Recipe adapted from Rachael Ray. I love Chinese take-out, but usually it's prepared with way too much salt. Making your own lets you control the amount of sodium in the dish.
White rice, 1 to 1 1/2 cups, prepared to package directions 2 cups low-fat, low-sodium beef broth or stock 2 tablespoons peanut, canola or other light vegetable oil 1 1/2 pounds beef sirloin or beef tenderloin tips, trimmed, placed in the freezer for 5 to 10 minutes, then thinly sliced 2 green bell peppers, seeded and diced into 1-inch pieces 1 medium onion, diced 1/2 cup dry cooking sherry 2 tablespoons low-sodium soy sauce 2 tablespoons cornstarch 1 teaspoon Chinese five-spice powder Cracked black pepper 3 scallions, thinly sliced on an angle, for garnish
Prepare rice according to package directions.
Place beef broth or stock in a small pot over low heat to warm the liquid.
Heat a wok or large skillet 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. Remove stir-fry from heat. Fill dinner bowls with beef stir-fry and top with a scoop of rice. Garnish with chopped scallions.
Recipe adapted from Rachael Ray. I love Chinese take-out, but usually it's prepared with way too much salt. Making your own lets you control the amount of sodium in the dish.
White rice, 1 to 1 1/2 cups, prepared to package directions
2 cups low-fat, low-sodium beef broth or stock
2 tablespoons peanut, canola or other light vegetable oil
1 1/2 pounds beef sirloin or beef tenderloin tips, trimmed, placed in the freezer for 5 to 10 minutes, then thinly sliced
2 green bell peppers, seeded and diced into 1-inch pieces
1 medium onion, diced
1/2 cup dry cooking sherry
2 tablespoons low-sodium soy sauce
2 tablespoons cornstarch
1 teaspoon Chinese five-spice powder
Cracked black pepper
3 scallions, thinly sliced on an angle, for garnish
Prepare rice according to package directions.
Place beef broth or stock in a small pot over low heat to warm the liquid.
Heat a wok or large skillet 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. Remove stir-fry from heat. Fill dinner bowls with beef stir-fry and top with a scoop of rice. Garnish with chopped scallions.