Five-spice Beef And Pepper Stir-fry

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 1/2 cups jasmine rice, prepared according to package directions
• 2 cups beef broth
• 2 tablespoons vegetable oil
• 1 1/2 lbs beef sirloin, trimmed, sliced, and cut into bite-size pieces (may use beef tenderloin tips)
• 2 medium green bell peppers, diced into 1-inch pieces
• 1 medium onion, coarsely diced
• 1/2 cup dry sherry
• 2 tablespoons tamari
• 2 tablespoons cornstarch
• 1 teaspoon chinese five spice powder
• black pepper, to taste
• 3 scallions, thinly sliced on an angle
• 1/2 cup smoked whole almond

Recipe

• 1 boil water for rice and prepare to package directions.
• 2 add beef broth to a small pan over low heat to warm the broth.
• 3 heat a wok-shaped skillet over high heat; add oil (it will smoke) and beef pieces; stir-fry for 3 minutes, then remove meat from pan.
• 4 return pan to heat and add peppers and onions; stir-fry 2 minutes, and then stir the meat back into the pan.
• 5 add in sherry and stir-fry until liquid almost evaporates, about 1 minute.
• 6 add in tamari; dissolve cornstarch with a ladle of warm beef broth; add beef broth to the pan, then the cornstarch combined with broth, the five-spice powder, and black pepper.
• 7 stir until it thickens enough to coat the back of a spoon.
• 8 adjust seasonings to taste; add more tamari or salt if necessary.
• 9 remove from heat; fill dinner bowls with beef stir-fry; with an ice cream scoop, place a nicely rounded scoop of rice on top of beef.
• 10 garnish with chopped scallions and smoked almonds.