Recipes are adapted from those cookbook i bought.

Tuesday, August 08, 2006

Five-Spice Beef and Vegetables

Five-Spice Beef and Vegetables

Garlic, soy sauce and Chinese five-spice powder
provide a delicious combination of seasonings for
this Asian-inspired dish.

1 1/3 cups uncooked regular long-grain white rice
2 2/3 cups water
3/4 lb. boneless beef sirloin steak, cut into thin bite-sized strips
1 teaspoon sugar
1/2 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
1/2 cup beef broth
2 teaspoons cornstarch
1 cup julienne-cut (2x1/4x1/4-inch) peeled cucumber
1 medium tomato, cut into 12 wedges

Cook rice in water as directed on package. Meanwhile,
in medium bowl, combine beef strips, sugar, five-spice
powder, soy sauce and garlic; mix well. Let stand at
room temperature for 10 minutes to marinate.

Heat oil in large skillet or wok over medium-high heat
until hot. Add beef with marinade; cook and stir 3 to
5 mins or until beef is browned and of desired
doneness. Remove beef from skillet; cover to keep
warm. Reduce heat to medium. Add celery, carrot
and onion to same skillet; cook and stir 5 to 7 mins
or until crisp-tender. In small bowl, combine broth
and cornstarch; blend well. Add broth mixture and
cucumber to skillet; cook and stir until sauce is bubbly
and thickened. Stir in tomato and beef; cook until
thoroughly heated. Serve over rice.


Post a Comment

<< Home