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)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 434
  • Calories from fat: 30%
  • Fat: 14.4g
  • Saturated fat: 3.3g
  • Monounsaturated fat: 4.8g
  • Polyunsaturated fat: 3.5g
  • Protein: 21.7g
  • Carbohydrate: 55.9g
  • Fiber: 6.3g
  • Cholesterol: 36mg
  • Iron: 3.7mg
  • Sodium: 318mg
  • Calcium: 62mg


  • 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


  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.

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