Spicy Beef Stir-Fry
the Editors of Publications International, Ltd.
Spicy Beef Stir-Fry
Yield
Makes 4 servings
Ingredients
| 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 cornstarch |
| 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 |
Preparation
- 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.
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