Recipe: Mongolian Beef

2 tablespoons low-sodium soy sauce

1 teaspoon sugar

1 teaspoon cornstarch

2 teaspoons red cooking wine

2 teaspoons hoisin sauce

1 teaspoon rice vinegar

1 teaspoon chile paste with garlic

1/4 teaspoon salt

2 tablespoons peanut oil

1 tablespoon minced peeled fresh ginger

1 tablespoon minced fresh garlic

1 pound flank steak, thinly sliced across the grain

4 medium green onions, cut into 2 inch pieces

Combine first 8 ingredients, stirring until smooth.

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.

Serve with rice noodles or rice.

Makes 4 servings.

Cooking Light, December 2009 with some modifications I made.