Five Spice Beef and Pepper Stir-Fry |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Pungent flavor from 5 spice. Ingredients:
1 1/2 cups jasmine rice, prepared |
2 cups beef broth or 2 cups stock |
2 tablespoons oil |
1 1/2 lbs beef sirloin or 1 1/2 lbs beef tenderloin steaks, trimmed, placed in the freezer for 5 to 10 minutes then thinly sliced |
2 green bell peppers, seeded and diced into 1-inch pieces |
1 medium onion, diced |
1/2 cup cooking sherry |
2 tablespoons dark soy sauce, eyeball the amount (recommended ( tamari) |
2 tablespoons cornstarch |
1 teaspoon chinese five spice powder, found on asian foods aisle of market |
cracked black pepper |
3 scallions, thinly sliced on an angle, for garnish |
1/2 cup whole almond, smoked |
Directions:
1. Boil water for rice and prepare to package directions.
2. Place beef broth in a small pot over low heat to warm the liquid.
3. Heat a wok shaped skillet or pan over high heat. Add oil (it will smoke) and meat bits. Stir-fry meat 3 minutes and remove from pan or move off to the side of the wok.
4. Return pan to heat and add peppers and onions. Stir-fry veggies 2 minutes. Add meat back to the pan.
5. Add sherry and stir fry until liquid almost evaporates about 1 minute. Add soy sauce to the pan.
6. Dissolve cornstarch with a ladle of warm beef broth. Add beef broth to the pan, then add cornstarch combined with broth, the five-spice powder and black pepper. Stir sauce until it thickens enough to coat the back of a spoon.
7. Adjust seasonings. Add more soy or salt if necessary. Remove stir-fry from heat.
8. 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 firm and not soak up too much sauce.
9. Garnish with chopped scallions and smoked almonds.
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