Shenwu vegetable (also known as chrysanthemum greens) is a fairly familiar vegetable in every family meal. When combined with protein-rich beef, the dish not only brings a harmonious flavor but also helps nourish the body quite effectively.
Accordingly, housewives can refer to how to make delicious, attractive and time-consuming stir-fried beef with spinach.
To make beef stir-fried with spinach, prepare 300g of soft beef (should choose beef tenderloin or fresh beef shank), 500g of small leaf spinach, 3 cloves of garlic, cooking oil, oyster sauce, soy sauce and sugar. In addition, you can prepare a bowl of salt, pepper, lemon and chili to dip, which will help the dish become more flavorful.
After buying, remove the roots and old leaves thoroughly, gently wash your hands under running water and drain. Housewives should also note not to slice the vegetables too small so that they still retain their crispness and sweetness while not mushy. Cut beef into thin bite-sized pieces to taste, do not marinate the meat in advance so that it will still retain its sweetness and not release too much water when stir-frying.
Next, heat a pan with cooking oil, add minced garlic and sauté until golden brown. Continue to add beef to the pan and stir-fry quickly. When the meat has just turned pale, add all the spinach to the pan and stir well.
Season with some oyster sauce, soy sauce and sugar to taste, then quickly stir for about 1 minute and turn off the heat. Adding a little sugar at the end of the process will help create a very pleasant sweet taste when enjoying the dish.
If you want to change your diverse taste, housewives can transform it by using satay marinade (mixing meat with satay and minced garlic) to create a spicy flavor, or using Korean marinade (soy sauce, sesame oil, roasted sesame) to make the dish more fatty, very suitable for young children.
Standard beef stir-fried with spinach needs to have a soft piece of beef, cooked spinach, and should be served with white rice to bring a perfect flavor for a quick weekend meal.
