Prep 30 mins
Cook 25 mins
We love the flavor of Five spice powder. The mixture of cinnamon, cloves, fennel seeds, star anise and szechuan peppercorns cannot be beat. It goes fantastic with beef so this is a dish we make often.
- 1 1⁄3 cups uncooked long grain white rice
- 2 2⁄3 cups water
- 3⁄4 lb boneless beef top sirloin steak, cut into thin bite sized strips
- 1 teaspoon sugar
- 1⁄2 teaspoon Chinese five spice powder
- 2 tablespoons soy sauce
- 2 garlic cloves, minced
- 1 tablespoon oil
- 1 cup diagonally sliced celery
- 1 medium carrot, thinly sliced
- 1 small onion, cut into thin wedges
- 1⁄2 cup beef broth
- 2 teaspoons cornstarch
- 1 cup julienne-cut peeled cucumber
- 1 medium tomatoes, cut into 12 wedges
- Cook rice in water as directed on package.
- Meanwhile, in medium bowl, combine beef strips, sugar, five-spice powder, soy sauce and garlic; mix well.
- Let stand at room temperature for 10 minutes to marinate.
- Heat oil in large skillet or wok over medium-high heat until hot.
- Add beef with marinade; cook and stir 3 to 5 minutes or until beef is browned and of desired doneness.
- Remove beef from skillet; cover to keep warm.
- Reduce heat to medium.
- Add celery, carrot and onion to same skillet; cook and stir 5 to 7 minutes or until crisp tender.
- In small bowl, combine broth and cornstarch; blend well.
- Add broth mixture and cucumber to skillet;' cook and stir until sauce is bubbly and thickened.
- Stir in tomato and beef; cook until thoroughly heated.
- Serve over rice.