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Jasmine rice beef broth oil beef sirloin green bell peppers onion cooking sherry soy sauce cornstarch Spice powder cracked black pepper scallions whole almond
Viewed: 66 - Published at: 7 years agoIngredients
- 1 12 cups jasmine rice, prepared
- 2 cups beef broth or 2 cups stock
- 2 tablespoons oil
- 1 12 lbs beef sirloin or 1 12 lbs beef tenderloin steaks, 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
- 12 cup cooking sherry
- 2 tablespoons dark soy sauce, eyeball the amount (recommended ( Tamari)
- 2 tablespoons cornstarch
- 1 teaspoon Chinese five spice powder, found on Asian foods aisle of market
- cracked black pepper
- 3 scallions, thinly sliced on an angle, for garnish
- 12 cup whole almond, smoked
Method
- 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.
