Beef with vegetables stir-fry
Vicky
ingredients
- 1/4 cup mirin or semisweet white wine, like Riesling
- 1/4 cup orange juice
- 1/4 cup low-sodium soy sauce
- 2 tbsp rice vinegar
- 1/4 teasp red pepper flakes
- 1/4 cup water
- 2 tbsp canola oil
- 8 oz beef round tip steak, sliced 1/4-inch thick
- 3 cloves garlic, minced
- 2 cups fresh snow peas (6 ounces)
- 1 large bunch broccoli (1 1/4 pounds) trimmed and cut into small florets
- 1 bunch asparagus (1 pound), trimmed and sliced on diagonal into 2-inch pieces
- 2 cups frozen shelled edamame
- 1 1/2 teasp cornstarch dissolved in 1/4 cup warm water
- 1 teasp sesame oil
directions
- 1
Combine mirin or white wine, orange juice, soy sauce, rice vinegar, red pepper flakes and water in a small bowl.
- 2
In a large wok or very large (14-inch) saute pan, heat 1 tablespoon of oil over medium-high heat.
- 3
Add the beef and cook, stirring, until just browned, about 2 minutes.
- 4
Transfer the beef to a plate.
- 5
Heat the remaining tablespoon of oil over medium heat and cook garlic until fragrant, about 30 seconds.
- 6
Add snow peas, broccoli, asparagus and edamame, raise heat to medium-high, and cook for 3 minutes until vegetables are slightly softened.
- 7
Add the mirin-soy mixture and cook, stirring, until edamame are cooked and asparagus is crisp-tender, about 4 minutes.
- 8
Add the beef and dissolved cornstarch and stir to incorporate.
- 9
Cook until mixture thickens slightly and beef is heated through, an additional 2 minutes.
- 10
Drizzle with sesame oil and serve.
notes
Per Serving: (1 serving equals 2 cups stir-fry and 3 tablespoons sauce)
Source: Vicky
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