Mongolian Beef (212 views)

I used Joyce Chen Kosher Hoisin Sauce; at my grocery store it is the one that has the best ingredients and lowest sugar. I also omitted the brown sugar, and increased the garlic, ginger, and chili sauce (I used chili garlic paste).

Mongolian Beef
www.closetcooking.com/2014/01/mongolian-beef.html
Prep Time: 10 minutes Cook Time: 10 minutes Total Time: 20 minutes Servings: 4

1 tablespoon oil
1 pound steak (sirloin or flank), sliced thinly
3 tablespoons soy sauce (gluten-free or tamari for gluten-free)
1 tablespoon hoisin sauce (gluten-free for gluten-free)
1 tablespoon brown sugar
1 teaspoon chill sauce such as sambal oelek
1 clove garlic, grated
1 teaspoon ginger, grated
1 tablespoon cornstarch
1/3 cup water or beef broth
1 teaspoon sesame oil
1/4 cup green onion, sliced

Heat the oil in a pan over medium-high heat, add the beef and saute until just cooked, about 2-4 minutes.
Add the mixture of the soy sauce, hoisin sauce, brown sugar, chili sauce, garlic, ginger and the mixture of the cornstarch and water to the pan and cook until it thickens a bit, about a minute.
Remove from heat, mix in the sesame oil and serve over white rice or noodles, quinoa, etc. garnished with the green onions.