This stir-fry was good but there are a few changes that I would make for next time. For one, I would add a few more veggies in here like broccoli, mushrooms, or bok choy. I would have also liked the meat to be a little more thinly sliced almost like bulgogi. But even without these changes, I think most stir-fry fans would like this recipe. The original recipe calls for white long grain rice but I used brown basmati rice instead.
Source: Cuisine At Home
1 1/4 cups brown jasmine rice
8 oz. hoisin sauce
1 cup rice vinegar
6 oz. pineapple juice
1/2 cup honey
1 Tbsp garlic, minced
1 Tbsp ginger, minced
1 tsp salt
1 1/4 lb. top sirloin, trimmed and sliced thin
2 Tbsp brown sugar
2 Tbsp canola oil
1 tsp red pepper flakes
1 cup red bell pepper, seeded and thinly sliced
1 cup scallions, chopped into 2 in. pieces
1/2 cups frozen shelled edamame
1 Tbsp toasted sesame oil
Cook rice and keep warm.
Combine hoisin sauce, rice vinegar, pineapple juice, honey, garlic, ginger, and salt in a saucepan. Bring to a boil and reduce to 1 1/2 cups, about 15 minutes.
Toss sirloin with brown sugar, canola oil, and pepper flakes in a bowl to coat. Heat a large saute pan over medium high heat and brown beef for about 3 minutes or until browned.
Add bell peppers, scallions and edamame, and saute for 3 more minutes. Off heat, stir in sesame oil and seeds.
Serve with rice and sauce.