1/4cupof corn starch mixed with 1-2 tablespoons of water
For the Meat:
10ouncesof beef stew meat cut into 1" thick pieces
1/2teaspoonof Chinese five-spice
1tablespoonof sesame oil
Kosher salt and fresh cracked pepper to taste
Instructions
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, salt and pepper 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 stir-fry 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.