Sesame Beef and Asian Vegetable Stir-Fry

• 14 cup low sodium soy sauce, divided
• 14 cup chinese black vinegar (Chinkiang) or 14 cup rice vinegar, divided
• 4 teaspoons dark sesame oil
• 12 teaspoon five-spice powder
• 34 lb top round beef, cut into1/4-inch strips
• 13 cup water
• 1 teaspoon cornstarch
• 2 teaspoons peanut oil, divided
• 3 tablespoons sesame seeds, toasted and divided
• 1 tablespoon minced peeled fresh ginger
• 2 garlic cloves, minced
• 2 cups red bell peppers, strips
• 1 12 cups frozen blanched shelled edamame, thawed (green soybeans)
• 1 cup sliced shiitake mushroom caps
• 1 (15 ounce) canwhole baby corn, drained
• 12 cup diagonally cut green onion
• 3 cups cooked jasmine rice

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.

soy sauce, chinese black vinegar, dark sesame oil, fivespice powder, beef, water, cornstarch, peanut oil, sesame seeds, fresh ginger, garlic, red bell peppers, frozen blanched, shiitake mushroom, baby corn, green onion, jasmine rice

Taken from www.food.com/recipe/sesame-beef-and-asian-vegetable-stir-fry-298966 (may not work)