Five-Spice Beef and Vegetables

Garlic, soy sauce and Chinese five-spice powder provide a delicious combination of seasonings for this Asian-inspired dish.

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  • prep time 30 min
  • total time
  • ingredients 15
  • servings 4
 

Ingredients

1 1/3
cups uncooked regular long-grain white rice
2 2/3
cups water
3/4
lb boneless beef sirloin steak, cut into thin bite-sized strips
1
teaspoon sugar
1/2
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
1/2
cup Progresso® beef flavored broth (from 32-oz carton)
2
teaspoons cornstarch
1
cup julienne-cut (2x1/4x1/4-inch) peeled cucumber
1
medium tomato, cut into 12 wedges

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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. Let stand at room temperature for 10 minutes to marinate.
  • 3 Heat oil in large skillet or wok over medium-high heat until hot. Add beef with marinade; cook and stir 3 to 5 minutes or until beef is browned and of desired doneness. Remove beef from skillet; cover to keep warm.
  • 4 Reduce heat to medium. Add celery, carrot and onion to same skillet; cook and stir 5 to 7 minutes or until crisp-tender.
  • 5 In small bowl, combine broth and cornstarch; blend well. Add broth mixture and cucumber to skillet; cook and stir until sauce is bubbly and thickened. Stir in tomato and beef; cook until thoroughly heated. Serve over rice.
  • 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. Let stand at room temperature for 10 minutes to marinate.
  • 3 Heat oil in large skillet or wok over medium-high heat until hot. Add beef with marinade; cook and stir 3 to 5 minutes or until beef is browned and of desired doneness. Remove beef from skillet; cover to keep warm.
  • 4 Reduce heat to medium. Add celery, carrot and onion to same skillet; cook and stir 5 to 7 minutes or until crisp-tender.
  • 5 In small bowl, combine broth and cornstarch; blend well. Add broth mixture and cucumber to skillet; cook and stir until sauce is bubbly and thickened. Stir in tomato and beef; cook until thoroughly heated. Serve over rice.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/4 of Recipe
Calories
400
(
Calories from Fat
70),
% Daily Value
Total Fat
8g
8%
(Saturated Fat
2g,
2%
),
Cholesterol
45mg
45%;
Sodium
690mg
690%;
Total Carbohydrate
59g
59%
(Dietary Fiber
3g
3%
  Sugars
5g
5%
),
Protein
22g
22%
;
% Daily Value*:
Vitamin A
110%;
Vitamin C
15%;
Calcium
6%;
Iron
30%;
Exchanges:
3 1/2 Starch; 1 Vegetable; 1 1/2 Lean Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.