Beef and Spring Vegetable Stir-Fry
For sauce, in a small bowl combine the orange juice, rice wine, rice vinegar, miso paste, soy sauce and cornstarch.Advertisement
In a very large skillet heat 1 tablespoon of the oil over medium-high heat. Add meat, half at a time and cook 2 to 3 minutes or until browned, stirring constantly. Remove from skillet.
Add remaining 1 tablespoon oil to hot skillet. Add snow peas and carrots; cook and stir 3 minutes. Add the sweet pepper strips, minced ginger and garlic; cook and stir 1 minute. Add mushrooms and green onions; cook and stir 3 to 4 minutes more or just until vegetables are crisp-tender. Remove from skillet.
Stir sauce and pour into skillet. Cook and stir until thickened and bubbly. Return cooked meat and vegetables to skillet, stirring to coat. Cook and stir 1 minute more. Top with sesame seeds and additional green onions. Serve with rice.
Tips: Choose assorted mushrooms from your local market. For example, try oyster, shiitake, cremini or morel mushrooms.
To toast sesame seeds, spread in a shallow baking pan lined with parchment paper. Bake in a 350 degrees F oven about 5 minutes or until golden, shaking pan once or twice.
3 1/2 lean protein, 1 1/2 vegetable, 1 fat, 1 starch, 1/2 other carbohydrate