Thursday, August 26, 2010

Recipe; Five Spice Beef & Pepper Stir Fry.

Yikes! Been lazing for a long while. Its been awhile since I gave my body a good workout. I need to workout a sweat. But at the same time, my body has been aching, I've been getting headaches, and I'm feeling tired all the time. Its a bad sign of a over-lazing body. Either that, or maybe I've been feeding my body too much recently, now that I'm always excited to try new recipes.

Last few days, I have been trying some old repeated recipes, Hubs says its always good to retry and retry until we get the perfect mix that we like. So I've done Sweet & sour pork on Monday. The taste is getting alittle better. We added more corn flour this time, to give it a better crisp.

Over the weekend, we headed out to Boise for Grand China Buffet ( a review will be coming up soon), and headed to Ross for some last minute shopping. I wanted to try to get some stuff for my Dad. We've bought stuff for most of the family except my Dad. I just didn't know what to get for him. He's birthday is coming up soon, and I still have no idea what is good for him. Hopefully something will catch my eye soon.

Here's the recipe for the Five Spiced Beef & Pepper stir fry which I cooked today for the guy's lunchbox.


  • Jasmine rice or short grain white rice, 1 to 1 1/2 cups, prepared to package directions
  • 2 cups beef broth or stock, paper container or canned
  • 2 tablespoons wok or clear oil, 1 turn of the pan
  • 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, seeded and diced into 1-inch pieces
  • 1 medium onion, diced
  • 1/2 cup dry cooking sherry
  • 2 tablespoons dark soy sauce, eyeball the amount
  • 2 tablespoons cornstarch
  • 1 teaspoon Chinese five-spice powder, found on Asian foods aisle of market
  • 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 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.

Recipe taken from Food Network, Rachel Ray.

Taste test:
The sauce was a little thick and creamy for my liking, probably shouldn't have added too much corn starch. Didn't add enough black pepper, and needed more colour! I hate bell peppers, so I left them out. I might try this recipe again, with a light dose of sesame oil, and more five spiced powder. Oh, and be careful not to over cook the beef, and really cut them into thin slices. I hate problems chewing into my beef. =(

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