Sesame Beef and Asian Vegetable Stir-Fry

Cooking Light.

• Ready In: 20 mins
• Serves: 6

Ingredients

• 1⁄4 cup low sodium soy sauce, divided
• 1⁄4 cup  chinese black vinegar (Chinkiang) or 1⁄4 cup rice vinegar, divided
• 4  teaspoons  dark sesame oil
• 1⁄2 teaspoon five-spice powder
• 3⁄4 lb top round beef, 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 peppers, strips
• 1 1⁄2 cups  frozen blanched shelled edamame, thawed (green soybeans)
• 1  cup  sliced  shiitake mushroom caps
• 1 (15 ounce) can  whole  baby corn, drained
• 1⁄2 cup  diagonally cut green onion
• 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.
2. Add beef; toss to coat. Let stand 10 minutes. Remove beef from bowl; discard marinade.
3. Combine 2 tablespoons soy sauce, 2 tablespoons vinegar, water, and cornstarch, stirring with a whisk.
4. Heat 1 teaspoon peanut oil in a large nonstick skillet over medium-high heat. Add beef; stir-fry 1 minute.
5. 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.
6. 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.