Five-Spice Beef

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)

Recipe from

Oxmoor House

Recipe Time

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

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


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


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.