Five Spice Beef And Pepper Stir-fry

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.