Beef, Mushroom and Spinach Stir-Fry

Helga Glaesel de BlandingJanuary 22, 2015

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New Year, new recipes! It’s been a while since I posted in our blog, last year was a tough year for me. Full of changes. At the time all these changes were happening, it was all so overwhelming that it was hard to think of them as positive ones. But I think they were. Among other things, they meant a complete change in my daily routine, which made it very challenging for me to be able to continue posting on my regular schedule. But I’m back now!

The first days of January have been all about organizing for me. My weekday routine is so full, I need to organize to be able to get everything done, and still try to have a life. Which means finding lots of quick, easy and more importantly healthy recipes to prepare for my weekly menus at home. This means planning a week ahead, so I can efficiently grocery shop on the weekend and get cooking on Monday morning. I cook Monday-Wednesday meals on Monday morning, and then I leave the easiest and fastest menu for me to cook on Wednesday afternoon, so it’s ready for Thursday. What about Friday, you ask? We get what ever’s left over from the week.

This beef stir-fry is one of my weekday menu recipes. It’s a family favorite, in fact… I’ll make it again next week. I really love this one, it’s so fast to make, and so full of flavor, I’m sure you will like it. Oh, and you can substitute spinach for kale, which is actually what the original recipe used.

Helga

Beef, Mushroom and Spinach Stir-Fry

Recipe adapted from Gimme some Oven
Serves 4

Marinade Ingredients:
⅓ cup soy sauce
½ cup chicken broth
3 tablespoons rice wine vinegar
2 tablespoons corn starch
2 teaspoons ground ginger
¼ teaspoon freshly ground black pepper

Stir-Fry Ingredients:
1 lb. thinly sliced flank steak or sirloin, cut diagonally across the grain into thin strips
1 tablespoon vegetable oil
1 garlic cloves, minced
2 tablespoons of olive oil
12 ounces button mushrooms, halved
3 cups chopped spinach
2 green onions, thinly sliced
1/2 lb snow peas

Procedure, for the Marinade:

Add marinate ingredients into a bowl and whisk to combine, pour it into a large bowl, then add in the steak and gently toss to combine.
Cover and refrigerate for at least 15 minutes.

Procedure, for the Stir-Fry:

Once steak has marinated, heat 1 tablespoon of vegetable oil in a large sauté pan over medium-high heat.
Remove steak from marinade with a slotted spoon, reserving the marinade, and add meat to the pan with garlic. Sauté for about 2-3 minutes until browned, stirring occasionally.
Remove steak with a slotted spoon and set aside.
Add mushrooms, snow peas, spinach, and reserved marinade to sauté pan, and stir to combine.
Cook for 3-4 minutes, until the spinach is wilted, the sauce has thickened, and the mushrooms have cooked, stirring regularly so that sauce does not burn. Add in the steak, and toss to combine.
Serve immediately over rice or quinoa, garnished with chopped green onions.