Five Spice Beef Stir Fry Recipes

Steps:

• 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.

Steps:

• Mix broth, stir-fry sauce and five-spice powder until blended; set aside.
• Heat 1 Tbsp. dressing in large skillet on medium heat. Add carrots, peppers and onions; stir-fry 2 to 3 min. or until crisp-tender. Spoon into large bowl; cover to keep warm. Add cabbage to skillet; stir-fry 2 min. or until crisp-tender. Add to carrot mixture; mix well. Cover.
• Add remaining dressing and meat to skillet; stir-fry 4 min. or until meat is done. Add broth mixture; stir-fry 2 min. or until heated through.
• Return cooked vegetables to skillet; stir-fry 1 min. or until heated through. Top with nuts.

Steps:

• Place beef in a plastic bag and add hoison, soy and five-spice powder.
• Seal bag and turn to coat.
• Put in fridge for 1-12 hours.
• Heat oil in skillet and add half of the beef.
• Stir-fry until desired doneness.
• Cook rest of beef and move to the side.
• Add peas, corn, carrot and onion and cook until onion is soft.
• Put beef back in pan.
• Add 1 1/2 cans of beef broth and bring to boil.
• Whisk cornstarch and 1/2 can of beef broth.
• Add to mixture and stir until thickened.
• We like to serve over brown rice.

Steps:

• Cut steak lengthwise in half, then crosswise into thin strips. Place beef in shallow glass baking dish. Combine soy sauce and 2 tablespoons cornstarch in small bowl. Pour soy sauce mixture over beef, toss to coat thoroughly. Set aside.
• Meanwhile, heat 1 tablespoon oil 1 minute in large nonstick skillet or wok over high heat until hot. Add carrots. Stir-fry 3 to 4 minutes or until edges begin to brown. Remove carrots and set aside.
• Reduce heat to medium-high. Add 1 tablespoon oil, bell peppers, onion and red pepper flakes; stir-fry 4 minutes or until onions are translucent. Remove vegetables and set aside separately from carrots.
• Add remaining 1 tablespoon oil to skillet. Add half of the beef; stir-fry 2 minutes or until beef is barely pink in center. Remove beef to large bowl. Repeat with the remaining beef.
• Meanwhile, in small bowl, combine water, brown sugar, bouillon granules, five-spice powder and remaining 1 1/2 teaspoon cornstarch; stir until smooth.
• Add bouillon mixture, bell peppers and onions to skillet; bring to a boil. Cook and stir 2 to 3 minutes or until slightly thickened.
• Toss rice with carrots; place on serving platter. Spoon beef mixture over rice and sprinkle peanuts over beef mixture.

Steps:

• Bring brown rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice is tender, and liquid has been absorbed, 45 to 50 minutes.
• Combine cornstarch, sugar, soy sauce, and wine in a small bowl until smooth. Stir in ginger; toss beef in sauce to coat.
• Heat 1 tablespoon oil in a large skillet over medium-high heat. Cook and stir broccoli, carrots, pea pods, and onion for 1 minute. Stir in water chestnuts, Chinese cabbage, and bok choy; cover and simmer until vegetables are tender, about 4 minutes. Remove from skillet and keep warm.
• In same skillet, heat 1 tablespoon oil over medium-high heat. Cook and stir beef until desired degree of doneness, about 2 minutes per side for medium. Return vegetables to skillet; cook and stir until heated through, about 3 minutes. Serve over rice.

Steps:

• Mix the beef and five-spice in a bowl, then set aside to marinate. Soften the noodles in boiling water following pack instructions, drain then set aside. Thinly slice the red chilli, leaving the seeds if you prefer a little extra heat. Mix with the garlic, ginger and lemongrass in a small bowl. Heat half the oil in a wok, add the chilli mixture and stir-fry for 1 min until softened but not coloured. Remove with a slotted spoon and set aside while you cook the beef.
• Heat the remaining oil, add the beef and stir-fry over a high heat for 1 min until browned and just cooked through.
• Return the chilli mixture to the pan with the sugar snaps, baby corn and half the spring onions. Stir-fry for 1 min more before adding the drained noodles. Mix to thoroughly combine, take off the heat and add a squeeze of lime juice, the soy sauce and fish sauce.
• Divide between four plates. Scatter with the peanuts, garnish with remaining spring onions and chopped coriander.

Steps:

• Boil water for rice and prepare to package directions.
• Add beef broth to a small pan over low heat to warm the broth.
• 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.
• Return pan to heat and add peppers and onions; stir-fry 2 minutes, and then stir the meat back into the pan.
• Add in sherry and stir-fry until liquid almost evaporates, about 1 minute.
• 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.
• Stir until it thickens enough to coat the back of a spoon.
• Adjust seasonings to taste; add more tamari or salt if necessary.
• 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.
• Garnish with chopped scallions and smoked almonds.