If presliced beef is not available, ask your butcher to thinly slice flank steak or boneless sirloin steak.
1 tablespoon bottled minced ginger
1 tablespoon bottled minced garlic
2 tablespoons lower-sodium soy sauce
1 1/2 teaspoons dark brown sugar
1/2 teaspoon crushed red pepper
1 tablespoon dark sesame oil
1 pound presliced stir-fry meat (such as flank or boneless sirloin steak)
8 green onions, cut into 1-inch pieces (white and light green parts only)
4 cups bagged baby spinach leaves
1 tablespoon sesame seeds
How to Make It
Combine first 5 ingredients in a small bowl.
Heat a wok or skillet over high heat. Add oil to pan; swirl to coat. Add half of beef to pan, and cook for 3 minutes or until browned. Remove beef from pan. Repeat procedure with remaining beef. Add onions; cook for 1 minute. Add soy sauce mixture; cook 1 minute. Return beef to pan; cook 1 minute. Stir in spinach, and cook 30 seconds. Top with sesame seeds.
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Outstanding!!!! I use a flank steak that I buy at my local grocery store that is already marinated and it seems to add a lot of extra punch to it. This dish has soooo much flavor, it's easy & great if you're following a low carb diet. I serve it with a small side of brown rice.
This is absolutely delicious! I used fresh ginger and garlic instead of bottled, and I used a flat iron steak that I sliced thinly against the grain. The meat was so tender, and the stir fry sauce is wonderfully flavorful, despite the fact that I cut back on the red pepper. (I'm not a big fan of overly spicy food.) It was so easy and quick to fix, I will definitely make this dish again. One serving (1/4 of the prepared dish) is 6 Points Plus if you're following Weight Watchers. I served this over 1/2 cup of baked brown rice, which added another 3 Points.
This recipe was tastey. A bit spicy at times, but still good. I added double the amount of spinach because we love it so much. I think the recipe would have been lacking if I hadn't added the extra spinach. We will make this again.
Easy dinner. I subbed the spinach for para-cooked carrots & broccoli, red peppers, & mushrooms (I was cleaning out the vege drawer). My only complaint is the meat gave off a lot of liquid which made the sauce runny. I served it with soba noodles.
Cooked this for the first time tonight and loved it. I prepared this as written, except that I used fresh ginger and garlic. Served over brown rice. This will go into the regular rotation for weeknight meals. My wife said she especially liked the spinach in the dish.
Not a special occasion meal, but a great and very quick dinner. We left out the red pepper but added water chestnuts and swiss chard instead of spinach. The ginger and garlic gives it a really nice flavor and not too oily.
This was tasty - it's similar to the korean dish Bool Kogi- but the steps to the recipe are more complicated than they need to be. I simply made the sauce first, marinated the beef in it, then sauteed the meat in the sesame oil with the green onions and sesame seeds. I added the spinach during the last couple minutes, served it over brown rice, and it turned out great.
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