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

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.


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.


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.


Grandma's Secret Tip:

Grandma wasn't always keen on beef and would sometimes use other types of meat in this recipe, like strips of lamb or pork. For special occasions, she was known to splurge on duck breast.