Sesame Beef and Asian Vegetable Stir-Fry

Ingredients

• 0.5 teaspoon five-spice powder 
• 15 ounce baby corns whole drained canned
• 2 cups bell pepper strips red
• 3 cups jasmine rice cooked
• 1 teaspoon cornstarch 
• 4 teaspoons sesame oil dark
• 1.5 cups blanched edamame green frozen shelled thawed ( soybeans)
• 1 tablespoon ginger fresh minced peeled
• 2  garlic cloves minced
• 0.5 cup diagonally cut green onions 
• 0.3 cup soya sauce low-sodium divided
• 2 teaspoons vegetable oil; peanut oil preferred divided
• 0.3 cup rice vinegar black chinese divided (Chinkiang)
• 3 tablespoons sesame seed divided toasted
• 1 cup shiitake mushroom caps sliced
• 0.8 pound top round 
• 0.3 cup water 

Equipment

• bowl
• frying pan
• whisk

Directions

1. Combine 2 tablespoons soy sauce, 2 tablespoons vinegar, sesame oil, and five-spice powder in a medium bowl, stirring with a whisk.
2. Add beef; toss to coat.
3. Let stand 10 minutes.
4. Remove beef from bowl; discard marinade.
5. Combine 2 tablespoons soy sauce, 2 tablespoons vinegar, water, and cornstarch, stirring with a whisk.
6. Heat 1 teaspoon peanut oil in a large nonstick skillet over medium-high heat.
7. Add beef; stir-fry 1 minute.
8. Remove beef from pan.
9. Add 1 teaspoon peanut oil, 2 tablespoons sesame seeds, ginger, and garlic to pan; stir-fry 30 seconds.
10. Add bell pepper, edamame, mushrooms, and corn; stir-fry 2 minutes.
11. Add beef and cornstarch mixture; stir-fry 3 minutes or until sauce thickens.
12. Remove from heat; stir in 1 tablespoon sesame seeds and onions.
13. Serve over rice.