Leigh Ann Ross
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Amount per serving
- Calories: 237
- Fat: 10.5g
- Saturated fat: 3.5g
- Monounsaturated fat: 4.3g
- Polyunsaturated fat: 1.1g
- Protein: 26g
- Carbohydrate: 9.1g
- Fiber: 1.7g
- Cholesterol: 60mg
- Iron: 2.7mg
- Sodium: 517mg
- Calcium: 67mg
- 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
- 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.
This recipe originally ran in Cooking Light December, 2009 and was updated for the November, 2012 25th anniversary issue.
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