Mongolian Beef

From inthekitchenwithkath.com

(Adapted from a Cooking Light recipe)

Serves 2 (double for 4 servings)

1½ tablespoons lower-sodium soy sauce (I used wheat-free)

¾ teaspoon sugar

¾ teaspoon cornstarch

1½ teaspoons dry sherry

1½ teaspoons hoisin sauce (I used gluten-free Wok Mei)

¾ teaspoon rice vinegar

1 teaspoon chile paste with garlic (such as sambal oelek)

¼ teaspoon kosher salt (use less if you’re using table salt)

2 teaspoons oil

1 tablespoon minced peeled fresh ginger

1 tablespoon (about 3 cloves) minced fresh garlic

½ pound sirloin steak, cut across grain into thin slices

8 medium-sized green onions, cut into 2-inch lengths

1. Mix the first 8 ingredients together.

2. Heat a large nonstick skillet over medium-high heat until hot. Add the oil and tilt the skillet to spread it out.

3. Add the beef, ginger, and garlic to the pan. Cook until the beef is done and starting to brown (2 – 3 minutes).

4. Add the green onions and cook, stirring, for about 30 seconds.

5. Add the sauce and cook, stirring, for 30 – 60 seconds, until hot and thickened.

6. Serve over rice noodles or steamed rice.