Sesame Beef and Asian Vegetable Stir-Fry

Ingredients

• ¹/₃ cup water
• ½ teaspoon five-spice powder
• 1 teaspoon cornstarch
• 4 teaspoons dark sesame oil
• ¼ cup Chinese black (Chinkiang) vinegar or rice vinegar, divided
• ¼ cup low-sodium soy sauce, divided
• 3 cups cooked jasmine rice
• + 10 more ingredients
• • ¾ pound top round, cut into1/4-inch strips
  • 2 garlic cloves, minced
  • 1 cup sliced shiitake mushroom caps
  • 1 ½ cups frozen blanched shelled edamame (green soybeans), thawed
  • 2 cups red bell pepper strips
  • 1 tablespoon minced peeled fresh ginger
  • 3 tablespoons sesame seeds, toasted and divided
  • 2 teaspoons peanut oil, divided
  • 1 (15-ounce) can whole baby corn, drained
  • ½ cup diagonally cut green onions

Combine 2 tablespoons soy sauce, 2 tablespoons vinegar, sesame oil, and five-spice powder in a medium bowl, stirring with a whisk. Add beef; toss to coat. Let stand 10 minutes. Remove beef from bowl; discard marinade. Combine 2 tablespoons soy sauce, 2 tablespoons vinegar, water, and cornstarch, ...

View full recipe at My Recipes