1 pound beef flank steak
1 teaspoon five-spice powder
1 tablespoon dark sesame oil
1-1/2 tablespoons minced, peeled gingerroot
3 cloves garlic, minced
2 cups sliced, seeded red bell peppers
2 cups sliced, seeded yellow bell peppers
1/2 cup beef broth
3 tablespoons soy sauce
1 tablespoon cornstarch
4 cups thinly sliced bok choy (or substitute green cabbage)
1 tablespoon toasted sesame seeds
1/4 teaspoon salt
Cooked rice
Trim fat from steak; rub surface of steak with five-spice powder. Slice steak diagonally across grain into thin strips.
Heat oil in a large nonstick skillet over medium heat; add ginger and garlic and Stirfry 2 minutes. Add beef and Stirfry 4 minutes. Add bell peppers and Stirfry 2 minutes.
Combine broth, soy sauce and cornstarch in a small bowl. Add to beef mixture.
Add bok choy and cook 1 minute or until bok choy wilts and mixture thickens, stirring constantly. Remove from heat, and stir in toasted sesame seeds and salt. Serve over rice.
Makes 4 servings.