Beef Stew

Preparation time: 20 minutes + 2 hours marinating
Total cooking time: 15 minutes
Serves 4

Ingredients for Beef and Spinach recipe:

500 g (1lb) rump or sirloin steak, cut
into thin strips
1/4 cup (60ml/2 fl oz.) sweet chilli sauce
2 tablespoons soy sauce
1 clove garlic, crushed
2 teaspoons grated fresh ginger
1 tablespoon sherry oil, for cooking
2 onions, cut into wedges
500 g (1lb) English spinach leaves, shredded

Directions for Beef and Spinach recipe:

1. If you would like to start cooking the beef and spinach recipe, you should first combine the steak with the sweet chilli sauce, soy sauce, garlic, ginger and sherry. Cover and refrigerate for at least 2 hours, or overnight.

2. Drain the meat. Heat the wok until very hot, add 1 tablespoon of the oil and swirl it around to coat the side. Stir-fry the meat in batches over high heat until it is well browned, adding more oil when necessary. Remove from the wok and set aside.

3. Reheat the wok, add 1 tablespoon of the oil and stir-fry the onion wedges for 4 minutes, or until tender. Return the meat to the wok.

4. Before serving, toss the English spinach through the beef mixture until the spinach is just wilted. Serve immediately.

Nutritional Value for Beef and Spinach recipe:

Protein 35 g;
Fat 15 g;
Carbohydrate 6.5 g;

Dietary Fibre 5 g;
Cholesterol 85mg;
Energy 1200kJ(285cal)

Hints for Beef and Spinach recipe:

1. Carefully slice the rump or sirloin steak into thin strips across the grain.
2. Drain all the liquid from the marinated meat, using a sieve.
3. Toss the English spinach the stir-fry until the spinach is just silted.

Shirley M. Duran is a mother of two and a cooking enthusiast and at her website you can find recipes like the rotisserie chicken recipe [http://rotisseriechickenrecipe.info/] and others similar as well. For more informations you can visit: [http://rotisseriechickenrecipe.info/]

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Spinach and Ginger

Delicate, soothing and healing

This delicately creamy soup with ginger and green onion is used to relieve stomach pains and detoxify the body. Spinach is a natural immune system. The monounsaturated fat in olive oil help the body absorbNutrients and minerals of vegetables make this soup the perfect indulgence for the gastric system.

Ingredients

2 tablespoons olive oil

1 medium onion, chopped

2 cloves garlic, finely chopped

2 v. teaspoon chopped fresh ginger

5-6 cups spinach leaves

4 cups vegetable broth

1 medium potato, diced

1 tablespoon rice vinegar *

Salt and pepper to taste

1 teaspoon teaspoon sesame oil, optional

Directions:

HeatHeat the oil in a large pot of 8 liters. Add onions, garlic, ginger and cook over low heat, stirring occasionally for 3-4 minutes or until vegetables are tender.

4-6 spinach side. Add enter the leaves remaining in the pot, stir until spinach is wilted at all. Pour the broth and potatoes in a pot and bring to a boil. Reduce heat, cover pan and simmer for about 10 minutes.

Remove pan from heat and let cool slightly aside. Brothin a blender and blend until completely smooth. Return soup to pot and add rice wine vinegar. Adjust seasoning with salt and pepper. Heat until just before cooking.

Finely chop the spinach leaves and sprinkle a bit 'more reserved. Sprinkle a few drops of sesame oil in the soup. Pour the soup into heated bowls and sprinkle the pieces remaining spinach on each portion, then the soup at once.

4 servings, 1 cup per serving. ByService: 38 calories, 3 g protein, 2 g fat, 2 g carbohydrate.

* Rice Vinegar: There is a Japanese rice vinegar and Chinese, both made of fermented rice and is a little 'sweeter than most Western vinegars. Chinese rice vinegar is available in three versions: white (clear or pale yellow), are mainly used in dishes sweet and sour, red, a favorite companion for steamed crabs and black, used mainly as a dressing table. Japanese rice vinegar is almost colorless usedin a variety of Japanese preparations, including rice and Sunomono sushi (vinegared salads). rice vinegar may, in some Asian markets and supermarkets are located.

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