Step-by-Step Guide to Prepare Award-winning Chinese Beef with Ginger and Spinach

Hello everybody, it is Jim, welcome to our recipe page. Today, we’re going to make a distinctive dish, chinese beef with ginger and spinach. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Chinese Beef with Ginger and Spinach is one of the most well liked of current trending meals in the world. It is appreciated by millions every day. It is simple, it is fast, it tastes delicious. Chinese Beef with Ginger and Spinach is something that I’ve loved my whole life. They are nice and they look fantastic.

To begin with this recipe, we must prepare a few components. You can have 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 Medium Onions
2. Get Chopped Beef (or Alternative)
3. Prepare Red Pepper
4. Prepare Yellow or Orange Pepper (for colour)
5. Prepare Small Bulb Garlic (Approx 5 large cloves)
6. Take fresh Ginger
7. Take Beef Stock Cube
8. Get Chicken Stock Cube
9. Prepare Boiling Water
10. Make ready Black Pepper
11. Get Chilli Flakes (Optional)
12. Make ready Mushrooms (Optional)
13. Make ready Dark Soy Sauce
14. Make ready Maple Syrup
15. Prepare Red Wine Vinegar
16. Get Spinach
17. Get heaped teaspoons Cornflour dissolved in a dash of cold water
18. Make ready Salt

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!!

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