Five Spice Beef And Pepper Stir-Fry Recipe

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Rachael Ray on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

2 cups beef broth or stock, paper container or canned

3 scallions, thinly sliced on an angle, for garnish

1 1/2 pounds beef sirloin or beef tenderloin tips, trimmed, placed in the freezer for 5 to 10 minutes then thinly sliced

2 tablespoons dark soy sauce, eyeball the amount (recommended: Tamari)

2 green bell peppers, seeded and diced into 1-inch pieces

Jasmine rice or short grain white rice, 1 to 1 1/2 cups, prepared to package directions

2 tablespoons wok or clear oil, 1 turn of the pan

1/2 cup dry cooking sherry

1 teaspoon Chinese five-spice powder, found on Asian foods aisle of market

1/2 cup smoked whole almonds, available on snack aisle, for garnish

Cracked black pepper

1 medium onion, diced

2 tablespoons cornstarch

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