This is a simple beef dish for weekdays when you have a bag of spinach and really don’t know what to do with it. I sometimes add extra chili when I feel I need a bit of the old feel good endorphins. Chinese style cooking is meant to be quick over a high heat so when you slice up your meat bear this in mind a slice it very fine, the last thing you want is for the meat to stew, it will become tough. (makes 4 servings)
What you need
500g rump, fillet or rib-eye steak
2or 3 chili’s finely sliced
1 teaspoon crushed garlic
300g bag of spinach sliced finely
1 tablespoon oyster sauce or teriyaki sauce
1 teaspoon sugar
100ml beef stock
1 and ½ teaspoons maizena in 2 tablespoon of water
Oil for frying
Slice the steak into thin pieces (about 3mm) across the grain and place them in a bowl. It is really important to cut across the grain, your meat will be a lot more tender. Add the chili and garlic, combine and set aside for about 20 minutes.
In a hot pan fry the steak mixture in small batches to browned, tossing frequently. Reduce heat to medium.
Add the spinach, oyster sauce, sugar and beef stock and continue to toss until the spinach is soft and wilted. Make a space in the center, add the maizena mixture and allow to simmer until the sauce has thickened.
Toss it around to coat the meat with the mixture and serve with rice or noodles.
Take a look at the other Chinese recipes in the collection.