Beef and Veggie Five-Spice Stir-Fry

READY IN: 20mins
Recipe by bmcnichol

My children love this. Adapted from Super Suppers Cookbook.

Top Review by ImPat

We thoroughly enjoyed this tonight with doongara rice for dinner tonight. I did the prep and the DH did the cooking. I used 600g of budget sirloin and we did change the vegies a little using, 1 1/2 cups snow peas, small packet of fresh baby corn, 2 medium carrots, 1 1/2 cups each of brocolli and cauliflower flowerettes, 1 1/2 cups of bamboo sprouts plus 190g can of whole champignons (drained) and about 2 1/2 cups of sliced silverbeat and baby spinach from the garden. We also only used about 1 1/2 cups of beef stock (the recommended amount of just under 4 cups - if my conversion was right) and we mixed 3 teaspoons of cornflour/cornstarch with about a tablespoon of water. The DH cooked up the vegies with exception of the bamboo shoots and spinach and kept warm in the oven while he cooked the beef and then put the beef (plus juices) and vegies back in the wok and added about 1 1/2 cups of beef stock, bought to the boil and then added the cornflour/cornstarch and let thicken and then added the spinach/silverbeet and bamboo shoots. Served it over rice. Thank you bmcnichol for a great meal, made the Twelve Days of Christmas Recipe Swap.

Ingredients Nutrition


  1. Place beef in a plastic bag and add hoison, soy and five-spice powder.
  2. Seal bag and turn to coat.
  3. Put in fridge for 1-12 hours.
  4. Heat oil in skillet and add half of the beef.
  5. Stir-fry until desired doneness.
  6. Cook rest of beef and move to the side.
  7. Add peas, corn, carrot and onion and cook until onion is soft.
  8. Put beef back in pan.
  9. Add 1 1/2 cans of beef broth and bring to boil.
  10. Whisk cornstarch and 1/2 can of beef broth.
  11. Add to mixture and stir until thickened.
  12. We like to serve over brown rice.

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