Mongolian Beef

• 2 tablespoons cornstarch
• 1/4 cup lite soy sauce
• 2 tablespoons dark sesame oil
• 2 tablespoons hoisin sauce
• 1 (14 1/2-ounce) can chicken broth
• 3 tablespoons vegetable oil, divided
• 2 pounds boneless top sirloin, cut into thin slices
• 2 bunches green onions, cut diagonally into 1 1/2-inch slices
• Hot cooked rice

1. Stir together first 5 ingredients until mixture is smooth.
2. Heat 1 1/2 tablespoons vegetable oil in a large skillet or wok over medium-high heat 2 minutes. Add beef, in batches, and stir-fry 8 minutes or until no longer pink. Remove from skillet; set aside.
3. Pour remaining 1 1/2 tablespoons vegetable oil in skillet; heat 2 minutes. Add green onions, and stir-fry 5 minutes or until tender.
4. Return beef to skillet; stir-fry 2 minutes or until heated. Serve immediately over hot cooked rice.

cornstarch, soy sauce, dark sesame oil, hoisin sauce, chicken broth, vegetable oil, sirloin, green onions, rice

Taken from www.myrecipes.com/recipe/mongolian-beef-2 (may not work)