Serve this colourful stir-fry atop a bed of steaming whole grain rice.
- Portion size 4 servings
- Credits : Canadian Living Magazine: August 2004
Thinly slice beef diagonally into strips. In bowl, toss together beef, soy sauce, cornstarch, garlic, ginger and five-spice powder; let stand for 20 minutes.
Meanwhile, seed, core and cut red and yellow peppers into bite-size chunks. Cut green onions into 1-inch (2.5 cm) lengths.
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.
Add red and yellow peppers and onions to wok; add 2 tbsp (25 mL) water and toss. Cover and steam until peppers are tender-crisp, about 3 minutes.
Return beef and accumulated juices to pan. Stir in stock, hoisin sauce and sesame oil; simmer until thickened and glossy, 1 minute. Sprinkle with coriander.
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Nutritional facts <b>Per serving:</b> about
- Sodium 768 mg
- Protein 26 g
- Calories 268.0
- Total fat 13 g
- Cholesterol 54 mg
- Saturated fat 2 g
- Total carbohydrate 12 g
- Iron 24.0
- Folate 12.0
- Calcium 4.0
- Vitamin A 12.0
- Vitamin C 157.0