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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.'"

Rate/Review | Read Reviews (15)

Prep Time:
10 Min

Cook Time:
20 Min

Ready In:
30 Min

Servings (Help)

US Metric Calculate

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

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.
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.
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.