Chinese Five-Spice Sizzling Steak Stir-fry Rice Bowl
Servings: 4 servings
Chinese Five-Spice Sizzling Steak Stir-fry Rice Bowl is made with thinly sliced steak infused with aromatic Chinese five-spice powder and stir-fried with a savory sauce. A quick, easy, and tasty meal for any day of the week.
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Ingredients
- 1 lb skirt steak or flank steak
- 3 Tbsp Carapelli Unfiltered Organic Extra Virgin Olive Oil divided
- 2 Tbsp shaoxing wine or dry sherry
Aromatics:
- 1 tsp minced garlic
- 1 tsp fresh ginger peel and grate
Vegetables:
- 1 large onion
- 2 cups bell peppers (mixture of red, green, yellow, or orange)
- 8 oz baby broccoli
Marinade:
- 1 tsp cornstarch
- ½ tsp Chinese five-spice powder
- 1 Tbsp soy sauce
- 1 Tbsp oyster sauce
Sauce:
- 2 Tbsp soy sauce
- 1 Tbsp oyster sauce
- 1 tsp sugar
- 1 Tbsp water
- 1 tsp cornstarch
Instructions
Marinade the steak:
- Place the steak in the freezer for about 15 minutes and then thinly slice across the grain
- While the steak is in the freezer, place all the marinade ingredients and aromatics into a large bowl. Whisk to mix. Add the thinly sliced beef and marinade for 30 minutes at room temperature
Prepare other things:
- Veggies: While waiting for the steak to marinate, peel and cut the onion into large wedges. Seeded the bell peppers and cut into about 1-inch square
- Bring a medium pot of water to a boil. Add baby broccoli and blanch for about 2 minutes and then quickly submerge in cold water to stop the cooking process. Remove and drain water off
- Place baby broccoli on a plate. You can either leave it as is or drizzle with 1 Tbsp Carapelli Extra Virgin Olive Oil and freshly ground sea salt to serve with the rice bowl later or you can use include them in the stir-fry after blanching. Set aside
- Sauce: whisk all the ingredients for sauce and set aside
Cooking:
- Preheat a wok or large skillet over medium to high heat. When it's hot, add 1 Tbsp of Carapelli Extra Virgin Olive Oil. Add the steak and let it cook undisturbed for about 30 seconds and then stir to turn the beef and cook again for another 1 to 1 1/2 minutes or until no longer pink. Remove from the wok/skillet to a plate
- In the same wok/skillet. Add another 1 Tbsp of Carapelli Extra Virgin Olive Oil. Add bell peppers and onion. Stir fry for about 2 minutes or until the veggies are soft but still slightly crunchy
- Deglaze with Shaoxing wine or dry sherry. Scrape the bottom of the wok/skillet to remove any little bits that stuck at the bottom when you cook the steak earlier. This adds extra flavor to the overall dish
- Add the steak and baby broccoli in (if you choose to not serve separately). Give the sauce one last stir to make sure the cornstarch doesn't settle at the bottom. Pour into the wok/skillet and continue to stir fry until the sauce thickens slightly. Remove from the heat
Serving:
- Portion cooked rice on a bowl. Spoon the steak and veggies on the side of the rice along with the sauce or if you serve the baby broccoli separately, arrange 2-3 stalks baby broccoli on the other side. Serve immediately
