Food Network: Five Spice Beef and Pepper Stir-Fry

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Five Spice Beef and Pepper Stir-Fry
Recipe courtesy Rachael Ray

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

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 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.