I am a God-loving, husband-adoring, mybabyboys-hugging, mind-reeling, photo-taking, life-documenting, yummyfood-cooking, garden-planting, country-living girl. Writing about life, with boys, in the sticks...
this is life... with boys... in the country...

Friday, August 20, 2010

Five-Spice Beef and Pepper Stir-Fry…

In case you’re looking for a dinner to have this weekend that is pretty easy, pretty inexpensive, and pretty darned good, I thought I’d share this one with you today. Its a Rachel Ray recipe and I think for the most part I’ve kept it the same, so if you like it you can be happy with her.



  • Jasmine rice, 1 1/2 cups prepared to package directions (instant rice is fine, too and I like to make 4 servings)
  • 2 cups beef broth
  • 2 Tbls. peanut oil
  • 1 1/2 pounds beef sirloin or beef tinderloin tips, trimmed, sliced and cut into bite sized pieces
  • 2 green bell peppers, seeded and diced (1-inch pieces)
  • 1 medium onion, coarsely diced
  • 1/2 cup dry cooking sherry
  • 2 Tbls. Tamari (or regular soy sauce, and I usually use 3 Tbs.)
  • 2 Tbls. cornstarch* (I usually use more, but see directions)
  • 1 tsp. Chinese 5-spice powder (I use Emirel’s Asian Essence, which has the 5-spice in it)
  • black pepper


Boil water for rice and prepare to package directions.

Place beef broth in a small pot over low heat to warm.  Heat wok over high heat.  Add oil and beef bits, stir-fry for 3 minutes or so (depending on the size you cut them to … just don’t cook till done) then remove from pan and add peppers and onions.  *If you notice that you have quite a bit of liquid in the wok after removing the meat you will need more than 2 Tbs. of cornstarch.  Stir-fry until softened (recipe says 2-minutes, but I always go longer). 

Add meat back in. Add sherry and stir-fry until liquid almost evaporates, about 1 minute (mine NEVER almost evaporates – again, this is why more cornstarch is needed). 

Add tamari/soy sauce.  Dissolve cornstarch (I’d air on the side of 3-4 Tbs.) 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.  Stir until it thickens enough to coat the back of a spoon.  Adjust seasonings.  Add more soy or salt if necessary (I never add salt).  Remove from heat.  Scoop rice into a large dinner bowl and top with stir fry. 

So, I guess I have tweaked it a bit to get it to actually turn out as its supposed to.  I don’t think you can mess up this recipe, (unless you over cook the meat … Matt’ll agree with that)… if its not thick enough, take out some liquid and mix in more cornstarch – if its too thick, add more broth.  Enjoy!  


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