Five-Spice Beef and Pepper Stir-Fry

Rachael Ray

• Ready In: 45 mins
• Serves: 4

Ingredients

• 1 1⁄2 cups  jasmine rice, prepared according to package directions
• 2  cups beef broth
• 2  tablespoons  vegetable oil
• 1 1⁄2 lbs beef sirloin, trimmed, sliced, and cut into bite-size pieces (may use beef tenderloin tips)
• 2  medium green bell peppers, diced into 1-inch pieces
• 1  medium onion, coarsely diced
• 1⁄2 cup dry sherry
• 2  tablespoons tamari
• 2  tablespoons cornstarch
• 1  teaspoon Chinese five spice powder
•  black pepper, to taste
• 3  scallions, thinly sliced on an angle
• 1⁄2 cup  smoked  whole almond

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.