Mongolian Beef

• 2 tablespoons lower-sodium soy sauce
• 1 teaspoon sugar
• 1 teaspoon cornstarch
• 2 teaspoons dry sherry
• 2 teaspoons hoisin sauce
• 1 teaspoon rice vinegar
• 1 teaspoon chile paste with garlic (such as sambal oelek)
• 1/4 teaspoon salt
• 2 teaspoons peanut oil
• 1 tablespoon minced peeled fresh ginger
• 1 tablespoon minced fresh garlic
• 1 pound sirloin steak, thinly sliced across the grain
• 16 medium green onions, cut into 2-inch pieces

1. Combine first 8 ingredients, stirring until smooth.
2. Heat peanut oil in a large nonstick skillet over medium-high heat. Add minced ginger, minced garlic, and beef; saute for 2 minutes or until beef is browned. Add green onion pieces; saute 30 seconds. Add soy sauce mixture; cook 1 minute or until thickened, stirring constantly.
3. This recipe originally ran in Cooking Light December, 2009 and was updated for the November, 2012 25th anniversary issue.

lower, sugar, cornstarch, sherry, hoisin sauce, rice vinegar, chile paste, salt, peanut oil, fresh ginger, fresh garlic, sirloin steak, green onions

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