Prep 10 mins
Cook 20 mins
Pungent flavor from 5 spice.
- 1 1⁄2 cups jasmine rice, prepared
- 2 cups beef broth or 2 cups stock
- 2 tablespoons oil
- 1 1⁄2 lbs beef sirloin or 1 1⁄2 lbs beef tenderloin steaks, 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 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 whole almond, smoked
- 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.