Recipe

Chinese Sherried Beef With Spinach Recipe

Add Step-by-Step Photos	Auntybea / All my dishes 1 year, 6 months ago This is from my Australian Women's Weekly Chinese Cooking School Cookbook and is simply delicious! Prep:10m Cook:10m Servings:4	Auntybea
	easy delicious authentic

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Ingredients

1 lb. filet

2 tbsp. soya sauce

2 tbsp. dry sherry

1 tsp. sugar

1/2 tsp. sesame oil

1 bunch spinach

2 " piece green ginger

2 tbsp. oil

2 tbsp. oil, extra

1/4 cup water

1 chicken stock cube

1/2 tsp. cornstarch

Directions

Put the filet in the freezer for 30 minutes so that it is easier to cut. Cut into 1/4 " slices. Cut each slice in half and then pound out gently with a mallet. Place meat into bowl with soya sauce, sherry, sugar and sesame oil; mix well. Cover bowl and set in fridge for 2 hours.

Wash spinach, shake off excess water. Cut the thick white stalks from the spinach, cut these into 1 " slices. Cut spinach leaves into large pieces. Remove skin from ginger; cut ginger into wafer-thin slices with a very sharp knife.

Heat oil in wok or frying pan, add white spinach stalks and ginger, saute gentlyl for 3 minutes, tossing constantly; remove from 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. Return all meat to pan, add cvombined water, crumbled stock cube and cornstarch, toss until mixture is boiling. Add spinach, white stalks and ginger, toss over high heat for 4 minutes or until spinach is wilted. Serve immediately.

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