The Modern Chef: Five Spice Beef Stir Fry
Stir-fry recipes are a great weeknight go-to: lots of vegetables, and lots of flavor, and not too many pans to clean up afterwards. Service this beef stir fry over white rice or try brown if you really want to up the nutrition factor. No cooking sherry? Consider substituting the same amount of apple juice. Courtesy of Food Network
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
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
1. Prepare rice according to package directions.
2. Place beef broth in a small pot over low heat to warm the liquid.
3. Heat a wok shaped skillet or pan over high heat. Add oil (it will smoke) and meat bits. Stir-fry meat for three minutes and remove from pan or move off to the side of the wok.
4. Return pan to heat and add peppers and onions. Stir-fry veggies for two minutes. Add meat back to the pan. Add sherry and stir fry until liquid almost evaporates about one 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.
5. 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.
6. 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: Food Network