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Sherried Beef And Spinach

creative.chef's picture
  Beef tenderloin 1 Pound, trimmed
  Dry sherry 3 Tablespoon
  Soy sauce 1 1⁄2 Tablespoon
  Sugar 1 Teaspoon
  Sesame oil 1⁄2 Teaspoon
  Fresh spinach 1 Pound, trimmed
  Vegetable oil 3 Tablespoon, divided
  Ginger piece 1 , pared and thinly sliced (Fresh, About 2 X 1 Inch)
  Water 2 Tablespoon
  Cornstarch 1⁄2 Teaspoon
  Instant chicken bouillon granules 1 Teaspoon

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.

Recipe Summary

Main Dish
Stir Fried

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Sherried Beef And Spinach Recipe