Beef in Hot Garlic Sauce
"Beef and spinach stir-fry. Yum!"
- Ready In:
- 15mins
- Ingredients:
- 9
- Serves:
-
2
ingredients
- 1⁄2 lb beef sirloin, sliced in thin strips
- 1 (10 ounce) bag Baby Spinach (or 2 bunches, cleaned and trimmed)
- 1 teaspoon vegetable oil
- 1⁄2 teaspoon dark sesame oil
- 4 garlic cloves, minced finely
- 1 tablespoon nam pla or 1 tablespoon soy sauce
- 1⁄2 teaspoon crushed hot chili flakes (or to taste)
- 1⁄2 teaspoon sugar
- 1 teaspoon cornstarch (optional)
directions
- Heat a skillet or wok over medium-high until quite hot. Pour in the oils, then add the garlic. Stir for a few seconds, until the garlic softens slightly and starts to become fragrant.
- Add the beef strips and stir until the meat loses the redness and is showing only a bit of pink in the center of the strips, 1-2 minutes.
- Add the spinach, and toss to begin wilting the leaves.
- Add the nam pla, chiles and sugar. Stir to combine and cook down the spinach, about 2 minutes.
- If there is more thin sauce than you like, combine the cornstarch with a small amount of water and stir some in to the sauce, allow to boil and thicken. Sometimes I get more or less sauce, depends how much moisture is in the spinach and the meat.
- Remove from heat.
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Reviews
-
This was an interesting, delicious flavor combination. I have never used spinich in a stirfry-type meal but found it to be a lovely compliment to the chili, soy sauce, sesame oil and beef flavors. The only variation I made was using one fresh, chopped chili instead of chili flakes. Very tasty! Thank you!
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We enjoyed this last night with a few minor changes - upped for 4 but used just over a pound (800g) of meat and 200g of baby spinach (would tend to use silverbeet next time) and 3 small chillies deseeded and sliced and 8 large plus 4 small cloves of garlic. It was definately a HOT GARLIC dish and I was surprised at how much sauce there was as there is so little added liquid. Thank you Sheynath for a great recipe. Made for Swap #18 July 2008. -
We enjoyed this combination of beef strips and spinach. For us the perfect lunch or supper recipe that will see to repeats when the garden spinach hits its peak ... yes we love spinach! Followed directions - quick, easy and the aroma fantastic. Made for an empty serving platter. One could make extra sauce - it did go so well with rice! Thank you Sheynath looking forward to making this again. -
My husband really liked this, so I'm giving it four stars; unfortunately, it didn't sit very well with me (I think it was the spinach), and I found it lacking... something--maybe some vinegar? I doubled the soy sauce, crushed pepper flakes & sugar, then added some water/cornstarch & served it over rice. This makes a very generous two servings.
RECIPE SUBMITTED BY
Sheynath
Salem, 77
I have loved to cook since I was a child. Several years ago I was diagnosed as gluten-intolerant, and I have been having a great time learning about gluten-free substitutions.
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