Spinach And Beef Stir-fry |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 6 |
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This dish can be a spicy appetizer or side depending on how you want to make it. I have also served it as a main dish with rice Ingredients:
1 lb beef fillet (you can use boneless beef round, trimmed of fat) |
2 tbl soy sauce |
1 tsp five spice powder |
wasabi powder, or paste (to taste) |
1/4 cup cold water |
2 tsp cornstarch |
salt and pepper to taste |
1 tablespoon canola oil |
1 teaspoon grated gingerroot (or more to taste) |
16 oz small fresh spinach leaves |
1/2 cup sliced water chestnuts |
Directions:
1. Partially freeze beef; slice thinly into bitesize strips
2. Combine beef, soy sauce, wasabi, and five spice powder; let stand at room temperature for 15 minutes.
3. In small bowl blend 1/4 cup water and cornstarch, add salt and pepper and set aside.
4. Preheat wok or large skillet over high heat; add oil.
5. Stir fry gingerroot in hot oil for 30 seconds
6. Add half the beef to wok and stir fry about 2 to 3 min till browned. Do not over cook beef. It's better on the undercooked side.
7. Remove beef and stir fry the remaining beef.
8. Return all beef back to wok.
9. Stir cornstarch mixture into wok stir into beef
10. Cook and stir till thickened and bubbly
11. Stir in spinach and water chestnuts;
12. Cook covered for 1 or 2 minutes till spinach wilts
13. If you like it really hot add some Thai red chili flakes.
14. Serve hot or cold
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