“Pungent flavor from 5 spice.”

Ingredients Nutrition


  1. Boil water for rice and prepare to package directions.
  2. Place beef broth in a small pot over low heat to warm the liquid.
  3. 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.
  4. Return pan to heat and add peppers and onions. Stir-fry veggies 2 minutes. Add meat back to the pan.
  5. Add sherry and stir fry until liquid almost evaporates about 1 minute. Add soy sauce to the pan.
  6. 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.
  7. Adjust seasonings. Add more soy or salt if necessary. Remove stir-fry from heat.
  8. 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.
  9. Garnish with chopped scallions and smoked almonds.

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