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Serve this slightly spicy dish over wide rice noodles to catch all the garlic- and ginger-laced sauce.
Yield: 4 servings (serving size: 1 cup)
2 tablespoons low-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
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
CALORIES 237 ; FAT 10.5g (sat 3.5g,mono 4.3g,poly 1.1g); CHOLESTEROL 60mg; CALCIUM 67mg; CARBOHYDRATE 9.1g; SODIUM 517mg; PROTEIN 26g; FIBER 1.7g; IRON 2.7mg
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; sauté for 2 minutes or until beef is browned. Add green onion pieces; sauté 30 seconds. Add soy sauce mixture; cook 1 minute or until thickened, stirring constantly.