The dish uses inexpensive ingredients to offer big flavor in a small amount of time.
In a small bowl, combine cornstarch and broth until smooth. Stir in the soy sauce, hoisin sauce and sesame oil; set aside.
In a large nonstick skillet or wok, stir-fry beef in 1-1/2 teaspoons hot olive oil until no longer pink. Remove and keep warm.
In the same skillet, stir-fry the onions in remaining olive oil for 2-3 minutes or until crisp-tender. 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 heat through. Serve over rice.
This dish cooked up very fast and the flavor was wonderful.
There is additional broth so we put it on top of Coconut Rice.
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|Serving Size: 1 Serving (378g)|
|Recipe Makes: 4|
|Calories from Fat: 191 (45%)|
|Amt Per Serving||% DV|
|Total Fat 21.2g||28 %|
|Saturated Fat 6.9g||35 %|
|Monounsaturated Fat 9.1g|
|Polyunsanturated Fat 2.9g|
|Cholesterol 53.5mg||16 %|
|Sodium 915.7mg||32 %|
|Potassium 599.8mg||16 %|
|Total Carbohydrate 27.2g||8 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 25.7g|
|Protein 29.4g||42 %|
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Calories per serving: 426
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