Five Spice Beef and Pepper Stir-Fry

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  • Level: Intermediate
  • Total: 30 min
  • Prep: 10 min
  • Cook: 20 min
  • Yield: 4 servings
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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


  1. Boil water for rice and prepare 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 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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