posted by Terrytx 01-28-103 7:02 AM
* Exported from MasterCook *
Sesame Beef and Asian Vegetable Stir-Fry
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beef
Amount Measure Ingredient -- Preparation Method
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1/4 cup low-sodium soy sauce, divided
1/4 cup Chinese black vinegar (Chinkiang) 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, divided
3 tablespoons sesame seeds, toasted and divided
1 tablespoon minced peeled fresh ginger
2 cloves garlic, 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
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 2 tablespoons spy sauce, 2 tablespoons vinegar, water, and cornstarch, stirring with a whisk.
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, 3 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.
Yield: 6 servings (serving size: 1 cup stir-fry and 1/2 cup rice). 434 cal, 14.4g fat, 21.7g pro, 55.9g carb, 6.3g fiber, 36mg chol, 3.7mg iron, 318mg sod, 62mg calc.
Source: Cooking Light-J/F/03
Serving Ideas : Asian Cucumber Salad and brown rice