Five Spice Beef and Pepper Stir-Fry

Recipe courtesy Rachael Ray

Show: 30 Minute MealsEpisode: Good Food For Busy Lives

Rated: 4 stars out of 5Rate itRead users' reviews (76)

RECIPE
COMMENTS & REVIEWS(76)

Cook Time:
20 min
Level:
Intermediate
Yield:
4 servings

Times:

Prep: 10 min
Inactive Prep: --
Cook: 20 min
Total:: 30 min

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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.

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Comments & Reviews

recipe Five Spice Beef and Pepper Stir-Fry
John OFallon, IL 02-20-2009
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This isn't Chinese food
Rated: 2 stars out of 5

Flavor passable. For the same amount of money and time you can make a much more authentic Chinese-inspired meal. STILL... DON'T SEE THE FASCINATION with Rachael Ray.Read more
recipe Five Spice Beef and Pepper Stir-Fry
Melanie Muskego, WI 11-11-2008
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One of Our Favorites!
Rated: 5 stars out of 5

The beef is so tender and the almonds and five spice give the dish such a good flavor. It makes a lot!
recipe Five Spice Beef and Pepper Stir-Fry
Kathleen Seattle, WA 05-07-2008
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Another keeper!
Rated: 4 stars out of 5

This is a flexible and delicious dish. Like the other reviewers, I added an extra ingredient - mine was cashews. I think the... sauce is the key, using beef broth. It gave it a hearty flavor, goodness through and through, with the Chinese 5 Spice adding just the right touch of spice. Definitely a quick "go to" meal, looks good, and is yummo! Thanks, Rachel!Read more
recipe Five Spice Beef and Pepper Stir-Fry
EUNICE AURORA, CO 03-11-2008
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Excellent
Rated: 5 stars out of 5

My stir fry always is dry but this one for my family was a hit. We went for seconds. It was sooooooooo good. Thanks Rachael
recipe Five Spice Beef and Pepper Stir-Fry
Anonymous 02-16-2008
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awesome
Rated: 5 stars out of 5

really great!
recipe Five Spice Beef and Pepper Stir-Fry
Pamela Mackinaw, IL 07-25-2007
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Put together well
Rated: 5 stars out of 5

The dish was very well put together with the flavors and consistancy. I did not use all of the juice when serving. I will... use less than a teaspoon of Chinese 5 spice next time as the clove mix was just a little to potent. I will make it again in the future!!Read more