Recipe by Sheynath
Beef and spinach stir-fry. Yum!
Top Review by MarthaStewartWanabe
This was an interesting, delicious flavor combination. I have never used spinich in a stirfry-type meal but found it to be a lovely compliment to the chili, soy sauce, sesame oil and beef flavors. The only variation I made was using one fresh, chopped chili instead of chili flakes. Very tasty! Thank you!
- 1⁄2 lb beef sirloin, sliced in thin strips
- 1 (10 ounce) bag Baby Spinach (or 2 bunches, cleaned and trimmed)
- 1 teaspoon vegetable oil
- 1⁄2 teaspoon dark sesame oil
- 4 garlic cloves, minced finely
- 1 tablespoon nam pla or 1 tablespoon soy sauce
- 1⁄2 teaspoon crushed hot chili flakes (or to taste)
- 1⁄2 teaspoon sugar
- 1 teaspoon cornstarch (optional)
Directions See How It's Made
- Heat a skillet or wok over medium-high until quite hot. Pour in the oils, then add the garlic. Stir for a few seconds, until the garlic softens slightly and starts to become fragrant.
- Add the beef strips and stir until the meat loses the redness and is showing only a bit of pink in the center of the strips, 1-2 minutes.
- Add the spinach, and toss to begin wilting the leaves.
- Add the nam pla, chiles and sugar. Stir to combine and cook down the spinach, about 2 minutes.
- If there is more thin sauce than you like, combine the cornstarch with a small amount of water and stir some in to the sauce, allow to boil and thicken. Sometimes I get more or less sauce, depends how much moisture is in the spinach and the meat.
- Remove from heat.