Packed with flavor, this Mongolian beef is a full meal when served over rice.

Grilled Mongolian Beef

Trim fat from steak. thinly slice steak across the grain into bite-size strips. Whisk together chili garlic sauce, soy sauce, hoisin sauce, garlic, ginger, and brown sugar in a medium bowl. Add steak strips; toss to coat. Cover and refrigerate 1 hour.

Coat a grill pan with cooking spray and heat over high heat. Add green onions and cook 1 minute or until tops begin to wilt. Remove to a cutting board. When cool enough to handle, cut into 1-inch pieces; set aside.

Drain steak strips; reserve marinade. Cook half of the steak strips in the grill pan over medium-high heat; 1 minute per side or until grill marks form. Remove steak strips from pan and repeat with remaining strips. Set steak strips aside and keep warm.

Place reserved marinade and enough beef broth to make 1 cup in a small sauce pan. Bring to boiling; reduce heat. Simmer, uncovered, until liquid is reduced to 2/3 cup. Combine cornstarch and water; stir into reduced mixture until thickened and bubbly. Stir in sesame oil.

Serve steak strips and green onions with sauce over rice, if desired. Garnish with sesame seeds.