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Weeknight Wednesday: Five Spice Beef and Pepper Stir-Fry

Many of the recipes I post out here take some time to prepare, cook or both. As many of us (myself included) do quite a bit of work night cooking, I have decided to occasionally highlight those quick recipes on Wednesdays.

Stir-Fry is such a quick way to cook. Often the prep work is the majority of the time for stir-fry dishes.

Five Spice Beef and Pepper Stir-Fry

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A flavor-packed dish.

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Buy pre-cut strips of beef (often sold for stroganoff) and one of those bags of rice you put into your microwave for 90 seconds.

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Like most stir-fry dishes, the cooking goes quickly so have everything ready when you start.

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The peppers are added.

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Add the beef back in.

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Ready in 30 minutes or less.

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Add this to your weeknight menu.

Five Spice Beef and Pepper Stir-Fry

Prep Time: 10 M | Cook Time: 20 M | Servings: 4 servings | Difficulty: Intermediate

Ingredients:

Jasmine rice or short grain white rice, 1 to 1 1/2 cups, prepared to package directions
2 cups beef broth or stock, paper container or canned
2 tablespoons wok or clear oil, 1 turn of the pan
1 1/2 pounds beef sirloin or beef tenderloin tips, 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 dry 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 smoked whole almonds, available on snack aisle, for garnish

Directions:

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 about 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.

Source: http://www.foodnetwork.com/recipes/rachael-ray/five-spice-beef-and-pepper-stir-fry-recipe/index.html

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Categories: Beef, Chinese, kosher, Low Carb, Main Dish 3, Recipes, Wine

Author:The Ranting Chef

Check out the best recipes at rantingchef.com

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  1. Weeknight Wednesday: Five Spice Beef and Pepper Stir-Fry | homethoughtsfromabroad626 - August 17, 2015

    […] Weeknight Wednesday: Five Spice Beef and Pepper Stir-Fry. […]

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