For dinner in a hurry, there is nothing faster than a stir-fry; combine speed with tender beef and a sesame hoisin sauce, and you have a winning combination. I used to shy away from making stir-fry dishes because they usually require extra time to marinate the meat. Using a shell sirloin steak fixes that problem; the beef is melt-in-your-mouth tender and bursting with flavor without any added steps. Tip: To complete the meal serve over white rice. Serves: 6 Preparation Time: 26 minutes Cooking Time: 8 minutes
What you'll need
- 1 1/2 pounds boneless shell sirloin steak, trimmed and sliced thin (2" long x 1/2" wide strips)
- 1 egg white
- 1 teaspoon salt
- 2 teaspoons cornstarch
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 1/3 cup canned low salt beef broth
- 1/2 teaspoon cornstarch mixed with 1/2 teaspoon water
- 1 teaspoon sesame oil
- 1 tablespoon peanut oil
- 2 teaspoons, peeled and finely chopped, fresh ginger
- 8 ounces pea pods, trimmed
- 1 medium red bell pepper, cut into 1/4 inch strips
- 1 tablespoon soy sauce
- 1/2 cup unsalted roasted peanuts (optional)
- 1 tablespoon red pepper flakes (optional)
How to make it
Whisk the egg white in a medium-size bowl until foamy, then whisk in the salt and cornstarch. Stir in the beef and set aside.
In a separate bowl, mix the soy, hoisin, vinegar, broth, cornstarch-water mixture, and sesame oil; set the sauce aside.
In a wok, heat the peanut oil on high. Add the beef and stir-fry until lightly browned. Add the ginger and stir-fry 30 seconds. Add the sauce, peapods, and bell pepper and stir-fry for one to three minutes.
Finish by adding the optional peanuts and red pepper flakes.
