Five-Spice Beef and Vegetables

• 1 13 cups uncooked long grain white rice
• 2 23 cups water
• 34 lb boneless beef top sirloin steak, cut into thin bite sized strips
• 1 teaspoon sugar
• 12 teaspoon Chinese five spice powder
• 2 tablespoons soy sauce
• 2 garlic cloves, minced
• 1 tablespoon oil
• 1 cup diagonally sliced celery
• 1 medium carrot, thinly sliced
• 1 small onion, cut into thin wedges
• 12 cup beef broth
• 2 teaspoons cornstarch
• 1 cup julienne-cut peeled cucumber
• 1 medium tomatoes, cut into 12 wedges

1. Cook rice in water as directed on package.
2. Meanwhile, in medium bowl, combine beef strips, sugar, five-spice powder, soy sauce and garlic; mix well.
3. Let stand at room temperature for 10 minutes to marinate.
4. Heat oil in large skillet or wok over medium-high heat until hot.
5. Add beef with marinade; cook and stir 3 to 5 minutes or until beef is browned and of desired doneness.
6. Remove beef from skillet; cover to keep warm.
7. Reduce heat to medium.
8. Add celery, carrot and onion to same skillet; cook and stir 5 to 7 minutes or until crisp tender.
9. In small bowl, combine broth and cornstarch; blend well.
10. Add broth mixture and cucumber to skillet;' cook and stir until sauce is bubbly and thickened.
11. Stir in tomato and beef; cook until thoroughly heated.
12. Serve over rice.

long grain white rice, water, boneless beef top sirloin steak, sugar, spice powder, soy sauce, garlic, oil, celery, carrot, onion, beef broth, cornstarch, julienne, tomatoes

Taken from www.food.com/recipe/five-spice-beef-and-vegetables-307922 (may not work)