Stir-Fried Beef and Greens

By The Canadian Living Test Kitchen

176 people added this to their Recipe Box

This recipe makes 4 servings

Nutritional Info
Per serving, about:	-
cal	270270 cal
pro	10 g10g pro
carb	30 g30g carb
total fat	15 g15g total fat

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.

Ingredients

1 sweet yellow pepper 1 1sweet yellow pepper
1 sweet red pepper 1 1sweet red pepper
1 pkg (10 oz/284 g) fresh spinach 1 1pkg (10 oz/284 g) pkg (10 oz/284 g)fresh spinach
1/4 cup chicken stock 1/4 1/4cup cupchicken stock
3 tbsp soy sauce 3 3tbsp tbspsoy sauce
1 tbsp cornstarch 1 1tbsp tbspcornstarch
1 tbsp sesame oil 1 1tbsp tbspsesame oil
1 tbsp rice vinegar 1 1tbsp tbsprice vinegar or cider vinegar
2 tsp granulated sugar 2 2tsp tspgranulated sugar
1/4 tsp hot pepper sauce 1/4 1/4tsp tsphot pepper sauce
1 tbsp vegetable oil 1 1tbsp tbspvegetable oil
1 lb beef stir-fry strips 1 1lb lbbeef stir-fry strips
1 large onion , thinly sliced1 1large oniononions, thinly sliced
2 minced cloves of garlic 2 2minced cloves of garlic
1 tbsp minced gingerroot 1 1tbsp tbspminced gingerroot

Preparation

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.

Additional information :

Tips

It is easier to slice meat thinly if it is chilled.

Browning meat in small batches helps keep the skillet or wok hot, ensuring a delicious flavor base for the whole dish. Be sure to use a large heavy skillet or wok set directly over high heat.