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Spinach Beef Stir-Fry

 Spinach Beef Stir-Fry
With tender strips of steak and fresh colorful vegetables, this mouthwatering 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."—LaVerne Heath, Fountain, North Carolina
4 ServingsPrep: 10 min. + marinating Cook: 20 min.

Ingredients

  • 1/4 cup reduced-sodium soy sauce
  • 1 boneless beef sirloin steak (1 pound), cut into thin 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 can (8 ounces) sliced water chestnuts, drained
  • 1/2 cup sliced green onions
  • 6 cups torn fresh spinach
  • Hot cooked rice, optional

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

2 of 2

Spinach Beef Stir-Fry (continued)

Directions (continued)

  • 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. Yield: 4 servings.
Nutritional Facts: 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.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.