Twice Cooked Beef
1- 2 or 3 pound Beef roast (or pork)
Chinese 5 spice powder
1/4 cup beef broth
1 green bell pepper, seeded and diced into 1 inch pieces
1 red bell pepper, seeded and diced into 1 inch pieces
3 or 4 green onions, dice the white parts, slice the green part into 1 inch pieces.
4 teaspoons hoisin sauce
2 Tablespoons soy sauce
1 teaspoon sugar
1/2 to 3/4 teaspoons crushed red pepper.
1/2 teaspoon salt
1 teaspoon minced garlic
1 teaspoon minced ginger
Hot cooked white or brown rice
Sprinkle roast with chinese 5-spice and garlic powder, and a little salt and pepper. Place in crockpot with 1/4 cup beef broth, and cook on high for 4 to 5 hours until cooked through and tender. Remove from crockpot and let cool. (I freeze the broth for when I need broth in another recipe)
Make sauce by combining hoisin sauce, soy sauce, sugar and crushed red pepper together and set aside. (you could use 1 Tablespoon of the broth to thin this sauce a little)
When roast is cool enough to handle, slice and dice into 1/4 inch thick 1 inch square pieces. Set aside.
Heat a tablespoon of olive oil in pan or wok, when hot, add green and red bell peppers, stir fry for 2 to 3 minutes. Then sprinkle with 1/2 teaspoon salt, and cook a minute or two longer until crispy tender. Remove from pan.
Heat 1 more Tablespoon of oil in pan, then add garlic and ginger, stir and cook for a minute, then add the beef. Stir until beef is heated through, about a minute. Next pour the sauce over it and stir until beef is coated well. Add the bell peppers and green onion back into the pan, and stir and cook a minute or two longer till veggies are heated through.
Serve over hot cooked rice with Soy Sauce on the side to garnish for individual taste.
I served this on a big serving platter, family style.