Five-spice powder is a staple in Chinese cooking and an ideal accent for beef.
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
How to Make It
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.