In case you’re looking for a dinner to have this weekend that is pretty easy, pretty inexpensive, and pretty darned good, I thought I’d share this one with you today. Its a Rachel Ray recipe and I think for the most part I’ve kept it the same, so if you like it you can be happy with her.
- Jasmine rice, 1 1/2 cups prepared to package directions (instant rice is fine, too and I like to make 4 servings)
- 2 cups beef broth
- 2 Tbls. peanut oil
- 1 1/2 pounds beef sirloin or beef tinderloin tips, trimmed, sliced and cut into bite sized pieces
- 2 green bell peppers, seeded and diced (1-inch pieces)
- 1 medium onion, coarsely diced
- 1/2 cup dry cooking sherry
- 2 Tbls. Tamari (or regular soy sauce, and I usually use 3 Tbs.)
- 2 Tbls. cornstarch* (I usually use more, but see directions)
- 1 tsp. Chinese 5-spice powder (I use Emirel’s Asian Essence, which has the 5-spice in it)
- black pepper
Boil water for rice and prepare to package directions.
Place beef broth in a small pot over low heat to warm. Heat wok over high heat. Add oil and beef bits, stir-fry for 3 minutes or so (depending on the size you cut them to … just don’t cook till done) then remove from pan and add peppers and onions. *If you notice that you have quite a bit of liquid in the wok after removing the meat you will need more than 2 Tbs. of cornstarch. Stir-fry until softened (recipe says 2-minutes, but I always go longer).
Add meat back in. Add sherry and stir-fry until liquid almost evaporates, about 1 minute (mine NEVER almost evaporates – again, this is why more cornstarch is needed).
Add tamari/soy sauce. Dissolve cornstarch (I’d air on the side of 3-4 Tbs.) 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. Add more soy or salt if necessary (I never add salt). Remove from heat. Scoop rice into a large dinner bowl and top with stir fry.
So, I guess I have tweaked it a bit to get it to actually turn out as its supposed to. I don’t think you can mess up this recipe, (unless you over cook the meat … Matt’ll agree with that)… if its not thick enough, take out some liquid and mix in more cornstarch – if its too thick, add more broth. Enjoy!