Monday, March 21, 2011

Beef Stir-fry with Shrooms & Spinach

Well here's another recipe that I found and am definitely doing again! This is another find. A last minute run to the store excluded, this one is pretty quick and easy. So without further ado, I give you.......The recipe. :)

Beef Stir-Fry with Mushrooms and Spinach
Prep: 10 min, Marinate: 15 min, Cook: 10 min.
1 bag porcini mushrooms (couldn't find at 3 diff stores so we omitted this one)
3 Tbs. lite soy sauce, plus more for serving
1 Tbs. cornstarch
1 Tbs. dry sherry or Chinese rice wine (optional) (omitted)
1 tsp. sugar
1 lb. boneless sirloin steak, thinly sliced across the grain
2 tsp. vegetable oil
2 tsp. Asian sesame oil
2 tsp. fresh ginger, minced (way cheated and used ground)
1 clove garlic, crushed
1 cup scallions, chopped (omitted)
6 ounces spinach, washed, tough stems discarded (used thawed frozen organic)

Cover mushrooms with hot water in a bowl. Let soak 15 minutes. Drain, reserving liquid. Rinse mushrooms under running water. Pat dry and slice. Set aside. Combine next 4 ingredients in a jar with a tight-fitting lid. Shake vigorously. Place sliced steak in a mixing bowl. Pour marinade over steak and toss to coat. Heat vegetable oil and sesame oil in a wok or heavy nonstick skillet over high heat. Stir-fry ginger and garlic 45 seconds. Add steak and marinade and stir-fry 2 minutes or until steak begins to brown. Add scallions and mushrooms and stir-fry 2 minutes or until scallions are softened. Add spinach and reserved mushroom soaking liquid. Stir-fry another 45 seconds. Season to taste with pepper. Serve with additional soy sauce

I made 6 servings of Minute Rice to accompany this and it was wonderful! Everyone enjoyed, although Justice wouldn't eat the rice she enjoyed the meat & spinach. I decided that next time I will double the recipe and make a little more rice. Leftovers would be delish!
Apologies for the lack of pics, it totally slipped my mind amidst the quick store run...(Thanks Nick)

Happy Stir-frying everyone!

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