rainbow beef stir-fry
categories:  Beef     

Prepared: 2009-02-05

ingredients:

• 1 lb (500 g) top sirloin grilling steak
• 2 tbsp (25 mL) soy sauce
• 1 tbsp (15 mL) cornstarch
• 2 cloves garlic, minced
• tbsp (15 mL) minced gingerroot
• 1/4 tsp (1 mL) Chinese five-spice powder (or pinch cinnamon)
• 1 each sweet red and yellow pepper
• 3 green onions
• 2 tbsp (25 mL) vegetable oil
• 1/4 cup (50 mL) beef stock
• 2 tbsp (25 mL) hoisin sauce
• 1 tsp (5 mL) sesame oil
• 1/4 cup (50 mL) chopped fresh coriander

Preparation:

• Thinly slice beef diagonally into strips.
• In bowl, toss together beef, soy sauce, cornstarch, garlic, ginger and five-spice powder; let stand for 20 minutes.
• Meanwhile, seed, core and cut red and yellow peppers into bite-size chunks.
• Cut green onions into 1-inch (2.5 cm) lengths.
• In wok or large skillet, heat vegetable oil over high heat; stir-fry beef mixture, in 2 batches, until browned, about 1 minute per batch. Transfer to plate.
• Add red and yellow peppers and onions to wok; add 2 tbsp (25 mL) water and toss.
• Cover and steam until peppers are tender-crisp, about 3 minutes.
• Return beef and accumulated juices to pan.
• Stir in stock, hoisin sauce and sesame oil; simmer until thickened and glossy, 1 minute.
• Sprinkle with coriander.

makes 4 servings @ 268 calories per serving