Simple Beef Stir-Fry Recipe: Quick & Flavorful

INGREDIENTS

1 boneless beef top sirloin steak (about 1 pound) 2 tablespoons light soy sauce 2 tablespoons plus 1-1/2 teaspoons cornstarch, divided 3 tablespoons walnut or vegetable oil, divided 4 medium carrots, cut into matchstick-size pieces (about 2 cups) 1 red bell pepper, cut into chunks 1 yellow bell pepper, cut into chunks 1 cup chopped onion 1/4 to 1/2 teaspoon red pepper flakes 1‑1/2 cups water 1 tablespoon plus 1-1/2 teaspoons packed dark brown sugar 2 teaspoons beef bouillon granules 1 teaspoon Chinese five-spice powder* 3 cups hot cooked rice 1/2 cup honey-roasted peanuts *Chinese five-spice powder is a blend of cinnamon, cloves, fennel seed, anise and Szechuan peppercorns. It is available in most supermarkets and at Asian grocery stores.

PREPARATION:

1. 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.
2. 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.
3. 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.
4. Add remaining 1 tablespoon oil to skillet. Add half of beef; stir-fry 2 minutes until beef is barely pink in center. Remove beef to large bowl. Repeat with remaining beef.
5. Meanwhile, in small bowl, combine water, brown sugar, bouillon granules, five-spice powder and remaining 1-1/2 teaspoons cornstarch; stir until smooth.
6. Add bouillon mixture, bell peppers and onions; bring to a boil. Cook and stir 2 to 3 minutes or until slightly thickened.
7. Toss rice with carrots; place on serving platter. Spoon beef mixture over rice and sprinkle peanuts over beef mixture.

This recipe appears in: Chinese