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Canton Beef with Bell Peppers
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Prep Time:
15 minutes
Total Time:
32 minutes
Homemade Cantonese takeout for cozy family gatherings.
Ingredients:
  • 1/2 pound beef boneless sirloin steak
  • 3/4 cup Progresso™ reduced-sodium chicken broth (from 32-oz carton)
  • 1 tablespoon finely chopped garlic (6 cloves)
  • 1 tablespoon finely chopped gingerroot
  • 1 tablespoon dark soy sauce
  • 2 teaspoons packed brown sugar
  • 1/2 teaspoon five-spice powder
  • 1 tablespoon cornstarch
  • 1 tablespoon cold water
  • 1 bag (1 pound) frozen stir-fry bell peppers and onions, thawed and drained
  • 2 cups cooked brown rice
Instructions:
  • Trim excess fat from the beef. Slice the beef into thin strips, about 1/8 inch thick, cutting against the grain for a tender texture.
  • Combine the broth, garlic, gingerroot, soy sauce, brown sugar, and five-spice powder in a medium glass or plastic bowl. In a separate bowl, mix cornstarch with cold water, then stir it into the broth mixture. Add the beef and ensure it is evenly coated. Allow it to marinate for 10 minutes. Drain the beef and set aside the marinade for later use.
  • Prepare a nonstick wok or a 12-inch skillet by spraying it with cooking spray and heating it over medium-high heat. Add the beef and stir-fry for 2 minutes. Then, add in the bell peppers, onions, and the reserved marinade. Reduce the heat to medium.
  • Simmer uncovered for 3 to 5 minutes, stirring occasionally, until the sauce reaches the desired thickness. Serve hot over rice.

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