1. Cut steak lengthwise in half, then crosswise into thin strips. Place beef in shallow glass baking dish. Combine soy sauce and 2 tablespoons cornstarch in small bowl. Pour soy sauce mixture over beef, toss to coat thoroughly. Set aside. 2. Meanwhile, heat 1 tablespoon oil 1 minute in large nonstick skillet or wok over high heat until hot. Add carrots. Stir-fry 3 to 4 minutes or until edges begin to brown. Remove carrots and set aside. 3. Reduce heat to medium-high. Add 1 tablespoon oil, bell peppers, onion and red pepper flakes; stir-fry 4 minutes or until onions are translucent. Remove vegetables and set aside separately from carrots. 4. Add remaining 1 tablespoon oil to skillet. Add half of the beef; stir-fry 2 minutes or until beef is barely pink in center. Remove beef to large bowl. Repeat with the remaining beef. 5. Meanwhile, in small bowl, combine water, brown sugar, bouillon granules, five-spice powder and remaining 1 1/2 teaspoon cornstarch; stir until smooth. 6. Add bouillon mixture, bell peppers and onions to skillet; bring to a boil. Cook and stir 2 to 3 minutes or until slightly thickened. 7. Toss rice with carrots; place on serving platter. Spoon beef mixture over rice and sprinkle peanuts over beef mixture. ---------------------------------------------------------------------------
Nutrition
Ingredients
