Five-Spice Beef and Vegetables |
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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 4 |
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We love the flavor of Five spice powder. The mixture of cinnamon, cloves, fennel seeds, star anise and szechuan peppercorns cannot be beat. It goes fantastic with beef so this is a dish we make often. Ingredients:
1 1/3 cups uncooked long grain white rice |
2 2/3 cups water |
3/4 lb boneless beef top sirloin steak, cut into thin bite sized strips |
1 teaspoon sugar |
1/2 teaspoon chinese five spice powder |
2 tablespoons soy sauce |
2 garlic cloves, minced |
1 tablespoon oil |
1 cup diagonally sliced celery |
1 medium carrot, thinly sliced |
1 small onion, cut into thin wedges |
1/2 cup beef broth |
2 teaspoons cornstarch |
1 cup julienne-cut peeled cucumber |
1 medium tomato, cut into 12 wedges |
Directions:
1. Cook rice in water as directed on package.
2. Meanwhile, in medium bowl, combine beef strips, sugar, five-spice powder, soy sauce and garlic; mix well.
3. Let stand at room temperature for 10 minutes to marinate.
4. Heat oil in large skillet or wok over medium-high heat until hot.
5. Add beef with marinade; cook and stir 3 to 5 minutes or until beef is browned and of desired doneness.
6. Remove beef from skillet; cover to keep warm.
7. Reduce heat to medium.
8. Add celery, carrot and onion to same skillet; cook and stir 5 to 7 minutes or until crisp tender.
9. In small bowl, combine broth and cornstarch; blend well.
10. Add broth mixture and cucumber to skillet;' cook and stir until sauce is bubbly and thickened.
11. Stir in tomato and beef; cook until thoroughly heated.
12. Serve over rice.
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