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)
- Begin cooking rice; follow instructions on your box.
- 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.
- In a large nonstick skillet, stir fry beef in 1 ½ teaspoons olive oil until no longer pink. Remove from pan and keep warm.
- 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.
- Reduce the heat, add beef and heat through. Serve over rice with additional soy sauce, if desired.
- 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.)