Spinach Stir Fry
|Beef boneless steak||1⁄4 Pound, fat trimmed (Use Round)|
|Soy sauce||1 Teaspoon|
|Chicken stock||2 Cup (32 tbs)|
|Ginger root||1 Teaspoon, grated|
|Beef bouillon granules||1⁄4 Teaspoon|
|Water||1⁄4 Cup (4 tbs)|
|Spinach leaves||8 Ounce (Use Small Fresh Ones)|
|Water chestnuts||1⁄2 Cup (8 tbs), sliced|
|Cooked brown rice||3 Cup (48 tbs)|
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.