Inspired by Chinese New Year celebrations, this easy steak stir-fry quickly came to mind. It takes just a few minutes to assemble and prep the ingredients, and only minutes more to cook, making it perfect for a busy day.

I use a ready-made stir fry sauce from the market for convenience, but if you prefer, I’ve included a simple homemade version at the end of the recipe.

HELPFUL HINTS:

Any vegetables you have on hand can be used. Follow the recipe amounts for a guide.

Five spice powder can be found in the spice section of the market.

COUNTDOWN:

Assemble ingredients.

Make rice and place on dinner plates.

Make stir fry.

SHOPPING List:

To buy: 3/4 pound grassfed beef tenderloin, 1 bottle stir fry sauce, 1 small bottle five spice powder, 1 small bottle sesame oil, 1 onion, 1 bunch celery, 1 red bell pepper, 1 container broccoli florets, 1 package microwaveable brown rice

Five Spice Steak Stir Fry

Recipe by Linda Gassenheimer

1 package microwaveable brown rice to make 1 1/2 cups cooked

3 teaspoons sesame oil, divided use

5 tablespoons store bought stir fry sauce

1 tablespoon five spice powder

2 cups sliced onion

1 cup sliced celery

1 cup broccoli florets

1 cup sliced red bell pepper

3/4 pound grassfed beef tenderloin, cut into 1/2-inch slices

Microwave rice according to package instructions. Measure 1 1/2-cups rice and reserve the remaining rice for another time. Toss with 1 teaspoon oil. Divide the rice between 2 dinner plates. Add stir fry sauce to a small bowl and mix in the five spice powder making sure it is well mixed. Heat remaining 2 teaspoons oil in a wok or skillet over high heat until smoking. Add the onion, celery and broccoli and stir fry 2 minutes. Add the red bell pepper. Continue to stir fry 2 minutes. Add the meat and stir fry 2 minutes. Draw the ingredients to the side of the wok and add the stir fry sauce to the cleared area. Draw all of the ingredients into the sauce. Toss well for a minute to make sure all ingredients are coated with the sauce. Spoon the beef stir fry over the rice and serve.

Yield 2 servings.

Per serving: 598 calories (29 percent from fat), 19.6 g fat (6.1 g saturated, 7.7 g monounsaturated), 84 mg cholesterol, 42.5 g protein, 63.0 g carbohydrates, 6.6 g fiber, 587 mg sodium.

Homemade stir fry sauce

3 tablespoons Chinese rice vinegar

2 teaspoons Chinese five-spice powder

3 teaspoons minced garlic

3 tablespoons low-sodium soy sauce

2 teaspoons honey

2 tablespoons water

2 teaspoons cornstarch

Mix vinegar, Chinese five-spice powder, garlic, soy sauce, honey, water and cornstarch together in a small bowl.

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