Five Spice Beef and Pepper Stir-Fry

Deselect All

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