Five-Spice Beef Stir-Fry
by the Editors of Easy Home Cooking Magazine
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Five-Spice Beef Stir-Fry
Five-Spice Beef Stir-Fry
Yield: Makes 4 servings
Ingredients:
1
boneless beef top sirloin steak (about 1 pound)
2
tablespoons light soy sauce
2
tablespoons plus 1-1/2 teaspoons cornstarch, divided
3
tablespoons walnut or vegetable oil, divided
4
medium carrots, cut into matchstick-size pieces (about 2 cups)
1
red bell pepper, cut into chunks
1
yellow bell pepper, cut into chunks
1
cup chopped onion
1/4
to 1/2 teaspoon red pepper flakes
1-1/2
cups water
1
tablespoon plus 1-1/2 teaspoons packed dark brown sugar
2
teaspoons beef bouillon granules
1
teaspoon Chinese five-spice powder*
3
cups hot cooked rice
1/2
cup honey-roasted peanuts
Preparation:
1.
Cut steak lengthwise in half, then crosswise into thin strips. Place beef in shallow glass baking dish. Combine soy sauce and 2 tablespoons cornstarch in small bowl. Pour soy sauce mixture over beef; toss to coat thoroughly. Set aside.
2.
Meanwhile, heat 1 tablespoon oil 1 minute in large nonstick skillet or wok over high heat until hot. Add carrots. Stir-fry 3 to 4 minutes or until edges begin to brown. Remove carrots and set aside.
3.
Reduce heat to medium-high. Add 1 tablespoon oil, bell peppers, onion and red pepper flakes; stir-fry 4 minutes or until onions are translucent. Remove vegetables and set aside separately from carrots.
4.
Add remaining 1 tablespoon oil to skillet. Add half of beef; stir-fry 2 minutes until beef is barely pink in center. Remove beef to large bowl. Repeat with remaining beef.
5.
Meanwhile, in small bowl, combine water, brown sugar, bouillon granules, five-spice powder and remaining 1-1/2 teaspoons cornstarch; stir until smooth.
6.
Add bouillon mixture, bell peppers and onions; bring to a boil. Cook and stir 2 to 3 minutes or until slightly thickened.
7.
Toss rice with carrots; place on serving platter. Spoon beef mixture over rice and sprinkle peanuts over beef mixture.
This recipe appears in: Chinese
