Chinese Beef with Ginger and Spinach. Great recipe for Chinese Beef with Ginger and Spinach. Can also be made with Chicken or Tofu. I LOVE a Chinese Takeaway but when it's suggested I cringe at the thought of it.
Stir together soy sauce, sesame oil, cornstarch and ginger in a small bowl until smooth. Heat large skillet or wok over medium igh heat until a drop of water sizzles in pan. Heat extra oil in pan until very hot, add quarter of the meat, toss constantly for two minutes or until meat changes colour, remove from pan, repeat with remaining meat in batches. You can have Chinese Beef with Ginger and Spinach using 18 ingredients and 10 steps. Here is how you cook it.
Ingredients of Chinese Beef with Ginger and Spinach
- It's 2 of Medium Onions.
- It's 400-500 g of Chopped Beef (or Alternative).
- It's 1 of Red Pepper.
- It's 1/2 of Yellow or Orange Pepper (for colour).
- You need 1 of Small Bulb Garlic (Approx 5 large cloves).
- Prepare 1-2 inch of fresh Ginger.
- You need 1 of Beef Stock Cube.
- Prepare 1 of Chicken Stock Cube.
- It's 3 Cups of Boiling Water.
- Prepare of Black Pepper.
- You need of Chilli Flakes (Optional).
- Prepare of Mushrooms (Optional).
- Prepare 30 ml of Dark Soy Sauce.
- You need 30 ml of Maple Syrup.
- You need 1/2 Tablespoon of Red Wine Vinegar.
- It's 200 g of Spinach.
- You need 2 of heaped teaspoons Cornflour dissolved in a dash of cold water.
- You need to taste of Salt.
Stir in spinach and remaining hoisin mixture; cook until spinach is wilted. In a bowl, combine the cornstarch, bouillon, five-spice powder and water until smooth; set aside. Ginger Beef Stir Fry - fried up with ginger and garlic, and served with lots of green veg in a sweet and savoury Chinese sauce. Heat oil in a wok or skillet over medium high heat.
Chinese Beef with Ginger and Spinach step by step
- Finely slice the onions and fry in 1tbsp Olive Oil and 1tbsp Sesame Oil (can substitute if allergic) on a medium heat (4 on a dial 1-6).
- Meanwhile Slice the peppers, finely chop or grate the ginger and peas the garlic cloves..... (Don't forget to keep an eye on the onions, you don't want them to burn!).
- When the onions have lightly caramelised, add the beef..
- When the beef is browned, add the Peppers and Ginger (also add the mushrooms at this point if you wish to include them in your recipe) Continue stirring so that it doesn't catch on the pan..
- Dissolve the stock cubes in a cup of boiled water..
- Add the Garlic and Stock to the pan. Stir, and add a further 2 Cups Boiling Water. Add a good Grinding of Pepper (you can also add chilli flakes at this point if you want to add a little heat to the dish) reduce the heat (to 3) and simmer for approximately 45 minutes until the beef is tender and stock has sufficiently reduced..
- When reduced by approximately half, add Soy Sauce, Maple Syrup and Red Wine Vinegar. Stir, then add Spinach, cover and simmer for a further 5 minutes or untill all the spinach has wilted and darkened..
- Stir in the Cornflour solution, allow to bubble on the heat briefly, then remove from the heat. Add extra salt and pepper according to taste if required..
- Serve with Noodles of choice!! (I like Brown Rice Vermicelli noodles or whole-wheat egg noodles)..
- Adjust accordingly. You could add extras such as baby corn or mange tout, extra chilli or vinegar, mushrooms, broccoli etc! You could alter the sweetener to that of your choice or replace the meat with a vegetarian/vegan alternative. Enjoy!!.
Add sesame oil and stir until the beef is lightly coated. Preparation Wash spinach well, discarding coarse stems, and drain in a colander. In a wok or large heavy skillet heat oil over moderately high heat until very hot but not smoking and stir-fry. Heat a wok or skillet over high heat. Add oil to pan; swirl to coat.