This week’s tonguegasmic delight has already been salivated over by my fellow foodie, the wonderful father of Fury, BusyDad.
This Dish is a Blend of Texas and Chinese, so we’ll call it Texanese, K?
Everyone have on their drool bibs with keyboards securely covered? Good.
Garlic and Spinach Stir Fry
* 1 1/4 lb sirloin flank steak cut into thin strips
* Soy sauce (duh)
* 1 Tbsp. Chili sauce ( find it with the oriental sauces)
* 2 Tbsp olive oil
* 1 C sliced carrots
* 2 C broccoli florets
* 1 C sliced zucchini
* 1 C sliced celery
* 1 red bell pepper, for color, sliced
* 6 garlic cloves, minced
* 1 Tbsp crushed red pepper flakes
* 1 C sliced fresh mushrooms
* 1/4 tsp Chinese 5 spice seasoning
* 1 (8oz) can water chestnuts &/or bamboo shoots
* 1 C green onions, chopped
* 3/4 bag fresh spinach leaves, torn
Dump the beef, chili sauce, red pepper flakes, 5 spice, 3 of the minced cloves of garlic and about 1/2 C of soy sauce in a bag and let ‘marinate’ for about an hour or more.
In your wok put about 2 Tbsp of oil and cook the beef in this until no longer pink, remove, cover and set aside.
*I sliced the mushrooms lengthwise, the zucchini into coins and then in 1/2, the green onions I chopped into 1/4″ pieces. Cut things however you want however, try to keep their size uniform so they’ll cook evenly.
Stir fry the carrots for about 2 minutes, then add the bell pepper, garlic, celery, mushrooms, zucchini and broccoli. Cook for about 3 minutes. Add water chestnuts and green onions and stir fry for about 2 minutes or until veggies are crisp tender.
Add spinach and beef and heat through until spinach is wilted. Serve over hot rice or noodles.
I love to hear about your experiences with my recipes so be sure to come back and share. If you have any requests, email them to me or leave it in a comment like she did and I’ll do what I can to help.