Rainbow Beef

Site for original Recipe before changes: www.cooking.nytimes.com

  • 1 pound lean flank steak
  • 1 ½ teaspoons cornstarch
  • 1 tablespoon plus 1 teaspoon rice wine or dry sherry
  • 1 teaspoon low sodium soy sauce
  • 2 fat garlic cloves, minced
  • Salt and freshly ground pepper
  • 1 teaspoon sesame oil
  • 2 tablespoons hoisin sauce
  • 2 tablespoons peanut oil, rice bran oil or canola oil
  • 1 tablespoon minced ginger
  • ½ teaspoon red pepper flakes
  • 8 ounces shiitake mushrooms, stems removed, caps quartered
  • 4 bell peppers of varying colors
  • 1 tsp cold water
  • 1 anaheim pepper
  • Salt to taste
  1. Slice the steak first with the grain into 2-inch wide strips. Then cut each strip across the grain into 1/4-inch thick slices. Place in a medium bowl and toss with the cornstarch, 1 teaspoon of the rice wine or sherry, the soy sauce, one of the minced garlic cloves, salt and pepper to taste, 1 teaspoon cold water, and the sesame oil.
  2. Combine the remaining rice wine or sherry and the hoisin sauce in a small bowl and set aside.
  3. Heat a 14-inch flat-bottomed wok over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in 1 tablespoon of the oil and add the beef in a single layer. Let sit in the pan for about 1 minute, until it begins to sear, then stir fry for 1 minute. Transfer to a plate or bowl.
  4. Swirl in the remaining oil, then add the garlic, ginger and red pepper flakes and stir-fry for no more than 10 seconds. Add the mushrooms and peppers, sprinkle with salt to taste and stir-fry for 1 to 2 minutes. Return the beef and any juices that have accumulated on the plate or bowl to the wok, add the hoisin sauce mixture and stir-fry for another 30 seconds to a minute, until the beef is cooked through. Remove from the heat and serve with rice, grains or noodles.
Nutrition Facts
Servings 4.0
calories 322
Total Fat 15 g 24 %
Saturated Fat 4 g 20 %
Monounsaturated Fat 6 g
Polyunsaturated Fat 3 g
Trans Fat 0 g
Cholesterol 43 mg 14 %
Sodium 523 mg 22 %
Potassium 529 mg 15 %
Total Carbohydrate 16 g 5 %
Dietary Fiber 1 g 6 %
Sugars 4 g
Protein 29 g 59 %
Vitamin A 20 %
Vitamin C 44 %
Calcium 4 %
Iron 13 %