Chinese Sherried Beef With Spinach Recipe

Chinese Sherried Beef With Spinach

From auntybea 15 years ago

This is from my Australian Women's Weekly Chinese Cooking School Cookbook and is simply delicious!

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.

What do you think?

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

If you made this, attach a rating to your comments.

How Good Was It?

Post Message or cancel

" It was excellent "
bluewaterandsand ate it and said...
This looks so delicious! I love the ingredients.
Was this review helpful? Yes Flag

auntybea Vernon, Canada

Subscribe to My Recipes

Like auntybea's recipes? Never miss an upload!

Reviewed by 1 people

This looks so delicious! I love the ingredients.

bluewaterandsand in GAFFNEY loved it