Rainbow Beef

In this version of a stir-fry classic I am using less beef than a typical recipe would call for and adding in some shiitake mushrooms and extra peppers.

Ingredients

• ½ pound lean flank steak
• 1 ½ teaspoons cornstarch
• 1 tablespoon plus 1 teaspoon rice wine or dry sherry
• 1 teaspoon low sodium soy sauce
• 2 fat garlic cloves, minced
• Salt and freshly ground pepper
• 1 teaspoon sesame oil
• 2 tablespoons hoisin sauce
• 2 tablespoons peanut oil, rice bran oil or canola oil
• 1 tablespoon minced ginger
• ½ teaspoon red pepper flakes
• 8 ounces shiitake mushrooms, stems removed, caps quartered
• 4 bell peppers of varying colors
• 1 tsp cold water
• 1 anaheim pepper
• Salt to taste

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    256 calories; 13 grams fat; 3 grams saturated fat; 5 grams monounsaturated fat; 3 grams polyunsaturated fat; 17 grams carbohydrates; 4 grams dietary fiber; 9 grams sugars; 15 grams protein; 38 milligrams cholesterol; 800 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Slice the steak first with the grain into 2-inch wide strips. Then cut each strip across the grain into 1/4-inch thick slices. Place in a medium bowl and toss with the cornstarch, 1 teaspoon of the rice wine or sherry, the soy sauce, one of the minced garlic cloves, salt and pepper to taste, 1 teaspoon cold water, and the sesame oil.
2. Combine the remaining rice wine or sherry and the hoisin sauce in a small bowl and set aside.
3. Heat a 14-inch flat-bottomed wok over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in 1 tablespoon of the oil and add the beef in a single layer. Let sit in the pan for about 1 minute, until it begins to sear, then stir fry for 1 minute. Transfer to a plate or bowl.
4. Swirl in the remaining oil, then add the garlic, ginger and red pepper flakes and stir-fry for no more than 10 seconds. Add the mushrooms and peppers, sprinkle with salt to taste and stir-fry for 1 to 2 minutes. Return the beef and any juices that have accumulated on the plate or bowl to the wok, add the hoisin sauce mixture and stir-fry for another 30 seconds to a minute, until the beef is cooked through. Remove from the heat and serve with rice, grains or noodles.

20 minutes