Five-Spice Beef and Pepper Stir-Fry

Total Time
45mins
Prep 30 mins
Cook 15 mins

Rachael Ray

Ingredients Nutrition

Directions

  1. Boil water for rice and prepare to package directions.
  2. Add beef broth to a small pan over low heat to warm the broth.
  3. Heat a wok-shaped skillet over high heat; add oil (it will smoke) and beef pieces; stir-fry for 3 minutes, then remove meat from pan.
  4. Return pan to heat and add peppers and onions; stir-fry 2 minutes, and then stir the meat back into the pan.
  5. Add in sherry and stir-fry until liquid almost evaporates, about 1 minute.
  6. Add in tamari; dissolve cornstarch with a ladle of warm beef broth; add beef broth to the pan, then the cornstarch combined with broth, the five-spice powder, and black pepper.
  7. Stir until it thickens enough to coat the back of a spoon.
  8. Adjust seasonings to taste; add more tamari or salt if necessary.
  9. Remove from heat; fill dinner bowls with beef stir-fry; with an ice cream scoop, place a nicely rounded scoop of rice on top of beef.
  10. Garnish with chopped scallions and smoked almonds.