Steps to Prepare Quick Chinese Beef with Ginger and Spinach

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, chinese beef with ginger and spinach. One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Chinese Beef with Ginger and Spinach is one of the most popular of recent trending foods in the world. It’s appreciated by millions every day. It is simple, it’s fast, it tastes yummy. They are fine and they look wonderful. Chinese Beef with Ginger and Spinach is something that I have loved my entire life.

How to Cook Classic Braised Chinese Mushrooms w/ Spinach 蚝皇香菇扒菠菜 Chinese Vegetables Recipe. Chinese Beef with Ginger & Spring Onion 姜葱牛肉. Slow cooking beef shin or brisket in Asian aromatic spices gives a melt-in-the-mouth main course that's delicious with steamed rice and crisp stir-fried Lift the beef out of the sauce into a dish, to keep warm. Boil the sauce until reduced by about half and thickened.

To begin with this particular recipe, we have to prepare a few components. You can cook chinese beef with ginger and spinach using 18 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Chinese Beef with Ginger and Spinach:

1. Get 2 Medium Onions
2. Prepare 400-500 g Chopped Beef (or Alternative)
3. Prepare 1 Red Pepper
4. Get 1/2 Yellow or Orange Pepper (for colour)
5. Prepare 1 Small Bulb Garlic (Approx 5 large cloves)
6. Make ready 1-2 inch fresh Ginger
7. Get 1 Beef Stock Cube
8. Make ready 1 Chicken Stock Cube
9. Get 3 Cups Boiling Water
10. Prepare Black Pepper
11. Make ready Chilli Flakes (Optional)
12. Get Mushrooms (Optional)
13. Make ready 30 ml Dark Soy Sauce
14. Prepare 30 ml Maple Syrup
15. Make ready 1/2 Tablespoon Red Wine Vinegar
16. Prepare 200 g Spinach
17. Get 2 heaped teaspoons Cornflour dissolved in a dash of cold water
18. Make ready to taste Salt

Cook it with ginger, garlic and green onions. Add salt, sugar, dark soy sauce and sesame oil. Stir fry to make sure ingredients are. Beef with Ginger and Spring Onions, also known as Jiang Cong Jiu Rou (姜葱牛肉), may seem like a simple dish to make.

Steps to make Chinese Beef with Ginger and Spinach:

1. Finely slice the onions and fry in 1tbsp Olive Oil and 1tbsp Sesame Oil (can substitute if allergic) on a medium heat (4 on a dial 1-6)
2. Meanwhile Slice the peppers, finely chop or grate the ginger and peas the garlic cloves….. (Don't forget to keep an eye on the onions, you don't want them to burn!)
3. When the onions have lightly caramelised, add the beef.
4. When the beef is browned, add the Peppers and Ginger (also add the mushrooms at this point if you wish to include them in your recipe) Continue stirring so that it doesn't catch on the pan.
5. Dissolve the stock cubes in a cup of boiled water.
6. Add the Garlic and Stock to the pan. Stir, and add a further 2 Cups Boiling Water. Add a good Grinding of Pepper (you can also add chilli flakes at this point if you want to add a little heat to the dish) reduce the heat (to 3) and simmer for approximately 45 minutes until the beef is tender and stock has sufficiently reduced.
7. When reduced by approximately half, add Soy Sauce, Maple Syrup and Red Wine Vinegar. Stir, then add Spinach, cover and simmer for a further 5 minutes or untill all the spinach has wilted and darkened.
8. Stir in the Cornflour solution, allow to bubble on the heat briefly, then remove from the heat. Add extra salt and pepper according to taste if required.
9. Serve with Noodles of choice!! (I like Brown Rice Vermicelli noodles or whole-wheat egg noodles).
10. Adjust accordingly. You could add extras such as baby corn or mange tout, extra chilli or vinegar, mushrooms, broccoli etc! You could alter the sweetener to that of your choice or replace the meat with a vegetarian/vegan alternative. Enjoy!!

Stir fry to make sure ingredients are. Beef with Ginger and Spring Onions, also known as Jiang Cong Jiu Rou (姜葱牛肉), may seem like a simple dish to make. Lift the beef out of the sauce into a dish, to keep warm. Boil the sauce until reduced by about half and thickened. Meanwhile, fry the ginger in the oil until golden and crispy.

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