Five-Spice Beef and Vegetables

Ingredients

• 1 1/3 cups uncooked long grain white rice
• 2 2/3 cups water
• 3/4 lb boneless beef top sirloin steak, cut into thin bite sized strips
• 1 teaspoon sugar
• 1/2 teaspoon Chinese five spice powder
• 2 tablespoons soy sauce
• 2 garlic cloves, minced
• 1 tablespoon oil
• 1 cup diagonally sliced celery
• 1 medium carrot, thinly sliced
• 1 small onion, cut into thin wedges
• 1/2 cup beef broth
• 2 teaspoons cornstarch
• 1 cup julienne-cut peeled cucumber
• 1 medium tomato, cut into 12 wedges

Directions

1. 1

   Cook rice in water as directed on package.

2. 2

   Meanwhile, in medium bowl, combine beef strips, sugar, five-spice powder, soy sauce and garlic; mix well.

3. 3

   Let stand at room temperature for 10 minutes to marinate.

4. 4

   Heat oil in large skillet or wok over medium-high heat until hot.

5. 5

   Add beef with marinade; cook and stir 3 to 5 minutes or until beef is browned and of desired doneness.

6. 6

   Remove beef from skillet; cover to keep warm.

7. 7

   Reduce heat to medium.

8. 8

   Add celery, carrot and onion to same skillet; cook and stir 5 to 7 minutes or until crisp tender.

9. 9

   In small bowl, combine broth and cornstarch; blend well.

10. 10

    Add broth mixture and cucumber to skillet;' cook and stir until sauce is bubbly and thickened.

11. 11

    Stir in tomato and beef; cook until thoroughly heated.

12. 12

    Serve over rice.