Mongolian Beef

Ingredients

• 1 beef Top Sirloin Steak, cut 1 inch thick (about 1 pound)
• 2 tablespoons minced garlic, divided
• 1/4 to 1/2 teaspoons crushed red pepper
• 1/2 cup chopped green onions
• 1/4 cup oyster sauce
• 2 tablespooons sugar
• 1 tablespoon chopped fresh ginger
• 2 cups bamboo shoots, edamame, baby corn or water chestnuts
• 2 cups hot cooked rice

Instructions

1. Cut beef Top Sirloin Steak in half lengthwise, then crosswise into 1/8-inch strips. Toss beef with 1 tablespoon garlic and red pepper.

2. Heat nonstick skillet over medium-high heat until hot. Add half of beef; stir-fry 1 to 2 minutes or until internal temperature of 145°F for medium as measured by a meat thermometer. (Do not overcook.) Remove from skillet; keep warm. Repeat with remaining beef.

3. Add remaining 1 tablespoon garlic, green onions, oyster sauce, sugar and ginger to same skillet; cook 1 to 2 minutes or until sauce is hot. Return beef to skillet. Add bamboo shoots; cook and stir until bamboo shoots are warm. Serve over rice.

• Test Kitchen Tips Use the pan size specified in the recipe. If the pan is too small, the beef will be crowded and browning will be inhibited. If the pan is too large, overcooking may result.