Sesame Beef And Asian Vegetable Stir-Fry

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

Chinese black vinegar has a sweet flavor and a rich, dark color that sets it apart from commonly used clear rice vinegars. You can find it at Asian markets, or order it from www.ethnicgrocer.com

Ingredients

• 1/4 cup low-sodium soy sauce, divided
• 1/4 cup Chinese black (Chinkiang) vinegar or rice vinegar, divided
• 4 teaspoon 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, 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, thawed
• 1 cup sliced shiitake mushroom caps
• 1 (15-ounce) can whole baby corn, drained
• 1/2 cup diagonally cut green onions
• 3 cups hot 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.
2. Add beef; toss to coat.
3. Let stand 10 minutes.
4. Remove beef from bowl; discard marinade.
5. Combine 2 tablespoons soy sauce, 2 tablespoons vinegar, water, cornstarch, stirring with a whisk.
6. Heat 1 teaspoon peanut oil in a large nonstick skillet over medium-high heat.
7. Add beef; stir-fry 1 minute.
8. Remove beef from pan.
9. Add 1 teaspoon peanut oil, 2 tablespoons sesame seeds, ginger, and garlic to pan; stir-fry 30 seconds.
10. Add bell pepper, edamame, mushrooms, and corn; stir-fry 2 minutes.
11. Add beef and cornstarch mixture stir-fry 3 minutes or until sauce thickens.
12. Remove from heat; stir in 1 tablespoon sesame seeds and onions
13. Serve over rice.

Yield: 6 servings (serving size: 1 cup stir-fry and 1/2 cup rice)