Rainbow Beef

In this version of a stir-fry classic I am using less beef than a typical recipe would call for and adding in some shiitake mushrooms and extra peppers

4 Servings - cooking.nytimes.com

Servings:4 | Calories:237 | Total Fat:13g | Chol:37mg | More

Nutritional facts are per serving and accuracy is not certain.

Total Fat 13g

20 %

Sat Fat 3g

15 %

Total Carb 16g

5 %

Fiber 4g

16 %

Sugars 7g

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Cholesterol 37mg

12 %

Sodium 1191mg

50 %

Protein 15g

30 %

Calories:

37% Flank steak

26% Others combined

26% Peanut oil

10% Bell peppers

Change

Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.

1/2 pound lean flank steak
1 1/2 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
1/2 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

Directions : View recipe directions on cooking.nytimes.com

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