Sesame Beef and Asian Vegetable Stir-Fry
Recipe from “Cooking Light: The Complete Quick Cook,” by Bruce Weinstein and Mark Scarbrough. Serves 6.
Ingredients
1/4 cup lower-sodium soy sauce
1/4 cup Chinese black vinegar or rice vinegar, divided
4 teaspoons dark sesame oil
1/2 teaspoon five-spice powder
3/4 pound top round, cut into 1/4-inch strips
1/3
cup water
1 teaspoon cornstarch
2 teaspoons peanut oil
3 tablespoons sesame seeds, toasted and divided
1 tablespoon minced peeled fresh ginger
2 garlic cloves, minced
2 cups red bell pepper strips
11/2 cups frozen shelled edamame (green soybeans), thawed
1 cup sliced shiitake mushroom caps
1 can (15-ounces) whole baby corn, drained
1/2 cup diagonally cut green onions
3 cups cooked jasmine rice
Directions
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.
Combine remaining 2 tablespoons soy sauce, remaining 2 tablespoons vinegar, 1/3 cup water and cornstarch, stirring with a whisk.
Heat 1 teaspoon peanut oil in a wok or large nonstick skillet over medium-high heat. Add beef; stir-fry 1 minute. Remove beef from pan. Add remaining 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 remaining 1 tablespoon sesame seeds and onions. Serve over rice.
Per serving (1 cup stir-fry and one-half cup rice): 434 calories, 14.4 g fat, 3.3 g saturated fat, 21.7 g protein, 55.9 g carbs, 6.3 g fiber, 36 mg cholesterol, 318 mg sodium, 3.7 mg iron, 62 mg calcium.
