BEEF AND VEGGIE FIVE SPICE STIR FRY

By Jaxson

Ingredients

• 2 LBS BONELESS BEEF SIRLOIN STEAK
• 1 TBSP HOISIN SAUCE
• 1 TBSP SOY SAUCE
• 1 TSP CHINESE FIVE SPICE POWDER
• 2 TBSP SEASONED STIR FRY OIL OR VEGETABLE OIL
• 3 CUPS FRESH SNOW PEAS TRIMMED
• 1 15 OZ CAN BABY CORN DRAINED
• 2 MEDIUM CARROTS THINLY SLICED
• 1 LARGE ONION CUT INTO 1 INCH PIECES
• 2 14OZ CANS BEEF BROTH
• 2 TBSP CORNSTARCH

Preparation

Step 1

TRIM FAT FROM MEAT. THINLY SLICE MEAT ACROSS THE GRAIN INTO BITE SIZE PIECES.

PLACE STRIPS INTO SEAL ABLE PLASTIC BAG, ADD HOISIN SAUCE, SOY SAUCE, AND 5 SPICE POWDER. SEAL BAG; TURN TO COAT EVENLY. REFRIGERATE MEAT FOR 1-2 HOURS.

PREHEAT OIL IN A WOK OR LARGE SKILLET OVER HIGH HEAT. ADD BEEF STRIPS 1/2 AT A TIME, TO HOT WOK. STIR FRY2-3 MINUTES OR UNTIL TO DESIRED DONENESS. REMOVE BEEF STRIPS FROM WOK, ADD SNOW PEAS, BABY CORN, CARROTS, AND ONION TO HOT WOK. STIR FRY ABOUT 3 MINUTES OR UNTIL ONION BEGINS TO SOFTEN. RETURN BEEF STRIPS TO WOK. ADD 1 1/2 CANS OF THE BEEF BROTH TO WOK; BRING TO BOIL. MEANWHILE WHISK CORNSTARCH INTO REMAINING 1.2 CAN OF BEEF BROTH; ADD TO WOK AND STIR UNTIL THICKENED.