Photo: John Autry; Styling: Leigh Ann Ross
Yield
Serves 4 (serving size: 3/4 cup)

If presliced beef is not available, ask your butcher to thinly slice flank steak or boneless sirloin steak.

How to Make It

Step 1

Combine first 5 ingredients in a small bowl.

Step 2

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.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Ratings & Reviews

gidget265's Review

nallix
February 08, 2015
Wow - easy, quick, and yummy. Made tonight as written - maybe I added a bit more ginger than noted. Will make this many more times. Served over rice.

toni1967's Review

Eggcellent
April 30, 2014
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.

SibylC's Review

flytier
April 23, 2014
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.

K9andCat's Review

NC22371
October 29, 2013
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.

jbrough1984's Review

K9andCat
August 23, 2013
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.

kallen18's Review

ChristyRippel
February 21, 2013
I have made this numerous times with wonderful results each time. Fast and delicious. I add Sriracha to taste after the food has been plated. Serve with steamed jasmine rice.

analisemae's Review

Indy500
September 20, 2012
Pretty good! A bit heavy on the sesame oil, and could use some more salt/heat, but of course that's personal preference. Would make again.

restoncook's Review

kallen18
February 21, 2012
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.

paladineh's Review

carolfitz
February 06, 2012
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.

trishness's Review

Belladonna714
January 18, 2012
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.