Stir-fry strips a re a super buy for busy cooks. Or look for an inside round steak, often labeled "fast-fry " and slice thinly across the grain. In the Test Kitchen, we use tender sirloin steak or sirloin tip steak for this satisfying dish.
- Portion size 4 servings
- 1 sweet yellow pepper
- 1 sweet red pepper
- 1 pkg (10 oz/284 g) fresh spinach
- 1/4 cup chicken stock
- 3 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon cider vinegar
- 2 teaspoons granulated sugar
- 1/4 teaspoon hot pepper sauce
- 1 tablespoon vegetable oil
- 1 lb beef stir-fry strips
- 1 onion thinly sliced
- 2 minced cloves of garlic
- 1 tablespoon minced gingerroot
Seed, core and cut red and yellow peppers into 1-inch (2.5 cm) squares. Trim and roughly tear spinach. Set aside.
In small bowl, whisk together stock, soy sauce, cornstarch, sesame oil, vinegar, sugar and hot pepper sauce. Set aside.
In wok or large nonstick skillet, heat 1 tsp (5 mL) of the oil over high heat; stir-fry half of the beef for 2 minutes or until browned. Transfer to plate. Add another 1 tsp (5 mL) of the oil to wok; stir-fry remaining beef and add to plate.
Add remaining oil to wok; stir-fry onion, garlic, ginger and red and yellow peppers, adding 1 tbsp (15 mL) water if necessary to prevent sticking, for about 5 minutes or until onion is softened.
Return beef and any accumulated juices to wok. Add stock mixture and spinach; cook, stirring, for 1 minute or until sauce is slightly thickened and spinach is just wilted.
Nutritional facts Per serving, about:
- Protein 10 g
- Calories 270.0
- Total fat 15 g
- Total carbohydrate 30 g