Rainbow Beef Stir-fry

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IngredientsRainbow Stir Fry

  • 1 lb. (454 g) top sirloin grilling steaks
  • 2 tbsp. (30 mL) soy sauce
  • 1 tbsp. (15 mL) cornstarch
  • 2 cloves garlic, minced
  • 1 tbsp. (15 mL) minced gingerroot
  • 1/4 tsp (1 mL) Chinese five-spice powder or cinnamon
  • 1 green pepper
  • 1 sweet red peppers
  • 1 yellow peppers
  • 3 green onions
  • 2 tbsp. (30 mL) vegetable oil
  • 1/4 cup (60 mL) beef stock
  • 2 tbsp. (30 mL) hoisin sauce
  • 1 tsp (5 mL) sesame oil
  • 1/4 cup (60 mL) chopped fresh coriander

Directions

  1. Thinly slice beef diagonally into strips.
  2. In bowl, toss together beef, soy sauce, cornstarch, garlic, and ginger and five-spice powder; let stand for 20 minutes.
  3. Seed, core and cut green, red and yellow peppers into bite-size chunks.
  4. Cut green onions into 1-inch (2.5 cm) lengths.
  5. 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.
  6. Add 2/3 of green, red and yellow peppers (freeze unused peppers for future recipes) and onions to wok; add 2 tbsp. (25 mL) water and toss.
  7. Cover and steam until peppers are tender-crisp, about 3 minutes.
  8. Return beef and accumulated juices to pan.
  9. Stir in stock, hoisin sauce and sesame oil; simmer until thickened and glossy, 1 minute.
  10. Sprinkle with coriander.

 

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