Rainbow Beef


Recipe: Rainbow Beef

Summary: 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.


  • 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 anaheim pepper
  • 1 tsp cold water
  • Salt to taste


  1. Slice the steak first with the grain into 2-inch wide strips. Then cut each strip across the grain into 1/4-inch thick slices. Place in a medium bowl and toss with the cornstarch, 1 teaspoon of the rice wine or sherry, the soy sauce, one of the minced garlic cloves, salt and pepper to taste, 1 teaspoon cold water, and the sesame oil.
  2. Combine the remaining rice wine or sherry and the hoisin sauce in a small bowl and set aside.
  3. Heat a 14-inch flat-bottomed wok over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in 1 tablespoon of the oil and add the beef in a single layer. Let sit in the pan for about 1 minute, until it begins to sear, then stir fry for 1 minute. Transfer to a plate or bowl.
  4. Swirl in the remaining oil, then add the garlic, ginger and red pepper flakes and stir-fry for no more than 10 seconds. Add the mushrooms and peppers, sprinkle with salt to taste and stir-fry for 1 to 2 minutes. Return the beef and any juices that have accumulated on the plate or bowl to the wok, add the hoisin sauce mixture and stir-fry for another 30 seconds to a minute, until the beef is cooked through. Remove from the heat and serve with rice, grains or noodles.

Preparation time: 20 minute(s)

Cooking time: 3 minute(s)

Number of servings (yield): 4

Calories: 213

Fat: 13 g only 3 g sat fat

Protein: 16 g

Recipe adapted from NYTimes.com
Photo credit Andrew Scrivani for The New York Times

Recipe Martha Rose Shulman is the author of “The Very Best of Recipes for Health.”

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