Sizzling Beef Stir-Fry

By Addie

The first time Grandma served up these tender strips of steak, mushrooms and red pepper was the night I learned how to use chopsticks.

Ingredients

• 1 pound thick-cut rump or sirloin steak
• 2 tablespoons vegetable oil, divided
• 1/3 cup rice-wine or balsamic vinegar
• 5 tablespoons dark soy sauce
• 1 clove garlic, chopped
• 1 teaspoon Chinese five-spice powder
• 4 green onions, diagonally sliced
• 1 red bell pepper, deseeded and cut into 1/4-inch strips
• 4 ounces button mushrooms, sliced

Preparation

Step 1

1. Cut the steak into thin strips. Place 2 teaspoons oil in a shallow baking dish. Stir in the rice-wine vinegar, soy sauce, garlic and five-spice powder. Add the steak and turn to coat. Marinate at room temperature for 30 minutes.

2. Heat the remaining oil in a large skillet or wok. Transfer the meat to the skillet, reserving the marinade. Stir-fry the steak over high heat until browned, about 2 minutes. Transfer to a plate and cover with foil to keep warm.

3. Add the green onions, red bell pepper and mushrooms to the pan. Stir-fry for 4 minutes. Return the steak to the pan along with the reserved marinade. Bring to a boil, stirring frequently, until bubbling. Serve hot.