Five Spice Beef and Pepper Stir-Fry

• 1 12 cups jasmine rice, prepared
• 2 cups beef broth or 2 cups stock
• 2 tablespoons oil
• 1 12 lbs beef sirloin or 1 12 lbs beef tenderloin steaks, trimmed, placed in the freezer for 5 to 10 minutes then thinly sliced
• 2 green bell peppers, seeded and diced into 1-inch pieces
• 1 medium onion, diced
• 12 cup cooking sherry
• 2 tablespoons dark soy sauce, eyeball the amount (recommended ( Tamari)
• 2 tablespoons cornstarch
• 1 teaspoon Chinese five spice powder, found on Asian foods aisle of market
• cracked black pepper
• 3 scallions, thinly sliced on an angle, for garnish
• 12 cup whole almond, smoked

1. Boil water for rice and prepare to package directions.
2. Place beef broth in a small pot over low heat to warm the liquid.
3. Heat a wok shaped skillet or pan over high heat.
4. Add oil (it will smoke) and meat bits.
5. Stir-fry meat 3 minutes and remove from pan or move off to the side of the wok.
6. Return pan to heat and add peppers and onions.
7. Stir-fry veggies 2 minutes.
8. Add meat back to the pan.
9. Add sherry and stir fry until liquid almost evaporates about 1 minute.
10. Add soy sauce to the pan.
11. Dissolve cornstarch with a ladle of warm beef broth.
12. Add beef broth to the pan, then add cornstarch combined with broth, the five-spice powder and black pepper.
13. Stir sauce until it thickens enough to coat the back of a spoon.
14. Adjust seasonings.
15. Add more soy or salt if necessary.
16. Remove stir-fry from heat.
17. Fill dinner bowls with beef stir-fry and top with a scoop of rice.
18. Scoop rice with ice cream scoop to get a rounded ball.
19. By placing rice on top of stir-fry, rice will stay firm and not soak up too much sauce.
20. Garnish with chopped scallions and smoked almonds.

jasmine rice, beef broth, oil, beef sirloin, green bell peppers, onion, cooking sherry, soy sauce, cornstarch, spice powder, cracked black pepper, scallions, whole almond

Taken from www.food.com/recipe/five-spice-beef-and-pepper-stir-fry-242343 (may not work)