Tuesday, April 1, 2008

Beef and Pepper Stir Fry

Yesterday afternoon I was trying to make a grocery list while trying to figure out what to cook this week. I really puzzled about what to cook Monday evening. I pulled out this really large file folder with recipes I have collected over the years and found a very tattered copy of a recipe my Mother had gotten from her cousin and copied for me years ago. I read the recipe and remembered how much liked this dish when my made it and hoped it would make my family just as happy. I know the oldest homgirl will complain about the green things but that's just a chance I'll have to take. So let's get out of the Monday funk and cook some Beef and Pepper Stir Fry!

Cook 1-1/2 cups of white rice (Try using Jasmine rice - it give this dish a little punch and smells like popcorn while it's cooking).

Pour 2 cups of beef broth in a small pot over low heat to warm the broth.

Heat a wok or large skillet over medium-high heat. Add 2 tablespoons of vegetable or peanut oil to pan.

Add 1-1/2 lbs. beef sirloin trimmed of fat thinly sliced, stir-fry meat 3 minutes and remove from pan and set aside.

To the same pan, add 1 green bell pepper diced into 1-inch squares and 1 thinly sliced medium onion. Stir-fry veggies 2 minutes.

Add meat back to the pan. Add 1/2 cup dry sherry and stir fry until liquid almost evaporates about 1 minute. Add 2 tablespoons of soy sauce to the pan.
In a small bowl, dissolve 2 tablespoons of cornstarch with a ladle of warm beef broth with a whisk.
Add beef broth to the pan, then add cornstarch combined with broth, add 1 teaspoon of Chinese Five-Spice powder and black pepper to taste. Stir sauce until it thickens and adjust seasonings as necessary.
Remove wok or pan from heat. Fill bowls with stir-fry and top with a scoop of rice. Placing rice on top of stir-fry, rice will stay firm and not soak up too much sauce. Garnish with 3 chopped scallions and 1/2 cup toasted almond slivers.


1. Place the meat in the freezer for 10 to 15 minutes prior to slicing, this will firm up the meat and make it easier to slice thin.

2. Try using Tamari instead of regular soy sauce. Tamari is an aged soy sauce with a rich flavor. You should be able to find it on the Asian aisle of your grocery store.

3. Toast almonds on the stove top on a medium low heat. Buy a small bag of slivered almonds on the baking aisle and heat them in a small pan on the stove, tossing them often so they do not burn. The toated tasted is fabulous!


Lori said...

Looks delicious! I'm sure your family liked it!

Sheila said...

I just noticed you over at Blog Village and wanted to let you know I enjoyed my visit. I especially like the step-by-step photos. Nice.