We’ve updated our Privacy Policy. Please note we also have new Legal Terms which require all disputes related to the purchase or use of any General Mills product or service to be resolved through binding arbitration. For more information on these changes, please click here.

IMPORTANT:  We have a new Privacy Policy and Legal TermsLearn more.

Five-Spice Beef and Vegetables

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

(5)
(2)
Save and Share
  • 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

toggle

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.