adapted from Cooking Light
- 3 tablespoons light soy sauce
- 4 teaspoons cornstarch
- 1 tablespoon hoisin sauce
- 2 to 3 teaspoons chili garlic sauce (such as Lee Kum Kee – found in the Thai department of most grocery stores)
- 1 (14-ounce) can fat-free, less-sodium chicken broth
- 2 teaspoons dark sesame oil
- 1/4 cup finely chopped green onions
- 2 tablespoons grated fresh ginger
- 3 garlic cloves, minced
- 1 pound boneless sirloin steak, cut into 1/4-inch strips
- 5 cups (2-inch) cut green beans (about 1 1/4 pounds)
- 1 cup red bell pepper strips
- 3/4 cup (2-inch) slices green onion tops
- 2 cups hot cooked brown rice
1. Combine first 5 ingredients in a bowl, stirring well with a whisk. Set aside.
Lee Kum Kee Sauce (I found it at Hannaford)
2. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add 1/4 cup chopped green onions, ginger, and garlic to pan; sauté 30 seconds.
3. Add beef to pan, and sauté for 4 minutes or until browned. Remove from pan.
4. Wipe pan dry with a paper towel. Add remaining 1 teaspoon oil to pan; heat over medium-high heat. Add beans and pepper to pan. Cover and cook 3 minutes. Uncover and cook 3 minutes, stirring frequently.
5. Add 3/4 cup green onion tops; sauté 1 minute. Return beef mixture to pan. Stir in broth mixture; bring to a boil. Cook 1 minute, stirring constantly. Remove from heat. Serve with rice.
Makes: 4 Servings – 1 3/4c. Beef Mixture, 1/2c. Rice