Recipe: Perfect Chinese Beef with Ginger and Spinach

Chinese Beef with Ginger and Spinach. Stir together soy sauce, sesame oil, cornstarch and ginger in a small bowl until smooth. Heat large skillet or wok over medium igh heat until a drop of water sizzles in pan. Wash spinach well, discarding coarse stems, and drain in a colander.

Chinese Beef with Ginger and Spinach Top with kizami nori (if using). Spoon sauce over rice and steak. Distribute cooked spinach and garlic cloves evenly in each bowl. You can cook Chinese Beef with Ginger and Spinach using 18 ingredients and 10 steps. Here is how you cook it.

Ingredients of Chinese Beef with Ginger and Spinach

  1. Prepare 2 of Medium Onions.
  2. It’s 400-500 g of Chopped Beef (or Alternative).
  3. It’s 1 of Red Pepper.
  4. Prepare 1/2 of Yellow or Orange Pepper (for colour).
  5. It’s 1 of Small Bulb Garlic (Approx 5 large cloves).
  6. You need 1-2 inch of fresh Ginger.
  7. You need 1 of Beef Stock Cube.
  8. You need 1 of Chicken Stock Cube.
  9. You need 3 Cups of Boiling Water.
  10. Prepare of Black Pepper.
  11. Prepare of Chilli Flakes (Optional).
  12. It’s of Mushrooms (Optional).
  13. It’s 30 ml of Dark Soy Sauce.
  14. You need 30 ml of Maple Syrup.
  15. Prepare 1/2 Tablespoon of Red Wine Vinegar.
  16. Prepare 200 g of Spinach.
  17. You need 2 of heaped teaspoons Cornflour dissolved in a dash of cold water.
  18. Prepare to taste of Salt.

Garnish with sliced scallions and pickled ginger (if using). Serve, passing any extra sauce alongside. Spicy Ginger Beef stir fry – tender beef sirloin with crispy ginger, green veg and a simple-but-tasty Chinese-inspired sauce. Ginger Beef Stir Fry – fried up with ginger and garlic, and served with lots of green veg in a sweet and savoury Chinese sauce.

Chinese Beef with Ginger and Spinach instructions

  1. Finely slice the onions and fry in 1tbsp Olive Oil and 1tbsp Sesame Oil (can substitute if allergic) on a medium heat (4 on a dial 1-6).
  2. Meanwhile Slice the peppers, finely chop or grate the ginger and peas the garlic cloves….. (Don't forget to keep an eye on the onions, you don't want them to burn!).
  3. When the onions have lightly caramelised, add the beef..
  4. When the beef is browned, add the Peppers and Ginger (also add the mushrooms at this point if you wish to include them in your recipe) Continue stirring so that it doesn't catch on the pan..
  5. Dissolve the stock cubes in a cup of boiled water..
  6. Add the Garlic and Stock to the pan. Stir, and add a further 2 Cups Boiling Water. Add a good Grinding of Pepper (you can also add chilli flakes at this point if you want to add a little heat to the dish) reduce the heat (to 3) and simmer for approximately 45 minutes until the beef is tender and stock has sufficiently reduced..
  7. When reduced by approximately half, add Soy Sauce, Maple Syrup and Red Wine Vinegar. Stir, then add Spinach, cover and simmer for a further 5 minutes or untill all the spinach has wilted and darkened..
  8. Stir in the Cornflour solution, allow to bubble on the heat briefly, then remove from the heat. Add extra salt and pepper according to taste if required..
  9. Serve with Noodles of choice!! (I like Brown Rice Vermicelli noodles or whole-wheat egg noodles)..
  10. Adjust accordingly. You could add extras such as baby corn or mange tout, extra chilli or vinegar, mushrooms, broccoli etc! You could alter the sweetener to that of your choice or replace the meat with a vegetarian/vegan alternative. Enjoy!!.

The whole thing is finished with crispy ginger shoestring fries and a sprinkling of chilli. Add shallot, garlic, ginger, and crushed red pepper. Drizzle meat with honey, sesame oil, and coconut amino acids, and mix well. Heat extra oil in pan until very hot, add quarter of the meat, toss constantly for two minutes or until meat changes colour, remove from pan, repeat with remaining meat in batches. Add half the chicken and stir fry until it turns white, about two minutes.

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