R’s Saucy Beef Stir Fry

2016-04-19 18.48.59RECIPE #235, DAY #302

THREE STARS

ORIGINAL RECIPE: “Five-Spice Beef and Pepper Stir-Fry and Rice with Smoked Almonds” from Rachel Ray’s 30 Minute Meals 2*

TIMING: 20-30 minutes

DIFFICULTY: Easy enough

TOOLS: A rice cooker or whatever you need to cook rice the way you cook rice

COOK TYPE: Stovetop, stir-fry

HEALTH: This is an appropriately healthy, home-cooked meal. If you don’t eat beef or rice too many times per week, you can happily eat up your protein-filled, veggie-filled, nutrient-augmented, saucy stir-fry.

EXPERIENCE: I sorta can’t believe I tried this recipe, because I do not typically like Chinese five-spice, and this recipe was called “Five-Spice Beef and…” However, it promised to be on the table in 30 minutes or less, with a side (rice) and a salad. (Recipe is not on the blog for the salad, because I was not a fan.)

NOTES: When I think stir-fry, I do not think saucy. If a sauce is involved in a stir-fry, it usually ends up sticky or soaked in, right? But this ended up more like a stew. A stir-fry stew.

***

  1. Prepare 1 1/2 cups Jasmine rice according to package directions, or in whatever way you usually cook rice. (I use an electric steamer.)
  2. Heat a deep and wide skillet or a wok over high heat. Add 2 tablespoons peanut oil, then 1 pound diced beef sirloin or tenderloin and stir-fry 3 minutes. Remove meat from pan to a plate.
  3. Add 2 sliced bell peppers and 1 sliced onion and stir-fry for about 2 minutes until onion is translucent and charring. Add beef back into the pan with 1/2 cup mirin or dry white wine and 2 tablespoons Tamari, and stir-fry until almost evaporated. Add 1 3/4 cups beef broth, 1 teaspoon Chinese five spice powder, and plenty of ground black pepper, and bring to a boil.
  4. In a small bowl. whisk together 1/4 cup beef broth with 2 tablespoons cornstarch. Quickly, whisk the mixture into the beef. The sauce should thicken slightly and get a silky sheen. Taste for salt and soy sauce and serve right away.

***

Serve with–as Rachel Ray suggested–an ice cream scoop of the rice. I also topped with Sambal, slivered or sliced almonds, and sliced scallions. Also, a plate of cucumber wedges with a small bowl of gomashio to dip in.

*Recipe has been changed from the original.

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