Chilli and Lemongrass Beef with Spinach

Nothing beats a quick stirfry and this was no exception plus I needed a spinach fix.... lol!!

This Thai style stirfry certainly please both Noel and myself. It wasn't a heavy dishes but sure was jammed full of vitamins from not only the beef but from the vegetables as well.

After quickly marinating the beef strips the flavour still wasn't intense but it was noticable. A combination of garlic, ginger, lemongrass and crushed chilli was the base of the marinade and these were also used in the sauce. For a nice change the vegetables were quite simple with only capsicum strips, spring onion, baby spinach and fresh truss tomatoes.

Chilli and Lemongrass Beef with Spinach

Serves: 4

Points per serve: 4

400 grams lean beef strips

1 teaspoon crushed garlic

1 teaspoon crushed ginger

1 teaspoon crushed chilli

2 teapsoon finely chopped lemongrass

2 tablespoons teriyaki sauce

1 tablespoon dry sherry

cooking spray

1 teaspoon crushed garlic
1 teaspoon crushed ginger
2 teaspoon crushed chilli
2 teapsoon finely chopped lemongrass
1/2 red capsicum, sliced

4 spring onions, thickly sliced on diagonal

4 tablespoons teriyaki sauce

1/4 cup water

1 teaspoon beef stock powder

1 teaspoon cornflour

2 truss tomatoes, quatered

1 bunch baby spinach

1 bunch fresh coriander, chopped

juice of 1/4 lime, reserving remainder as slices for garnish

Combine beef, garlic, ginger, chilli, lemongrass, teriyaki sauce and dry sherry in a bowl, mix well and allow to marinate for 30 minutes (longer if time permits).

Heat a wok or large frying pan over high heat and coat generously with cooking spray, cook half the beef strips until browned and sealed completely, remove to plate. Continue with remaining beef.

Respray the same pan with cooking spray, add the additional garlic, ginger, chilli and lemongrass and stir, cooking for 1 - 2 minutes or until aromatic and sizzling. Add the capsicum and spring onions. Stirfry for a further 1 - 2 minutes. Return beef to the pan along with teriyaki sauce and combined water, beef stock and cornflour. Stirfry for 2 minutes. Once sauce has boiled add the tomatoes and spinach, tossing to coat. Squeeze over lime juice and 3/4 of the chopped coriander. Mix through and serve. Garnish with remainding coriander and lime wedges.

(click here for a printable version of this recipe)