Mongolian Beef


1 tablespoon cornstarch
1 cup chicken broth
2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon hoisin sauce (see Note)
2 tablespoons vegetable oil
1 1/2 pounds boneless top sirloin, cut into thin slices
4 scallions, cut diagonally into 1-inch slices
4 cups cooked rice, warmed


1.In a medium bowl, whisk cornstarch, broth, soy sauce, sesame oil, and hoison sauce; set aside.

2.In a large skillet or wok over medium-high heat, heat vegetable oil until hot. Add beef and stir-fry 2 to 3 minutes, or until no longer pink. Remove from skillet.

3.Add broth mixture to skillet and heat until thickened. Add beef back to skillet along with scallions, and heat 2 minutes, or until heated through. Serve over rice.