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Five Spice Beef And Pepper Stir Fry
Ingredients
- 1 1/2 c. Jasmine or possibly short-grain white rice prepared to directions on package
- 2 c. beef broth or possibly stock
- 2 Tbsp. wok or possibly clear oil
- 1 1/2 lb beef sirloin or possibly beef tenderloin tips trimmed, and placed in freezer for 5 - 10 min, then thinly sliced
- 2 x green bell peppers seeded, and diced into 1" pcs
- 1 med onion diced
- 1/2 c. dry cooking sherry
- 2 Tbsp. dark soy sauce (Tamari recommended)
- 2 Tbsp. cornstarch
- 1 tsp Chinese five-spice pwdr Freshly-cracked black pepper to taste
- 3 x diagonally thinly-sliced scallions for garnish
- 1/2 c. smoked whole almonds for garnish
Directions
- Boil water for rice and prepare to package directions.
- Place beef broth in a small pot over low heat to hot the liquid.
- Heat a wok shaped skillet or possibly pan over high heat. Add in oil (it will smoke) and meat bits. Stir-fry meat 3 min and remove from pan or possibly move off to the side of the wok. Return pan to heat and add in peppers and onions. Stir-fry veggies 2 min. Add in meat back to the pan. Add in sherry and stir fry till liquid almost evaporates - 1 minute. Add in soy sauce to the pan.
- Dissolve cornstarch with a ladle of hot beef broth. Add in beef broth to the pan, then add in cornstarch combined with broth, the five-spice pwdr and black pepper. Stir sauce till it thickens sufficient to coat the back of a spoon. Adjust seasonings. Add in more soy or possibly salt if necessary.
- Remove stir-fry from heat. Fill dinner bowls with beef stir-fry and top with a scoop of rice. Scoop rice with ice cream scoop to get a rounded ball. By placing rice on top of stir-fry, rice will stay hard and not soak up too much sauce. Garnish with minced scallions and smoked almonds.
- This recipe yields 4 servings.
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