Five-Spice Beef and Pepper Stir-Fry |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Rachael Ray Ingredients:
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 |
Directions:
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.
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