Spinach Beef and Vegetable Stir Fry

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Serves: 6

  • 4 teaspoons corn-starch
  • 1 (10-1/2 ounce) can condensed beef consommé, undiluted
  • 1/4 cup soy sauce
  • 1-1/2 pounds beef steak, cut into thin strips
  • 1 tablespoon canola oil
  • 1 large onion, halved and thinly sliced
  • 3 celery ribs, chopped
  • 10 large fresh mushrooms, sliced
  • 4 green onions, sliced
  • 1 (6 ounce) package fresh baby spinach
  • Hot cooked rice, optional


Preparation method

Prep: 10 mins     | Cook: 15 mins

  1. Whisk together the corn-starch, consommé, soy sauce, and sugar in a mixing bowl.
  2. Heat a large wok or large frying pan over high heat; coat with oil, then quickly cook the beef strips in batches, about 3 minutes per batch. (If you don’t do it in batches, the meat won’t cook right away like it should in stir-frying.) Remove to a plate and cover with foil.
  3. Add onion and celery to the wok and cook for 5 minutes. Stir in the mushrooms and green onions, cooking for 4 more minutes, then add the reserved beef and the spinach.
  4. Drizzle corn-starch sauce over the beef and vegetables. Allow the sauce to come to a boil, then cook for a minute or two more until the sauce has thickened. Serve over rice.