Ingredients
1/4 cup reduced-sodium soy sauce1 boneless beef sirloin steak (1 pound), cut into thin strips2 teaspoons cornstarch1/2 teaspoon beef bouillon granules1/2 teaspoon Chinese five-spice powder1/2 cup water2 tablespoons canola oil, divided1 cup sliced fresh carrots1 medium green pepper, julienned1 cup sliced celery1 cup sliced fresh mushrooms1 can (8 ounces) sliced water chestnuts, drained1/2 cup sliced green onions6 cups torn fresh spinachHot cooked rice, optional
Preparation
Place soy sauce in a large resealable plastic bag; add steak. Seal bag and turn to coat; refrigerate for up to 2 hours. Drain and discard soy sauce.
In a bowl, combine the cornstarch, bouillon, five-spice powder and water until smooth; set aside. In a large nonstick skillet or wok, sir-fry beef in batches in 1 tablespoon hot oil until beef is no longer pink. Remove from skillet and set aside.
Stir-fry carrots in remaining oil for 2 minutes. Add the green pepper, celery and mushrooms; stir-fry for 3 minutes. Add the water chestnuts and onions; stir-fry for 2 minutes or until vegetables are crisp-tender. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes. Add spinach and beef; cook and stir until spinach is wilted and beef is heated through. Serve over rice if desired.
