CHINESE FIVE-SPICE BEEF STIR FRY Vegetables 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 jalapeo, seeded and julienne 1 tablespoon of sesame oil Rice 2 cups of jasmine rice 3 cups of water Sauce 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 Meat 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 stirfry for 2 to 3 minutes on high heat. Once brown add in cooked beef and sauce and cook for 1 to 2 minutes. To Plate: Serve the beef stir-fry along with the forked rice. Garnish with finely sliced green onions. Makes 3-4 servings

Recipe created by Chef Billy Parisi