Five Spice Steak Stir-Fry

Inspired by Chinese New Year celebrations, this easy steak stir-fry takes just a few minutes to prep and cook.

I use a ready-made stir-fry sauce from the market for convenience, but included a simple homemade version at the end of the recipe that you can use if you prefer. Linda Gassenheimer/TNS

By Linda Gassenheimer Tribune News Service

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

Serves 2

• 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.

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.

Linda Gassenheimer is the author of over 30 cookbooks, including her newest, “The 12-Week Diabetes Cookbook.” Listen to Linda on www.WDNA.org and all major podcast sites. Email her at [email protected]. Copyright 2026 Tribune Content Agency, LLC

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