Spicy Beef Stir-Fry
Makes 4 servings
|1||pound boneless beef top sirloin, top loin (strip) or tenderloin steaks|
|5||tablespoons reduced-sodium teriyaki sauce, divided|
|1||teaspoon hot chili oil or-1/2 teaspoon crushed Szechuan peppercorns|
|1||tablespoon dry sherry|
|2||tablespoons peanut oil or vegetable oil, divided|
|2||cups sliced fresh mushrooms|
|1||small onion, cut into 1-inch pieces|
|Hot cooked angel hair pasta|
- Trim fat from beef; discard. Cut beef lengthwise in half, then crosswise into 1/8-inch-thick slices. Combine 1 tablespoon teriyaki sauce and chili oil in medium bowl. Add beef and toss to coat; set aside.
- Combine cornstarch, remaining 4 tablespoons teriyaki sauce and sherry in small bowl; stir until smooth. Set aside.
- Heat wok over high heat about 1 minute or until hot. Drizzle 1 tablespoon peanut oil into wok and heat 30 seconds. Add half the beef mixture; stir-fry 2 minutes or until beef is barely pink in center. Remove beef to large bowl. Repeat with remaining beef mixture. Reduce heat to medium-high.
- Add remaining 1 tablespoon peanut oil to wok and heat 30 seconds. Add mushrooms and onion; stir-fry 5 minutes or until vegetables are tender.
- Stir cornstarch mixture until smooth and add to wok. Stir-fry 30 seconds or until sauce boils and thickens.
- Return beef and any accumulated juices to wok; cook until heated through. Serve over pasta. Garnish as desired.
Check out more recipes for Chinese