Beef & Spinach Stir Fry
Want dinner in less than 30 mins? This beef stir fry recipe is quick, easy and packed full of iron for growing families.
Dairy-free
Egg-free
Nut-free
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Ingredients
2 tbsp sunflower oil
1 onion, thinly sliced
1 garlic clove, crushed
175g chestnut mushrooms, thinly sliced
225g fillet or sirloin steak, sliced into thin strips
85g baby spinach leaves, washed and dried
150ml beef stock
1 tbsp oyster sauce
1 tbsp soft light brown sugar
1 tsp cornflour, mixed with 2 tsp cold water
110g rice, to serve
1 spring onion, finely chopped
1 onion, thinly sliced
1 garlic clove, crushed
175g chestnut mushrooms, thinly sliced
225g fillet or sirloin steak, sliced into thin strips
85g baby spinach leaves, washed and dried
150ml beef stock
1 tbsp oyster sauce
1 tbsp soft light brown sugar
1 tsp cornflour, mixed with 2 tsp cold water
110g rice, to serve
1 spring onion, finely chopped
Method
- Heat half the oil in a wok or large frying pan, add the onion and stir fry for 4 to 5 minutes, until starting to brown.
- Add the garlic and mushrooms and stir fry for a further 4 to 5 minutes, until the mushrooms have cooked through and are turning golden at the edges.
- Spoon the mushrooms and onions into a bowl and set aside.
- Heat the remaining oil in the wok. Add the steak and stir fry for 2 to 3 minutes, until browned.
- Add the spinach and cook for 1 to 2 minutes until the spinach has wilted, then add the cooked mushrooms and onions, stock, oyster sauce, sugar and cornflour mixture, and bring up to a boil, stirring continuously.
- Simmer for 1 to 2 minutes until the sauce has thickened and serve with rice.
- To finish off you could sprinkle over some sliced spring onion.
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