Five-Spice Beefy Rice Bowl
“Direct from Taipei- this Five-Spice Beefy Rice Bowl. A simple stir-fry that’s so easy to prepare. Naturally gluten-free, low in fat and calories – perfect for lunch or dinner.”
Ingredients
- 2 cups sliced onions about 1 large or 2 medium (I like to cut mine in half and then vertically, you can just slice if you want)
- 1 tablespoon neutral oil
- 1 pound flank steak or other lean steak, cut thinly across the grain
- 1 teaspoon minced garlic about 2 cloves
- 1 teaspoon minced fresh ginger
- 1 teaspoon rice vinegar
- ½ teaspoon sesame seed oil
- ½ to 1 teaspoon Five-Spice mix
- 1 ½ cups beef broth
- 1 teaspoon corn starch mixed with 1 tablespoon beef broth or water
- Salt and freshly ground pepper
- 4 cups steamed cooked rice
Instructions
- Heat the oil in a wok or large skillet over medium heat; when hot, add the onion. Sprinkle a little salt over the onions, then cook, stirring occasionally, until they are browned, about 7 - 10 minutes.
- While the onions brown, slice the meat and toss in a bowl with the garlic, ginger, rice vinegar, sesame seed oil, and Five-Spice mix. Let sit until the onions are done.
- Increase the heat; then add the meat, along with the marinade to the onions and stir-fry until the meat is lightly browned; about 2 - 3 minutes. Add the beef broth; cook 1 - 2 minutes, then stir in the cornstarch mixture. Stir until thickened.
- Place the rice into warmed bowls, split the meat and onions over and serve. You can top with some sesame seeds and sliced green onions if desired.
Nutrition
Serving: 1gSodium: 564mgFiber: 2gCholesterol: 58mgCalories: 481kcalPolyunsaturated Fat: 9gSaturated Fat: 6gFat: 16gProtein: 32gCarbohydrates: 59g
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