Spinach Stir Fry Recipe
Ingredients
| 1/4 lb. boneless beef round steak, fat trimmed | ||
| Soy sauce | 1 Teaspoon | |
| Chicken stock | 2 Cup (16 tbs) | |
| Ginger root | 1 Teaspoon, grated | |
| Cornstarch | 2 Teaspoon | |
| 1/4 tsp. beef bouillon granules | ||
| Water | 1/4 Cup (16 tbs) | |
| Spinach leaves | 8 Ounce | |
| Water chestnuts | 1/2 Cup (16 tbs), sliced | |
| Cooked brown rice | 3 Cup (16 tbs) | |
Directions
1. Partially freeze beef; slice it thinly into bite-sized strips. Combine with soy sauce and marinate at room temperature for 15 minutes.
2. Heat wok or large nonstick skillet. Pour in chicken stock and stir-fry ginger root for 30 seconds. Add beef and stir-fry for 3 minutes until browned.
3. Whisk cornstarch and bouillon granules into 1/4 cup water. Add to wok. Cook and stir until thickened.
4. Stir in spinach and water chestnuts. Cook, covered, for 2 minutes.
2. Heat wok or large nonstick skillet. Pour in chicken stock and stir-fry ginger root for 30 seconds. Add beef and stir-fry for 3 minutes until browned.
3. Whisk cornstarch and bouillon granules into 1/4 cup water. Add to wok. Cook and stir until thickened.
4. Stir in spinach and water chestnuts. Cook, covered, for 2 minutes.
Chef
