The Chili Beef With Chinese Spinach Recipe

The preparation of the rime: 30 minutes + 20 minutes marinating
Total cooking time: 15 minutes
Serves: 3-4

Components of beef with chili recipe spinach Chinese:

500 g (I lb) rump steak or fillet
2 tablespoons rice wine
1 tablespoon corn flour
4 tbsp soy sauce
3 tablespoons peanut oil
250g (8 ounces). Baby spinach with the roots of Chinese pink (see note)
2 tablespoons salted black beans (see note)
2 teaspoons chopped fresh
2 cloves garlic, chopped
1 long green pepper, seeded and cut in fine strips
1 long red chili, seeded and cut in fine strips
1 tablespoon sesame oil
1 teaspoon sugar
2 teaspoons peanut oil, extra
4 cloves of garlic, sliced finely

Guidance for the beef with chili recipe spinach Chinese:

1. When you want to try to beef with chili and spinach recipe Chinese, keep in mind these guidelines. First trim the meat of any excess fat and sinew and slice across the grain into thin slices (see Tip). Combine rice wine, corn flour and 2 tablespoons of soy sauce in a bowl. Stir in 1 tablespoon of peanut oil. Add beef and mix well to coat. Cover and leave to soak in the refrigerator for 20 minutes.

2. Wash and dry spinach roots leave the pink, but dispersed trim away the ends. Will cut the leaves from the stems, as these need less cooking. Rinse black beans under cold water, respectively, then strain and mash with the back of a spoon.

3. Drying meat and ignore the marinade. Heat 1 tablespoon of peanut oil in a pan and cook the meat at high temperatures quickly, in two batches, until browned only. Do not overcook. Remove from skillet and set aside.

4. Heat peanut oil remaining in skillet and stir-fry ginger, garlic, pepper and black beans for 1-2 minutes. Return beef to wok with sesame oil, sugar and soy sauce remaining. Stir-fry briefly until heated beef through. Remove from pan, cover aside. Heating.

5. Work quickly, and the elimination of wok with paper towels and heat peanut oil in overtime. Add garlic slices and cook for 30 seconds, until lightly golden.

6. Add spinach and stems 1 tablespoon of water. Stir-fry for 30 seconds, until bright green spinach. Add spinach leaves and toss just until wilted. Service directly with the beef.

The nutritional value of beef with chili and spinach recipe Chinese:

35 g protein;
Fat 25 g;
Carbohydrates 5 g;
Dietary fiber 3 g;
Cholesterol 85mg:
Energy 1615kJ (385cal)

Note For a beef with chili recipe spinach Chinese:

If spinach is not available the use of Chinese children, and spinach English instead, Salted black beans are available from specialty shops in Asia. They will keep, refrigerated in an airtight container, for up to 12 months.

Tips for beef with chili recipe spinach Chinese:

To make the beef is easier to slice, freeze until firm and just a thin film while it is still frozen