Ingredients for Beef And Veggie Five Spice Stir Fry
- 1 lb boneless sirloin steaks, cut into thin strips
- 1/4 cup hoisin sauce
- 1 tablespoon light soy sauce
- 1 teaspoon chinese five spice powder
- 1 tablespoon vegetable oil
- 1 cup fresh snow peas
- 1 (15 ounce) can baby corn, drained and halved
- 2 medium carrots, sliced
- 1 small onion, thinly sliced
- 2 (14 1/2 ounce) cans beef broth, divided
- 2 tablespoons cornstarch
- cooked brown rice (optional)
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How to Make Beef And Veggie Five Spice Stir Fry
- In a large resealable plastic bag, combine the sliced beef, hoisin sauce, soy sauce, and five-spice powder.
- Seal the bag, pressing out excess air, and marinate in the refrigerator for at least 1 hour, or up to 12 hours.
- Heat the vegetable oil in a large skillet or wok over medium-high heat.
- Add half of the marinated beef to the skillet and stir-fry until browned and cooked to your desired doneness. Remove from skillet and set aside.
- Add the remaining beef to the skillet and stir-fry until browned and cooked through. Remove from skillet and set aside.
- Add the sliced carrots, onion, peas, and corn to the skillet and stir-fry for 3-5 minutes, or until the onion is softened.
- Return the cooked beef to the skillet.
- Pour in 1 1/2 cans of beef broth and bring to a boil.
- In a small bowl, whisk together the cornstarch and the remaining 1/2 can of beef broth until smooth.
- Gradually pour the cornstarch slurry into the boiling skillet, stirring constantly until the sauce has thickened.
- Serve the Beef and Veggie Five-Spice Stir-Fry hot, over cooked brown rice (optional).
Nutrition Information (Approximate per serving)
Sodium
44 g
Sugar
18g
Fat
37g
Carbs
6g
