Five-Spice Beef and Vegetables Recipe

Name: Five-Spice Beef and Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ⅓ cups uncooked long grain white rice; 2 ⅔ cups water; 34 lb boneless beef top sirloin steak, cut into thin bite sized strips; 1 teaspoon sugar; ½ teaspoon Chinese five spice powder; 2 tablespoons soy sauce; 2 garlic cloves, minced; 1 tablespoon oil; 1 cup diagonally sliced celery; 1 medium carrot, thinly sliced; 1 small onion, cut into thin wedges; ½ cup beef broth; 2 teaspoons cornstarch; 1 cup julienne-cut peeled cucumber; 1 medium tomatoes, cut into 12 wedges

Servings: persons

1 ⅓ cups uncooked long grain white rice
2 ⅔ cups water
34 lb boneless beef top sirloin steak, cut into thin bite sized strips
1 teaspoon sugar
½ teaspoon Chinese five spice powder
2 tablespoons soy sauce
2 garlic cloves, minced
1 tablespoon oil
1 cup diagonally sliced celery
1 medium carrot, thinly sliced
1 small onion, cut into thin wedges
½ cup beef broth
2 teaspoons cornstarch
1 cup julienne-cut peeled cucumber
1 medium tomatoes, cut into 12 wedges

1
Cook rice in water as directed on package.
2
Meanwhile, in medium bowl, combine beef strips, sugar, five-spice powder, soy sauce and garlic; mix well.
3
Let stand at room temperature for 10 minutes to marinate.
4
Heat oil in large skillet or wok over medium-high heat until hot.
5
Add beef with marinade; cook and stir 3 to 5 minutes or until beef is browned and of desired doneness.
6
Remove beef from skillet; cover to keep warm.
7
Reduce heat to medium.
8
Add celery, carrot and onion to same skillet; cook and stir 5 to 7 minutes or until crisp tender.
9
In small bowl, combine broth and cornstarch; blend well.
10
Add broth mixture and cucumber to skillet;' cook and stir until sauce is bubbly and thickened.
11
Stir in tomato and beef; cook until thoroughly heated.
12
Serve over rice.

10835

kcal

Calories

698

Fat

Carbs

1012

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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 15 ingredients. The key ingredients include: 1 ⅓ cups uncooked long grain white rice, 2 ⅔ cups water, 34 lb boneless beef top sirloin steak, cut into thin bite sized strips, 1 teaspoon sugar, and more.

Yes, Five-Spice Beef and Vegetables 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 Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions