spinach beef stir-fry

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Servs: 4  Prep: 10m  Cook: 20m  

"With tender strips of steak and fresh colorful vegetables, this mouth-watering stir-fry sizzles with flavor! 'My versatile entree can also be made with chicken breasts instead of beef,' says LaVerne Heath of Fountain, North Carolina. 'If you like zucchini or squash, toss some in. A bag of frozen vegetables can also be used.'"

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Ingredients [?] Change Serving Size Update Reset Add all ingredients to Shopping List All Ingredients added to shopping list!

•   1 medium green pepper, julienned 1 medium green pepper, julienned
•   6 cups torn fresh spinach 6 cups torn fresh spinach
•   1/2 cup sliced green onions 1/2 cup sliced green onions
•   1/2 cup water 1/2 cup water
•   2 teaspoons cornstarch 2 teaspoons cornstarch
•   1/2 teaspoon Chinese five-spice powder 1/2 teaspoon Chinese five-spice powder
•   2 tablespoons canola oil, divided 2 tablespoons canola oil, divided
•   1 cup sliced fresh mushrooms 1 cup sliced fresh mushrooms
•   1 cup sliced celery 1 cup sliced celery
•   1/2 teaspoon beef bouillon granules 1/2 teaspoon beef bouillon granules
•   1 pound boneless beef sirloin steak, cut into 1/8-inch-thick strips 1 pound boneless beef sirloin steak, cut into 1/8-inch-thick strips
•   Hot cooked rice Hot cooked rice
•   1 cup sliced fresh carrots 1 cup sliced fresh carrots
•   1 (8 ounce) can sliced water chestnuts, drained 1 (8 ounce) can sliced water chestnuts, drained
•   1/4 cup reduced-sodium soy sauce 1/4 cup reduced-sodium soy sauce

Instructions

1. 1. Place soy sauce in a large resealable plastic bag; add steak. Seal bag and turn to coat; refrigerate for up to 2 hours. Drain and discard soy sauce.
   2. In a bowl, combine the cornstarch, bouillon, five-spice powder and water until smooth; set aside. In a large nonstick skillet or wok, sir-fry beef in batches in 1 tablespoon hot oil until beef is no longer pink. Remove from skillet and set aside.
   3. Stir-fry carrots in remaining oil for 2 minutes. Add the green pepper, celery and mushrooms; stir-fry for 3 minutes. Add the water chestnuts and onions; stir-fry for 2 minutes or until vegetables are crisp-tender. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes. Add spinach and beef; cook and stir until spinach is wilted and beef is heated through. Serve over rice if desired.

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