Beef Stir Fry
This very easy to make and diet friendly to boot! We like using lean flatiron steak as it cooks up nice and tender and doesn't have much fat. We are also big fans of Chinese Five Spice powder and the yin and yang of its various flavor sensations - Chinese Cinnamon for a hint of sweet; Sichuan Peppercorns for some subtle peppery undertones; Fennel for a dash of licorice; Cloves for some numbing bite and Star Anise for a touch of bitterness. Chinese five spice works really well in stir fry as it brings out the best that vegetables have to offer.
If you're looking to make your kitchen more efficient, cut veggies right after buying them and store them in bags in your refrigerator, or buy precut vegetables. We keep cooked rice on hand to save time preparing dinner. This is a quick and easy dish that can be on the table in less than 20 minutes and it beats heavy Chinese takeout every time!
- 1 Tablespoon peanut oil
- 8 ounces flatiron steak, cut in strips
- 1 head of broccoli florets, about 2 cups, chopped
- 1 cup bean sprouts
- 1 cup julienne carrots
- 1 cup red and/or green bell pepper, sliced
- 1 Tablespoon Chinese Five Spice powder
- 2 Tablespoons low-sodium soy sauce
- 1-1/2 cup basmati rice or brown rice
- Heat oil in medium skillet or wok to medium high heat
- Add beef and cook until cooked through
- Add vegetables, Chinese Five Spice powder and soy sauce, toss continuously and cook until the vegetables are tender but crisp
- Serve over 1/2 cup rice
