Spinach and Garlic Stir Fry

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

How To:
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.


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  1. Yumsville, as usual. I’ve totally missed your recipes. When I get back and track and start cooking regularly again, expect some archive digging from me πŸ™‚

  2. Another great recipe – when are you going to publish a cook book?

    Have a good week, Rachel – see you soon – Kellan

  3. Texan-ese? Hmm..problem for me is I don’t like fresh garlic…do you think it would be the same without it?

  4. Mmmmm…I just made out my list which will be great after the wamsutta last night. Thanks for the sneak peek on this one.

  5. One day I am really going to start making all these yummy recipes you keep posting. I really am. I love spinach so much more than I used to and that looks scrumptious!

  6. It’s an honor to be able to drool over this stuff before the general public does. Fan club membership does have its privileges! This might be the dish that helps to kick off the Texanese culinary movement. Beats California fusion cuisine in my book!

  7. You always have the best recipes. My husband would think he died and went to foodie heaven if he lived at your house.

  8. Oh wow! That looks yummy for sure! I’m bestowing a fabulous blog award on you in tomorrow’s Peapod Squad Stuff post. Enjoy! You know you’re one of my faves. πŸ™‚

  9. That sounds yummy! I’ve been looking for some new recipes to try–I’ll have to try this one.

    I know you’ve been blogging for awhile and have probably done this before, but I gave you an award over at my place. πŸ™‚

  10. That looks delicious!
    By the way, we loved your ‘wamsutta’ although it looks like we’ll be calling it ‘that noodly shit’.
    Big hit in my home!

  11. Wow, that looks wonderful! I have to write this down and try it. It looks like something my hubby would like. I can already hear my kids complaining, but they don’t get a choice. πŸ˜‰

  12. awwMAN! Just what I want to see this morning, day 2 of limited carbs and a meat and green veggie rich dish?! Yumsville!!

  13. That looks awesome! I love Texanese. I think you should have that term trademarked. πŸ˜‰

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