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Chinese Beef with Ginger and Spinach
Chinese Beef with Ginger and Spinach

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We hope you got insight from reading it, now let’s go back to chinese beef with ginger and spinach recipe. You can have chinese beef with ginger and spinach using 18 ingredients and 10 steps. Here is how you do that.

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