Prep 30 mins
Cook 2 hrs
From Cooking Light. Per serving: 403 calories, 6.2 g fat, 30.5 g protein, 50.4 g carb, 2.9 g fiber, 44 mg cholesterol.
- 5 cups water
- 1 1⁄2 cups rice wine or 1 1⁄2 cups sake
- 3⁄4 cup low sodium soy sauce
- 1⁄4 cup sugar
- 2 teaspoons vegetable oil, divided
- 2 lbs beef stew meat, cut into 1 1/2 inch cubes
- 8 green onions, cut into 1-inch pieces
- 6 garlic cloves, crushed
- 2 cinnamon sticks
- 1 piece peeled fresh ginger, thinly sliced (1-inch length)
- 1 (10 ounce) package fresh spinach, chopped
- 4 cups hot cooked wide lo mein noodles or 4 cups vermicelli
- In a bowl, mix together the first 4 ingredients; set aside.
- Heat 1 teaspoon oil in a large pot over medium-high heat; add in half the beef, browning on all sides.
- Remove from pan and repeat procedure with 1 teaspoon oil and remaining beef.
- Return beef to pan.
- Add in water mixture, onions, garlic, cinnamon, and ginger.
- Bring to a boil; lower heat, cover, and simmer 2 hours or until beef is tender.
- Discard ginger slices and cinnamon.
- Stir in spinach; cook for 3 minutes or until wilted.
- Serve over noodles.
I adore this recipe! I have the Cooking Light cookbook that this was in, and I try and make it when ever I have the chance! The flavor is so complex and wonderful. I usually can't find rice wine, so I use half white wine and half cooking sherry. We also have liked it with the addition of crushed red pepper flakes and extra garlic. I love this recipe I know I'll be making it for years to come!