FIVE SPICE BEEF AND PEPPER STIR-FRY
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- 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.
FIVE-SPICE BEEF STIR-FRY
Five-spice powder and toasted sesame dressing give this weeknight-quick beef stir-fry its delicious Asian-style appeal.
Provided by My Food and Family
Categories Home
Time 25m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Mix broth, stir-fry sauce and five-spice powder until blended; set aside.
- Heat 1 Tbsp. dressing in large skillet on medium heat. Add carrots, peppers and onions; stir-fry 2 to 3 min. or until crisp-tender. Spoon into large bowl; cover to keep warm. Add cabbage to skillet; stir-fry 2 min. or until crisp-tender. Add to carrot mixture; mix well. Cover.
- Add remaining dressing and meat to skillet; stir-fry 4 min. or until meat is done. Add broth mixture; stir-fry 2 min. or until heated through.
- Return cooked vegetables to skillet; stir-fry 1 min. or until heated through. Top with nuts.
Nutrition Facts : Calories 200, Fat 10 g, SaturatedFat 1.5 g, TransFat 0.5 g, Cholesterol 35 mg, Sodium 340 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 17 g
FIVE-SPICE BEEF STIR FRY
Make and share this Five-Spice Beef Stir Fry recipe from Food.com.
Provided by carolinajewel
Categories Meat
Time 45m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Cut steak lengthwise in half, then crosswise into thin strips. Place beef in shallow glass baking dish. Combine soy sauce and 2 tablespoons cornstarch in small bowl. Pour soy sauce mixture over beef, toss to coat thoroughly. Set aside.
- Meanwhile, heat 1 tablespoon oil 1 minute in large nonstick skillet or wok over high heat until hot. Add carrots. Stir-fry 3 to 4 minutes or until edges begin to brown. Remove carrots and set aside.
- Reduce heat to medium-high. Add 1 tablespoon oil, bell peppers, onion and red pepper flakes; stir-fry 4 minutes or until onions are translucent. Remove vegetables and set aside separately from carrots.
- Add remaining 1 tablespoon oil to skillet. Add half of the beef; stir-fry 2 minutes or until beef is barely pink in center. Remove beef to large bowl. Repeat with the remaining beef.
- Meanwhile, in small bowl, combine water, brown sugar, bouillon granules, five-spice powder and remaining 1 1/2 teaspoon cornstarch; stir until smooth.
- Add bouillon mixture, bell peppers and onions to skillet; bring to a boil. Cook and stir 2 to 3 minutes or until slightly thickened.
- Toss rice with carrots; place on serving platter. Spoon beef mixture over rice and sprinkle peanuts over beef mixture.
Nutrition Facts : Calories 735.6, Fat 38.7, SaturatedFat 10, Cholesterol 76, Sodium 671.1, Carbohydrate 65.6, Fiber 5.5, Sugar 11.6, Protein 32.6
BEEF AND VEGGIE FIVE-SPICE STIR-FRY
Make and share this Beef and Veggie Five-Spice Stir-Fry recipe from Food.com.
Provided by bmcnichol
Categories One Dish Meal
Time 20m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Place beef in a plastic bag and add hoison, soy and five-spice powder.
- Seal bag and turn to coat.
- Put in fridge for 1-12 hours.
- Heat oil in skillet and add half of the beef.
- Stir-fry until desired doneness.
- Cook rest of beef and move to the side.
- Add peas, corn, carrot and onion and cook until onion is soft.
- Put beef back in pan.
- Add 1 1/2 cans of beef broth and bring to boil.
- Whisk cornstarch and 1/2 can of beef broth.
- Add to mixture and stir until thickened.
- We like to serve over brown rice.
Nutrition Facts : Calories 432.8, Fat 22.8, SaturatedFat 7.5, Cholesterol 103.1, Sodium 1074.5, Carbohydrate 20.4, Fiber 2.9, Sugar 4.7, Protein 37.4
FLAVORFUL BEEF STIR-FRY
A beef stir-fry that has wonderful flavors without using a ton of spices. Fresh ginger mixes will with the soy sauce and makes a quick and easy sauce. Lots of veggies add color and crunch.
Provided by Kitchenista Jane
Categories World Cuisine Recipes Asian Chinese
Time 1h10m
Yield 4
Number Of Ingredients 17
Steps:
- Bring brown rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice is tender, and liquid has been absorbed, 45 to 50 minutes.
- Combine cornstarch, sugar, soy sauce, and wine in a small bowl until smooth. Stir in ginger; toss beef in sauce to coat.
- Heat 1 tablespoon oil in a large skillet over medium-high heat. Cook and stir broccoli, carrots, pea pods, and onion for 1 minute. Stir in water chestnuts, Chinese cabbage, and bok choy; cover and simmer until vegetables are tender, about 4 minutes. Remove from skillet and keep warm.
- In same skillet, heat 1 tablespoon oil over medium-high heat. Cook and stir beef until desired degree of doneness, about 2 minutes per side for medium. Return vegetables to skillet; cook and stir until heated through, about 3 minutes. Serve over rice.
Nutrition Facts : Calories 664.9 calories, Carbohydrate 104.6 g, Cholesterol 38.6 mg, Fat 13.8 g, Fiber 11.7 g, Protein 30.5 g, SaturatedFat 3 g, Sodium 1593.6 mg, Sugar 12 g
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