Five-Spice Beef

Oxmoor House
Five-spice powder is a staple in Chinese cooking and an ideal accent for beef.
4 servings (serving size: 1 cup steak mixture, about 1/2 cup rice, and 1 1/2 teaspoons cashews)


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1 pound sirloin steak (1 inch thick), cut diagonally across grain into wafer-thin strips
1 tablespoon Chinese five-spice powder
1/4 cup low-sodium soy sauce, divided
1 cup fat-free, less-sodium beef broth
3/4 cup green bell pepper, seeded and chopped (about 1/2 small)
1/2 cup red bell pepper, seeded and chopped (about 1/2 small)
1/2 cup onion, chopped
1/4 cup diced celery
1 (8-ounce) can sliced water chestnuts, drained
1 (8.8-ounce) package precooked brown rice
2 tablespoons coarsely chopped cashews


Prep: 28 Minutes
Cook: 16 Minutes
Other: 20 Minutes

Place steak in a large zip-top plastic bag. Combine five-spice powder and 3 tablespoons soy sauce in a small bowl; pour over steak. Seal bag; chill at least 20 minutes.

Heat a large nonstick skillet or wok over medium-high heat. Add steak and marinade to pan; stir-fry 4 minutes or until browned on all sides. Remove steak from pan; set aside, and keep warm.

Add broth and next 5 ingredients to pan; cook over medium heat 7 minutes or until vegetables are tender. Return steak to pan; stir in remaining 1 tablespoon soy sauce, and cook until thoroughly heated.

While vegetable mixture simmers, heat rice in microwave oven according to package directions.

Spoon steak mixture over rice, and sprinkle with cashews.

Created date

March 2010

Nutritional Information

Calories 335
Fat 8.7 g
Satfat 2.4 g
Protein 29.5 g
Carbohydrate 34.5 g
Cholesterol 69 mg
Iron 5.7 mg
Sodium 752 mg
Caloriesfromfat 23 %
Fiber 4.1 g
Calcium 50 mg