Light Mongolian Beef

I think I like this recipe better than the previous one I made. The only change I would make next time is to omit the salt. I think the soy sauce (even though it's low sodium) adds enough salt to the recipe. I was really surprised at how quick this came meal came together. While the rice was cooking, I made the beef. It was ready in no time.


Ingredients:
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

Directions:
Combine the 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 several 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.
Yield: 4 servings (serving size: 1 cup)

Nutritional Info (per serving): 237 calories; 10.5g fat; 26g protein; 9.1g carbs; 1.7g fiber; 60mg cholesterol; 2.7mg iron; 517mg sodium; 67mg calcium

Source: Cooking Light