Five Spice Beef and Pepper Stir Fry

Yield: 4 servings

Jasmine rice or short grain white rice, 1 to 1 1/2 cups, prepared to
package directions
2 cups beef broth or stock,
2 tablespoons wok or clear oil
1 1/2 pounds beef sirloin or beef tenderloin tips, trimmed, placed in the
freezer for 5 to 10 minutes then thinly sliced
2 green bell peppers, diced into 1-inch pieces
1 medium onion, diced
1/2 cup dry cooking sherry
2 tablespoons dark soy sauce, (recommended: Tamari)
2 tablespoons cornstarch
1 teaspoon Chinese five-spice powder,
Cracked black pepper
3 scallions, thinly sliced on an angle, for garnish
1/2 cup smoked whole almonds, available on snack aisle, for garnish

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 -- 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.


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