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Spinach Beef Stir-Fry

By: LaVerne Heath  
"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.'"

Rating: This weblink has been rated 9 times with an average star rating of 4.6 Read Reviews (7)

Rate/Review | 449 people have saved this

Prep Time:
10 Min
Cook Time:
20 Min
Ready In:
30 Min

Servings  (Help)

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Original Recipe Yield 4 servings
 

Ingredients

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

Directions

  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.

Footnotes

  • Nutritional Analysis: One serving (1-1/4 cups stir-fry, calculated without rice) equals 280 calories, 13 g fat (3 g saturated fat), 63 mg cholesterol, 597 mg sodium, 16 g carbohydrate, 6 g fiber, 25 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1/2 starch, 1/2 fat.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 14, 2008 by KIMLKOVE 
I used beef broth instead of water and boullion. Double measurement for sauce. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 15, 2008 by KENADATTOLI 
Although I made a few changes, I'm sure this recipe would be delicious as written. I couldn't... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 18, 2009 by MICHK35 
it was good but we all thought it could use a little spice or something to give it more... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 26, 2008 by nreinking 
I marinated my vegetables, too. And I used zucchini and squash and green beans from my garden.... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 29, 2008 by Kristi 
YUMMY and healthy! Woohoo. I didnt have spinach but I am sure its good with or without. I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 23, 2008 by laynelou 
Delicious! I used coconut oil instead and it was very yummy. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 13, 2008 by Travis 
This recipe was great, absolutely delicious. I did not have the five spice powder, or the... MORE

 
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