RAINBOW BEEF
This recipe from NYT Cooking is a quick evening stir fry. Nutritious and delicious.
Ingredients
½ lb lean flank steak (I was able to get some local chipped beef, which worked well)
1 ½ teaspoons of corn starch
1 tablespoon plus 1 teaspoon of rice wine or dry cooking sherry
1 teaspoon low-sodium soy sauce
2 large garlic cloves, minced
1 teaspoon sesame oil
2 tablespoons hoisin sauce (they actually had this at the local Shop 'N Save)
2 tablespoons peanut or canola oil
1 tablespoon minced ginger
½ teaspoon red pepper flakes
8 ounces shiitake mushroom, remove stems and quarter the caps
4 bell peppers, different colors and cut into strips
1 teaspoon of cold water
Salt and pepper to taste
Ramen noodles or rice for serving - make in advance
Prep
Slice the steak into 2-inch strips, then cut across the grain to make ¼ - ½ inch pieces (you can just pull apart the chipped steak here and cut it into smaller pieces.)
Put the steak in a medium bowl, then add the cornstarch, 1 teaspoon of the rice wine or sherry, the soy sauce, one of the minced garlic cloves, 1 teaspoon of cold water, the sesame oil, and some salt and pepper. Mix to combine.
Mix the remaining rice wine or sherry and hoisin sauce in a small bowl and set aside
Heat a wok over high heat until a drop of water evaporates in a few seconds when added.
Swirl in a tablespoon of the peanut or canola oil (I had coconut, which seemed to work fine)
Add the meat in a single layer then let sear for a minute
Stir fry for an additional minute or so, then remove and put onto a plate to rest
Add the additional teaspoon of oil, swirl then add the garlic, pepper flakes and ginger.
Stir fry for about 10 seconds, then add the peppers and mushrooms.
Cook for an additional minute or two, and add salt to your liking
Add the beef back to the wok and cook through
Finally, add the hoisin sauce mixture
Serve over your rice or noodles - Delicious!
The original recipe and image linked here.