Categories: Asian, Beef, Cooking Light, Main Dish

Ingredients

• 5 cups water
• 1 1/2 cups rice wine or 1 1/2 cups sake
• 3/4 cup low sodium soy sauce
• 1/4 cup sugar
• 2 teaspoons vegetable oil, divided
• 2 lbs beef stew meat, cut into 1 1/2 inch cubes
• 8 green onions, cut into 1-inch pieces
• 6 garlic cloves, crushed
• 2 cinnamon sticks
• 1 piece peeled fresh ginger, thinly sliced (1-inch length)
• 1 (10 ounce) package fresh spinach, chopped
• 4 cups hot cooked widelo mein noodles or 4 cups vermicelli

Directions

1. In a bowl, mix together the first 4 ingredients; set aside.

2. Heat 1 teaspoon oil in a large pot over medium-high heat; add in half the beef, browning on all sides.

3. Remove from pan and repeat procedure with 1 teaspoon oil and remaining beef.

4. Return beef to pan.

5. Add in water mixture, onions, garlic, cinnamon, and ginger.

6. Bring to a boil; lower heat, cover, and simmer 2 hours or until beef is tender.

7. Discard ginger slices and cinnamon.

8. Stir in spinach; cook for 3 minutes or until wilted.

9. Serve over noodles.

Email to a friend | Print this recipe | Back