Five Spice Beef And Pepper Stir-Fry

Recipe Ingredients

1 1/2 cups	240g / 8.5oz	Jasmine or short-grain white rice - prepared to
		Directions on package
2 cups	474ml	Beef broth or stock
2 tablespoons	30ml	Wok or clear oil
1 1/2 lbs	681g / 24oz	Beef sirloin or beef tenderloin tips - trimmed, and
		Placed in freezer for 5 to 10 minutes,
		Then thinly sliced
2		Green bell peppers - seeded, and
		Diced into 1" pieces
1		Onion - diced (medium)
1/2 cup	118ml	Dry cooking sherry
2 tablespoons	30ml	Dark soy sauce
		= (Tamari recommended)
2 tablespoons	30ml	Cornstarch
1 teaspoon	5ml	Chinese five-spice powder
		Freshly-cracked black pepper - to taste
3		Diagonally thinly-sliced scallions - for garnish
1/2 cup	46g / 1.6oz	Smoked whole almonds - for garnish

Recipe 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 -- 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.

This recipe yields 4 servings.

Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1C14) - from the TV FOOD NETWORK

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