Mongolian Beef

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I’m like many of you, always looking for ideas to mix up our dinner routine. I love Asian inspired foods, and this is a hit at our house. A little smoky and a titch spicy, it’s the perfect recipe for all the picky eaters around here! ~Kathy


  • 1 T. cornstarch
  • ¾ c. reduced sodium chicken broth
  • 2 T. reduced sodium soy sauce
  • 1 heaping T. hoisin sauce (which ever brand you love as they vary a bit)
  • 1 dash liquid smoke
  • ½ to 1 tsp. red pepper flakes, optional
  • 3-4 cloves of garlic, finely minced
  • ½ tsp. garlic salt
  • 1 tsp. sesame oil
  • 1 lb. boneless top sirloin steak, cut into thin strips
  • 1 ½ tsp. olive oil
  • 8 green onions
  • 3 c. hot cooked rice (just cook using instructions on box)


  1. Begin cooking rice; follow instructions on your box.
  2. In a small bowl, combine broth and cornstarch until smooth. Stir in the soy sauce, hoisin sauce, liquid smoke, pepper, garlic, garlic salt, and sesame oil; set aside.
  3. In a large nonstick skillet, stir fry beef in 1 ½ teaspoons olive oil until no longer pink. Remove from pan and keep warm.
  4. In the same skillet, stir fry the onions to crisp tender in remaining olive oil. Stir the cornstarch mixture gently then add to the pan. Bring mixture to a boil over medium high heat, stirring for 2 minutes, or until thickened.
  5. Reduce the heat, add beef and heat through. Serve over rice with additional soy sauce, if desired.
  6. Garnish with fresh, thinly sliced green onions.

WW Freestyle Info.: Makes 4 three-ounce servings of beef mixture at 5 points each. (Point total does not include rice, so that you can adjust for the type and quantity of rice you prefer.)

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