Mongolian Beef

Ingredients
1 Tbsp. cornstarch
3/4 cup reduced sodium chicken broth (once again, I prefer homemade, but store bought works too)
2 Tbsp. reduced sodium soy sauce
1 Tbsp. hoisin sauce
2 tsp. sesame oil
1 lb. boneless beef top sirloin steak, cut into thin strips
1 Tbsp. olive oil, divided (I like to use sesame oil for this instead)
5 green onion cut into 1 inch pieces
2 cups hot cooked rice
1 package of edamame

Directions
In a small bowl, combine cornstarch and broth until smooth. Stir in hoisin sauce, soy sauce and sesame oil, set aside. In a large, non-stick skillet or wok, cook beef in 1 1/2 tsp hot oil (Olive or sesame, whichever you prefer) until no longer pink. Remove and keep warm. In the same skillet, stir fry the onions in the remaining oil for 3-4 minutes or until crisp-tender. Stir the cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add beef and heat through. Serve with rice and edamame.

Recipe from Taste of Home Prize Winning Beef