Remove fat from beef. Cut beef with grain into 2-inch strips; cut strips across grain into 1/8-inch slices.
Mix broth, garlic, gingerroot, soy sauce, brown sugar and five-spice powder in medium glass or plastic bowl. Mix cornstarch and cold water; stir into broth mixture. Stir in beef until evenly coated. Let stand 10 minutes. Drain beef; reserve marinade.
Spray nonstick wok or 12-inch skillet with cooking spray; heat over medium-high heat. Add beef; stir-fry 2 minutes. Stir in bell peppers and onions and reserved marinade; reduce heat to medium.
Cover and cook 3 to 5 minutes, stirring occasionally, until sauce is thickened. Serve over rice.
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|Serving Size: 1 Recipe (661g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 91 (6%)|
|Amt Per Serving||% DV|
|Total Fat 10.1g||13 %|
|Saturated Fat 2g||10 %|
|Monounsaturated Fat 3.6g|
|Polyunsanturated Fat 3.6g|
|Cholesterol 0mg||0 %|
|Sodium 526mg||18 %|
|Potassium 1102.7mg||29 %|
|Total Carbohydrate 310.3g||91 %|
|Dietary Fiber 13.1g||52 %|
|Sugars, other 297.2g|
|Protein 29.6g||42 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1459
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