Friday, April 19, 2013

Beef and Spinach with Jade Peanut Sauce


Beef and Spinach with Jade Peanut Sauce:
You can substitute boned and skinned chicken breast or thigh for the beef. For a shortcut, you can use packaged spinach leaves.

Makes 2 servings

8 ounces beef steak such as flank or top sirloin
1 teaspoon soy sauce
1/2 teaspoon curry powder
12 ounces spinach (1 large or 2 small bunches)
2 or 3 tablespoons vegetable oil
1 tablespoon minced garlic
1/4 teaspoon salt
1 small onion, thinly sliced in strips
2 or 3 tablespoons Jade Sichuan Peanut Sauce, or to taste
1. Trim off and discard excess fat from beef. Thinly slice the meat across the grain into strips about 3 inches long and 1 inch wide. Mix the meat with soy sauce and curry powder.

2. Trim off root ends and tough ends of stems from spinach. Immerse the spinach in water and wash well. Drain, You should have about 12 cups.

3. Set a 14-inch wok over high heat. When the pan is hot, about 1 minute, add 1 tablespoon oil and rotate pan to spread. Add garlic and salt. Stir just until garlic is golden, about 30 seconds. Add spinach and stir-fry until bright green and barely wilted, about 30 seconds. Pour onto a serving platter and spread into a flat bed.

4. Return the pan to high heat and when all liquid evaporates, add 1 or 2 tablespoons oil, as needed, and onion. Stir-fry until onion is lightly browned, 1 to 2 minutes. Add the meat and stir-fry until meat is lightly browned, 2 to 3 minutes. Add Jade Sichuan Peanut Sauce to taste and stir to coat meat. Mound meat over the bed of spinach.

Be Sociable, Share!


*jadesauce.com*
Beef and Spinach with Jade Peanut Sauce:
You can substitute boned and skinned chicken breast or thigh for the beef. For a shortcut, you can use packaged spinach leaves.

Makes 2 servings

 8 ounces beef steak such as flank or top sirloin
1 teaspoon soy sauce
1/2  teaspoon curry powder
12 ounces spinach (1 large or 2 small bunches)
2 or 3 tablespoons vegetable oil
1 tablespoon minced garlic
1/4 teaspoon salt
1 small onion, thinly sliced in strips
2 or 3 tablespoons Jade Sichuan Peanut Sauce, or to taste
 1. Trim off and discard excess fat from beef. Thinly slice the meat across the grain into strips about 3 inches long and 1 inch wide. Mix the meat with soy sauce and curry powder.

2. Trim off root ends and tough ends of stems from spinach. Immerse the spinach in water and wash well. Drain, You should have about 12 cups.

3. Set a 14-inch wok over high heat. When the pan is hot, about 1 minute, add 1 tablespoon oil and rotate pan to spread. Add garlic and salt.  Stir just until garlic is golden, about 30 seconds. Add spinach and stir-fry until bright green and barely wilted, about 30 seconds. Pour onto a serving platter and spread into a flat bed.

4. Return the pan to high heat and when all liquid evaporates, add 1 or 2 tablespoons oil, as needed, and onion. Stir-fry until onion is lightly browned, 1 to 2 minutes. Add the  meat and stir-fry until meat is lightly browned, 2 to 3 minutes. Add Jade Sichuan Peanut Sauce to taste and stir to coat meat. Mound meat over the bed of spinach.

Be Sociable, Share!


*jadesauce.com*

No comments:

Post a Comment