Five-Spice Beef and Pepper Stir-Fry

• 1 12 cups jasmine rice, prepared according to package directions
• 2 cups beef broth
• 2 tablespoons vegetable oil
• 1 12 lbs beef sirloin, trimmed, sliced, and cut into bite-size pieces (may use beef tenderloin tips)
• 2 medium green bell peppers, diced into 1-inch pieces
• 1 medium onion, coarsely diced
• 12 cup dry sherry
• 2 tablespoons tamari
• 2 tablespoons cornstarch
• 1 teaspoon Chinese five spice powder
• black pepper, to taste
• 3 scallions, thinly sliced on an angle
• 12 cup smoked whole almond

1. Boil water for rice and prepare to package directions.
2. Add beef broth to a small pan over low heat to warm the broth.
3. Heat a wok-shaped skillet over high heat; add oil (it will smoke) and beef pieces; stir-fry for 3 minutes, then remove meat from pan.
4. Return pan to heat and add peppers and onions; stir-fry 2 minutes, and then stir the meat back into the pan.
5. Add in sherry and stir-fry until liquid almost evaporates, about 1 minute.
6. Add in tamari; dissolve cornstarch with a ladle of warm beef broth; add beef broth to the pan, then the cornstarch combined with broth, the five-spice powder, and black pepper.
7. Stir until it thickens enough to coat the back of a spoon.
8. Adjust seasonings to taste; add more tamari or salt if necessary.
9. Remove from heat; fill dinner bowls with beef stir-fry; with an ice cream scoop, place a nicely rounded scoop of rice on top of beef.
10. Garnish with chopped scallions and smoked almonds.

jasmine rice, beef broth, vegetable oil, beef sirloin, green bell peppers, onion, sherry, tamari, cornstarch, spice powder, black pepper, scallions, almond

Taken from www.food.com/recipe/five-spice-beef-and-pepper-stir-fry-210016 (may not work)