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Chili meat with spinach

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Ingredients for 4 servings:

  • 450 g beef, cut into thin slices
  • 2 small chili peppers, red
  • 1 garlic clove(s), crushed
  • 500 g spinach, fresh
  • 2 tsp teriyaki sauce
  • 1 tsp sugar
  • 1 tsp corn flour
  • 60 ml water
  • ½ cube of beef broth
  • 1 tbsp peanut oil

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

Chop the chilies (if you’re brave enough, leave the seeds in). Trim and wash the spinach, then chop it up. Heat the oil in a wok or a suitable pan and fry the beef strips, chilies, and garlic in small batches, stirring constantly, until the meat is browned. Return all the meat to the wok, add the spinach, teriyaki sauce, and sugar, and fry for about 1 minute, stirring continuously. Now add the stock cubes, water, and cornflour, and heat everything while stirring, until the mixture boils and thickens slightly. Season to taste and serve immediately. Serve with rice.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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