Ingredients

• 1 pound sirloin or sirloin tip , sliced thinly across the grain
• 1.5 teaspoons baking soda
• 3 tablespoons cornstarch
• 0.33 cups water
• 1 teaspoon sugar
• 6 tablespoons soy sauce
• 1.5 tablespoons wine
• 0.25 teaspoons hinese 5-spice powder
• 0.13 teaspoons white pepper , or to taste
• 2 tablespoons vegetable oil , or more as needed
• 0.67 cups onion , about 1/2 onion
• 0.5 cups carrots
• 1 , 1 pound
• 4 cloves garlic , minced
• 1 , 2-inch
• 1 cup broth
• 1 teaspoon sesame oil , or to taste
• 2 cups cooked rice or cauliflower rice to serve
• 1 teaspoon sesame seeds , optional

Instructions

1. 1 Spread sirloin strips on a plate or shallow bowl in a single layer. Sprinkle baking soda over the strips and toss lightly to coat. Refrigerate for 20 minutes.
2. 2 Rinse meat strips with tap water and blot with paper towels to dry.
3. 3 Stir cornstarch and water together in a small mixing bowl, making sure there are no lumps. Add sugar, soy sauce, Shaoxing wine, Chinese 5-spice powder, and white pepper. Stir to combine.
4. 4 Remove all but 2 tablespoons of the liquid mixture from the mixing bowl and reserve. Add meat strips to the 2 tablespoons of liquid and toss to coat.
5. 5 Heat vegetable oil in a large skillet or wok over high heat, and add the meat slices, spreading them flat. Cook undisturbed for 1 minute, then stir and cook another minute.
6. 6 Stir in onion slices, julienned carrots, and green beans. Cook, stirring constantly, 1 to 2 minutes.
7. 7 Add garlic and ginger. Cook and stir for about 30 seconds, and add the reserved liquid mixture and 1 cup stock or broth. Stir frequently until the vegetables are tender-crisp and the sauce is bubbly, 1 to 2 minutes. Stir in sesame oil, to taste.
8. 8 Serve over hot cooked rice or cauliflower rice. Garnish with sesame seeds, if desired.

Nutrition per serving