Mongolian Beef

I got this one off the internet and after tweaking it a bit, it is
really good.

Teresa Stephens

Mongolian beef

2 tablespoon cornstarch
1 ½ cup chicken broth
4 tablespoon soy sauce
2 tablespoon hoisin sauce
2 teaspoon sesame oil
½ -1 pound boneless beef top sirloin steak, cut into thin strips
1 tablespoon olive oil
5 green onions, chopped
veggies such as broccoli, carrots, mushrooms, etc.
2 cups hot cooked rice

in a bowl combine cornstarch and broth until smooth. stir in
the soy sauce, hoisin sauce and sesame oil and set aside.

in a large nonstick skillet or wok, sir-fry beef in 1 ½ teaspoons
of hot olive oil until no longer pink. remove from pan and
keep warm.

in the same skillet stir fry onions and veggies in remaining
olive oil until crisp tender. remove from pan and keep warm

stir cornstarch mixture and add to the pan. bring to a boil;
cook and stir for 2 minutes or until thickened. reduce heat,
add beef and veggies then heat through. serve with rice.