Sherried Beef And Spinach Recipe
Are you looking for a guaranteed to turn out well Sherried Beef And Spinach recipe? The Sherried Beef And Spinach is a glorious invention of the Chinese cuisine. A great Main Dish recipe is one like this. The Sherried Beef And Spinach is made with Beef which is easy to find at any grocery store. Don't miss this Sherried Beef And Spinach recipe!
Ingredients
1 pound beef tenderloin,trimmed
3 tablespoons dry sherry
1 1/2 tablespoons soy sauce
1 teaspoon sugar
1/2 teaspoon sesame oil
1 pound fresh spinach, trimmed
3 tablespoons vegetable oil, divided
1 piece fresh ginger (about 2 x 1-inch), pared and thinly sliced
2 tablespoons water
1/2 teaspoon cornstarch
1 teaspoon instant chicken bouillon granules
Directions
Cut beef across the grain into thin slices.
Cut each slice in half.
Flatten slightly by pressing with fingers.
Combine sherry, soy sauce, sugar and sesame oil in medium bowl.
Add beef; mix to coat well.
Cover; refrigerate 2 hours, stirring occasionally.
Cut spinach leaves into large pieces.
If spinach has thick stems, cut them into 1/2 inch diagonal slices.
Heat 2 tablespoons of the vegetable oil in wok or large skillet Qver high heat.
Add ginger and spinach stems and stir-fry 2 minutes.
Remove and set aside.
Add remaining 1 tablespoon vegetable oil to wok.
Drain meat, reserving marinade.
Add 1/2 of beef to wok spreading out slices so they do not overlap.
Cook slices on each side just until light brown, 2 to 3 minutes.
Remove and set aside.
Repeat with remaining beef.
Blend water, cornstarch and bouillon granules into reserved marinade; add to wok.
Cook until liquid boils, 1 to 2 minutes.
Add spinach leaves, stems and ginger.
Stir-fry until spinach is wilted, about 3 minutes.
Add beef; stir-fry until heated through, about 1 minute more.
Cut each slice in half.
Flatten slightly by pressing with fingers.
Combine sherry, soy sauce, sugar and sesame oil in medium bowl.
Add beef; mix to coat well.
Cover; refrigerate 2 hours, stirring occasionally.
Cut spinach leaves into large pieces.
If spinach has thick stems, cut them into 1/2 inch diagonal slices.
Heat 2 tablespoons of the vegetable oil in wok or large skillet Qver high heat.
Add ginger and spinach stems and stir-fry 2 minutes.
Remove and set aside.
Add remaining 1 tablespoon vegetable oil to wok.
Drain meat, reserving marinade.
Add 1/2 of beef to wok spreading out slices so they do not overlap.
Cook slices on each side just until light brown, 2 to 3 minutes.
Remove and set aside.
Repeat with remaining beef.
Blend water, cornstarch and bouillon granules into reserved marinade; add to wok.
Cook until liquid boils, 1 to 2 minutes.
Add spinach leaves, stems and ginger.
Stir-fry until spinach is wilted, about 3 minutes.
Add beef; stir-fry until heated through, about 1 minute more.
