Five-Spice Beef and Pepper Stir-Fry Recipe

Name: Five-Spice Beef and Pepper Stir-Fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ cups jasmine rice, prepared according to package directions; 2 cups beef broth; 2 tablespoons vegetable oil; 1 12 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; ½ 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; ½ cup smoked whole almond

Servings: persons

1 ½ cups jasmine rice, prepared according to package directions
2 cups beef broth
2 tablespoons vegetable oil
1 12 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
½ 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
½ cup smoked whole almond

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.

608

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 ½ cups jasmine rice, prepared according to package directions, 2 cups beef broth, 2 tablespoons vegetable oil, 1 12 lbs beef sirloin, trimmed, sliced, and cut into bite-size pieces (may use beef tenderloin tips), and more.

Yes, Five-Spice Beef and Pepper Stir-Fry falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Five-Spice Beef and Pepper Stir-Fry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions