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Chinese Five Spice Beef Stir-Fry

3-4 servings


1/4 yellow bell pepper, julienne
1/4 green bell pepper, julienne
1/4 red bell pepper, julienne
1/2 cup fresh leeks, thinly sliced
1 cup of green onions, cut into 1" slices
1 small jalapeño, seeded and julienne
1 tablespoon of sesame oil

2 cups of jasmine rice
3 cups of water

2 tablespoons of finely minced fresh ginger
2 tablespoons of finely minced fresh garlic
1 tablespoons of sesame oil
3 tablespoons of dry sherry wine
1/4 cup of soy sauce
3/4 cup beef stock
1 tablespoon of sugar
1/2 cup of corn starch mixed with 4 tablespoons of water

10 ounces of beef stew meat cut into 1" thick pieces
1 tablespoon of Chinese five-spice
1 tablespoon of sesame oil


Pour 3 cups of water in a small pot and bring it to a boil.  Once boiling, stir in rice and then turn down the heat until simmering and put a cap on the pot.  After 15 minutes turn the heat off and let stand for another 15 minutes.  Once done use a fork to break up the rice and place the cap back on to keep warm.

In a sauce pan on high heat with 1 tablespoon of sesame oil caramelize the garlic and ginger.  Once brown de-glaze with sherry until it is almost gone.  When 1/2 the amount of sherry is in the pan, add in soy sauce and beef stock and bring it to a boil.

Once boiling slowly pour in the cornstarch/water mixture until the sauce is thick. NOTE: You may only use a small amount of the cornstarch/water mixture.  Keep the sauce warm.

Next, coat the meat on all sides with the Chinese five spice and saute in a hot Wok with 1 tablespoon of sesame oil until golden brown on all sides and until a medium-rare internal temperature is achieved.  Once cooked remove the meat from the pan and add in 1 more tablespoon of sesame oil into the wok and add in all the remaining prepared vegetables and stir-fry for 2 to 3 minutes on high heat.  Once brown add in cooked beef and sauce and cook for 1 to 2 minutes.

To Serve
Serve the beef stir-fry along with the forked rice.  Garnish with finely sliced green onions.

Download Recipe PDF  |  Recipe created by Chef Billy Parisi