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Thursday: Rachael’s Easy Easter Supper with Sous Chef Elisabeth Hasselbeck In Charge of Dessert!

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5-Spice Beef

Serves 4

Originally aired

INGREDIENTS
  • 1 tablespoon EVOO Extra Virgin Olive Oil
  • 2 pounds beef chuck, cubed
  • Salt and ground black pepper
  • 3 tablespoons flour
  • 1/2 cup sherry
  • 2 to 3 cloves garlic, finely chopped or grated
  • 1 inch fresh ginger, peeled and finely chopped or grated
  • 1 can beef consomm
  • 2 red bell peppers, sliced
  • 1 fresno pepper, minced
  • 1 large onion, sliced
  • 1/4 cup tamari
  • 1 tablespoon 5-spice powder
  • To serve on top:
  • Cooked white rice
  • 1 bunch scallions, thinly sliced
  • 1 fresno pepper, sliced
  • 1/2 cup slivered almonds, toasted
PREPARATION

Place a large skillet over medium heat with 1 turn of the pan of EVOO, about 1 tablespoon. Season both sides of the chuck with salt and pepper then toss in flour. Sear on all sides until golden brown, 2-3 minutes per side. Remove and place in a slow cooker. Deglaze the skillet with sherry, cook out 1 minute and pour into the slow cooker.

Add garlic, ginger, consomm, peppers, onion, tamari and 5-spice powder into the slow cooker and cover. Cook on high for 4 hours or low for 6-8 hours until the meat is tender.

Serve with a scoop of rice and top with scallions, sliced Fresnos and slivered almonds.

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