| Level: | Intermediate |
| Total: | 30 min |
| Prep: | 10 min |
| Cook: | 20 min |
| Yield: | 4 servings |
Ingredients
- Jasmine rice or short grain white rice, 1 to 1 1/2 cups, prepared to package directions
- 2 cups beef broth or stock, paper container or canned
- 2 tablespoons wok or clear oil, 1 turn of the pan
- 1 1/2 pounds beef sirloin or beef tenderloin tips, 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 dry 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 smoked whole almonds, available on snack aisle, for garnish
Instructions
- Boil water for rice and prepare to package directions.
- Place beef broth in a small pot over low heat to warm the liquid.
- 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. Return pan to heat and add peppers and onions. Stir-fry veggies 2 minutes. Add meat back to the pan. Add sherry and stir fry until liquid almost evaporates about 1 minute. Add soy sauce to the pan. 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. Adjust seasonings. Add more soy or 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 firm and not soak up too much sauce. Garnish with chopped scallions and smoked almonds.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 882 |
| Total Fat | 47 g |
| Saturated Fat | 14 g |
| Carbohydrates | 64 g |
| Dietary Fiber | 5 g |
| Sugar | 5 g |
| Protein | 46 g |
| Cholesterol | 145 mg |
| Sodium | 835 mg |
Reviews
It was good. Needed some serranos and siracha to spice it up.
Very good and tasty.
Pretty good. The almonds and scallions made it a little more tasty, along with an extra splash of soy sauce. I’ll probably keep trying different stir fry recipes before making this one again, though. Whenever I stir fry beef it seems to end up overcooked and chewy – what am I doing wrong? I thought the purpose of the wok was to cook on very high heat so I didn’t think I should turn the heat down. I cooked it until it looked browned and didn’t see any more red (3 min like it said), should I be cooking for a shorter amount of time? Or am I just buying poor quality meat (regular grocery store – got the pre-cut up kind specifically for stir fry)?
Just not all that good. edible, just not what I was hoping for.
This is the worst thing I have ever cooked. The 5 spice is awful in this. Do NOT add the 5 spice.
i used this recipe as a foundation to make a more exciting stir fry. instead of 2 bell peppers i used 1 orange bell pepper, two carrots sliced (and steamed in microwave for 2 minutes, and a handful of cauliflower florets. didnt use the 5-spice but made my own concoction of tamari, soy sauce and a stir fry sauce i had. rice scooped with ice cream scoop was nice presentation! and cashews on top. delish!
Very tasty and tender. Fast prep. I don’t know what another reviewer meant by the 5 spice powder tasting licoricey-I think it has a warm indian taste to it. Whatever, I added a dash of red pepper flakes and left out the nuts and used a yellow pepper (don’t like green peppers. I served over shallot risotto with the scallion garnish-was an interesting twist on asian. I wouldn’t exactly call it Chinese as another reviewer indicated-just a good meal with an asian flare.
Excellent! I left out the scallions and almonds because I like to keep the main ingredients in stir-fry to a minimum, but all the right flavors are here. Definitely a keeper!
This is a very good recipe. Very comfort-food style. I don’t like five spice so I substituted it for an Asian blend mixture offered by pampered chef that I had in my cabinet. Also, i ommitted the sherry because i dont keep it in the house and wanted to keep my grocery bill down. I splashed in a little vinegar to give it a little acidity which i assumed was the purpose of the sherry. Delicious!
This was my first time using five-spice…it certainly adds a nice flavor. The sauce was thick and delicious. Also, this was a quick and easy meal to make. Yummo.