Chinese Stir-Fry with Sirloin & Sesame Soy Sauce

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 525.7
  • Total Fat: 12.7 g
  • Cholesterol: 100.9 mg
  • Sodium: 777.8 mg
  • Total Carbs: 60.6 g
  • Dietary Fiber: 5.4 g
  • Protein: 40.6 g

View full nutritional breakdown of Chinese Stir-Fry with Sirloin & Sesame Soy Sauce calories by ingredient
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Number of Servings: 4


    2 tsp. sesame seeds
    1-1/2 tsp. cornstarch
    2 tsp. rice vinegar
    1/4 cup homemade or lower-salt canned chicken broth
    2 Tbs. soy sauce
    2 tsp. granulated sugar
    1 Tbs. sliced scallions (white and green parts)
    2 tsp. toasted sesame oil
    1/2 tsp. minced garlic

    1 lb. beef sirloin, trimmed of any fat or sinew
    1/4 tsp. kosher salt
    Ground white pepper
    3/4 cup sliced carrots (cut diagonally into 1/4-inch coins)
    3/4 cup broccoli florets (3/4-inch florets)
    3/4 cup sugar snap peas (strings removed)
    3/4 cup sliced bok choy leaves and stalks (cut leaves into 2-inch strips, stalks into 1-inch pieces)
    3/4 cup green bell pepper strips (2x1/3-inch strips)
    2 Tbs. very thinly sliced scallions
    2 tsp. minced fresh ginger
    2 tsp. minced garlic
    8 oz. rice noodles


For the Sauce:
Toast the sesame seeds in a small, dry skillet over medium heat, tossing until golden and fragrant. Immediately transfer to a small bowl to stop the cooking. In a measuring cup, combine the cornstarch and rice vinegar, whisking to blend. Then whisk in the chicken broth, soy sauce, sugar, scallions, toasted sesame seeds, sesame oil, and garlic.

For the Stir-Fry:
Soak the noodles in hot water for about a half hour.

Cut the beef across the grain into 1/4-inch slices, then into pieces 2 inches long and 1 inch wide. Season the beef with kosher salt and a dash of white pepper; toss to combine.

Fill a small bowl with water and keep it near the stove. Heat a 12-inch skillet or a stir-fry pan over high heat for 2 minutes. Add 1 Tbs. of the vegetable oil, swirl to coat the pan evenly, and heat until the oil just barely begins to smoke, about 30 seconds (only a light haze is necessary).

Add the seasoned beef. Let it sear for about 15 seconds and then begin to stir occasionally (every 10 seconds or so) until its raw appearance is gone but the center is slightly undercooked 1 to 2 minutes. Transfer to a bowl.

Add the remaining 1 Tbs. oil to the pan and swirl to coat evenly. Add the carrots, broccoli, sugar snap peas, bok choy, and green bell peppers and 1 Tbs. water and cook, stirring constantly, for 1 minute.

Add the scallions, ginger and garlic and continue to cook, stirring constantly, until the vegetables are crisp-tender, 1 to 4 minutes. If the bottom of the pan looks like it's starting to burn, add more water, 1 Tbs. at a time.

Stir the beef and noodles back into the pan and cook for another 30 seconds to reheat and blend the flavors.

Whisk the sauce to recombine it. Pour the sauce into the pan, stirring well to coat evenly, and cook until it thickens, 15 to 20 seconds. Transfer the stir-fry to a bowl and serve immediately.

Number of Servings: 4

Recipe submitted by SparkPeople user BREEHARDY.

TAGS:  Beef/Pork |

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