Sesame Beef and Asian Vegetable Stir-Fry |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1/4 cup low-sodium soy sauce, divided |
1/4 cup chinese black (chinkiang) vinegar or rice vinegar, divided |
4 teaspoons dark sesame oil |
1/2 teaspoon five-spice powder |
3/4 pound top round, cut into1/4-inch strips |
1/3 cup water |
1 teaspoon cornstarch |
2 teaspoons peanut oil, divided |
3 tablespoons sesame seeds, toasted and divided |
1 tablespoon minced peeled fresh ginger |
2 garlic cloves, minced |
2 cups red bell pepper strips |
1 1/2 cups frozen blanched shelled edamame (green soybeans), thawed |
1 cup sliced shiitake mushroom caps |
1 (15-ounce) can whole baby corn, drained |
1/2 cup diagonally cut green onions |
3 cups cooked jasmine rice |
Directions:
1. Combine 2 tablespoons soy sauce, 2 tablespoons vinegar, sesame oil, and five-spice powder in a medium bowl, stirring with a whisk. Add beef; toss to coat. Let stand 10 minutes. Remove beef from bowl; discard marinade.
2. Combine 2 tablespoons soy sauce, 2 tablespoons vinegar, water, and cornstarch, stirring with a whisk.
3. Heat 1 teaspoon peanut oil in a large nonstick skillet over medium-high heat. Add beef; stir-fry 1 minute. Remove beef from pan. Add 1 teaspoon peanut oil, 2 tablespoons sesame seeds, ginger, and garlic to pan; stir-fry 30 seconds. Add bell pepper, edamame, mushrooms, and corn; stir-fry 2 minutes. Add beef and cornstarch mixture; stir-fry 3 minutes or until sauce thickens. Remove from heat; stir in 1 tablespoon sesame seeds and onions. Serve over rice.
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