I have a weakness for making Chinese at home. I love take out but it really adds up so I’ve got to figure it. When I saw a recipe that called for Chinese five spice, I jumped at the chance to try it. Ever since I bought some for these margaritas, that jar has been staring at me. I liked this but M loved the veggies and the spicy beef so this will definitely be in the rotation!
1 pound stew meat or chuck roast, chunked into bite size pieces
3/4 tsp five spice powder
3/4 tsp black pepper
1/4 tsp kosher salt
2 tbsp olive oil
2 cups broccoli florets
1 medium white onion, sliced vertically
8 strips orange rind, about an inch each
4 garlic cloves, thinly sliced
1/2 unsalted beef or chicken stock
3 tbsp orange juice
3 tbsp hoisin sauce or veggie stir fry sauce
1 tbsp low sodium soy sauce
2 tsp rice vinegar
1 tsp cornstarch
3/4 tsp crushed red pepper
1 cup dry white rice
In a bowl, toss together beef, five spice powder, black pepper and salt to even coat. Set aside and let flavors marry while you start the water to cook the rice and prep the vegetables. Heat a tablespoon of olive oil over medium high heat, swirl to coat. Cook meat about 3 to 5 minutes per side, until browned and cooked through but not tough. Remove meat from pan.
Add the other tablespoon of oil and swirl to coat. Add broccoli, onion, orange rind and garlic to pan. Stir fry 3 to 5 minutes until onions are glassy and broccoli is tender crisp. While the veggies are cooking, combine stock, orange juice, stir fry sauce, soy sauce, rice vinegar, and crushed red pepper to make the sauce. Add sauce to pan and cook a minute or two, until slightly thickened. Serve over rice.