Shaking Beef Stir-fry with Spinach
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Serves/Makes: 6
Ready in: < 30 minutes
- 1 1/2 pound rib eye or filet of beef, fat trimmed off
- 2 tablespoons vegetable oil
- 1/2 large red onion
- 3 cloves garlic
- 6 green onions
- 3 tablespoons soy sauce
- 1 1/2 tablespoon rice wine vinegar
- 1 1/2 tablespoon white wine
- 2 teaspoons fish sauce
- 1 teaspoon sugar
- 4 cups baby spinach, loosely packed
- 6 tablespoons lime juice
- salt and pepper
- cooked rice
Heat a wok over high heat. Trim fat off beef and cut into bite sized pieces about 1 inch by 1 inch. Season beef with salt and pepper. Thinly slice red onion and garlic. Cut green onions on a diagonal into one inch pieces. In a small bowl mix soy sauce, rice wine vinegar, rice wine, fish sauce and sugar. Heat vegetable oil in the saute pan until smoking. Add half of the beef. Let side on one side without touching for about 2 minutes until browned. Flip to the other side and brown for an additional one minute. Remove to a plate and repeat with remaining meat. Add reserved beef and any juices from the first batch back into the wok along with red onion, garlic, and green onion. Saute for an additional one minute. Add soy mixture and spinach. Cook for another 30 to 60 seconds, tossing ingredients until spinach has just wilted and liquid is bubbling. In a small dish, mix lime juice with 1 tsp salt and 1 tsp ground pepper to dip the beef into. Serve with cooked rice.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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