ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Sesame Beef and Asian Vegetable Stir-Fry

Photography: Randy Mayor; Styling: Melanie J. Clarke
Yield 6 servings (serving size: 1 cup stir-fry and 1/2 cup rice)

Ingredients

  • 1/4 cup low-sodium soy sauce, divided
  • 1/4 cup Chinese black (Chinkiang) vinegar or rice vinegar, divided
  • 4 teaspoons dark sesame oil
  • 1/2 teaspoon five-spice powder
  • 3/4 pound top round, 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 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

Nutrition Information

  • calories 434
  • caloriesfromfat 30 %
  • fat 14.4 g
  • satfat 3.3 g
  • monofat 4.8 g
  • polyfat 3.5 g
  • protein 21.7 g
  • carbohydrate 55.9 g
  • fiber 6.3 g
  • cholesterol 36 mg
  • iron 3.7 mg
  • sodium 318 mg
  • calcium 62 mg

How to Make It

  1. 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.

  2. Combine 2 tablespoons soy sauce, 2 tablespoons vinegar, water, and cornstarch, stirring with a whisk.

  3. 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, 2 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.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.