One Dish Wonder- Asian Beef and Vegetables Stir Fry

Winding Down 2015 and Looking Forward to 2016 

One Dish Wonder

Asian Beef and Vegetables Stir Fry
Cook's notes: Stir fry dishes are one of the easiest, fastest and most convenient dishes to pull together when you are looking for something hearty and fulfilling. Using hoisin sauce as the key ingredient here, this dish is full of flavor when cooked with beef or chicken. If you haven’t already tried hoisin sauce, then think of it as a Chinese style barbecue soy sauce. Adding in sugar balances out the saltiness of the sauce.

Ingredients:

• 1-1/2 lb. thinly sliced flank steak or boneless sirloin steak
• ¼ cup cream sherry
• ¼ cup lite soy sauce
• 2 TB. hoisin sauce
• ¾ tsp. chili paste
• ¾ tsp. sesame oil
• 1 tsp. sugar
• 1 tsp. fresh minced ginger
• 2 TB. sesame seeds
• 4 green onion cut into 1 inch pieces or 1 cup red onion strips
• 2 TB. sesame seeds
• ½ cup water mixed with 2 TB. cornstarch
• 2 TB. cooking oil or use sesame oil for more flavor
• 2 cloves of garlic, minced
• 3 medium carrots-thinly bias sliced
• 8 oz. pea pods or sugar snap peas 
• 4 cups of broccoli florets
• 1 cup sweet red peppers cut in strips
• 2 cups baby spinach leaves
• 4-6 cups of cooked rice
• 1/4 cup roughly chopped cashews

Directions:

• Partially freeze beef and then thinly bias slice across the grain.
• In a bowl combine soy sauce, sherry, hoisin sauce, sugar, chili paste, ¾ tsp. sesame oil, and ginger.
• Add beef and sesame seeds to this mixture to coat beef.
• Cover beef and marinade and chill mixture for 2 hrs. Stir once or twice.
• Stir in water mixed with cornstarch.
• Drain beef reserving marinade.
• Add 2 TB. oil to wok, stir fry carrots, pea pods, broccoli florets, onions and garlic.
• Remove the veggies from wok, add beef and stir fry beef about 3 minutes until strips are not pink.
• To meat mixture add cornstarch/water mixture, veggies, spinach and reserved marinade. Cook on low heat, covered until thickened about 2-4 minutes. May need to add a little more water. 
• Serve over brown or jasmine rice or noddles. Garnish with cashews.