Sesame Beef and Asian Vegetable Stir-Fry

Submitted by dicentra

"Cooking Light."

 

• Ready In: 20mins
• Ingredients: 17
• 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.