|Recipe from: grandmaskitchen|
Image Credit: grandmaskitchen
Sizzling Beef Stir-Fry
“Begin with mini spring rolls and a spicy dipping sauce, followed by the beef and steamed long-grain rice.” grandmaskitchen
1 pound thick-cut rump or sirloin steak
2 tablespoons vegetable oil, divided
⅓ cup rice-wine or balsamic vinegar
5 tablespoons dark soy sauce
1 clove garlic, chopped
1 teaspoon Chinese five-spice powder
4 green onions, diagonally sliced
1 red bell pepper, deseeded and cut into 1/4-inch strips
4 ounces button mushrooms, sliced
Cut the steak into thin strips.
Place 2 teaspoons oil in a shallow baking dish.
Stir in the rice-wine vinegar, soy sauce, garlic and five-spice powder.
Add the steak and turn to coat.
Marinate at room temperature for 30 minutes.
Heat the remaining oil in a large skillet or wok.
Transfer the meat to the skillet, reserving the marinade.
Stir-fry the steak over high heat until browned, about 2 minutes.
Transfer to a plate and cover with foil to keep warm.
Add the green onions, red bell pepper and mushrooms to the pan.
Stir-fry for 4 minutes.
Return the steak to the pan along with the reserved marinade.
Bring to a boil, stirring frequently, until bubbling.
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