This delightfully savory dish is not quite Chinese and since it was made by me, a proud Texan, I'm calling it Texanese.
It is a delicious, savory and wonderfully flavorful dish that will burst with flavor in your mouth and have your taste buds doing back flips. It made enough for my husband and myself to each have a healthy serving with enough left over for lunch the next afternoon.
Spinach and Garlic Stir Fry
Makes 4 servings
- 1 1/4 lb sirloin flank steak cut into thin strips
- Soy sauce (duh)
- Chili sauce ( find it with the oriental sauces)
- olive oil
- 1 C. sliced carrots
- 2 C. broccoli florets
- 1 C. sliced zucchini
- 1 C. sliced celery
- 1 red bell pepper, for color, sliced
- 6 garlic cloves, minced
- 1 Tbsp. crushed red pepper flakes
- 1 C. sliced fresh mushrooms
- 1/4 tsp. Chinese 5 spice seasoning
- 1 (8oz) can water chestnuts &/or bamboo shoots
- 1 C. green onions, chopped
- 3/4 bag fresh spinach leaves, torn
1. Combine the beef, chili sauce, red pepper flakes, 5 spice, 3 of the minced cloves of garlic and about 1/2 C. of soy sauce in a bag and let 'marinate' for about an hour or more.
2. In your wok put about 2 Tbsp. of oil and cook the beef in this until no longer pink, remove and set aside.
3. Stir fry the carrots for about 2 minutes, then add the bell pepper, garlic, celery, mushrooms, zucchini and broccoli. Cook for about 3 minutes.
4. Add water chestnuts and green onions and stir fry for about 2 minutes or until veggies are crisp tender.
5. Add spinach and beef and heat through until spinach is wilted. Serve over hot rice or noodles. Enjoy!!
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Rachel can be found blogging about food, life and the daily insanity of her life at From The Land of Monkeys and Princesses
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