We enjoyed an Asian-style dish tonight. Mongolian Beef. I found it in the November 2012 Cooking Light and it said that it was easy, which was why I chose it. The ingredients are: 2 tablespoons lower-sodium soy sauce, 1 teaspoon sugar, 1 teaspoon cornstarch, 1 teaspoon dry sherry, 2 teaspoons hoisin sauce, 1 teaspoon rice vinegar, 1 teaspoon chile paste with garlic (such as sambal oelek), 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, about 16 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; sauté for 2 minutes or until beef is browned. Add green onion pieces; sauté 30 seconds. Add soy sauce mixture; cook 1 minute or until thickened, stirring constantly. We served this dish with some rice noodles that we had in the cupboard. It was really tasty and best of all, it was fast!