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Five Spice Beef or Chicken over Rice


Don't let the list of ingredients fool you into thinking this dish takes too much time to make.  In our families, this is a favourite two-pan dinner, and the dry ingredients are pantry staples.  Inexpensive flank steak or cheaper marbled cuts work really well in this recipe.   Substitutions (swap canned baby corn or frozen green beans, for bell peppers, pork strips instead of beef or chicken) and ommissions are part of program, so experiment away and let us know how you make out.

  • 1 lb. flank steak, or
  • 1 lb. skinless, boneless chicken breast meat
  • 2 tablespoons olive oil
  • 2 tablespoons sesame oil.
  • 2 garlic cloves, minced
  • 1½ cup low-sodium beef broth (use chicken or vegetable broth if using chicken)
  • 1 cup diced green onions or chives - optional
  • 1 green pepper, sliced
  • 1 red pepper, sliced (red, green, yellow, red peppers work equally well)
  • 2 tablespoons cornstarch
  • ¼ cup water or low-sodium vegetable broth
  • 1/6 cup soy sauce
  • 1 tablespoon DM Chinese Five Spice Blend
  • 1 quart or clamshell grape or cherry tomatoes - optional

For rice

# of Servings


Cook Time (min)


Difficulty Rating


Preparation Time (min)



Bring rice water or broth to boil in medium saucepan, add rice and seasoning, stir and cover. Turn to simmer and let cook to absorb all moisture for about 20 minutes.

While rice is cooking, pound steak to ¼ inch thickness if it isn't already thin, and cut into ¼ inch wide strips. If using chicken, slice thick breasts horizontally to reduce thickness and cut again in to ½ inch wide strips. Sprinkle meat with DM Chinese Five Spice Blend and let stand a few minutes to absorb complex flavours.

In a large lidded skillet, saute the garlic slightly in oil and then add the meat to brown. Add broth, cover and simmer 10-15 minutes or so until meat is thoroughly cooked through. Stir in green onions or chives and peppers and re-cover for a few minutes more. Meanwhile, blend cornstarch, soy sauce, and sesame oil.  Stir into meat mixture, briefly turning heat up to high to allow sauce to thicken. Add tomatoes to mixture just before serving over rice. White rice can be replaced with brown, just remember to extend cooking time. Green peppers are less sweet than red, yellow and orange peppers so choose according to taste.

Adding seasoning to rice adds flavor and color to an otherwise neutral starch.

*Substitute meat protein with soy or tofu for a vegetarian version of this dish

Submitted by:

C@H Kitchen